Easy Red Beans and Rice Recipe

Origin and History of Red Beans and Rice:

More Creole than Cajun, Red beans and rice has been a Monday tradition in Louisiana since the 19th Century. It was common for families to have ham for Sunday dinner and red beans and rice extended the ham’s value into the week by using up leftovers along with the ham bone for added flavor.

Back then, Monday was customarily laundry day in New Orleans. Doing the laundry was no easy task and took all day so a pot of red beans with the leftover ham and ham bone could simmer away while the women did the laundry.

Why This Recipe is a Keeper!

Red Beans and Rice is one of our favorite meals! However, because the traditional method takes the better part of a day, I often do this saucy, simplified beans and rice recipe that is ready in a little over an hour.

Although it doesn’t take as long as the classic version, Easy Red Beans and Rice is long on flavor!

This red beans and rice recipe is also:

• A great way to utilize ingredients already in your pantry.
• Freezer-friendly so you can freeze any leftovers or make a double batch and have it ready in your freezer for quick meals.
• On the healthy side with loads of fiber and protein.
• Budget-friendly!
• Easy with no complex cooking techniques!

How to Make This Easy Red Beans and Rice Recipe:

Recipe Ingredients:

Here’s everything you’ll need to make this recipe. See the red beans and rice recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Onion, Celery and Green Bell Pepper: This vegetable combination consisting of one or two parts onion, one part celery and one part green bell pepper is a variation on traditional French “mirepoix” referred to as “the holy trinity” in Louisiana cooking. It’s essential to traditional red beans and rice, Creole, Cajun and New Orleans-style cooking in general.
• Cajun Seasoning: Although red beans and rice is more Creole than Cajun, I usually use Cajun seasoning because it’s got more kick. Cajun seasoning typically has a variety of ground pepper such as white, black and cayenne along with paprika, onion, celery, and garlic. Creole seasoning is milder and is more of an herbal medley consisting of oregano, bay leaf, basil, thyme, rosemary, parsley, and paprika.
• Vegetable Broth: My preferred brand of vegetable broth is Kitchen Accomplice Reduced Sodium Concentrate. May also use chicken broth.
• Andouille Sausage: Our preferred brand is Johnsonville which is readily available at most grocery stores. You can also use smoked pork, turkey, beef or even vegetarian sausage along with the more traditional ham and ham bone in this recipe.
• Red Beans: Although kidney beans are sometimes used in this classic dish, I prefer actual red beans. Red beans and kidney beans are often confused with each other however they are not the same type of bean. When you compare the two the visual differences are immediately apparent. Kidney beans are one of the largest beans while red beans are smaller and have the classic oblong shape. While both are red, kidney beans have a darker, more crimson shade and red beans are more pinkish.
• Rice: I used brown rice but use your favorite!

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Heat the oil in a Dutch oven or other heavy pot over medium-high heat. Add the onion, reduce heat to medium and cook for 5 to 7 minutes or until it softens up.
• Add the celery and green bell pepper and continue cooking another 5 to 7 minutes or until everything is becoming melty soft.

• Add the garlic, herbs and spices and give them a stir. Cook until the garlic is fragrant, 10 to 15 seconds.

• Add the sausage and cook briefly.

• Add the tomatoes, water to rinse out the can, broth, beans and Worcestershire.
• Bring to a boil, reduce heat to low and simmer for 25 to 30 minutes until reduced and thickened.

• Add hot sauce to taste. Or, serve the hot sauce on the side so each diner can fire up their own serving.
• Add salt and black pepper to taste and parsley.
• MAKE AHEAD:  Can be made 1 to 2 days ahead of time.  Cool thoroughly and refrigerate.

That’s it! This Easy Red Beans and Rice recipe is a quick version of the New Orleans classic!

Chef Tips and Tricks:

• Adding dried spices early (such as the thyme and Cajun seasoning in this recipe) so heat is applied directly allows them to “bloom.” They’ll be more flavorful than just adding them to liquid or sauce.
• Unless canned beans are specifically “reduced sodium,” the liquid they’re canned in can be quite salty. You always want to drain and rinse the beans well under running water. Removing that salty cooking liquid will give canned beans a fresher, cleaner taste.

What goes well with red beans and rice? These!

• Easy Braised Southern Greens
• Cider Vinegar Braised Cabbage Wedges
• Roasted Cabbage Steaks with Mustard Vinaigrette
• Spicy Sauteed Kale with Andouille Sausage (or use bacon)
• Skillet Charred Green Beans with Chipotle Goat Cheese Butter

More New Orleans and Louisiana-inspired recipes!

• Low Carb Jambalaya with Chicken Shrimp and Sausage
• Smothered Shrimp with Andouille Sausage and Creamy Parmesan Peppercorn Grits
• Easy Shrimp Creole
• Cajun-Smothered Pork Medallions

Get all my New Orleans-inspired recipes here! New Orleans-Inspired Recipes for a Taste of the Big Easy