Easy Red Beans and Rice Recipe

Key Ingredients

This easy red beans and rice recipe is made with simple, flavorful ingredients that build smoky, savory flavor in a short amount of time.

• Smoked andouille sausage: Andouille sausage adds smoky, spicy flavor and helps season the whole pot. If you prefer a milder version, use kielbasa or another smoked sausage.
• Canned red kidney beans: Canned beans are what help make this recipe so quick and easy. You’ll want to drain the beans, but do not rinse them. The starchy liquid left on the beans helps thicken the sauce.
• Onion, celery, and green bell pepper: Also known as the holy trinity, these three vegetables are the flavor base for many Cajun and Creole recipes like jambalaya, gumbo, and étouffée.
• Garlic: Fresh garlic adds extra depth and savory flavor.
• Cajun seasoning: Use your favorite store-bought blend or homemade Cajun seasoning. Since some blends are saltier than others, season to taste as the beans simmer.
• Cayenne pepper: This adds heat. Start with less if you are sensitive to spicy food, then add more at the end if needed.
• Thyme and bay leaves: These add an earthy, herbal flavor to the beans as they simmer.
• Broth or water: Chicken broth adds more flavor to the beans, but water works in a pinch. Vegetable broth or beef broth may also be used.
• White rice: Long-grain white rice is classic, but jasmine rice, brown rice, or even cauliflower rice may be used depending on your preference.

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.

1. 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.

2. 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.
3. 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.
4. Simmer: Bring everything to a boil, then reduce to low heat and simmer for about 15 minutes.
5. Cook the rice: Now is the perfect time to prepare and cook your rice. Try cooking stovetop rice or Instant Pot rice.
6. 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.

Can I Make Red Beans and Rice in the Slow Cooker?

Yes, this red beans and rice recipe can be made in the slow cooker, but I still recommend browning the sausage and softening the vegetables on the stovetop first. This extra step adds more flavor and gives the onions, celery, and bell pepper a better texture.

To make it in the slow cooker, brown the sausage first, then saute the onion, celery, and green bell pepper in the same pot. Stir in the garlic, Cajun seasoning, cayenne, thyme, salt, and black pepper, then transfer everything to the slow cooker with the drained beans, bay leaves, and broth. Cook on LOW for 5-6 hours or HIGH for 2-4 hours. Serve with cooked white rice and your favorite garnishes.

How to Make Red Beans and Rice Creamier

For thicker, creamier red beans and rice, try one or more of these easy tips:

• Mash some of the beans: Mash about 1/2 to 1 cup of the beans against the side of the pot, then stir them back into the sauce. This naturally thickens the beans without changing the flavor.
• Add tomato paste: For an even thicker sauce, whisk 2-3 tablespoons of tomato paste with a little broth from the pot, then stir it back into the beans and simmer for a few more minutes.
• Simmer uncovered: Let the beans simmer uncovered for a few extra minutes to reduce some of the liquid.

If the beans get too thick, stir in a splash of broth or water until they reach your desired consistency.

Can I Use Dried Beans?

This recipe was developed with canned red kidney beans to keep it quick and easy, but you can use dried beans if you prefer. You will need to soak and cook the dried beans separately before adding them to this recipe.

As a general guide, replace the 3 cans of drained red kidney beans with about 4 1/2 cups cooked red beans or red kidney beans. Once the beans are fully cooked and tender, add them to the pot with the bay leaves and broth, then simmer as directed.

What Goes with Red Beans and Rice

What I love most about red beans and rice 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
• Buttermilk biscuits
• Instant Pot corn on the cob
• Coleslaw
• Collard greens
• Fried okra

For extra flavor, top each bowl with sliced green onions, chopped parsley, cilantro, or a few dashes of hot sauce.