This Red Beans and Rice Recipe is pure comfort food. Andouille sausage, veggies, and red beans come together in a rich, creamy, and flavorful sauce. It’s a hearty, ultra-filling meal.
Authors Note
A Recipe From My Trip To New Orleans!
This Red Beans and Rice recipe isn’t totally traditional, but it’s inspired by a version I had in New Orleans—with similar flavors and ingredients.
It’s way quicker and easier though! reliable for when you’re craving that classic flavor but don’t have hours to let things simmer. I take a few shortcuts here—like using canned red beans instead of dried and boiling the rice (yes, boiling!).
It still tastes rich and super flavorful, with lots of protein and fiber. It is satisfying to making a batch and having leftovers for lunch all week—or freezing half for another night.
How To Make Red Beans And Rice Recipe
The full printable recipe is below, and here I’ll share some top tips for making this recipe:
- Sauté the veggies well. Bell pepper, onion, and celery add so much flavor, and taking the time here keeps the onions from staying crunchy.
- Rinse and drain the beans. This keeps the dish from turning out too salty. You can use flavorful chicken stock instead.
- Mash some of the beans. You can blend a portion with the veggies for an extra creamy texture. You can also mash a few against the side of the pot with a fork.
Variations
- Red beans and rice for a crowd. This recipe makes quite a bit, but can easily be doubled or tripled. When making bigger batches, add the sausage in separate batches instead of throwing it all in together at the same time. This will ensure the meat gets a nice sear instead of being “stewed” in the rendered fat.
- Vegetarian red beans and rice. To make this recipe without the sausage, use a vegetarian sausage or just leave it out entirely. Without the sausage, the dish is missing a bit of flavor, but nothing a few extra spices plus some extra salt/pepper can’t make up for! Just play around with the flavors a little, adding extra spice until the flavors sing.
What Kind of Sausage Should I Use?
This dish is traditionally made with andouille sausage, a smoky, spicy pork sausage from Louisiana. If you can’t find it, any smoked pork or beef sausage works.
The sausage you use will affect the flavor and heat. I’ve tested lots of andouille sausages, and each batch turns out a little different.
Adjust the salt, pepper, and spices to match the sausage. If it’s spicy, skip extra hot sauce or cayenne. If it’s mild, add more heat. Taste for salt and adjust as needed.
Is This Red Beans And Rice Recipe Spicy?
It can be, it all depends on the ingredients you use. The heat level really depends on the sausage used (usually the package will indicate the heat level).
- For more heat, add in some cayenne pepper and/or hot sauce. Use a medium or spicy sausage
- For less heat, leave out the skippable hot sauce and cayenne pepper. Use mild sausage.
Storage
Storing Leftover Red Beans And Rice
For leftovers throughout the week, divide the cooled leftovers into several single-portion containers. Refrigerate for 5-7 days, warming leftovers in the microwave or stovetop. This dish only gets more flavorful as it sits!
To freeze, allow leftovers to cool. Again, divide into single-portion containers (it’s easier to thaw that way) or in airtight freezer-safe bags (seal without air and flatten bags to set on a shelf in the freezer). Freeze for up to 3 months, thawing in the fridge overnight. Warm thawed leftovers in the microwave or on the stovetop.
What Vegetables Go with Red Beans And Rice Recipe?
One of the nice things about this Red Beans and Rice is there are quite a few veggies already in the recipe! Here are some other ideas:
- Fried Green Tomatoes
- Sauteed Collard Greens
- Corn on the cob
- Brussels Sprouts and Bacon
- Pan-fried Okra
- Roasted Brussels Sprouts
What To Serve With Red Beans And Rice:
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Beet and Goat Cheese SaladIngredients
- 1 tablespoon oil (vegetable or canola)
- 1 (13-ounce) package smoked andouille sausage (sliced into thin coins)
- 1 sweet onion (diced (1-1/2 cups))
- 1 green bell pepper (diced (1 cup))
- 1-1/3 cup diced celery (3 large ribs)
- 2 tablespoons tomato paste
- 1 tablespoon finely minced garlic (3 to 4 cloves)
- 1-1/2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt
- 3 (15-ounce) cans red beans (drained and rinsed, see note 2)
- 3 cups (like Swanson’s)
- 1 bay leaf (skippable)
- 1-1/4 cups uncooked basmati rice
- 3 tablespoons finely chopped fresh parsley (see note 3)
- Hot sauce (or cayenne pepper for more heat)
Method
- Heat the oil in a large pot over a medium burner. Add thinly sliced sausage in a single layer and cook until lightly browned, 5–6 minutes, stirring frequently. Remove sausage with a slotted spoon to a paper-towel-lined plate and tent with foil. If more than 2 tablespoons of grease remains, drain the excess.
- Add 1-1/2 cups diced onion, 1 cup diced bell pepper, and 1-1/3 cups diced celery to the pot. Cook, stirring occasionally, until tender and onion is translucent, 7–10 minutes.
- Add tomato paste, garlic, Cajun seasoning, paprika, oregano, and salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Stir until fragrant, 1–2 minutes.
- Add drained and rinsed red beans, chicken stock, and bay leaf. Return sausage to the pot, bring to a boil, then cover and simmer for 15 minutes. Uncover and simmer another 15 minutes.
- While that cooks, bring a large pot of water to a boil. Salt the water and add rice (see note 4). Cook for 6 minutes, until tender, then drain and fluff with a fork. keep nearby.
- After simmering, mash some beans using one of two methods: either mash them in the pot with a wooden spoon until slightly thickened, or blend 1-1/2 cups of beans and liquid (avoid sausage pieces) until smooth, then return to the pot. If desired, mix in finely chopped parsley. Stir, taste, and season with additional salt and pepper (typically another 1/4 to 1/2 teaspoon salt; see note 3).
- Serve with hot sauce and cayenne pepper, if desired. Serve over cooked rice and enjoy!
