This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
If your family is hungry now and you don’t have time to soak beans or babysit the stove, this red beans and rice is for you. It is quick, cozy, and made with canned beans and smoky sausage. It’s great to serve for a fun Mardi Gras celebration!
How My Recipe Saves Time Without Losing Flavor
- No Soaking! Most recipes call for dried beans and a lot of time. Mine uses canned beans, so you can get dinner on the table fast!
- Easy Creamy Texture! No flour, no cream, no mystery thickeners. You just mash the beans a little, and it turns perfectly thick and creamy.
- Flexible and Family Friendly! You control the spice and the sausage, so it works for picky kids, spice lovers, and everyone in between.
A Reader’s Review
Fantastic Red Beans and Rice recipe. I’ve made it three times now following the directions exactly. My family loves it!! It’s definitely a keeper. Thanks for such a great recipe!
– Kris
Red Beans and Rice Ingredients
- Red beans vs. kidney beans: Red beans are smaller and creamier. Red kidney beans work fine if that’s what you have.
- Adjust the heat: Use mild andouille sausage and skip the cayenne for less spice. Kielbasa is a great substitute if andouille isn’t available.
- Mash for creaminess: Mash some beans directly in the pot at the end, or remove about 1 cup, mash, and stir back in.
- No Soaking Required! My recipe uses canned beans for speed and convenience. Flavor doesn’t suffer.
How to Make Red Beans and Rice
This red beans and rice recipe is my go-to for cozy comfort. It’s best served with a side of warm cornbread drizzled in honey butter! It’s the perfect sweet contrast to the savory beans!
- Cook Rice: In a large saucepan, cook uncooked long-grain white rice according to package directions. Remove from heat, keeping the rice covered, and set aside.
- Brown Sausage: Heat olive oil over medium heat in a large sauté pan or Dutch oven. Add the sliced andouille sausage and cook until it starts to brown.
- Add Veggies & Seasonings: Add diced onion, diced green bell pepper, and diced celery stalks, then cook for about 5-6 minutes, until the veggies are just starting to get tender. Add in minced garlic, Cajun seasoning, cayenne, and dried thyme. Stir to combine. Allow this to cook for about 30 seconds to 1 minute until fragrant.
- Cook: Pour in chicken broth, red beans, and bay leaf. Add salt and pepper to taste. Bring to a boil, then cover, and reduce the heat to low and 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 chopped parsley.
Slow Cooker Instructions
- Brown: Brown your sausage and sauté your veggies.
- Add: Add everything to the crockpot.
- Cook: Cook on high for 2 hours or low for 4 hours.
Pin this now to find it later
Prevent your screen from going dark
-
In a large saucepan of 3 cups of water, cook 2 cups uncooked long-grain white rice according to package directions. Remove from heat, keeping rice covered, and set aside.
-
Heat 1 tablespoon olive oil over medium heat in a large sauté pan or Dutch oven. Add in 12 ounces sliced andouille sausage and cook until the sausage starts to get some color.
-
Add 1 small diced onion, 1 diced green bell pepper, and 2 diced celery stalks. Allow this to cook for about 5-6 minutes, until the veggies are just starting to get tender.
-
Add in 3 cloves minced garlic, 1 ½ teaspoons Cajun seasoning, ½ teaspoon cayenne, and ½ teaspoon dried thyme. Stir to combine and allow this to cook for about 30 seconds to 1 minute until fragrant.
-
Pour in 3 cups chicken broth, 3 (15.5-ounce) cans red beans, and 1 bay leaf. Add 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 chopped parsley.
- Fridge: Let the red beans and rice cool completely. Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze the red beans only (without rice) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop until warmed through.
Calories: 729kcalCarbohydrates: 104gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 51mgSodium: 908mgPotassium: 1248mgFiber: 18gSugar: 3gVitamin A: 425IUVitamin C: 20mgCalcium: 100mgIron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This story originally appeared on TheRecipeCritic
