When I need something warm, filling, and full of flavor, I reach for this quick Red Beans and Rice recipe. It’s rich with tradition and comes together quickly thanks to a few smart shortcuts.
Red beans and rice originated in Louisiana and was traditionally made on Mondays with beans, vegetables, and the leftover ham bone from Sunday dinner. Everything was cooked together slowly in a pot and then served over rice. Since Monday was customarily wash day, the pot of beans could simmer on the stove while the clothes were being scrubbed.
Although Monday washdays are largely a thing of the past, this recipe is very much a part of the culinary identity of New Orleans, and many neighborhood restaurants continue to offer it as a Monday special. Louis Armstrong, whose favorite food was red beans and rice, would sign his letters “Red Beans and Ricely Yours, Louis Armstrong”.
— This post was originally published on February 17, 2009. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 40 Minutes
Servings: 4
Primary Ingredient(s): Onion, garlic, bell pepper, celery, light red kidney beans, tomatoes, sausage, rice
Skill Level: Easy
My Version of Red Beans and Rice
Now, my recipe may not be exactly, precisely authentic. If you’re from New Orleans and have been making red beans and rice your whole life, then you’ll probably find a few surprises in my recipe. Like the tomatoes. The traditional recipes don’t call for tomatoes, but that’s the way I like it, so there you go.
Plus, this is a quick method that uses canned beans instead of dried. Obviously, if you prefer dried beans, go ahead and use them. You’ll just have to plan the day before so you can soak the beans and have them ready. By using canned beans, I can make this for dinner in just a few minutes. I rarely plan far enough ahead to do the dried variety.
Also, whenever you find a New Orleans recipe for red beans and rice with sausage, you’ll likely find it calling for andouille. I can’t get real andouille where I live, so I use a turkey polska kielbasa in my recipe. Tastes great!
If you like recipes like this that bring comfort without complication, you might enjoy my Old Fashioned Chicken and Rice. It’s another dish that carries generations of flavor in every bite.
What You’ll Like About This Recipe
- Quick and Easy – Ready in about 40 minutes, perfect for busy days.
- Full of Flavor – Packed with the rich, smoky flavors from the sausage and spices.
- Hearty – A solid dish that warms you through and through.
- Versatile – Easily adaptable with different types of sausage or beans.
Ingredient Notes
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- Canned Light Red Kidney Beans – Using canned beans cuts down on cooking time without compromising taste.
- Sausage – Andouille is traditional, but really hard to find where I live. I normally use kielbasa, but a smoked sausage is really good as well.
- Holy Trinity – A mix of onions, bell peppers, and celery (the “holy trinity” in Creole cooking) forms a flavorful base.
- Spices – Thyme, parsley, and bay leaf add more flavor to the recipe.
- Diced Tomatoes – Tomatoes aren’t traditionally included in red beans and rice, but I like them, so they’re going in the pot. You can certainly leave them out if you prefer.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 238 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Red Beans and Rice
I’ve made this one so often I could probably do it with my eyes closed. It’s the kind of easy, stovetop supper that comes together with just a little chopping and a good, deep skillet.
- In a large, deep skillet, warm the olive oil over medium-high heat. Add the chopped onion, bell pepper, and celery (the classic Creole “holy trinity”). Let that cook down until the vegetables are soft and fragrant, about 5 to 7 minutes. This is where the flavor really starts to build.
- Next, stir in the thyme, parsley, a good pinch of salt and pepper, red beans, diced tomatoes (juice and all), sliced kielbasa, and a bay leaf. Give everything a gentle stir, then take a little taste. Adjust the seasoning if it needs a touch more salt or spice. Lower the heat, cover the pan, and let it simmer quietly while you cook the rice.
- Bring the water to a boil in a medium saucepan, add the rice, and stir well. Then cover the pan and reduce the heat to low. Let it cook undisturbed for about 20 minutes, until the rice has absorbed all the water. Fluff it with a fork when it’s done, then let it sit, covered, until serving.
- Spoon the fluffy rice into bowls and ladle the red beans and sausage mixture right over the top. If you like a little kick, a few dashes of Tabasco sauce will do the trick. This dish is hearty, homey, and just right for any day you need a delicious Southern supper.
Recipe Tips
- If you prefer a thicker consistency, mash a few of the beans against the side of the skillet as the mixture simmers. It gives the dish a creamy texture without needing extra ingredients.
- Adding a splash of chicken broth or water can loosen the mixture if it starts to get too thick while simmering.
- This recipe gets even better as it sits, so don’t hesitate to make it ahead and reheat the next day, The flavors will only deepen.
- If you’re watching the heat level, skip the Tabasco at the end. You can always offer it on the side for those who like a little kick.
Recipe Variations to Try
- You can make this recipe vegetarian by omitting the sausage and using vegetable broth instead. The seasonings and slow simmer still deliver plenty of flavor.
- For a change, try using black beans or pinto beans in place of red beans. It changes the character just slightly but still tastes hearty.
- If you have some fresh greens on hand, like spinach or collards, stir in a handful during the last few minutes of cooking. They wilt down nicely and add a little extra nutrition.
How to Make Ahead
You can easily make the bean and sausage mixture a day ahead and keep it in the refrigerator. When you’re ready to serve, reheat gently on the stovetop while you cook the rice.
How to Store and Reheat
Store any leftovers in an airtight container in the refrigerator for up to three days. This recipe also freezes well. Portion it out into freezer-safe containers and store for up to three months. Thaw in the refrigerator overnight before reheating. Warm gently on the stove or in the microwave, adding a splash of broth or water if needed.
Questions About Red Beans and Rice
Classic Southern sides like cornbread, or turnip greens, are great with red beans and rice. Round out the meal with a slice of lemon meringue pie!
Yes, brown rice works just fine, though it takes longer to cook, usually around 40–45 minutes. Its nutty flavor pairs well with the beans and it adds a little extra fiber.
More Recipes You’ll Like
Red Rice
Old Fashioned Chicken and Rice
Cowgirl Beans
Creole Black Eyed Pea Soup
- If you like the savory flavor of red beans and rice, you’ll probably also enjoy my Charleston Red Rice. It combines tender rice, bacon, and tomatoes for a dish that’s just as hearty and delicious.
- For another Southern classic that never fails to please, Old Fashioned Chicken and Rice brings that same warm, satisfying feeling to the table.
- These Cowgirl Beans are another great one-pot option with bold flavor and just the right amount of spice.
- And if you’re craving something cozy but with a twist, Creole Black Eyed Pea Soup delivers all the richness of ham and beans with a little Southern flair.
- Beans on Toast
- BBQ Beans
- Italian Sausage and White Beans
- Stick of Butter Rice
- Great Northern Beans with Tomatoes
- Pinto Beans with Fresh Tomato Relish
- Slow Cooker White Beans with Smoked Ham Hocks
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Red Beans and Rice
Ingredients
- 1 tablespoon olive oil
- 1 onion (1 medium or 1/2 a large) diced
- 3 cloves garlic minced
- 1 green bell pepper (1 medium or 1/2 a large) diced
- 3 ribs celery diced
- 1 ½ teaspoons fresh thyme leaves (or 3/4 teaspoon dried)
- 2 tablespoons fresh parsley chopped
- salt and pepper to taste
- 32 ounces canned light red kidney beans drained (2 cans)
- 29 ounces canned diced tomatoes in juice (2 cans)
- 14 ounces turkey kielbasa sliced
- 1 bay leaf
- 2 cups water
- 1 cup rice
- Tabasco optional, to finish
Instructions
- In a large, deep skillet, heat olive oil over medium-high heat. Add the chopped onion, garlic, bell pepper, and celery, and sauté until tender, about 5–7 minutes.1 tablespoon olive oil, 1 onion, 3 cloves garlic, 1 green bell pepper, 3 ribs celery
- Stir in thyme, parsley, salt, pepper, red beans, diced tomatoes (with juice), sliced kielbasa, and a bay leaf. Taste and adjust seasoning if needed. Reduce heat to low, cover, and simmer while you prepare the rice.1 ½ teaspoons fresh thyme leaves, 2 tablespoons fresh parsley, salt and pepper to taste, 32 ounces canned light red kidney beans, 29 ounces canned diced tomatoes in juice, 14 ounces turkey kielbasa, 1 bay leaf
- In a medium saucepan, bring water to a boil. Add rice, stir once, reduce heat to low, cover, and cook for 20–22 minutes until the water is fully absorbed. Remove from heat and fluff with a fork.2 cups water, 1 cup rice
- To serve, spoon cooked rice into individual bowls, top with the red bean mixture, and add a dash of Tabasco if you like a little heat.Tabasco
Notes
- For a thicker texture, mash a few of the beans during cooking.
- This dish tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove with a splash of broth or water.
- If using brown rice instead of white, increase the cooking time to about 40–45 minutes and adjust the liquid as needed.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I would say it makes 4 servings if you’re good and hungry and 6 if you’re just moderately peckish :-)
how many servings does that make?
Funny thing is, other than Turkey Sausage, I could make this from the pantry! Ha ha!