Red Beans and Rice Recipe

Red Beans and Rice Recipe

What happens in New Orleans shouldn't stay in New Orleans if it's as delicious as Red Beans and Rice. Learn how to make weeknight Red Beans and Rice in just 40 minutes (that tastes like it's been simmering all day).

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings (1 cup each of beans and rice)

Calories 485kcal

Author Meggan Hill

Ingredients

For the beans:

1 pound Andouille sausages or smoked sausage, cut into 1/2-inch slices (see note 1)
1 medium onion chopped
1 green bell pepper chopped
1 clove garlic minced
2 (15-ounce) cans kidney beans drained (see note 2)
1 (16-ounce) can whole tomatoes undrained, chopped
1/2 teaspoon dried oregano
Salt and freshly ground black pepper

For the rice:

2 tablespoons vegetable oil
3 cups long-grain white rice
4 1/2 cups water
1 1/2 teaspoon salt

For serving:

hot sauce for serving

US Customary - Metric

Instructions

To make the red beans:

In a large skillet over low heat, cook the sausage until just brown, about 5 to 8 minutes.
Add onion, bell pepper, and garlic, and cook until tender, about 10 minutes. Drain if necessary. Add beans, tomatoes, oregano, and 1/2 teaspoon pepper. Simmer uncovered until flavors meld, about 10 to 15 minutes.

To make the rice:

Meanwhile heat oil in a large saucepan over medium heat. Add rice and cook until rice is lightly toasted, about 1 to 3 minutes, stirring constantly.
Add water and salt, and bring to a boil. Reduce heat to low and cover. Cook until liquid is absorbed, about 15 minutes. Turn off heat, leave covered and on burner, and allow rice to continue to cook, about 15 minutes. Fluff rice with fork.

To serve:

Season beans to taste with salt and freshly ground black pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve over rice, passing hot sauce for serving separately.

Video

Notes

Andouille sausages or smoked sausage: If you can't find these link-style sausages, Italian sausage can work in a pinch. Or channel a New Orleans native and cook the beans along with a ham bone or ham hock.
Canned kidney beans: If desired, substitute dry kidney beans for canned. In Step 2, add 1 1/2 cups dried kidney beans and add 7 cups chicken broth and 7 cups water. Increase simmering time to 2 to 2 1/2 hours. WARNING: If you substitute dried kidney beans, you MUST pre-soak them and boil them for at least 10 minutes. (See "Recipe FAQs" for more background about why this is essential.)
Yield: This recipe makes eight (1-cup) servings of Red Beans and Rice. Add a side of Collard Greens and a basket of Cornbread to pass around the table to complete your dinner menu.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition