This Easy Red Beans and Rice recipe is a quick version of the classic Creole dish that takes a fraction of the time to make. Andouille sausage and red beans simmered in a flavorful broth are served over white rice. This hearty meal is easy enough to make any night of the week.
Traditional Louisiana-style red beans and rice, made with dried beans, requires a time commitment most of us aren’t able to make on a busy day. But I’ve got some good news! You can have this comforting classic on your menu any night of the week with this Easy Red Beans and Rice recipe. This speedy version calls for canned red beans and fully-cooked sausage, and it never fails to satisfy.
Instead of simmering away on the stove or in your slow cooker for hours, this dish is ready to serve in under an hour.
There is one thing I can depend on with my group here – any recipe that involves sausage and beans is going to be a hit. And, friends, this super flavorful and exceptionally quick and easy recipe is loved by everyone in our house.
Ingredient Notes
- Sausage: Look for fully cooked rope sausage near the packaged meats at the grocery store. Andouille sausage has a little heat and is the most authentic choice for red beans and rice. If Andouille isn’t your speed, you can try it with classic smoked sausage or any other flavor that you like.
- Kidney beans: You can use either dark or light canned kidney beans, or a combination of both.
- Produce: Diced bell peppers (I used red and green), yellow onion, and celery are referred to as the holy trinity in Creole and Cajun cuisine. This classic combination adds great flavor. You’ll also need some minced garlic and a little fresh Italian parsley.
- Seasoning: I always have a jar of my Kickin’ Cajun Seasoning Mix in my pantry. If you make your own, you can easily control the heat level to suit your taste, but feel free to use your favorite store-bought mix. You’ll also need some Italian seasoning, freshly ground black pepper, and a couple of bay leaves.
- For the sauce: Low sodium chicken broth and tomato sauce are the basis of the sauce. Punch up the flavor with some hot sauce, like Tabasco or your favorite brand.
- White rice: Cooked long grain white rice for serving.
How to Make Easy Red Beans and Rice
Cook the white rice according to the package directions. While it cooks, you can get started on the sausage and red beans.
- Heat the vegetable oil in a Dutch oven and cook the sausage until the sausage is lightly browned. Transfer the sausage to a plate and set it aside.
- Add additional oil to the pot, if needed, and add the onion, bell pepper, and celery. Cook, stirring occasionally, for about 2 minutes, and then add the garlic. Cook, stirring, until the veggies are tender.
- Stir in the tomato sauce, Cajun seasoning, and Italian seasoning. Then, add the red beans, chicken broth, hot sauce, bay leaves, the browned sausage, and freshly ground black pepper to taste. Increase the heat and bring the mixture to a boil. Cover, reduce heat, and simmer for 10 minutes.
- Uncover and stir the mixture, then continue to simmer, uncovered, for an additional 10 minutes, or until slightly thickened. Remove from heat and let it rest for a few minutes. It will thicken further as it rests.
Storage Tips
Red beans and sausage: Transfer the cooled mixture to an airtight container and refrigerate for up to 3 to 4 days. For longer storage, portion out into freezer-safe containers and freeze for up to 2 to 3 months.
Rice: Refrigerate leftover rice in an airtight container for up to 4 days. Since cooked rice can spoil, I recommend freezing it for longer storage. Portion it into freezer-safe bags and freeze for up to 2 to 3 months. It reheats well from its frozen state – just pop it in the microwave or add it directly to the pot when reheating the red beans and sausage.
Serving Suggestions
Hot Sauce: I always set out our favorite hot sauce for guests to add as much heat as they like.
Cornbread: Serve warm cornbread or cornbread muffins on the side for dipping and balancing the spice. I served it with my Sweet Cornbread – such a natural fit!
Coleslaw: Tangy, crunchy Quick Colesaw or my Brussels Sprouts Coleslaw adds a refreshing contrast.
Corn: Simply cooked corn on the cob is a great choice, when available. During colder months, use frozen corn to make my Skillet Corn with Jalapeño.
Salad: Pair with a simple green salad with Apple Cider Vinaigrette for a light and fresh side dish.
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Easy Red Beans and Rice with Sausage
This Easy Red Beans and Rice recipe is a quick version of the classic Creole dish that takes a fraction of the time to make. Andouille sausage and red beans simmered in a flavorful broth are served over white rice. This hearty meal is easy enough to make any night of the week.
Ingredients
- 3 cups water
- 1 ½ cups jasmine long grain white rice
- 1 tablespoon vegetable oil, or as needed
- 13.5 ounces fully cooked rope sausage, cut into ¼-inch slices (*see notes below)
- 1 cup diced sweet yellow onion
- 1 bell pepper, diced (I used ½ green and ½ red)
- 2 celery ribs, diced
- 1 teaspoon minced garlic
- 8 ounces tomato sauce
- 1 ½ teaspoons Kickin’ Cajun Seasoning Mix, or your favorite store-bought brand
- 1 teaspoon Italian seasoning
- 3 15 ounce cans red kidney beans, rinsed and drained, dark, light, or a combination
- 3 cups low-sodium chicken broth
- several dashes of hot sauce, to taste, plus additional for serving
- 2 bay leaves
- freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
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Add water to a large saucepan and place it over HIGH heat. Once the water comes to a boil, add the rice, reduce heat to LOW, cover the pan and let it cook for 15 to 20 minutes, or until the water has been absorbed and the rice is tender. Fluff with a fork and set aside.
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While the rice is cooking, heat the vegetable oil in a Dutch oven over MEDIUM heat. Add the sausage, and cook, stirring frequently, until sausage is lightly browned, about 3 minutes. Transfer to a plate and set aside.
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Add additional oil to the pot, if needed, and add the onion, bell pepper and celery. Cook, stirring occasionally, for about 2 minutes and then add the garlic. Cook, stirring for 1 minute, or until the veggies are tender and then stir in the tomato sauce, Cajun seasoning, Italian seasoning, red beans, chicken broth, hot sauce, bay leaves, sausage, and freshly ground black pepper, to taste. Increase the heat under the pot and bring the mixture to a boil, cover, reduce heat and simmer for 10 minutes. Uncover and stir the mixture then continue to simmer, uncovered, an additional 10 minutes, or until slightly thickened.
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Remove from heat and let it rest for a few minutes. It will thicken further as it rests.
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Serve with rice garnished with parsley, if desired, with extra hot sauce on the side.
Notes
Storage
Red beans and sausage: Transfer the cooled mixture to an airtight container and refrigerate for up to 3 to 4 days. For longer storage, portion out into freezer-safe containers and freeze for up to 2 to 3 months.
Rice: Refrigerate leftover rice in an airtight container for up to 4 days. Since cooked rice can spoil, I recommend freezing it for longer storage. Portion it into freezer-safe bags and freeze for up to 2 to 3 months. It reheats well from its frozen state – just pop it in the microwave or add it directly to the pot when reheating the red beans and sausage.
Nutrition
Calories: 599 kcal · Carbohydrates: 76 g · Protein: 26 g · Fat: 21 g · Saturated Fat: 8 g · Cholesterol: 39 mg · Sodium: 1388 mg · Potassium: 925 mg · Fiber: 13 g · Sugar: 8 g · Vitamin A: 1184 IU · Vitamin C: 33 mg · Calcium: 100 mg · Iron: 4 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on September 23, 2020. It has been updated with new text and images.