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Easy Red Beans and Rice Recipe

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!

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. 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.)
  2. 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.
  3. Add the onions, bell peppers, celery, and garlic. Sauté for 4-5 minutes.
  4. 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.
  5. 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.
  6. 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

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

% 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.