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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.
Featured Reader Comments
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“This recipe is awesome! I cut the spice measurements by half and still had perfect heat for my husband and me. Great tip to brown the sausage first. Will definitely be using this recipe again!”
-Judy“Making it for the 3rd time for tonight’s dinner along with collards. So yummy and satisfying. Thanks for this great recipe!”
-Conny
Quick and Easy Red Beans and Rice
Red beans and rice are a classic Louisiana Creole dish traditionally made on Mondays with leftover pork bones from Sunday dinner. Classic versions are usually made with dried red beans that are soaked overnight, then slowly simmered with onion, celery, green bell pepper, garlic, herbs, spices, and smoky pork, such as ham hocks, ham shanks, smoked sausage, or andouille sausage.
As the beans cook, some are mashed into the pot to create a thick, creamy texture. It is a cozy, cook-all-day kind of meal that slowly builds flavor over several hours.
Today I am sharing my faster, weeknight-friendly version of red beans and rice. Instead of dried beans, this recipe uses canned red kidney beans, smoked andouille sausage, the classic holy trinity, Cajun seasoning, thyme, cayenne, and bay leaves. It still has a smoky, savory flavor, but it comes together in about an hour, making it easy enough for a cozy weeknight dinner.
Table of Contents
- Quick and Easy Red Beans and Rice
- Key Ingredients
- How to Make Red Beans and Rice
- Can I Make Red Beans and Rice in the Slow Cooker?
- How to Make Red Beans and Rice Creamier
- Can I Use Dried Beans?
- Tips for the Best Red Beans and Rice
- What Goes with Red Beans and Rice
- Storage, Freezing, and Reheating Tips
- More Cajun and Creole-Inspired Recipes
- 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.
- 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.
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.
Tips for the Best Red Beans and Rice
- Red beans and red kidney beans are often used interchangeably in red beans and rice, especially for easy home-cooked versions. True red beans are usually smaller and creamier, while kidney beans are larger and a little firmer. For this quick recipe, canned red kidney beans work well because they are easy to find, hold their shape, and soften quickly.
- 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.
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:
For extra flavor, top each bowl with sliced green onions, chopped parsley, cilantro, or a few dashes of hot sauce.
Storage, Freezing, and Reheating Tips
- To store: Store leftover red beans and rice in separate airtight containers in the refrigerator. The beans will keep for 3-4 days, and the rice is best enjoyed within 3-4 days.
- To freeze: Freeze the red beans separately from the rice for the best texture. Cool completely, then transfer to freezer-safe containers or bags and freeze for up to 3 months.
- To reheat: Reheat the beans gently on the stovetop or in the microwave until warmed through. Add a splash of broth or water if they have thickened too much. Reheat the rice separately and serve together.
More Cajun and Creole-Inspired Recipes
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.
Making this tonight. However, we cook rice in the microwave: 2 cups rice, 4 cups water or chicken broth/stock ( we do 1/2 water and 1/2 stock/broth), 1 to 2 tbsp butter- depending on taste-salt, pepoer and seasonings. We use Sazon Perfecta. We don’t neasure the seasonings a few shakes will do. Cover the microwave safe bowl and cook for 24 minutes. Comes out perfect every time (our microwave is 1100W.)
Love this – thanks for sharing your microwave method and seasoning tips! 🙂
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 😀