Red Beans And Rice Recipe
This Red Beans And Rice Recipe is an easy, spicy, one-pot comfort food classic that fills your kitchen with Creole aroma and warms you right to your soul.
A steaming pot of red beans and rice has been a Monday ritual in New Orleans homes for generations—Creole meets Cajun, simple pantry staples transform into a soul-soothing feast. You know what? It’s seasonal, too: when the air turns crisp, I fire up my 6-quart Le Creuset Dutch oven and let those beans simmer until they practically melt. According to Google Trends, searches for “one-pot meals” jump by nearly 20% each January. And with about 12,000 monthly searches for “Red Beans And Rice Recipe,” folks clearly crave this Southern staple.
Here’s the thing: red beans are a nutritional powerhouse. One cup dishes out roughly 15 g of plant-based protein, 11 g of fiber, and only 240 calories (USDA data). Swap in veggie broth and vegan sausage, and you’ve got a high-fiber, meat-free version that still packs a punch. For me, it’s more than dinner—it’s a memory of my mama stirring beans while telling stories, back when Mardi Gras beads glimmered in every window.
Ever wondered how a humble pot of beans can taste like a hug from Grandma? This recipe blends pantry-friendly ingredients with just enough spice to make you reach for your favorite hot sauce (I’m partial to Crystal). Plus, it’s trending on TikTok under #onepotwonder—proof that comfort never goes out of style.
Why You’ll Love This Red Beans And Rice Recipe
– One-pot meal means minimal cleanup and maximum cozy vibes
– Easy pantry staples—great for budget-friendly dinners
– Customizable heat: mild to extra spicy with cayenne or hot sauce
– High in fiber and protein (15 g+/serving)—keeps you full longer
– Vegetarian or vegan option with simple swaps
– Perfect for meal prep; flavors deepen when stored overnight
– Authentic Creole and Cajun flair without fancy techniques
– Ideal for feeding a crowd or freezing for busy weekdays
Ingredients for a Perfect Red Beans And Rice Recipe
– 1 lb (450 g) dried red beans (soaked 6–8 hours or quick-soaked: boil 2 min, rest 1 hr)
– 1 cup long-grain white rice (or jasmine; Lundberg brand works great)
– 2 tbsp extra-virgin olive oil (or avocado oil)
– 1 lb (450 g) andouille sausage, sliced (sub plant-based sausage for vegan)
– 1 large yellow onion, diced (about 1½ cups)
– 1 green bell pepper, diced (1 cup)
– 2 celery stalks, diced (½ cup)
– 4 garlic cloves, minced (fresh packs more flavor)
– 1 tsp smoked paprika
– ½–1 tsp cayenne pepper (adjust to taste)
– 2 tsp dried thyme
– 1 tbsp Creole seasoning (Tony Chachere’s or homemade blend)
– 2 bay leaves
– 8 cups low-sodium chicken or vegetable broth
– Salt and black pepper, to taste
– 2 tbsp fresh parsley, chopped (for garnish)
– 3 scallions, thinly sliced (for topping)
– Hot sauce, for serving (optional)
Directions for Red Beans And Rice Recipe
1. Drain and rinse soaked beans. Heat oil in a Dutch oven over medium. Add sausage slices; brown until edges crisp (about 5 minutes). Stir occasionally so they don’t stick.
2. Push sausage to one side; add onion, bell pepper, celery. Sauté 4–5 minutes until veggies soften and the kitchen smells like Sunday supper.
3. Stir in garlic, paprika, cayenne, thyme, and Creole seasoning. Let the spices bloom for 30 seconds—watch that fragrant dance!
4. Add beans, bay leaves, and broth. Increase heat to high; bring to a gentle boil. Skim any foam that rises—this keeps broth clear and light.
5. Reduce heat to low, cover partially, and simmer 1–1½ hours, stirring every 20 minutes, until beans are creamy but still hold shape. You want spoonfuls, not mush.
6. Meanwhile, rinse rice under cold water until water runs clear; this cuts excess starch and prevents gluey grains. Cook rice separately: bring 2 cups water to boil, stir in rice, cover, simmer 15 minutes, then fluff.
7. Once beans are tender, remove bay leaves, taste, and adjust salt or heat—remember, sausage and broth vary in saltiness.
8. Serve a scoop of rice topped with beans. Garnish with parsley, scallions, and a dash of hot sauce. For extra flair, drizzle a little olive oil or add a squeeze of lemon. Enjoy!
Red Beans And Rice Recipe Servings & Timing
– Yield: Makes about 6 generous servings
– Prep Time: 15 minutes active (plus 6–8 hours soaking)
– Cook Time: 1 hour 15 minutes (beans) + 15 minutes (rice)
– Total Time: ~1 hour 30 minutes active (soak time not included)
Red Beans And Rice Recipe Variations
– Swap andouille for smoked ham hock and skip sausage for deeper, richer broth.
– Use brown rice or farro instead of white rice for nuttier texture and extra fiber.
– Quick-cook in an Instant Pot: 35 minutes on high pressure, natural release.
– Add a handful of baby spinach or kale in final 5 minutes for a veggie boost.
– Stir in ½ cup coconut milk and lime zest for a Caribbean twist.
– Make it milder: reduce cayenne and top with diced avocado for creaminess.
Storage & Reheating Tips for Red Beans And Rice Recipe
Store leftovers in airtight containers. In the fridge, red beans and rice stay fresh for up to 4 days; freeze portions up to 3 months. When reheating, add a splash of broth or water to restore creaminess—microwave or gently warm on the stove. For make-ahead ease, cook beans fully, cool, then refrigerate; cook rice fresh just before serving to keep grains fluffy.
Recipe Notes for Red Beans And Rice Recipe
I’ve learned that patience makes all the difference—low-and-slow simmering coax maximum creaminess from beans without breaking them apart. If your beans aren’t tender, give them extra simmer time; water level should always hover above beans. I prefer Tony Chachere’s for that authentic Creole zing, but a homemade spice mix (paprika, garlic powder, onion powder, a pinch of sugar) works beautifully. Don’t skip rinsing rice—that one step keeps dinner light, not gluey. And hey, if you ever have leftover ham bone, toss it in with the beans—it’s free flavor gold!
Red Beans And Rice Recipe FAQs
Q: Can I use canned beans instead of dried?
A: Absolutely—two 15-oz cans work. Rinse, skip the soak, and reduce simmer time to 20–25 minutes.
Q: How spicy is this recipe?
A: It has a kick, but you control it—start with ½ tsp cayenne and taste as you go, or swap for mild paprika.
Q: Can I make this gluten-free?
A: Yes—all ingredients here are naturally gluten-free; check your sausage label or choose a certified GF brand.
Q: What pairs well with red beans and rice?
A: Cornbread, a crisp green salad, or pickled okra make lovely sides.
Q: Why didn’t my beans soften?
A: Hard water or old beans can resist softening—add a pinch of baking soda or swap beans if they’re over a year old.
Q: Is Instant Pot recommended?
A: For sure—use 35 minutes high pressure then natural release; rice still cooks separately for best texture.
Q: Can I double this recipe for a crowd?
A: Just jump to a 12-quart pot, double everything, and extend simmer time by about 15 minutes.
Q: How can I lower sodium?
A: Choose low-sodium broth, skip added salt until the end, and use a leaner sausage or turkey kielbasa.
Wrapping Up Your Red Beans And Rice Recipe
This Red Beans And Rice Recipe brings together Creole charm, budget-friendly ingredients, and a touch of Southern soul in one bubbling pot. Whether you’re feeding family, meal-prepping for the week, or hosting friends, it’s a dish that feels like home. Give it a try, let me know how yours turns out, and explore more comfort-food favorites—like my Cajun Jambalaya or Shrimp Étouffée—right here on the blog!
Red Beans And Rice
Ingredients
- 1 lb dried red beans soaked 6–8 hours or quick-soaked
- 1 cup long-grain white rice
- 2 tbsp extra-virgin olive oil
- 1 lb andouille sausage sliced (sub plant-based sausage for vegan)
- 1 large yellow onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 tsp smoked paprika
- 1/2–1 tsp cayenne pepper adjust to taste
- 2 tsp dried thyme
- 1 tbsp Creole seasoning
- 2 bay leaves
- 8 cups low-sodium chicken or vegetable broth
- Salt and black pepper to taste
- 2 tbsp fresh parsley chopped (for garnish)
- 3 scallions thinly sliced (for topping)
- Hot sauce for serving (optional)
Instructions
- Heat oil in a Dutch oven over medium. Add sausage slices; brown until edges crisp. Stir occasionally.
- Push sausage to one side; add onion, bell pepper, celery. Sauté until veggies soften.
- Stir in garlic, paprika, cayenne, thyme, Creole seasoning. Add beans and broth.
- Bring to a gentle boil, skim foam, reduce heat, cover, and simmer until beans are creamy but still hold shape.
- Rinse rice, cook separately until fluffy.
- Taste beans, adjust salt or heat. Serve beans over rice, garnish with parsley and scallions. Serve with hot sauce.
