If your family is hungry right now and you don’t have time to soak beans or tend to the stove, this red bean rice is for you. that Fast, cozy, Made with canned beans and smokey sausage. Great to serve for a fun Mardi Gras celebration!
How to save time without making your recipes lose flavor
- Do not soak! Most recipes call for dried beans and a lot of time. Mine uses canned beans so you can have dinner on the table quickly!
- It’s easy with a creamy texture! No flour, no cream, no mystery thickeners. Just lightly mash the beans and they are perfectly thick and creamy.
- Flexible and family friendly! You can control the spices and sausages yourself, making it perfect for picky kids, spice lovers and everyone in between.
Reader’s Reviews
Fantastic red bean and rice recipe. I’ve made it three times now, following the directions exactly. My family loves it!! Definitely a keeper. Thank you for sharing such a great recipe!
Red beans and rice ingredients
- Red beans and kidney beans: Red beans are smaller and creamier. If you have red kidney beans, this works well.
- Adjust the heat: Use mild andouille sausage and omit the cayenne for less spiciness. If andouille is not available, kielbasa is a great substitute.
- Mash for creaminess: At the end, mash the beans directly in the pot or take out about 1 cup, mash and mix again.
- No need for soaking! In my recipe, I use canned beans for speed and convenience. The taste isn’t bad.
How to make red beans and rice
This red bean rice recipe is a favorite of mine for cozy comfort. Best served with warm cornbread drizzled with honey butter! It’s the perfect sweet contrast to the savory beans!
- Cook rice: In a large pot, cook uncooked long-grain white rice according to package directions. Turn off the heat, cover the rice, and set it aside.
- Brown Sausage: Heat the olive oil in a large sauté pan or Dutch oven over medium heat. Add the sliced andouille sausage and cook until brown.
- Add vegetables and seasonings: Add the chopped onion, chopped green pepper, and chopped celery stalks and cook until the vegetables begin to soften, about 5 to 6 minutes. Add minced garlic, Cajun seasoning, cayenne, and dried thyme. Stir to combine. Cook until fragrant, about 30 seconds to 1 minute.
- Cook: Pour in the chicken broth, red beans, and bay leaves. Add salt and pepper to taste. Once boiling, cover, reduce heat to low, cover and cook for 15 minutes. Remove the lid and continue cooking, stirring occasionally. Using a wooden spoon, lightly mash the beans to thicken. Serve over rice and garnish with fresh chopped parsley.
Slow Cooker Instructions
- brown: Brown the sausage and stir-fry the vegetables.
- add: Add everything to the crock pot.
- Cook: Cook on high for 2 hours or on low for 4 hours.
Red beans and rice
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ingredient
- 2 cup uncooked long grain white rice I used jasmine
- 1 tablespoon olive oil
- 12 oz. Thinly sliced Andouille sausage
- 1 small diced onion
- 1 chopped green bell pepper
- 2 chopped celery stalks
- 3 cloves Minced garlic
- 1 ½ teaspoon Cajun Seasoning
- 3 cup chicken broth
- 3 (15.5 ounces) canned red beans Drained and rinsed
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- salt and pepper to taste
- 1 bay leaves
- fresh chopped parsley For decoration
guideline
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Put 3 cups of water in a large pot and boil it. 2 cups uncooked long grain white rice According to package directions. Turn off the heat, cover the rice, and set it aside.
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heat 1 tablespoon of olive oil Heat in a large sauté pan or Dutch oven over medium heat. addition 12 ounces thinly sliced andouille sausage Cook until the sausage begins to color.
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add 1 small diced onion, 1 green bell pepper, choppedand 2 celery stalks, finely chopped. Cook until vegetables begin to soften, about 5 to 6 minutes.
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addition 3 cloves of minced garlic, 1 ½ teaspoons Cajun seasoning, ½ teaspoon cayenneand ½ teaspoon dried thyme. Stir to combine and cook until fragrant, about 30 seconds to 1 minute.
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pour 3 cups chicken broth, 3 cans (15.5 ounces) red beansand 1 bay leaf. add salt and pepper to taste.
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Bring to a boil, cover and reduce heat to low. Cover and cook for 15 minutes. Remove the lid and continue cooking, stirring occasionally. Using a wooden spoon, lightly mash the beans to thicken.
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Place on top of rice and garnish. fresh chopped parsley.
memo
- refrigerator: Let the red beans and rice cool completely. Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Place only red beans (not rice) in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop until warm.
nutrition
southern desserts
If you’re looking for the perfect southern dessert to pair with red beans and rice, I’ve got you covered! Make a Mardi Gras spread with beignets, king cake, and jambalaya.
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