Red Beans and Rice

A weeknight-easy take on the Louisiana classic.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Southern

Keyword: comfort food, Mardi Gras

Servings: people

2 cups long grain white rice (about 6 cups cooked; recipe note #1)
1 tablespoon olive oil
12 ounces andouille sausage or other smoked sausage, cut into 1/4-inch thick rounds
2 strips bacon thinly sliced crosswise
1 medium onion finely diced
2 ribs celery finely diced
1 medium green bell pepper finely diced
3 cloves garlic minced
1 tablespoon Creole seasoning or Cajun seasoning, salt-free (recipe note #2)
2 bay leaves
3 (15-ounce) cans red kidney beans or small red beans, do not drain (recipe note #3)
1 cup low-sodium chicken broth or more as needed
salt and freshly ground black pepper to taste
hot sauce for serving
thinly sliced green onions for garnish, optional
chopped fresh parsley for garnish, optional

Cook the rice. Start the rice first; cook according to package directions so it’s hot when the beans finish.
Brown the sausage. Heat oil in a large pot or Dutch oven over medium. Add sausage; cook, stirring, until lightly browned, 4-5 minutes. Transfer to a plate.
Render bacon and sauté the trinity. Add bacon to the same pot; cook and stir until the fat renders and edges crisp, 3-4 minutes. Stir in onion, celery, and bell pepper; cook until softened, 5-7 minutes. Add garlic and Creole/Cajun seasoning; cook and stir until fragrant, about 1 minute.
Simmer. Return sausage (and any juices) to the pot. Add beans with their liquid, bay leaves, and broth. Scrape up any browned bits and bring to a boil; reduce heat, cover, and simmer 10 minutes.
Mash and thicken. Uncover and simmer 10-15 minutes, stirring often. Mash some beans against the side of the pot to make it creamy. If too thick, splash in more broth; if thin, simmer a few minutes longer. Remove bay leaves. Season with salt and pepper last (you may not need much).
Serve. Spoon beans over hot rice. Garnish with green onions and parsley, and pass hot sauce at the table.

Rice amount: 2 cups uncooked rice makes about 6 cups cooked—roughly ¾ cup per serving. Cooking for big appetites? Make a little extra.
Creole vs. Cajun seasoning: Cajun blends are usually spicier; Creole is more herb-forward. I start with 2 teaspoons and adjust to taste.
About the bean liquid: Using the can liquid makes the pot creamy fast, but it’s salty. For lower sodium, drain and rinse the beans and start with 1 1/2 cups low-sodium broth instead. Add more as needed.
Heat options: For extra kick, add ¼ teaspoon cayenne with the seasoning or keep the hot sauce handy.
Pork-free option: Use smoked turkey sausage. Skip the bacon and cook the veggies in 1 tablespoon olive oil with ½ teaspoon smoked paprika for a hint of smoke.
Make-ahead & storage: Beans keep 4 days in the refrigerator and freeze well (beans only) up to 3 months. Store rice separately so it stays fluffy. Rewarm beans gently with a splash of broth or water.
Prevent scorching: As the beans thicken, scrape the bottom when you stir. It keeps the starch from catching.

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