Easy Red Beans and Rice

One Pot Red Beans and Rice Recipe! Made with bacon, mirepoix, andouille sausage and spices. This dish is loaded with tons of flavor. Best of all it can be made in less than one hour! Perfect for a busy weeknight. Step by step photos included below!

Easy Red Beans and Rice | chefsavvy.com

This Authentic Red Beans and Rice is so comforting! It’s perfectly spicy, rich and creamy. It is loaded with tons of flavor thanks to the spices, creole mirepoix and spicy andouille sausage. You guys seriously have to give this recipe a try it is so good!!

I mash up some of the beans when they are done cooking to create a thick creamy sauce. If you like your red beans and rice to be saucier simply skip smashing the beans.

I opted to use canned beans in place of dried beans. Traditional recipes all use dried beans however I was looking for a quick recipe that could be made in under an hour that would be good for a busy weeknight.

Ingredients

  • Mirepoix: In Cajun / New Orleans cooking this is a mix of onions, celery and green bell pepper. Mirepoix also know as “holy trinity” builds flavor to the dish.
  • Bacon: Adds a nice smokiness to the dish.
  • Red Beans: To save on time I use canned red beans however you can make this dish with red beans soaked overnight then cook for 1- 1 1/2 hours or until tender.
  • Andouille: Sausage is an important part of any red beans and rice. It is a bit spicy and smokey. If you want something milder choose a plain smoked sausage.
  • Chicken Broth: You can just use water in place of the chicken broth if you do not have any on hand.
  • Spices: Bay leaves, paprika, dried oregano and dried thyme.
  • Red Wine Vinegar: Is used to give the dish brightness and a bit of acidity. Any type of vinegar will work if you don’t have red wine vinegar.

How to make Red Beans and Rice

  • Start by browning bacon: In a large skillet add diced bacon and cook until golden brown and fully cooked, 4-5 minutes.
  • Saute mirepoix: Next add in onion, celery and bell pepper. Saute until golden brown and slightly tender, 3-4 minutes.
  • Brown sausage: Add in garlic and sliced andouille and saute for 2-3 minutes to brown the sausage.
  • Add in spices: Paprika, dried oregano, dried thyme and bay leaves. Saute the spices for 1 minute.
  • Simmer: Stir in the chicken broth and beans. Simmer on low for 25-30 minutes or until the flavors are developed and the mixture has thickened. If it has thickened too much add a splash more chicken broth.
  • Cook rice: according to package instructions. Set aside until you are ready to eat.
  • Serve: Season with salt and pepper to taste. Serve immediately over rice with fresh parsley or chives for serving, if desired.

Process shots of Red Beans and Rice Recipe | chefsavvy.com

 

Can you freeze Red Beans and Rice?

Yes! This easy red beans and rice recipe is a great freezer meal. I would suggest freezing the rice separately from the red beans mixture. Store in an airtight container or large Ziplock bag for up to 3 months in the freezer. Thaw overnight in the fridge and reheat on the stove top!

Can this be made in the Instant Pot?

Yes! If you plan to use dried beans and are short on time you can make these easy red beans and rice in less than 45 minutes in the instant pot! Simply saute veggies and sausage as directed on the SAUTE option on the instant pot. Then add in the spices, broth and beans and cook on MANUAL heat for 30-35 minutes. Naturally allow the pressure to release than serve immediately and enjoy!

What to serve with Red Beans and Rice?

Red Beans and Rice Recipe | chefsavvy.com

Here are other comfort food recipes to try!

Easy Red Beans and Rice

2 from 2 votes
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

One Pot Red Beans and Rice Recipe! Made with bacon, mirepoix, andouille sausage and spices. This dish is loaded with tons of flavor. Best of all it can be made in less than one hour! Perfect for a busy weeknight. Step by step photos included below!

Ingredients

  • 4 slices bacon, diced
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 medium bell pepper, diced
  • 4 cloves garlic, minced
  • 12 ounces andouille sausage, sliced
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme or 2-3 sprigs of fresh
  • 2 whole bay leaves
  • 1/2 tbsp red wine vinegar
  • 2 (15.5 ounce) cans red beans, drained and rinsed
  • 3 1/2 cups chicken broth, or more as needed
  • 2 cups cooked rice for serving
  • salt and pepper, to taste
  • hot sauce for serving, if desired
  • fresh parsley or chives for serving, if desired

Instructions

  1. In a large skillet add diced bacon and cook until golden brown and fully cooked, 4-5 minutes.

  2. Next add in onion, celery and bell pepper. Saute until golden brown and slightly tender, 3-4 minutes.

  3. Add in garlic and sliced andouille and saute for 2-3 minutes to brown the sausage.

  4. Add in spices: paprika, dried oregano, dried thyme and bay leaves. Saute the spices for 1 minute.

  5. Stir in the chicken broth and beans. Simmer on low for 25-30 minutes or until the flavors are developed and the mixture has thickened. If it has thickened too much add a splash more chicken broth.

  6. Meanwhile cook rice according to package instructions. Set aside until you are ready to eat.

  7. Season with salt and pepper to taste. Serve immediately over rice with fresh parsley or chives for serving, if desired.

Nutrition Facts
Easy Red Beans and Rice
Amount Per Serving
Calories 351 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Cholesterol 57mg19%
Sodium 1120mg49%
Potassium 443mg13%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 2g2%
Protein 16g32%
Vitamin A 889IU18%
Vitamin C 38mg46%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Creole
Keyword: Comfort food, Easy Red Beans and Rice, One pot meals

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Comments

  • PMHTX

    It may be because I’m from the south and grew up with traditional southern red beans and rice but my British husband and I were not fans of this recipe or the flavours it created. I think the red wine vinegar most affected the taste of this fish and contributed to what we perceived as an unpleasant taste.

  • Hi!

    I am sorry you and your husband did not enjoy this dish. The red wine vinegar is supposed to replicate the pickled meat that is traditionally in red beans and rice. You can always leave it out!

    Thanks!

    Kelley

  • PMHTX

    @kelleysimmons

    As stated, we are/were accustomed to the traditional southern version of this dish. We’re always willing to try new tastes but there is no note that the red wine vinegar is optional. Of course, we’re not classically trained chefs and the southern version has no pickled meat. 🙄

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