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    Home » Recipes » Main Dish

    Angela @ BakeItWithLove.com · Leave a Comment

    Red Beans And Rice

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    Jump to Recipe
    Best red beans and rice pin with 2 images and text divider.

    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!

    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.

    Delicious red beans and rice using canned beans is a quick comfort food dish.
    This classic comfort food red beans and rice is made quickly and easily with the use of canned beans!
    Jump to:
    • Red Beans & Rice With Canned Beans
    • 🥘 Ingredients
    • 🔪 How To Make Red Beans & Rice
    • 💭 Angela's Tips & Recipe Notes
    • 🍲 More Tasty Cajun Recipes!
    • 📋 Recipe

    🥘 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!

    Red beans and rice ingredients with canned beans and andouille sausages.
    • 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 recipe card below for ingredients, amounts & instructions!*

    🔪 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

    Process photo 1 add the sliced andouille sausage to hot oil in a large pot.
    1
    Process photo 2 sear the sliced andouille sausage then remove from pot and set aside.
    2
    1. Cook the rice. Follow the package's directions for cooking 1 cup of white rice, then set aside.
    2. 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

    Process photo 3 add holy trinity of celery, onion, green bell pepper and saute.
    3
    Process photo 4 add tomato paste, garlic, and seasoning.
    4
    Process photo 5 stir to combine.
    5
    1. 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.
    2. 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

    Process photo 6 add the drained red beans (or kidney beans).
    6
    Process photo 7 add broth.
    7
    Process photo 8 return sausage, stir, and add bay leaf.
    8
    1. 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.
    2. 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).
    3. 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.

    The great thing about red beans and rice is that 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. Enjoy!

    💭 Angela's 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).
    Tall closeup on the best quick and easy red beans and rice with canned beans and andouille sausage.

    🍲 More Tasty Cajun Recipes!

    • Cajun Cabbage Stew
    • Instant Pot Jambalaya
    • Cajun Seafood Boil
    • Cajun Fries
    • Sausage Pasta
    • Cajun Shrimp

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.

    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Overhead closeup of the dished red beans and rice with sliced green onions as garnish.
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    5 from 1 review

    Red Beans And Rice

    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 sausage make a big bowl of red beans and rice so satisfying. It's an inexpensive and hearty any-day meal that is great for serving a crowd!
    Author | Angela
    Servings: 6 servings
    Calories: 337kcal
    Prep 20 minutes
    Cooking 40 minutes
    Total Time 1 hour
    Pin Recipe Share on Facebook

    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)

    Instructions

    • Cook the white rice as directed on the package and set aside.
      1 cup long-grain white rice
    • 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.
      1 teaspoon olive oil, 12.8 oz andouille sausage
    • Toss the diced onion, bell pepper, and celery, into the hot pot and saute until tender, stirring occasionally (about another 3-4 minutes).
      ¼ cup sweet onion, ½ cup green bell pepper, 1 cup celery
    • Stir in the minced garlic, tomato paste, and Cajun season. Cook for 1 minute or until fragrant.
      ½ tablespoon minced garlic, 2 tablespoon tomato paste, 1 ½ teaspoon Cajun seasoning
    • 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.
      45 oz canned red beans, 3 cups chicken broth, 1 bay leaf
    • 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.
      2 tablespoon green onion

    Equipment You May Need

    Saucepan
    Large Stockpot
    Wooden Spoon

    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.

    Nutrition

    Calories: 337kcal (17%) | Carbohydrates: 29g (10%) | Protein: 15g (30%) | Fat: 18g (28%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg (18%) | Sodium: 989mg (43%) | Potassium: 414mg (12%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 590IU (12%) | Vitamin C: 14mg (17%) | Calcium: 34mg (3%) | Iron: 2mg (11%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Dinner Recipes, Main Course, Stews
    Cuisine Cajun
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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