This post may contain affiliate links. Please read our disclosure policy.
This Red Beans and Rice Recipe is made with smoked sausage, red kidney beans, and vegetables, including onion, celery, and green bell pepper. Ready in about an hour, this quick and easy version of classic Creole red beans and rice is perfect for busy weeknight dinners and makes delicious leftovers.
Quick Red Beans and Rice
Cajun food will forever be one of my favorite cuisines to cook and eat! From classic recipes like jambalaya, gumbo, and shrimp etouffee to more creative fusions like this spicy Cajun sausage and chicken skillet or this creamy Cajun shrimp pasta.
Today, I’m sharing how to make red beans and rice.
Red beans and rice is a symbolic dish of Louisiana Creole cuisine. Traditionally made on Mondays using the leftover pork bones from Sunday’s dinner, it includes red beans, bell pepper, onion, and celery, as well as spices like thyme, cayenne pepper, and bay leaf. Sometimes, other meats such as ham and andouille or Chorizo sausage would also be added.
Unlike traditional versions of this classic recipe, this much quicker version uses canned red (kidney) beans in place of dried kidney beans. Easy enough to make during the week, you’ll find that this accelerated version takes just about an hour to make.
Table of Contents
Authentic Louisiana Red Beans and Rice
When making classic red beans and rice:
- Canned beans are never used. Instead, dry red beans are soaked overnight and simmered the next day.
- Once the stewed beans and vegetables are cooked and softened, part of the mixture will be mashed with a fork, creating a creamy, comforting texture.
- Ham hocks or ham shanks are often added to the simmering beans. Any extra meat from the bones is picked off, and all the flavor from the bones is infused with the beans.
- It isn’t intended to be a fast-cooking meal. It was a cook-all-day kind of dinner.
How to Make Red Beans and Rice
Below is an overview of how to this easy red beans and rice recipe. For the full printable recipe and ingredient list, please jump to the recipe card below.
- Brown the sausage: I highly recommend searing the sausage before cooking any of the veggies. The reason? Flavor! Afterward, use the leftover fat in the pot to cook your delicious vegetables and really pump up the flavor.
- Sauté the “Cajun holy trinity” and toast the spices: This “holy trinity” is the backbone of Cajun and Creole cooking. It is made with equal parts onion, celery, and green bell pepper. Some variations may include garlic, parsley, or shallots. In this recipe, you’ll cook these vegetables for about 8-10 minutes before adding the minced garlic, Cajun seasoning, cayenne pepper, thyme, salt, and black pepper.
- Add the beans and broth: Stir in the drained red beans, bay leaves, and broth (or water). You may use any variation of broth you like, including chicken broth, beef, vegetable, or even bone broth.
- Simmer: Bring everything to a boil, then reduce to low heat and simmer for about 15 minutes.
- Cook the rice: Now is the perfect time to prepare and cook your rice. Try cooking stovetop rice or Instant Pot rice.
- Return the sausage: Return the sausage back to the pot and continue to simmer for 5-10 minutes more. Season with additional salt and black pepper to taste. Now is also a good time to check if you want to add more cayenne pepper to increase the heat level.
Crockpot Red Beans and Rice
To cook this red beans and rice recipe in the slow cooker, I recommend browning your sausage and cooking your vegetables in a large pot on the stovetop first (steps 1 and 2). Then, transfer everything to a large Crockpot and cook on high for 3-4 hours or low for 5-6 hours.
What Jessica Says
Recipe Notes and Tips
- Red beans and kidney beans are the same thing.
- This recipe has the potential to be very spicy. If you’re sensitive to spicy food, pick a mild smoked sausage (andouille sausage is generally on the spicier side). Also, be careful with the cayenne, as it is made from dried and ground hot chili peppers.
- As the name implies, this recipe is traditionally served with rice. Any kind of long-grain white rice is perfect, but honestly, feel free to serve this with whatever you’re craving, like cooked brown rice, cooked wild rice, quinoa, or couscous.
- If you’d like, mash some beans with the softened veggies. This will create a creamier texture and appearance, but the taste will be the same.
- Disclaimer: I have never tried Popeye’s red beans and rice, so I definitely cannot compare them.
Serving Suggestions
What I love most about this dish is that it’s a meal within itself – it doesn’t really need much more than a scoop of rice. If you feel like you want more, or perhaps you’re serving it to a group of friends, try including any of the following:
- Cornbread or buttermilk biscuits
- Instant Pot Corn on the cob
- Coleslaw or a simple green salad
- Roasted or steamed vegetables
- Collard greens
If you make this red beans and rice recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Red Beans and Rice Recipe
Ingredients
- 2 tablespoon olive oil, divided
- 1 pound Smoked Andouille Sausage, sliced into 1/2-inch rounds
- 2 medium yellow onions, diced
- 3 ribs celery, diced
- 2 green bell peppers, stemmed, seeded and diced
- 5 cloves garlic, minced
- 1½ tablespoon Cajun seasoning
- ½ teaspoon cayenne, plus more if desired
- 2 teaspoon thyme
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 3 cans red kidney beans, drained, not rinsed
- 2 bay leaves
- 2 cups water or broth, (chicken stock, vegetable or beef broth), plus more as needed
- 2 cups white rice, cooked according to package instructions or see notes below
- Optional garnishes:, chopped parsley, green onions, cilantro, or hot sauce (like Tabasco)
Instructions
- Brown the sausage. Heat a large, heavy-bottomed Dutch oven or pot over high heat. Add 1 tablespoon of olive oil and swirl to coat the bottom of the pot. Once hot, add the sausage to the in a single layer and cook for 1-2 minutes before flipping to brown on the other side (see notes). Remove sausage from the skillet and set aside.
- The "holy trinity" (mirepoix). To the same pot over medium-low heat add the last tablespoon of olive oil. Stir in the minced onions, bell pepper, and celery, mixing well to combine. Sauté for 8-10 minutes, stirring frequently. Add the minced garlic, Cajun seasoning, cayenne pepper, thyme, salt, and black pepper. Mix well and continue to cook for 1 minute.
- Red beans and broth. Add in the drained red beans, bay leaves, and broth (or water) to your pot. Mix well to combine and add additional liquid if needed. Increase heat and bring the red beans to a low boil. Immediately reduce heat to low, cover, and simmer for 15 minutes.
- Return the sausage. Return the sausage back to the pot and continue to simmer for 5-10 minutes more. Season with additional salt and pepper, to taste.
- Serve. Serve approximately 1 cup of beans and sausage in a shallow bowl topped with approximately equal amounts of rice. Garnish with fresh chopped parsley or green onions, if desired.
Notes
- Wash the rice. Before cooking any rice or rice recipe you always want to wash the rice. Place the rice in a fine-mesh strainer or in a bowl and wash with clean water several times.
- Add the rice to a medium saucepot. Add a pinch of salt and fill with water so that the rice is covered by approximately 2 inches of liquid. Bring to a boil.
- Once the water comes to a boil, reduce heat to low and cover.
- Check the progress of the rice every 5 minutes. If you can squish it between your fingers, it’s done. Drain any remaining liquid from the rice, transfer the rice back to the pot, fluff, and cool for a few minutes.
- Follow steps 1 & 2 as outlined above.
- Transfer the browned sausage, softened vegetables and spices, drained beans, bay leaves, and broth to the bowl of your slow cooker. Mix well to combine.
- Cook on LOW for 5-6 hours or on HIGH for 2-4 hours.
- Serve with desired garnishes like parsley, cilantro, or hot sauce and rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent! Great recipe.
Thank you so much! I’m thrilled you enjoyed it—it’s always great to hear when a recipe hits the spot!
Thank you! This was delicious!!
I’m thrilled you enjoyed the red beans and rice! Thanks for the great feedback!
How many ounces of dried beans would I need to double this recipe?
If doubled, bout 9 cups of dry beans.
Can we freeze leftovers? I made extra just incase. Thanks
Yes, Red Beans and Rice can be frozen and reheated, making them a great dish for meal planning or leftovers. Here are some tips for freezing and reheating:
Freezing:
1. Allow the Red Beans and Rice to cool completely before freezing.
2. Place the cooled dish in freezer-safe containers or heavy-duty freezer bags.
3. If using containers, leave a small amount of space at the top as the food will expand as it freezes.
4. If using freezer bags, press out as much air as possible before sealing to prevent freezer burn.
5. Label the containers or bags with the date. Red Beans and Rice can be frozen for up to 2-3 months.
Reheating:
1. For the best results, thaw the Red Beans and Rice in the refrigerator overnight before reheating.
2. Once thawed, you can reheat the dish in a saucepan over medium heat on the stovetop. Stir occasionally and add a little bit of water or broth if necessary to prevent it from drying out.
3. If using a microwave, transfer the Red Beans and Rice to a microwave-safe dish, cover it, and reheat at intervals, stirring in between until thoroughly warmed.
Remember, when reheating any food, ensure it is steaming hot all the way through before serving.
Fantastic recipe. I actually cook a lb of bacon and use the fat instead of oil. Only add 1/3 of the bacon very finely sliced with the beans.
FYI – in your notes you say red bean are the same as kidney, they are not the same. Very different bean but either can be used.
Use Crystal hot sauce – much better than Tabasco.
Delicious! I added a dash of liquid smoke and some worcestershire and some diced ham. Outstanding recipe. I will difinatley make this again.
I kinda halved the recipe in some spots but not in others. It turned out good. In the future if I make this I am using only half the listed seasonings and 1/4 the Cheyenne. This recipe is good with exactly half the seasonings listed. The Cajun seasoning I used brings almost all the heat and salt you need.
I only had and used 2 cloves garlic, 1 onion, 1 bell pepper, 2 cans of beans drained and rinsed, 1 lb of smoked sausage, 2 cups and a little more of some broth. I really liked it a lot. 2 bay leaves as well.
Thanks for the feedback and rating, Edwin 😀
Yes, some cajun seasonings are saltier than others!
I did not have a bell pepper so I substituted pompano which I did have. My husband tracked me down just to tell me…and I quote…”this stuff is awesome! Best red beans and rice I’ve ever had”.
And I used basmati and just a sprinkle of fresh cilantro on top…lots of flavor layers. Thanks!
Thank you for the awesome feedback and rating, Rhonda 😀