Easy Red Beans and Rice Recipe

Easy Red Beans and Rice in white bowl on light blue background with fork scooping beans out.

4.67 from 54 votes

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!

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course, Pork

Cuisine: American / New Orleans

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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.

TIPS:

Adding dried spices early so heat is applied directly allows them to “bloom."
The liquid beans are canned in can be quite salty. You always want to drain and rinse the beans well under running water.

MAKE AHEAD:

Can be made 1-2 days ahead of time. Cool thoroughly and refrigerate.

HOW TO REHEAT LEFTOVERS:

Reheat on the stovetop or in the microwave. You may want to add a small amount of water or broth to loosen it.

FREEZER-FRIENDLY:

Place in airtight containers in the desired amount. Freeze 2-3 months. Thaw in the refrigerator and reheat in the microwave or on the stovetop.

Nutrition