Do you love New Orleans style cooking? Then this Red Beans and Rice is an absolute MUST in your repertoire! One of the most iconic NOLA dishes, it’s an easy and budget friendly meal that is super tasty and super satisfying. This Cajun classic delivers big time on flavors!
Have you noticed that we love Cajun and Creole cuisines? We’ve cooked up some crackers here on GypsyPlate like Grillades and Grits, Shrimp Creole, and their favorite street food, Yakamein.
But perhaps no dish better represents their everyday home cooking like Red Beans and Rice. It’s pure comfort food, perfect for any night of the week. Cook this up in your own kitchen, and be ready to get hooked!
Why We Love It
- It’s super tasty, thanks to andouille sausage and a good dose of Creole seasoning.
- As with other bean recipes, like our Cannellini Beans and Habichuelas Guisadas, it’s very easy on the pockets.
- With healthy protein and a good dose of veggies, it’s a healthy complete meal.
- It’s very easy to make, and can feed a big crowd.
Ingredient Notes
You can find exact ingredient amounts in the recipe card at the end of this post. Here are the things you will need to make my red beans and rice:
- Red beans – We are using canned, but will include directions for dried as well.
- Andouille sausage – A big flavor contributor. If you can’t find it, use other smoked sausage, like kielbasa.
- Veggies – Onion, celery and green bell pepper. The “Holy Trinity” of Louisiana cooking.
- Chicken broth – I like Better then Bouillon.
- Tomato paste – My preferred tomato element for this dish, because I like to let it cook and concentrate a little. In a pinch, you can replace it with ⅓ cup tomato sauce.
- Seasonings – Creole seasoning and bay leaves.
- White rice
How to Make Red Beans and Rice
Brown sausage: Heat up some olive oil, then add the sausage slices and cook until they are browned up on all sides. Remove to a plate.
Sauté “trinity”: Add the onion, celery and bell pepper. Sauté till they become soft.
Add the flavor enhancers: Add the tomato paste, garlic and Creole seasoning. Cook 3-4 minutes.
Tip: Look for a lower sodium Creole seasoning, as some store bought brands are way too salty. Or better yet, make your own Homemade Creole Seasoning.
Simmer the beans: Return the sausage to the pan, along with drained beans, chicken broth and bay leaves. Bring to a low simmer, and cook for 30 minutes.
Cook rice, and serve: While the beans are simmering, cook the rice according to the directions on the package. Serve up a generous portion of both red beans and rice.
How to Prep Dried Red Beans
If using dried beans, they must first be soaked and cooked. For this recipe, use about 1.5 cups of dried beans.
Add the beans to a large pot and cover with at least 2 inches of cold water. Soak at least 8 hours. Drain, then refill the pot with water. Salt generously. Bring to a boil, then reduce to a simmer and cook for about 2 hours, or until the beans are soft to your liking.
Variations
- Replace the sausage with ham or bacon. Not traditional, but still super yum.
- You can make it entirely vegan friendly by omitting the sausage and replacing the chicken broth with vegetable broth.
- Make it spicier by adding hot sauce or red chili flakes.
- Add other veggies like carrots. Again, not traditional, but they’re your beans!
Leftovers and Storage
Red beans and rice make great leftovers. Refrigerate the beans and rice separately in an airtight container for 3-4 days. Reheat on stovetop, or in the microwave, with a splash of additional water added to the beans.
TIP: Cooked rice can grow bacteria quickly if not kept at proper temperature. After cooking, allow rice to come to room temperature, then refrigerate within one hour.
The red beans also freeze great in an airtight container for 2-3 months. Just thaw overnight in the fridge the day before eating them, and serve with fresh rice.
Cook up a big batch of New Orleans red beans and rice in your kitchen. We’re sure it will become one of your favorite comfort foods.
Red Beans and Rice, on our Gypsy Plate… enjoy!
Try these other Cajun & Creole recipes!
Shrimp Etouffee
Swamp Potatoes
Shrimp Po’ Boy
Shrimp Remoulade
Maque Choux
Pastalaya
Recipe Video
Red Beans and Rice
Red Beans and Rice recipe is pure New Orleans comfort food. It's an easy and budget friendly weeknight dinner full of flavor.
Ingredients
- 2 tablespoons olive oil
- 14oz andouille sausage, sliced
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 6 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons Creole seasoning
- 3 cans red beans, drained
- 2 cups chicken broth
- 2 bay leaves
- 1.5 cups white rice (uncooked)
Instructions
- Heat olive oil in a skillet over medium high heat. Add sausage and cook till brown on both sides. Remove to a plate.
- Add the onion, celery and bell pepper. Sauté till it becomes soft.
- Add the tomato paste, garlic and Creole seasoning. Cook 3-4 minutes.
- Return the sausage to the pan, along with drained beans, chicken broth and bay leaves. Bring to a low simmer, and cook for 30 minutes.
- While the beans are simmering, cook the rice according to the directions on the package.
- Serve immediately.
Notes
- If using dried beans, they must first be soaked and cooked. For this recipe, use about 1.5 cups of dried beans. Add the beans to a large pot and cover with at least 2 inches of cold water. Soak at least 8 hours. Drain, then refill the pot with water. Salt generously. Bring to a boil, then reduce to a simmer and cook for about 2 hours, or until the beans are soft to your liking.
- Look for a lower sodium Creole seasoning, as some store bought brands are way too salty. Or better yet, follow my recipe for homemade Creole seasoning.
- Red beans and rice make great leftovers. Refrigerate the beans and rice separately in an airtight container for 3-4 days. Reheat on stovetop, or in the microwave, with a splash of additional water added to the beans.
- The red beans also freeze great in an airtight container for 2-3 months. Just thaw overnight in the fridge the day before eating them, and serve with fresh rice.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 325Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 32mgSodium 654mgCarbohydrates 28gFiber 5gSugar 2gProtein 14g
Nutrition information calculated by Nutritionix.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
Get griddling! Try these Blackstone Recipes!
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.
