Red Beans and Rice Recipe

Red Beans and Rice is a classic Southern dish packed with bold flavor and hearty ingredients. This comforting one-pot meal features smoky andouille sausage, tender red beans, and aromatic vegetables all simmered in a flavorful Cajun-seasoned broth. Served over a bed of fluffy rice and garnished with fresh parsley, this dish is both satisfying and deeply rooted in Louisiana culinary tradition.

Though traditionally slow-cooked for hours, this version offers a more accessible take without compromising the authentic taste. It’s perfect for weeknight dinners or casual entertaining, especially when you want something filling and flavorful. Red Beans and Rice is also highly adaptable and budget-friendly, making it a reliable favorite in any home cook’s rotation. Whether you’re craving Southern comfort or simply need a hearty, one-bowl meal, this recipe delivers.

Why You’ll Love This Recipe

1. Full of bold, smoky flavor

Andouille sausage, Cajun seasoning, and garlic infuse the dish with depth and spice.

2. One-pot convenience

Everything simmers in one pot for easy prep and cleanup.

3. Hearty and filling

Beans and rice make this a protein- and fiber-rich meal that satisfies.

4. Budget-friendly

Uses affordable pantry staples and stretches easily to feed a crowd.

5. Great for meal prep

Tastes even better the next day and freezes well for future meals.

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Ingredients

Basmati rice
Vegetable oil
Smoked andouille sausage, thinly sliced
Sweet onion, diced
Green bell pepper, diced
Celery ribs, diced
Tomato paste
Garlic, minced
Cajun seasoning (salt-free)
Red beans or kidney beans (canned, drained, and rinsed)
Chicken stock
Hot sauce
Bay leaf
Kosher salt
Freshly ground black pepper
Fresh parsley leaves, chopped

Variations

Swap the sausage

Use turkey sausage, chorizo, or even a vegan sausage alternative.

Use dried beans

Soak and cook dried beans instead of canned for a more traditional preparation.

Add greens

Stir in chopped kale or spinach near the end for added nutrition.

Make it vegetarian

Omit sausage and use vegetable broth; add smoked paprika for depth.

Choose different rice

Use long-grain white rice, brown rice, or jasmine rice depending on preference.

How to Make the Recipe

Step 1

Cook basmati rice according to package instructions. Set aside and keep warm.

Step 2

In a large pot or Dutch oven, heat vegetable oil over medium heat. Add sliced andouille sausage and cook until browned, about 5–6 minutes. Transfer sausage to a plate and set aside.

Step 3

In the same pot, add diced onion, bell pepper, and celery. Sauté for 4–5 minutes until softened.

Step 4

Stir in tomato paste and garlic, cooking for 1 minute until fragrant.

Step 5

Add Cajun seasoning, beans, chicken stock, hot sauce, and bay leaf. Stir to combine.

Step 6

Return sausage to the pot. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes until slightly thickened.

Step 7

Remove the bay leaf and season with salt and black pepper to taste.

Step 8

Serve over cooked rice and garnish with chopped parsley.

Tips for Making the Recipe

Brown the sausage

This adds flavor and texture to the final dish.

Simmer uncovered

Allowing the beans to cook uncovered helps the broth thicken naturally.

Adjust heat to taste

Use more or less hot sauce depending on your spice preference.

Don’t skip the aromatics

Onion, celery, and bell pepper (the “Holy Trinity” of Cajun cooking) are essential to the base flavor.

Use quality sausage

A good smoked andouille sausage makes a noticeable difference in taste.

How to Serve

Serve Red Beans and Rice in deep bowls over a generous scoop of warm basmati rice. Add a few extra dashes of hot sauce for those who like more heat, and offer crusty bread or cornbread on the side to complete the meal. A fresh side salad or simple sautéed greens makes a great accompaniment.

Make Ahead and Storage

Storing Leftovers

Cool completely and store in an airtight container in the refrigerator for up to 4 days.

Freezing

Red Beans and Rice freezes well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium heat or in the microwave. Add a splash of broth or water if the mixture has thickened too much.

FAQs

1. Can I use dried beans instead of canned?

Yes, soak and cook them ahead of time before adding to the recipe.

2. What kind of sausage is best?

Smoked andouille is traditional, but kielbasa or chorizo also work well.

3. Is this dish spicy?

It has a mild kick, but you can adjust the heat with more or less hot sauce.

4. Can I make this vegetarian?

Yes, skip the sausage and use vegetable broth. Add smoked paprika or liquid smoke for depth.

5. What’s the best rice to use?

Basmati is light and fluffy, but long-grain white rice or brown rice also works.

6. Can I prepare it in advance?

Yes, it’s great for meal prep and tastes even better after sitting overnight.

7. How do I thicken the beans?

Simmer uncovered or mash some of the beans against the side of the pot.

8. Can I add other vegetables?

Yes, mushrooms, spinach, or diced tomatoes can be stirred in.

9. Should I rinse canned beans?

Yes, rinsing removes excess sodium and improves flavor.

10. Can I cook it in a slow cooker?

Yes, sauté the vegetables and sausage first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

Conclusion

Red Beans and Rice is a comforting, flavorful dish that delivers big taste with minimal fuss. Packed with smoky sausage, seasoned beans, and aromatic vegetables, it’s the kind of hearty, soul-satisfying meal that always hits the spot. Whether you’re cooking for a busy weeknight or planning a meal to impress, this recipe brings Southern comfort to your table with ease and delicious results.

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