Easy Red Beans and Rice Recipe
Traditionally a dish that takes all day, this simplified version of the Louisiana classic can be ready in a little over an hour. Easy Red Beans and Rice is the ultimate budget, pantry and freezer-friendly dish that really satisfies!
Servings: 6
Ingredients
- 3 tablespoons canola oil or vegetable oil
- 1 large onion chopped
- 1 large green bell pepper seeds and membrane removed, chopped
- 2-3 stalks (ribs) celery finely chopped (you want about the same amount as green bell pepper)
- 4 cloves garlic minced
- 2 tablespoons Cajun seasoning (to taste)
- 1 teaspoon dried thyme
- 1 large bay leaf
- 1 can (15-ounce) tomato sauce + 1/4 cup water to rinse out the can
- 2 cups vegetable broth or chicken broth
- 3 cans (15-ounce each) red beans drained and rinsed
- 1 teaspoon Worcestershire sauce
- 1 package (14-ounce) Andouille sausage sliced
- Salt and freshly ground black pepper to taste
- Hot sauce to taste
- Chopped fresh parsley
- 3 cups cooked rice
Instructions
- Heat canola oil in a Dutch oven or other heavy pot over medium-high heat. Add the onion, reduce heat to medium and cook 5-7 minutes, stirring often until the onion is beginning to soften.
- Add the green bell pepper and celery. Continue cooking another 5-7 minutes stirring often or until all the vegetables are softened.
- Add the garlic, Cajun seasoning, thyme and bay leaf. Cook briefly, 10-15 seconds.
- Add the sausage and cook that briefly, 10-15 seconds.
- Add the tomato sauce, water from rinsing the can, vegetable or chicken broth, beans, and Worcestershire.
- Bring to a boil, reduce heat to low and simmer 25-30 minutes or until thickened.
- Add salt, black pepper and hot sauce to taste. Add chopped fresh parsley. Serve over hot, cooked rice.
Video
Notes
SUBSTITUTIONS:
- Can use chicken broth in place of vegetable broth.
- If Andouille is too spicy, use kielbasa instead.
- We prefer brown rice, but white is fine, too.
- Don't rush the vegetables. Cook the onion, celery, and bell pepper for 12 to 15 minutes until softened and lightly caramelized for the best flavor.
- Bloom the spices. Cook the thyme and Cajun seasoning with the vegetables for 30 to 60 seconds before adding liquid to deepen their flavor.
- Drain and rinse the beans. Rinsing canned beans removes excess sodium and starchy liquid for a fresher, cleaner taste.
- Season at the end. Smoked sausage, Cajun seasoning, and broth vary in saltiness, so taste before adding more salt, black pepper, or cayenne.
- Can be made 1-2 days in advance. Cool thoroughly and refrigerate.
- Reheat on the stovetop or in the microwave. You may want to add a small amount of water or broth to loosen it.
- Place in airtight containers in the desired amount. Freeze for 2-3 months. Thaw in the refrigerator and reheat in the microwave or on the stovetop.
Nutrition
Serving: 1 | Calories: 396kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 330mg | Potassium: 187mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1428IU | Vitamin C: 25mg | Calcium: 30mg | Iron: 1mg