Red Beans and Rice. This classic recipe is so easy to make! Bold and flavorful, this comforting meal is sure to fill you up with tender beans and spicy sausage.

Close up of rice being added to a bowl filled with red beans and andouille sausage to make Red Beans and Rice!

Red Beans and rice is a true southern classic, coming straight from Louisiana! This dish is big on flavor, but easy on your time. Made with red beans, andouille sausage and a variety of veggies. Add some white rice, sprinkle with some fresh parsley, and enjoy this comforting meal!

What is Red Beans and Rice?

Red Beans and Rice is a traditional Louisiana dish. Historically made on Monday’s when there was leftover pork bones from Sunday. That’s why some recipes are referred to as Monday Red Beans and rice. The combination of meat and beans are cooked together in a flavorful, spiced broth and served over white rice.

How to make Red Beans and Rice:

This particular version of red beans and rice comes together quick and easy thanks to using canned beans and andouille sausage.

  1. Heat oil in a large dutch oven or stockpot.
  2. Add in the sliced sausage and let it cook just to bring some color to it.
  3. Stir in the fresh veggies (bell pepper, onion, and celery). Let this continue to cook until the veggies are soft and tender.
  4. Add in the garlic and cajun seasoning. Let this cook for just an additional minute until fragrant.
  5. Pour in the chicken broth (you can absolutely sub for another type of broth if you prefer) and beans.
  6. Add in the spices: cayenne, ground sage, and bay leaf. Salt and pepper to taste
  7. Bring this to a boil, cover and reduce the heat to low. Let cook for 15 minutes. Remove the lid. Continue cooking at a simmer for another 15 minutes, stirring occasionally.
  8. Serve over white rice and garnish with parsley!

Red beans ready to be added to a pot of red beans and rice.

What kind of beans do I use?

Red beans are most often used. They look like pinto beans, but have a slightly redder color. Sometimes Red Kidney beans are also used. The main difference being that red beans will be a nice creamy consistency when mashed, and the kidney beans won’t have that same creaminess. But it depends on what texture you prefer. Either will be flavorful and they are very similar in all other ways. 

A bowl filled with red beans and rice, chunks of corn bread on the side.

Serve with:

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Close up of rice being added to a bowl filled with red beans and andouille sausage to make Red Beans and Rice!

Red Beans and Rice

Red Beans and Rice. This classic recipe is so easy to make! Bold and flavorful, this comforting meal is sure to fill you up with tender beans and spicy sausage.
5 from 5 votes

Ingredients

  • cup  long grain white rice/or basmati rice
  • Tbsp  extra virgin olive oil
  • 12  ounces  smoked andouille sausage, sliced
  • small onion , diced
  • green bell pepper , diced
  • celery stalks , diced
  • cloves garlic , minced
  • tsp  cajun seasoning
  • cups  chicken broth, unsalted
  • 2 (16 ounce) cans red beans, drained and rinsed
  • ½ tsp  Cayenne
  • tsp  ground sage
  • tsp  salt, more to taste
  • ¼ tsp  ground black pepper, more to taste
  • bay leaf
  • tbsp  fresh parsley, diced

Instructions

  • Prepare the rice by combining the rice with 2 cups of water in a saucepan over medium heat. Bring to a boil, cover, reduce heat to low and let cook for about 20 minutes. Remove from heat, keeping rice covered and set aside.
  • Heat olive oil over medium heat in a large stockpot or Dutch oven. 
  • Add in the sliced sausage and cook until the sausage starts to get some color. 
  • Add the onion, green bell pepper, and celery. Allow this to cook for about 5-6 minutes, until the veggies are just starting to get tender. 
  • Add in the garlic and cajun seasoning. Stir to combine. Allow this to cook for about 30 seconds to 1 minute until fragrant.
  • Pour in the chicken broth, stir in the red beans. Add in the cayenne, ground sage, and bay leaf. Add in salt and pepper to taste.
  • Bring to a boil, cover and reduce the heat to low. Cook covered for 15 minutes. Remove the lid and continue to cook, stirring occasionally.
  • Using a wooden spoon, gently mash the beans to help thicken.
  • Serve over rice and garnish with fresh parsley. 

Nutrition

Serving: 1g, Calories: 481kcal, Carbohydrates: 50g, Protein: 26g, Fat: 20g, Saturated Fat: 6g, Cholesterol: 48mg, Sodium: 1268mg, Potassium: 988mg, Fiber: 12g, Sugar: 2g, Vitamin A: 683IU, Vitamin C: 35mg, Calcium: 78mg, Iron: 6mg
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The recipe first appeared on The Recipe Critic.