Looking for a comforting, authentic Louisiana Creole dish but don't have hours to spend in the kitchen? This Easy Red Beans and Rice recipe is the perfect solution for busy weeknights or a festive Mardi Gras celebration. Whether you are a fan of spicy andouille sausage or looking for a hearty, family-friendly meal, this quick version of the quintessential New Orleans staple delivers rich, smoky flavor without the fuss.
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Why You'll Want to Make My Easy Red Beans and Rice
- Time-Saving Shortcuts: Using canned red kidney beans removes the need for overnight soaking, cutting your prep and cook time significantly.
- Authentic "Holy Trinity" Base: We use the traditional 2:1:1 ratio of onions, celery, and bell pepper to ensure a deep, aromatic flavor profile found in professional Cajun kitchens.
- Perfectly Seasoned: The combination of Cajun spices, dried oregano, and savory andouille sausage creates a complex taste that gets better with every bite.
- One-Pot Wonder: Most of the cooking happens in a single Dutch oven, making cleanup a breeze.
Ingredients - Here's What You'll Need
Steps to Make Easy Red Beans
- Heat a large Dutch oven over medium heat and add the sliced andouille sausage. Stir constantly, until well browned, about 10 minutes. Drain well on paper towels, pressing as much fat as possible from pieces. Cover with paper towels to absorb the grease and an upside-down plate to keep the sausage warm. Set aside until ready to return to the pot.
- Add two tablespoons of chicken broth to deglaze the pot, and use a silicone spatula to scrape the bits off the bottom. Add the onion to the Dutch oven; cook over medium heat for 5-10 minutes, stirring occasionally and scraping up bits from the bottom of the pan.
- Add two more tablespoon of chicken broth to help scrape bits from the bottom of the pan. Add celery and bell pepper to Dutch oven; stir to combine. Cover and cook for 20 minutes, stirring about every five minutes.
- Add two more tablespoon of chicken broth to help scrape bits from the bottom of the pan. Add minced garlic; cook for 30 seconds, until fragrant. Add petite diced tomatoes; stir to combine. Cover pan and cook for 10-15 minutes, stirring about every five minutes.
- Add the cooked sausage and red kidney beans; stir to combine. Cover and cook for 20-25 minutes, stirring about every five minutes. At this point, prepare the rice.
- After the red beans have cooked for 20-25 minutes, add dried oregano and Cajun seasonings. Taste to adjust the seasoning.
Steps to Make the Rice
- Add water, chicken broth, unsalted butter, and Kosher salt to medium saucepan. Bring to a boil.
- Add rice; stir to combine. Reduce the heat to medium-low; cover pan with paper towels and then the pan top. Cook 20-25 minutes, or until rice is tender and all the liquid has been absorbed.
- Fluff the cooked rice with a fork. When ready to serve, place the red beans in a bowls with a scoop of rice on top. Yield 6 to 8 servings.
Mastering a classic Louisiana meal doesn't have to be a day-long project. This Easy Red Beans and Rice offers a foolproof way to bring the spirit of New Orleans to your dinner table with minimal effort. From the smoky andouille sausage to the perfectly textured dark kidney beans, every spoonful is packed with savory Creole goodness. Give this recipe a try for your next family dinner, and you'll see why it's a staple in our kitchen! Don't forget to serve it with a dash of your favorite Louisiana hot sauce for that extra kick.
Frequently Asked Questions
Yes! Swap the andouille sausage for a plant-based smoked sausage and use vegetable broth instead of chicken broth.
Long-grain white rice is traditional, but jasmine rice also works well for a slightly floral aroma. This recipe uses 1 cup of uncooked rice to serve 6-8 people.
Store the beans and rice in separate airtight containers in the refrigerator for up to 4 days. The beans actually taste even better the next day as the flavors continue to meld!
Yes, but it will change the "easy" nature of the recipe. If using dried beans, you must soak them overnight and increase the simmering time to 1.5-2 hours, adding more broth as needed until the beans reach a creamy consistency.
Recipe Tips and Tricks
- Choose Dark Red Beans: Use dark red kidney beans instead of light ones; they have thicker skins and hold their shape better during the simmering process.
- Rinse Your Beans: Always rinse canned beans thoroughly to remove excess salt and the "canned" starchy liquid.
- Control the Heat: Start with 1 tablespoon of Cajun seasoning. If you prefer a milder dish, cut it to ½ tablespoon; if you like it spicy, go up to 1½ tablespoons.
- Deglazing is Key: Don't skip using chicken broth to scrape the bottom of the pan after browning the sausage; those bits (fond) are where the deep, smoky flavor lives.
Other Great Cajun and Creole Recipes
- Low-Fat Chicken and Smoked Sausage Gumbo
- Authentic Cajun Chicken Fricassee - A Taste of New Orleans
- Quick & Easy Cajun Blackened Chicken Alfredo
- Pasta Jambalaya
- Cajun Three-Cheese Crawfish & Andouille Macaroni
- Shrimp & Andouille Jambalaya Risotto: A Creamy Cajun Fusion
- Cajun Chicken Cassoulet - A One Pot Wonder
- Cajun Shrimp Étouffée
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Susan's Easy Red Beans and Rice
Equipment
- Dutch Oven
- Silicone Spatula
- medium saucepan
Ingredients
For the Red Beans
- 12 oz Andouille Sausage cut into ¼-inch slices
- 1 Medium Onion diced, about 2 cups (See Note 1)
- 1 Large Green Bell Pepper, diced, about 1 cup (See Note 1)
- 3 Celery Stalks, diced, about 1 cup (See Note 1)
- 6 tbs Low-Sodium Chicken Broth
- 6 cloves Garlic, minced
- 29 oz (2 15.5 ounce cans) Red Kidney Beans, drained and rinsed (See Notes 2 and 3)
- 1 teaspoon Dried Oregano
- 1 tbs Cajun Seasoning (See Note 4)
For the Rice
- 1 c Water
- 1 c Low-Sodium Chicken Broth
- 4 tbs Unsalted Butter
- ½ teaspoon Kosher Salt
- 1 c Uncooked Rice (See Note 5)
Instructions
To Make the Red Beans
- Heat a large Dutch oven over medium heat and add the sliced andouille sausage. Stir constantly, until well browned, about 10 minutes. Drain well on paper towels, pressing as much fat as possible from pieces. Cover with paper towels to absorb grease and an upside-down plate to keep warm. Set aside until ready to return to the pot.
- Add two tablespoons of chicken broth to deglaze the pot, and use a silicone spatula to scrape the bits off the bottom. Add the onion to the Dutch oven; cook over medium heat for 5-10 minutes, stirring occasionally and scraping up bits from the bottom of the pan.
- Add two more tablespoon of chicken broth to help scrape bits from the bottom of the pan. Add celery and bell pepper to Dutch oven; stir to combine. Cover and cook for 20 minutes, stirring about every five minutes.
- Add two more tablespoons of chicken broth to help scrape bits from the bottom of the pan. Add minced garlic; cook for 30 seconds, until fragrant. Add petite diced tomatoes; stir to combine. Cover the pan and cook for 10-15 minutes, stirring about every five minutes.
- Add the cooked sausage and red kidney beans; stir to combine. Cover and cook for 20-25 minutes, stirring about every five minutes. At this point, prepare the rice.
- After the red beans have cooked for 20-25 minutes, add dried oregano and Cajun seasonings. Taste to adjust the seasoning.
To Make the Rice
- Add water, chicken broth, unsalted butter, and Kosher salt to medium saucepan. Bring to a boil. Add rice; stir to combine. Reduce heat to medium low; cover pan with paper towels and then pan top. Cook 20-25 minutes, or until rice is tender and all the liquid has been absorbed.
- Fluff the cooked rice with a fork. When ready to serve, place the red beans in a bowls with a scoop of rice on top.
- Yield 6 to 8 servings.
Tips/Notes
- The holy trinity, a mixture of onion, celery, and green bell pepper, is a staple of Cajun cuisine. The ratio should be 2:1:1.
- Using canned red kidney beans is a huge time saver, just make sure to rinse them well and drain them before using.
- Canned red kidney beans come in both light and dark. I recommend using dark red because they because they have thicker skin, which means they hold up better when cooking. Also, I recommend low-sodium kidney beans if your supermarket has them.
- When it comes to Cajun seasoning one tablespoon is a good place to start. However, if you don't like things too spicy cut it in half and only add ½ tablespoon. If you like things spicy then I recommend adding an additional ½ tablespoon.
- I didn't rinse the rice before cooking it.
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