Red Beans And Rice Recipe

Red Beans And Rice Recipe: A Flavorful Creole Comfort Food

This Red Beans And Rice Recipe is the ultimate Creole one-pot meal—hearty, spicy Southern comfort food that’s surprisingly easy and perfect for busy weeknights or lazy Sundays.

I first fell in love with red beans and rice on a trip to New Orleans decades ago. There’s something magical about beans slow-simmered with smoky sausage, aromatic onions, bell pepper and celery—the holy trinity of Creole cooking—served over fluffy white rice. This isn’t just another rice and beans dish; it’s a taste of Southern tradition, brightened by a hint of cayenne and a dash of Worcestershire sauce. Whether you’re craving a spicy Cajun twist or a mild, family-friendly version, this recipe adapts. You know what? My cookbook club of ten voted this their top pick for comfort food last spring.

Why You’ll Love This Recipe

• One-pot meal: minimal cleanup, maximum flavor
• Customizable heat: mild, medium or spicy—your call
• Budget-friendly ingredients—beans and rice are wallet-friendly staples
• Protein-packed: about 18g per serving (great for vegetarians if you skip sausage)
• Slow-cooker or stovetop options—fits any schedule
• Freezer-friendly: make a big batch, freeze leftovers
• Weeknight winner: ready in under an hour, start to finish
• Heartwarming Creole heritage—share a taste of New Orleans at home

Ingredients
• 1 lb (450 g) dried red beans, rinsed and sorted (or two 15-oz cans, drained)
• 2 cups long-grain white rice (jasmine or basmati work, too)
• 1 tbsp olive oil or bacon drippings (for deeper flavor)
• 1 lb Andouille sausage, sliced (sub: smoked kielbasa or vegan sausage)
• 1 medium onion, diced (yellow for sweetness, red for color)
• 1 green bell pepper, diced (or use ½ red + ½ green for extra color)
• 2 stalks celery, chopped
• 4 garlic cloves, minced
• 1 tsp smoked paprika (sub: regular paprika + pinch of chili powder)
• ½ tsp cayenne pepper (for medium heat—adjust to taste)
• 1 tsp dried thyme (or 1 tbsp fresh, chopped)
• 2 bay leaves
• 1–2 tsp Worcestershire sauce (optional but authentic)
• 6 cups low-sodium chicken broth (or vegetable broth for vegetarian)
• Salt and black pepper, to taste
• 2 green onions, sliced (for garnish)
• Hot sauce, for serving (recommended: Crystal or Tabasco)

Tips on ingredients
• Beans: If using dried, soak overnight or quick-soak (boil 2 min, cover 1 hr)
• Rice: Rinse until water runs clear to avoid gummy grains
• Sausage: Andouille from brands like Lafitte’s adds genuine Cajun kick
• Broth: Low-sodium lets you control salt; adjust at end

Directions

1. Warm oil in a heavy pot over medium heat. Add sausage slices; cook until browned, about 5 minutes. Remove and set aside—this builds flavor in the pan.
2. In the same pot, sauté onion, bell pepper and celery. Stir for 4 minutes until veggies soften and edges turn golden—your kitchen will smell irresistible.
3. Stir in garlic, paprika, thyme and cayenne. Cook 1 minute until fragrant. Tip: watch closely so garlic doesn’t scorch.
4. Return sausage to the pot. Add beans, bay leaves, Worcestershire sauce and broth. Bring to a simmer.
5. Reduce heat to low, cover, and cook 1–1½ hours (stir every 20 minutes). Beans should be tender but intact, with the liquid thickened—if it gets dry, add more broth.
6. Meanwhile, cook rice according to package directions. Keep warm.
7. When beans are done, fish out bay leaves. Season with salt and pepper. For creamier texture, mash a few beans against the pot wall and stir—this releases starch and thickens the sauce.
8. Serve red beans over rice, garnish with green onions and a few dashes of hot sauce. Plate it family-style for extra warmth.

Servings & Timing
Makes 6–8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes (hands-on: 30 minutes)
Total Time: about 1 hour 40 minutes

Variations
• Vegetarian: swap sausage for smoked tofu and use veggie broth.
• Slow-cooker style: follow steps 1–3, then transfer to crock-pot, add remaining ingredients, cook Low 6–8 hours.
• Spicy Creole: double the cayenne and finish with a pinch of red pepper flakes.
• Mexican twist: swap thyme for oregano, add a chipotle in adobo and cilantro garnish.
• Tropical flair: stir in diced pineapple and cilantro right before serving for sweet-savory notes.

Storage & Reheating
Refrigerator: Store in an airtight container up to 4 days.
Freezer: Freeze in portions for up to 3 months—thaw overnight in refrigerator.
Reheat: Warm gently on the stove with a splash of broth or microwave on medium power, stirring halfway.
Make-ahead: Prepare up to Step 5, cool, then chill or freeze; thaw before finishing cook time and serving.

Notes
• I learned that adding Worcestershire sauce at Step 4 layers in umami and makes it taste extra homey.
• If your beans start to break down too much, reduce stirring frequency—less agitation preserves their shape.
• For richer flavor, roast garlic in oil before adding to veggies.
• Leftover beans thicken over time; thin with broth or water when reheating.
• My grandmother always served hers with crisp cornbread—delicious for sopping up every last bite.

FAQs
Q1: Can I use canned beans only?
A1: Absolutely—rinse and drain two 15-oz cans, then skip the long simmer; cook 20–25 minutes for flavors to meld.

Q2: How can I make this gluten-free?
A2: Ensure sausage and Worcestershire sauce are certified gluten-free; rice and beans are naturally free of gluten.

Q3: My beans aren’t soft after 1½ hours—why?
A3: Hard water or old beans can slow cooking. Add a pinch of baking soda or extend simmering time and test every 10 minutes.

Q4: Can I swap white rice for brown rice?
A4: Yes, but cook brown rice separately (about 40–45 minutes) and serve when both are done.

Q5: What’s the calorie count per serving?
A5: Roughly 350 kcal per serving (with sausage); 270 kcal if you go vegetarian—perfect for balanced meals.

Q6: How spicy is “medium†here?
A6: We use ½ tsp cayenne—warm but not fiery; adjust to your heat tolerance.

Q7: Can I freeze the cooked rice with the beans?
A7: Rice can turn mushy in the freezer; freeze beans alone and cook fresh rice when serving.

Q8: Any tool recommendations?
A8: A heavy Dutch oven (e.g., Le Creuset or Lodge) gives even heat and avoids scorching.

Conclusion
This Red Beans And Rice Recipe brings the heart of Southern Creole cooking right into your kitchen. It’s warm, welcoming, and endlessly adaptable—whether you’re feeding family or meal-prepping for the week. Give it a try, leave a comment on how you tweaked the spice level, and don’t forget to browse my jambalaya and gumbo recipes next for more Cajun flair!