Easy Red Beans And Rice
A simplified take on the classic Louisiana comfort dish, this recipe features smoky sausage and creamy red kidney beans simmered in a savory, spiced sauce. Served over a bed of fluffy white rice, it's a hearty and satisfying one-pot meal perfect for any weeknight dinner.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 10
- Difficulty
- Easy
- Per serving
- 706 kcal
Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Red Beans
- 3 tbspvegetable oil
- 900 gsmoked sausage, sliced 1/2-inch thick
- 2 pcsyellow onion, chopped
- 4 pcscelery, chopped
- 2 pcsgreen bell pepper, chopped
- 8 clovegarlic, minced
- 1,020 gred kidney bean, canned, rinsed and drained (about 4 x 15-oz cans)
- 400 gdiced tomato, canned, undrained
- 1,500 mlvegetable broth
- 2 tbspsmoked paprika
- 1 tspcayenne pepper
- 1 tbspdried oregano
- 1 tbspdried thyme
- 2 tspsalt
- 1 tspblack pepper, freshly ground
- 2 pcsbay leaf
Rice
- 3 cuplong-grain white rice
- 1,440 mlwater
- 1 tspsalt
Garnish
- 4 pcsgreen onion, thinly sliced(optional)
Equipment
medium saucepan with lid · slotted spoon · measuring cups · measuring spoons · cutting board · knife · large pot or dutch oven
The method
Step by step
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned, about 6 minutes.
About 7 min
- 2
Using a slotted spoon, transfer the sausage to a plate, leaving the rendered fat in the pot.
About 1 min
- 3
Add the chopped onion, celery, and bell pepper to the pot. Sauté for 8-10 minutes until the vegetables are soft and the onion is translucent.
About 10 min
Cook’s note: Scrape up any browned bits from the bottom of the pot as the vegetables release their moisture.
- 4
Stir in the minced garlic and cook for one more minute until fragrant.
About 1 min
- 5
Return the sausage to the pot. Stir in the kidney beans, diced tomatoes, vegetable broth, smoked paprika, cayenne, oregano, thyme, salt, pepper, and bay leaves.
About 3 min
- 6
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 45 minutes, stirring every 15 minutes.
About 45 min
Cook’s note: A long, slow simmer helps the flavors meld together.
- 7
While the beans simmer, prepare the rice. Combine the rice, water, and salt for the rice in a medium saucepan and bring to a boil.
About 5 min
Cook’s note: You can start this step about 25 minutes after the beans begin to simmer.
- 8
Once boiling, immediately cover the rice, reduce heat to the lowest setting, and cook for 18 minutes. Do not lift the lid.
About 18 min
- 9
Remove the rice from the heat and let it stand, still covered, for 10 minutes to steam.
About 10 min
Cook’s note: This step makes the rice fluffy and prevents it from being sticky.
- 10
After the beans have simmered, use the back of a spoon to mash about a cup of the beans against the side of the pot to thicken the sauce.
About 2 min
- 11
Remove and discard the bay leaves. Taste and adjust seasoning if necessary.
About 1 min
- 12
Fluff the cooked rice with a fork and serve the red beans and sausage mixture over top, garnished with sliced green onions if you like.
About 2 min
Per serving
Nutrition
- Calories
- 706kcal
- Protein
- 27g
- Carbs
- 82.9g
- Fat
- 30.1g
- Fibre
- 12.6g
- Sugar
- 7.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the red beans and rice separately in airtight containers in the refrigerator.
Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of water or broth if needed.