Red Beans and Rice
Red Beans and Rice turns simple pantry ingredients into rich comfort food that fills your kitchen with warm, savory smells.
Andouille sausage brings smoky heat, kidney beans add hearty texture, and the Cajun holy trinity (bell pepper, onion, celery) creates deep Louisiana flavor.
I made this on a Tuesday when I needed something substantial but didn’t want to watch the stove all night, and the whole pot disappeared before the week was half over.
Red Beans and Rice Recipe Highlights
- Ready in just over an hour with minimal hands-on time
- One pot meal that feeds about 6 people
- Uses pantry staples like canned beans and long grain rice
- Smoky andouille sausage adds authentic Cajun flavor
- Leftovers taste even better the next day
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
SAUSAGE – Andouille brings authentic smoky, spicy flavor that makes this dish taste like Louisiana. The meat gets browned first to develop flavor and render some fat, which becomes part of the base for cooking the vegetables. If you’re sensitive to heat, use kielbasa or regular smoked sausage instead. Slice the sausage into rounds about ¼ inch thick so they brown evenly and stay tender.
VEGETABLES – Bell pepper, onion, and celery form what Louisiana cooks call the holy trinity, the aromatic base of gumbo, jambalaya, etouffee and red beans and rice LSU AgCenter. These three vegetables release moisture when heated, creating a flavorful liquid that becomes the foundation of the dish. Chop them roughly the same size so they cook at the same rate. The vegetables need time to soften and sweeten, which happens during that first sauté.
BEANS – Kidney beans provide almost 9 grams of protein per 3 Healthline.5 ounces and are rich in fiber, folate, iron, and phosphorus. Three cans get drained and rinsed to remove excess starch and sodium, but one can stays undrained. That bean liquid adds body and helps thicken the sauce without making it gummy. Canned beans work perfectly here since they’re already cooked and just need to simmer with the other flavors.
BROTH – Low sodium chicken broth gives you control over the salt level in the final dish. The broth combines with the tomato sauce and bean liquid to create the simmering liquid. If you only have regular broth, skip the added salt in the recipe and taste toward the end to adjust.
SEASONING – Cajun seasoning is a blend of paprika, garlic powder, onion powder, cayenne, oregano, and thyme that captures Louisiana flavor in one shake. The recipe also adds oregano, thyme, and cayenne separately for more depth. Start with the amounts listed, then adjust the cayenne based on how much heat you want. The bay leaf adds subtle background flavor but gets removed before serving.
RICE – Long grain white rice cooks separately while the beans simmer, so everything finishes at the same time. The rice stays fluffy and doesn’t get mushy from sitting in the bean mixture. Cook it in plain water according to package directions, no need to season it since the beans bring all the flavor.
How To Make Red Beans and Rice
Please check the printable recipe card below for more detailed instructions.
- Brown sliced sausage in oil, then set aside.
- Sauté bell pepper, onion, celery until soft. Add garlic.
- Add broth, tomato sauce, seasonings, beans and bay leaf. Cover and simmer.
- Uncover and continue simmering until liquid reduces. Cook rice separately during this time.
Leftovers and Storage
STORE – Keep your Red Beans and Rice in an airtight container in the refrigerator for up to 4 days. Store the beans and rice separately if possible since rice texture can get mushy when stored together. The flavors continue to develop as the dish sits, making leftovers taste even better than the first day.
FREEZE – The bean mixture freezes well for 2 to 3 months in freezer-safe containers or heavy-duty freezer bags. Cool completely before freezing and leave some headspace for expansion. Skip freezing the rice since it gets grainy when thawed. Make fresh rice when you reheat the beans.
REHEAT – Warm the beans in a pot over medium heat, adding a splash of water or broth if they’ve thickened too much. Microwave individual portions for 2 to 3 minutes, stirring halfway through. Make sure everything reaches 165° Fahrenheit throughout before eating. Rice reheats best in the microwave with a damp paper towel on top.
MAKE AHEAD – Brown the sausage and chop all the vegetables up to a day ahead. Store them separately in the refrigerator until you’re ready to cook. The beans can also be made completely ahead and refrigerated, then reheated when you need them.
More Easy Dinner Recipe with Rice
Serving Suggestions
CORNBREAD – Warm cornbread or cornbread muffins are perfect for soaking up the flavorful bean sauce. The slightly sweet corn flavor balances the spicy, savory beans.
GREEN SALAD – A simple salad with crisp lettuce, tomatoes, and ranch dressing adds fresh crunch alongside the hearty beans and rice. Keep it light since the main dish is filling.
HOT SAUCE – Put a bottle of Louisiana hot sauce or Tabasco on the table for anyone who wants extra heat. A few dashes brighten the whole dish.
FRESH BREAD – Crusty French bread works if you don’t have cornbread. Toast it lightly and use it to scoop up the beans.
COLESLAW – Cool, tangy coleslaw provides contrast to the warm, spiced beans. The crunch and acidity cut through the richness.
Recipe Success Tips
BROWNING THE SAUSAGE – Don’t skip this step or rush it. Browning develops flavor through caramelization and renders fat that helps cook the vegetables. Let the sausage sit without stirring for a full 3 minutes per side to get good color.
VEGETABLE SIZE – Chop the bell pepper, onion, and celery into roughly ½ inch pieces. Consistent sizing means everything softens at the same rate and you don’t end up with raw celery and mushy pepper.
BEAN LIQUID – Leaving one can of beans undrained is intentional. That starchy liquid helps thicken the sauce and adds flavor without making the dish heavy. Don’t drain all four cans or the sauce will be thin and watery.
SIMMER TIME – The covered 15 minute simmer lets the flavors blend, then the uncovered 25 minutes reduces and concentrates the liquid. Don’t rush this part. The beans should be surrounded by thick, saucy liquid, not soup.
Expert Tip – Taste the beans near the end of cooking and adjust the salt and cayenne. Different brands of Cajun seasoning and chicken broth have different sodium levels, so the final dish might need more or less salt than expected.
Commonly Asked Questions
Can I use dry beans instead of canned?
Yes, but you’ll need to plan ahead. Soak 1 pound of dry kidney beans overnight, drain, then cook them in fresh water for 1 to 2 hours until tender before using them in the recipe. This adds significant time but gives you more control over texture.
What if I can’t find andouille sausage?
Use kielbasa, smoked sausage, or hot links as substitutes. Andouille has the most authentic flavor, but other smoked sausages work fine. You might want to add extra cayenne if your substitute is mild.
Can I make this in a slow cooker?
Brown the sausage and vegetables in a skillet first, then transfer everything to a slow cooker with the beans, liquids, and seasonings. Cook on low for 6 to 7 hours or high for 3 to 4 hours. The texture will be softer than the stovetop version.
Is this recipe spicy?
It has moderate heat from the andouille sausage, Cajun seasoning, and cayenne pepper. If you’re sensitive to spice, use mild smoked sausage instead of andouille and reduce the cayenne to just a pinch. You can always add hot sauce at the table for those who want more heat.
Why is one can of beans left undrained?
The liquid from one can adds flavor and helps create a thicker sauce. The starch in that liquid naturally thickens the dish without needing flour or cornstarch. If you drain all four cans, your sauce will be too thin.
Can I add other vegetables?
Stick with the traditional trinity for authentic flavor, but you can add diced tomatoes or okra if you want. Add them when you add the beans so they have time to cook through.
More Easy Weeknight Dinner Recipes
Stick of Butter Rice – Simple, rich rice that makes a perfect side for these beans or any main dish when you want something more decadent than plain rice.
Crock Pot Baked Beans – Sweet and smoky baked beans that cook themselves in the slow cooker while you do other things.
Chicken Tortilla Soup – Another comfort food soup loaded with chicken, vegetables, and warming spices that comes together quickly.
Stuffed Pepper Soup – All the flavors of stuffed peppers in an easy soup with rice, ground beef, and bell peppers.
Red Beans and Rice
Ingredients
- 1 tablespoon olive oil
- 16 ounces smoked andouille sausage sliced
- 1 large red bell pepper chopped
- 1 medium yellow onion diced
- 2 stalks celery chopped small
- 4 cloves garlic minced
- 2 cups low-sodium chicken broth
- 1 8-ounce can tomato sauce
- 1 teaspoon cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅛ teaspoon cayenne pepper
- 4 15-ounce cans kidney beans 3 drained and rinsed, 1 undrained
- 1 bay leaf
- 1 ¼ cups long grain white rice
- 2 ½ cups water
Optional Garnish
- green onions sliced
Instructions
- Heat the olive oil in a large pot over medium high heat. Add the sliced sausage and brown for about 3 minutes per side. Transfer the sausage to a plate.
- Add the bell pepper, onion, and celery to the pot. Cook for 4 to 5 minutes until the vegetables are softened. Add the garlic and cook for 30 seconds.
- Pour in the chicken broth and tomato sauce. Add the Cajun seasoning, salt, pepper, oregano, thyme, and cayenne. Stir until everything is combined.
- Return the sausage to the pot and add the beans and bay leaf. Stir, cover, and cook over medium heat for 15 minutes.
- Uncover the pot and reduce the heat to low. Simmer for about 25 minutes until the sauce has thickened.
- While the beans simmer, combine the rice and water in a small pot and cook according to the package directions.
- Remove the bay leaf. Serve the beans warm with the cooked rice.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.