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Red Beans and Rice

Creamy, smoky red beans simmered with andouille sausage, the Cajun holy trinity and spices, spooned over fluffy rice. A New Orleans classic made easy with canned beans in about an hour.
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Course: Main Course
Keyword: easy red beans and rice, red beans and rice, red beans and rice with sausage
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 446kcal

Equipment

  • Large saucepan
  • Large stockpot or Dutch oven with lid
  • Wooden spoon

Ingredients

  • 1 cup basmati rice
  • 1 tablespoon vegetable oil
  • 1 (12.8-ounce) package smoked andouille sausage thinly sliced
  • 1 medium sweet onion diced
  • 1 green bell pepper diced
  • 2 ribs celery diced
  • 2 tablespoons tomato paste
  • 3 cloves garlic minced
  • 1 1/2 teaspoons Cajun seasoning salt-free
  • 3 (15-ounce) cans small red beans or kidney beans drained and rinsed
  • 3 cups chicken stock
  • 1 teaspoon hot sauce
  • 1 bay leaf
  • kosher salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley chopped

Instructions

  • Cook the rice in a large saucepan with 2 cups of water following the package directions. Set aside.
  • Heat the oil in a large stockpot or Dutch oven over medium heat. Add the sausage in batches and cook, stirring often, for 3 to 4 minutes until lightly browned. Set aside.
  • Add the onion, bell pepper and celery and cook, stirring now and then, for 3 to 4 minutes until tender.
  • Stir in the tomato paste, garlic and Cajun seasoning and cook for about 1 minute, until fragrant.
  • Add the beans, chicken stock, hot sauce, bay leaf and browned sausage, and season with salt and pepper. Bring to a boil, then cover, lower the heat and simmer for 15 minutes. Uncover and simmer for another 15 minutes until reduced.
  • If you like it thicker, mash some of the beans against the side of the pot with a wooden spoon. Taste and season again with salt and pepper.
  • Serve straight away with the rice and a sprinkle of parsley, if you like.

Notes

  1. Nutrition: Estimated per serving from the ingredients, including the rice, using regular chicken stock and no added salt. Low-sodium stock brings the sodium down.

Nutrition

Serving: 400g | Calories: 446kcal | Carbohydrates: 56.6g | Protein: 22.1g | Fat: 14.3g | Saturated Fat: 4.2g | Cholesterol: 42mg | Sodium: 1202mg | Potassium: 762mg | Fiber: 9.6g | Sugar: 2.9g
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