Easy Red Beans and Rice Recipe

Name: Easy Red Beans and Rice Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 serving
Ingredients: 2 cups long-grain white rice; 3 tablespoons olive oil; 12-13 ounce package Andouille sausage; 1 large sweet onion; 1 green bell pepper; 1 red bell pepper; 3 stalks celery; 4-6 cloves garlic; 45 ounces canned kidney beans; 2 ½ cups water; ¼ cup chopped parsley; 2 tablespoons Louisiana-style hot sauce; 1 tablespoon tomato paste; 2 bay leaves; 2 teaspoons apple cider vinegar; 2 teaspoons creole seasoning

User Reviews

5.0

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
8
Calories
520 kcal
Course
Main Course
Cuisine
American

Easy Red Beans and Rice Recipe

Gael Hudson

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This Louisiana Creole dish is bold, yet comforting, with perfectly cooked beans and smoky sausage. Learn How To Make Red Beans and Rice, like it's done in the south!

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Ingredients

Servings

2 cups long-grain white rice (or Carolina gold)
3 tablespoons olive oil
12-13 ounce package Andouille sausage, sliced thin
1 large sweet onion, peeled and chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 stalks celery, chopped
4-6 cloves garlic, minced
45 ounces canned kidney beans, drained (3 cans)
2 ½ cups water
¼ cup chopped parsley
2 tablespoons Louisiana-style hot sauce
1 tablespoon tomato paste
2 bay leaves
2 teaspoons apple cider vinegar
2 teaspoons creole seasoning (or Cajun)

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Instructions

For the Rice: In a medium saucepan, cook the rice according to the package instructions. (Usually 4 cups water to 2 cups rice. Cover and simmer for 20 minutes.)
For the Red Beans: Place a large saucepot over medium heat. Once hot, add the oil and sliced sausages. Stir and brown for 5 minutes. Then remove the sausages with a slotted spoon and set aside.
Add the onions, bell peppers, celery, and garlic. Sauté for 4-5 minutes.
Rinse and drain the beans. Pour them in the pot with 2 ½ cups water. Add the parsley, hot sauce, tomato paste, bay leaves, vinegar, and creole seasoning.
Stir the sausage into beans, and simmer for 30 minutes, covered. Stir occasionally. Taste, then season with salt, pepper, and additional hot sauce if needed.
To Serve: Ladle the beans into bowls and top with a hearty spoonful of rice. Sprinkle with parsley and serve.

Notes

Vegetarian Red Beans and Rice: For a vegetarian version, simply remove the sausage.
Stovetop With Dried Beans: Don’t like buying canned beans? You can save money and cut sodium with dried beans. Substitute 2 ¼ cups dried kidney beans, that have been soaked in water overnight. At step 4, add 4 cups water (total) and simmer on medium-low for 2 ½ -3 hours before adding in the sausage. Then simmer another 30 minutes.
Slow Cooker with Canned Beans: Yes, you can make this in the crockpot! The rice will still need to be cooked on the stovetop. Also, you need to sauté the sausage and vegetables in a skillet before adding them to the crockpot. However, you can then dump all the ingredients into a slow cooker and cook for 2-3 hours on high or 4-6 hours on low.
Slow Cooker with Dried Beans: If slow cooking, you do not have to soak the beans. Yet they will take double the time... 5-6 hours on high or 10-12 hours on low heat.
Instant Pot Red Beans and Rice: Yep... It's even possible to make Easy Red Beans and Rice in your Instant Pot! However, it only makes since to do this, if you plan to use dried beans. Otherwise, it's faster on the stovetop.
Make the rice on the stovetop.
Then follow steps 2 and 3 on the IP Sauté setting.
Add 2 ¼ cup soaked dried beans, 4 cups of water, and all remaining ingredients to the IP. Pressure Cook on High for 33 minutes.
Perform a natural release and wait for the valve button to drop, about 20 minutes. Then scoop and serve over rice.

Nutrition Information

Show Details

Serving 1bowl Calories 520kcal (26%) Carbohydrates 67g (22%) Protein 21g (42%) Fat 18g (28%) Saturated Fat 5g (25%) Cholesterol 36mg (12%) Sodium 915mg (38%) Potassium 795mg (23%) Fiber 11g (44%) Sugar 7g (14%) Vitamin A 1413IU (28%) Vitamin C 48mg (53%) Calcium 87mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 520 kcal

% Daily Value*

Serving	1bowl
Calories	520kcal	26%
Carbohydrates	67g	22%
Protein	21g	42%
Fat	18g	28%
Saturated Fat	5g	25%
Cholesterol	36mg	12%
Sodium	915mg	38%
Potassium	795mg	17%
Fiber	11g	44%
Sugar	7g	14%
Vitamin A	1413IU	28%
Vitamin C	48mg	53%
Calcium	87mg	9%
Iron	3mg	17%