This easy red beans and rice recipe is a quick version of the Southern classic because it's made with canned beans. A touch of zesty Cajun seasoning and chunks of savory andouille sausage make a big bowl of red beans and rice so satisfying. It's an inexpensive and hearty any-day comfort food meal that is great for serving a crowd.
It can be served as a side dish or the main course. A slice of jalapeno cornbread or helping of collard greens would compliment it nicely.
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Red Beans & Rice With Canned Beans
Red beans and rice is a classic Southern dish from Louisiana that's perfect for a cozy night in. It's simple to make and hearty enough to satisfy even the hungriest of eaters.
Try this super easy recipe that uses canned red beans. You'll have an amazing hearty dish in no time! Plus, it's budget-friendly and perfect for weeknight meals.
🥘 Ingredients
This was a peasant dish originally, so using what you have available to you is what it's all about (I used canned kidney beans for this recipe because that's what I had on hand). If you don't have andouille, kielbasa or any smoked sausage works just fine.
- Long-Grain White Rice – 1 cup, uncooked (3 cups cooked).
- Olive Oil – 1 tablespoon, extra virgin or use vegetable oil.
- Andouille Sausage – 1 12.8-ounce package, sliced.
- Sweet Onion – ¼ cup, diced.
- Green Bell Pepper – ½ cup, diced.
- Celery – 1 cup, diced.
- Garlic – ½ tablespoon, minced.
- Tomato Paste – 2 tablespoons.
- Cajun Seasoning – 1 ½ teaspoons.
- Canned Red Beans – 3 15-ounce cans, drained.
- Chicken Broth – 3 cups.
- Bay Leaf – 1 bay leaf.
- Fresh Parsley (optional) - 2 tablespoons for garnish.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Red Beans & Rice
Because the sausage is already cooked and we are using canned beans, the steps are all pretty simple and straight forward! All you need is a saucepan, a large stockpot or Dutch oven, and a wooden spoon.
Cook Rice & Sear the Andouille Sausage
- Cook the rice. Follow the package's directions for cooking 1 cup of white rice, then set aside.
- Brown the sausage. In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 12.8 ounces of sliced sausage and lightly brown both sides, it usually takes 3-4 minutes. Remove the sausage from the pot and set aside.
Saute 'Holy Trinity' Then Add Tomato Paste, Garlic & Seasoning
- Saute the veggies. Add ¼ cup sweet onion, ½ cup green bell pepper, and 1 cup celery to the hot pot and for another 3-4 minutes or until tender. Stir occasionally.
- Add garlic and seasoning. Stir in ½ a tablespoon of minced garlic, 2 tablespoons of tomato paste, and 1 ½ teaspoons of Cajun seasoning. Cook until fragrant, about 1 minute.
Add Beans, Broth & Simmer Then Serve
- Add remaining ingredients. Once the garlic is fragrant, at 3 drained cans of red beans (*see note), 3 cups of cooked white rice, 3 cups of chicken broth, and 1 bay leaf to the pot. Stir to combine, then mix in your browned sausage.
- Simmer. Bring to a boil. Once boiling, cover the pot and reduce the heat to let it simmer for 15 minutes. After 15 minutes, uncover and continue to simmer until the liquid has reduced (another 15 minutes or so).
- Serve. Taste and adjust salt & pepper as needed, then remove from heat and serve immediately. Garnish with 2 tablespoons of fresh parsley or sliced green onion if desired.
💭 Angela's Pro Tips & Recipe Notes
- To help thicken the red beans and rice to your desired consistency, you can mash some of the red beans before adding them to the pot.
- You can even use smoked turkey necks or smoked ham hocks instead of andouille sausage if desired.
- Storing: To prevent leftovers from going mushy, it is best to refrigerate the rice and red beans separately. Refrigerate each in their own airtight container for up to a week, or freeze in freezer bags for up to 3 months (thaw in the fridge overnight before reheating).
🍲 More Tasty Cajun Recipes
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📖 Recipe Card
Red Beans And Rice
Ingredients
- 1 cup long-grain white rice (uncooked- will amount to 3 cups cooked)
- 1 teaspoon olive oil (extra virgin or use vegetable oil)
- 12.8 oz andouille sausage (1 12.8-ounce package, sliced)
- ¼ cup sweet onion (diced)
- ½ cup green bell pepper (diced)
- 1 cup celery (diced)
- ½ tablespoon minced garlic
- 2 tablespoon tomato paste
- 1 ½ teaspoon Cajun seasoning
- 45 oz canned red beans (3 15-ounce cans, drained)
- 3 cups chicken broth
- 1 bay leaf
- each, salt & pepper (to taste)
- 2 tablespoon green onion (optional, sliced scallions for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Cook the white rice as directed on the package and set aside.
- In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add your sliced sausage and lightly brown both sides, it usually takes 3-4 minutes. Remove the sausage from the pot and set aside.
- Toss the diced onion, bell pepper, and celery, into the hot pot and saute until tender, stirring occasionally (about another 3-4 minutes).
- Stir in the minced garlic, tomato paste, and Cajun season. Cook for 1 minute or until fragrant.
- Once fragrant, add the canned red beans (*see note), white rice (if not reserving for serving), chicken broth, and bay leaf. Stir to combine, then mix in the browned sausage.
- Bring to a boil, cover the pot, then reduce the heat and let it simmer for 15 minutes. Then uncover the pot and continue to simmer until the liquid has reduced, usually another 15 minutes or so.
- Taste and adjust salt & pepper to your liking, then remove from heat and serve immediatey. Garnish with green onion if desired.
Notes
- The instructions include cooking the red beans and rice as one dish, but I prefer to serve the rice with my red beans when done.
- To help thicken the red beans and rice to your desired consistency, you can mash some of the red beans before adding them to the pot.
- You can even use smoked turkey necks or smoked ham hocks instead of andouille sausage if desired.
- To prevent leftovers from going mushy, it is best to refrigerate the rice and red beans separately. Refrigerate each in their own airtight container for up to a week, or freeze in freezer bags for up to 3 months.
Norma Griffin says
This turned out great. It was creamy and so tasty. I didn't have all the ingredients, but t was still good.
Wendy says
Husband LOVED this recipe. We chose to plate it on a bed of jasmine rice and he even went back for seconds. He took a picture of his plate and sent it to our grown children along with the recipe. The andouille sausage put it over the top.
Angela @ BakeItWithLove.com says
Thanks Wendy! We've made this several times recently and it's a hit every time. Thanks for sharing your results. 😊
Beth says
So good. This is the first time I tried to make homemade Red Beans and Rice.
Oh my, this will definitely be my go to . My husband, daughter and grandsons loved it. No leftovers. Thank you!
Ray Ellis says
My wife who loves to cook made this recipe for me today. It was amazing, best homemade red beans and rice I have eaten. She used smoked turkey wings instead of andouille sausage. She also added a pinch of red pepper powder, and better than bouillon chicken base to the chicken broth.
Emma says
Yummy. Had some leftover smoked brisket. This is definitely a do it again meal!
Amy says
I’m new to cooking. This recipe was easy enough that I couldn’t screw it up, and it was actually really good! I’ll be making it again.
Kevin says
My entire family loved this red beans and rice recipe, even though we usually make the dish with Zatarains. This recipe was much more authentic to the dishes I’ve tried while visiting New Orleans. Will make it again for sure!
Jeleane Beverley says
Hi I'm confused about the rice. If my rice is already cooked when adding it to the beans to cook for 15 minutes wouldn't the rice come out mushy?
Angela @ BakeItWithLove.com says
The white rice holds up very well. Make sure to use long grain white rice, not Minute Rice (that would end up mushy). Enjoy!
A.M. Sunshine says
Is the rice added to the mix cooked or uncooked? I do not want to serve one the side. Thank you.
Angela @ BakeItWithLove.com says
Cook the rice first and mix before serving or serve together (without mixing). Thanks for asking!
Heather says
I’ve been looking for a red beans and rice recipe I could make quickly on a week night. This is great & i used your Cajun seasoning recipe, and I’ll never use store bought again.
Kevin says
I used her Cajun seasoning recipe as well, and I saved some time by making it the night before.
Tmac says
To thicken my beans I use a half can of refried beans and freeze the other half for another bean recipe later.
Mk says
I used 2c of rice, 2c of broth, and 1 can of beans. Everything else the same. This is so delicious, quick, and easy. Everyone loved it! I will never buy a box again!