Easy Red Beans and Rice Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8
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Calories
520 kcal
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Course
Main Course
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Cuisine
American
Easy Red Beans and Rice Recipe
Description
Easy Red Beans and Rice Recipe features a blend of kidney beans and sliced andouille sausage cooked with classic aromatics like onion, bell peppers, celery, and garlic. The stew is simmered with creole seasoning, tomato paste, hot sauce, parsley, bay leaves, and apple cider vinegar, which gives it a layered and tangy taste. The beans become tender without requiring dried beans unless preferred, while the sausage adds a smoky richness.
The dish is served by ladling the savory bean and sausage mixture atop freshly cooked long-grain white rice, providing a nice texture contrast and soaking up the flavorful broth. The combination of spices and vegetables offers a balanced and mildly spicy profile that works well as a satisfying main course.
The recipe allows flexibility for stovetop, slow cooker, and Instant Pot methods, with variations for using dried or canned beans, making it adaptable to different kitchen setups. Removing the sausage easily makes a vegetarian version, broadening its appeal. Leftover beans reheat well, maintaining taste and texture.
Ingredients
- 2 cups long-grain white rice (or Carolina gold)
- 3 tablespoons olive oil
- 12-13 ounce andouille sausage sliced thin
- 1 large onion peeled and chopped, sweet
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 3 celery chopped, stalks
- 4-6 cloves garlic minced
- 45 ounces Kidney Beans drained (3 cans, canned
- 2 ½ cups water
- ¼ cup parsley chopped
- 2 tablespoons hot sauce Louisiana-style
- 1 tablespoon tomato paste
- 2 bay leaf
- 2 teaspoons apple cider vinegar
- 2 teaspoons creole seasoning (or Cajun)
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
- For a vegetarian option, omit the sausage from the recipe.
- If using dried beans, soak overnight and adjust cooking times accordingly to ensure tenderness.
- When using a slow cooker, sauté sausage and vegetables first to build flavor before combining all ingredients.
- The Instant Pot version is ideal when cooked with dried beans to save time compared to stovetop methods.
- Adjust seasoning and hot sauce at the end to taste for desired spice level.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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