This Easy Red Beans and Rice recipe turns a few budget-friendly ingredients into a cozy, flavor-packed dinner. It takes just 15 minutes of hands-on prep to get everything simmering for a rich dish that everyone will enjoy.
Serve it with a side of jalapeño cornbread for a buttery addition that pairs perfectly with the hearty beans.
Holly’s Recipe Highlights
- Flavor: It’s rich, smoky, and savory, with creamy beans, hearty sausage, and a hint of spice.
- Why Make It: A little hands-on prep transforms inexpensive dried beans into a hearty, flavor-packed meal that makes plenty for dinner and leftovers the next day.
- Tools: A large, heavy-bottomed pot or Dutch oven helps distribute heat evenly, allowing the beans to simmer and become tender without scorching.
Total Time: 11 Hrs 26 Mins (15 Mins Prep) Servings: 8 Cooking Method: Stovetop
Ingredient Notes
- Dried Red Kidney Beans: Soaking the beans overnight helps them hydrate before cooking, allowing them to cook more evenly. Drain and rinse them well before adding them to the pot.
- For a creamier texture, mash a small portion of the fully cooked beans against the side of the pot before serving.
- Andouille Sausage: Adds a smoky, spicy kick and rich, savory flavor to the beans. For a milder taste, substitute kielbasa or your favorite smoked sausage.
- Vegetables: Replace the red bell pepper with green bell pepper if you prefer, and buy pre-sliced celery, bell peppers, and onions to save time on prep.
- Chicken Broth: Keep extra broth on hand to add as needed if the beans start to dry out during simmering.
- Smoked Bacon: Thick-cut bacon works especially well for extra hearty bites.
- Thyme, Cayenne, and Hot Sauce: Add earthy flavor and a kick of heat to balance the smoky sausage and bacon. Start with a little cayenne and hot sauce, then adjust to taste.
How to Make Easy Red Beans and Rice
- Soak kidney beans overnight, then drain and rinse.
- Cook bacon and andouille.
- Add the remaining ingredients in stages (full recipe below). Simmer.
- Serve over white rice with green onions.
Secrets for Creamy Beans
- Simmer Gently: A steady, gentle simmer cooks the beans evenly and keeps the skins intact while the center becomes soft and creamy.
- Watch the Liquid: Beans continue absorbing broth as they cook, so add a little extra broth or water if the pot starts to dry out before they are tender.
- Season Near the End: Bacon, andouille sausage, broth, and hot sauce all add salt, so taste the beans before adding extra seasoning.
- Test for Tenderness: Cooking time can vary depending on the age of the beans, so test them for tenderness rather than relying on the clock alone.
Save It for Later
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. Store rice separately.
- It will keep in the freezer for up to 3 months.
- Reheat the beans on the stovetop or in the microwave, adding a splash of broth or water if they have thickened. Reheat rice separately until hot, then combine for serving.
Cozy Comfort Foods
Did you enjoy this Easy Red Beans and Rice? Leave a comment and rating below.
Easy Red Beans and Rice
Easy red beans and rice combines tender kidney beans, smoky andouille, bacon, peppers, and savory seasonings in a rich, hearty broth served over fluffy white rice.
Equipment
Ingredients
- 1 pound dry red kidney beans
- 1 tablespoon vegetable oil
- 12 ounces andouille sausage diced
- 1 cup finely diced onion
- ¾ cup chopped celery
- ¾ cup green bell pepper
- ¼ cup red bell pepper
- 4 cloves garlic minced
- 2 quarts chicken broth or more as needed
- 1 pound smoked bacon
- 2 bay leaves
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper or to taste
- 1 teaspoon hot sauce or to taste
- 4 cups cooked white rice
- 2 tablespoons chopped green onion or to taste
Instructions
- Place beans in a large bowl and cover with cold water until 2 inches above the beans; let stand 8 hours to overnight. Drain and rinse.
- In a large heavy bottom pot, over medium high heat, heat vegetable oil and cook smoked bacon, and sausage until the edges brown and bacon is starting to crisp, 5 to 7 minutes.
- Add in onion, celery, and peppers to pot with sausage and cook while stirring until vegetables soften and start to turn translucent, 5 to 10 minutes.
- Add garlic, and cook for 1 minute.
- Stir in the red beans, chicken broth, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture and bring to a boil.
- Reduce heat to low, and simmer gently, stirring occasionally, for 1½ hours. Taste, season with salt, and continue cooking, simmering on low until beans are soft, meat is tender, and desired consistency is reached, about 1½ to 2 hours more.
- Serve in bowls topped with green onion
Notes
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Calories: 568kcal | Carbohydrates: 64g | Protein: 37g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 1767mg | Potassium: 1287mg | Fiber: 10g | Sugar: 4g | Vitamin A: 338IU | Vitamin C: 23mg | Calcium: 91mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Pin This Red Beans & Rice Recipe
