On a tired weeknight I often pull together a no-fuss pot of Red Beans And Rice Recipe from pantry staples, the kind of meal that fills the house with warm, steady smells and still leaves time to sit down with the family before bedtime.
Why You’ll Love It
This version is built for busy evenings. It uses canned beans to cut down hands on time, one pot for easy cleanup, and bold smoky flavor so everyone feels satisfied. Make it on a weeknight, pack lunches with it, or lean on it when you want something comforting without fuss.
Serves 4
Prep Time: 15 minutes |
Cook Time: 30 minutes |
Total Time: 45 minutes
Ingredients
- 2 cans 15 oz each red kidney beans drained and rinsed
- 1 cup long grain white rice
- 2 cups low sodium chicken broth
- 8 oz andouille or smoked sausage sliced
- 1 medium yellow onion finely chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 2 tablespoons neutral oil
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon cayenne pepper or to taste
- Salt and black pepper to taste
- 3 green onions sliced for garnish
- Lime wedges optional for serving
Instructions
- Heat oil in a large skillet or medium saucepan over medium heat, add sliced sausage and brown for 5 minutes, transfer to a plate.
- In the same pan add onion, bell pepper, and celery, cook until softened about 5 minutes.
- Stir in garlic, thyme, and cayenne, cook 30 seconds until fragrant.
- Add rice and stir to coat grains in the oil and aromatics for about 1 minute.
- Pour in chicken broth, add bay leaf, bring to a simmer, cover and reduce heat to low, cook 15 minutes until rice is tender.
- Stir in drained beans and browned sausage, heat through for 5 minutes, adjust salt and pepper.
- Remove bay leaf, let rest covered 5 minutes so flavors meld.
- Serve hot with sliced green onions and lime wedges if using.
Tips & Tricks
- Use canned beans to save time, but rinse well to remove excess sodium.
- Toast the rice briefly in the pan for a nuttier flavor and better separation.
- Keep a lid on while simmering to ensure even rice cooking.
- Taste before serving and adjust salt after adding beans since canned beans can be salty.
- Leftovers deepen in flavor overnight, so make a bit extra when you can.
Serving Ideas
- Serve with cornbread or a slice of crusty bread for a classic pairing.
- Top with a fried egg for a hearty brunch option.
- Serve over greens or cauliflower rice for a lighter meal.
- Pack into meal prep bowls with a side of roasted vegetables.
- Offer hot sauce and lime wedges at the table for guests to customize.
Frequently Asked Questions
Can I use dried beans instead of canned
Yes you can, soak and cook dried red beans separately until tender then add in step 6, this will add more time but can improve texture and reduce sodium.
Is andouille necessary
No, smoked sausage or kielbasa works fine, or omit for a vegetarian version and boost smoked paprika for depth.
How long do leftovers keep
Refrigerated leftovers keep 3 to 4 days, freeze up to 2 months in airtight containers. Reheat thoroughly before serving.
Can I make this gluten free
Yes this recipe is naturally gluten free if you use gluten free sausage and check labels on broth.
Red Beans And Rice Recipe
This version is built for busy evenings. It uses canned beans to cut down hands on time, one pot for easy cleanup, and bold smoky flavor so everyone feels satisfied. Make it on a weeknight, pack lunches with it, or lean on it when you want something comforting without fuss.
Ingredients
- 2 cans 15 oz each red kidney beans drained and rinsed
- 1 cup long grain white rice
- 2 cups low sodium chicken broth
- 8 oz andouille or smoked sausage sliced
- 1 medium yellow onion finely chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 2 tablespoons neutral oil
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon cayenne pepper or to taste
- Salt and black pepper to taste
- 3 green onions sliced for garnish
- Lime wedges optional for serving
Instructions
- Heat oil in a large skillet or medium saucepan over medium heat, add sliced sausage and brown for 5 minutes, transfer to a plate.
- In the same pan add onion, bell pepper, and celery, cook until softened about 5 minutes.
- Stir in garlic, thyme, and cayenne, cook 30 seconds until fragrant.
- Add rice and stir to coat grains in the oil and aromatics for about 1 minute.
- Pour in chicken broth, add bay leaf, bring to a simmer, cover and reduce heat to low, cook 15 minutes until rice is tender.
- Stir in drained beans and browned sausage, heat through for 5 minutes, adjust salt and pepper.
- Remove bay leaf, let rest covered 5 minutes so flavors meld.
- Serve hot with sliced green onions and lime wedges if using.
Conclusion
This Red Beans And Rice Recipe is a practical weeknight solution that still feels like comfort food. It comes together quickly, stores well, and welcomes small swaps depending on what you have on hand. Trust the simple steps, taste as you go, and treat it as a flexible base you can personalize for family tastes.
