I perfected an Easy One Pot Meals red beans and rice that marries pantry staples and smoky spice for a richly seasoned dinner made with minimal fuss.

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Easy Red Beans And Rice has that kick you expect but with less fuss. I’ve been messing with a simple Red Beans N Rice Recipe that pairs smoky andouille sausage with a chopped green bell pepper, and it’s kind of ridiculous how much flavor shows up from so little.

I’ll admit I sometimes overdo the spice, but this version keeps you guessing without being in your face. It’s familiar yet a little sly, basically Beans And Sausage comfort that makes you reach for a bowl even if you swore you were done eating.

Ingredients

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Tiny protein and fiber bombs, slow cooked to creamy texture, earthy, hearty and filling.
Smoky, spicy sausage adds savory fat and protein, punchy flavor, watch the salt.
Sweet when caramelized, gives depth, some vitamin C and antioxidants, not overpowering.
Crunchy bright pepper, adds vitamin C, mild bitterness and herbal freshness to mix.
Little cloves punch big flavor, antimicrobial perks, becomes sweet when roasted.
Staple carb that soaks up sauce, quick energy, mild taste, not much fiber.

Ingredient Quantities

1 lb dried red beans (kidney or small red)

1 large yellow onion

1 green bell pepper

2 stalks celery

4 cloves garlic

1 lb andouille or smoked sausage

1 smoked ham hock optional

4 to 6 cups low sodium chicken broth or water

2 tbsp vegetable oil

1 tbsp Creole seasoning or Cajun seasoning

1 tsp dried thyme

2 bay leaves

1 tsp smoked paprika

1/2 to 1 tsp cayenne pepper optional

1 tsp black pepper

1 to 1 1/2 tsp kosher salt

1 tbsp Worcestershire sauce

2 cups long grain white rice uncooked

1/4 cup fresh parsley

3 green onions scallions

How to Make this

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1. Sort and rinse 1 lb dried red beans, soak overnight in cold water or quick soak: cover with water, boil 2 minutes, turn off heat and let sit 1 hour, then drain.

2. Chop 1 large yellow onion, 1 green bell pepper, 2 stalks celery, mince 4 cloves garlic, slice 1 lb andouille or smoked sausage, chop 1/4 cup fresh parsley and 3 green onions; measure spices (1 tbsp Creole seasoning, 1 tsp dried thyme, 2 bay leaves, 1 tsp smoked paprika, 1/2 to 1 tsp cayenne optional, 1 tsp black pepper, 1 to 1 1/2 tsp kosher salt) and set near the stove.

3. Heat 2 tbsp vegetable oil in a large heavy pot over medium high, brown the sausage slices a few minutes per side, remove and set aside; if using a ham hock, brown it a bit too for extra flavor.

4. Add the chopped onion, bell pepper and celery to the pot and saute until soft and starting to color, about 6 to 8 minutes, add garlic, thyme, paprika and Creole seasoning and cook 30 seconds more until fragrant.

5. Return the sausage and ham hock to the pot, add the drained beans and pour in 4 to 6 cups low sodium chicken broth or water so beans are covered by about 1 to 2 inches; add bay leaves, Worcestershire sauce and bring to a boil.

6. Reduce heat to low, cover part way and simmer gently for 1 to 2 hours until beans are tender; skim any foam, check liquid every 20 to 30 minutes and add more water or broth if it gets too dry, low and slow keeps the skins from falling apart.

7. When beans are tender remove the ham hock, shred the meat and return it to the pot; mash a cup of beans against the side of the pot to thicken the sauce and simmer 10 to 15 minutes more, taste and adjust salt, black pepper and cayenne if you want more heat.

8. While beans finish, rinse 2 cups long grain white rice, cook according to package or use 4 cups water: bring water to a boil, add rice and a pinch of salt, cover and simmer on low 18 minutes, then fluff with a fork.

9. Serve beans ladled over hot rice, garnish with chopped parsley and sliced green onions; pro tip: flavors improve the next day so leftovers are awesome, and if it’s too thin just simmer uncovered and stir occasionally until it thickens.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 quart) for soaking, browning and simmering beans
2. Cutting board and chef’s knife for chopping onion, pepper, celery and garlic
3. Colander or fine mesh sieve to sort and rinse the beans and rice
4. Measuring cups and measuring spoons for broth, rice and the spices
5. Wooden spoon or heatproof spatula for sauteing the soffritto and stirring
6. Slotted spoon or tongs to lift out browned sausage and the ham hock
7. Saucepan with lid or a rice cooker to cook the rice
8. Ladle plus a potato masher or a sturdy spoon to mash a cup of beans and to serve

FAQ

Do I have to soak the dried red beans first?

No you dont have to, but soaking 6 to 8 hours or overnight cuts cook time and makes them easier to digest. For a quick soak, boil 2 minutes, take off heat and let sit 1 hour, then drain and rinse.

How long do the beans take to cook on the stovetop or in a pressure cooker?

Stovetop: simmer gently 1.5 to 2 hours until tender. Pressure cooker: about 25 to 30 minutes at high pressure, plus natural release. Times vary with bean age so check for softness.

My sausage or ham is very salty, when should I add salt?

Add only a little salt early, then finish seasoning after the beans are soft. Smoked sausage or a ham hock adds a lot of salt so taste near the end before adding the full 1 to 1 1/2 tsp kosher salt.

How do I get a creamy, thick sauce without using cream?

Can I make this vegetarian or use different sausage?

Yes, skip the ham hock and use a smoked vegetarian sausage or smoked paprika plus extra veggies for depth. For less smokiness swap andouille for kielbasa or smoked chicken sausage.

How do I store and reheat leftovers?

Fridge 4 to 5 days, freeze up to 3 months. Reheat on low with a splash of water or broth to loosen it, stir often. Rice keeps 3 to 4 days refrigerated, reheat with a sprinkle of water and cover so it steams.

Easy Red Beans And Rice Recipe Substitutions and Variations

Red beans (1 lb dried): swap with 4 cans (15 oz) drained red or kidney beans, or use 1 lb dried pinto or cannellini beans. If using canned cut the cook time and taste for salt before adding more.
Andouille or smoked sausage: use kielbasa, smoked turkey sausage, or a plant based smoked sausage. If you go vegan, crumble and brown smoked tofu with a pinch of smoked paprika to add that meaty flavor.
Smoked ham hock (optional): replace with 4 to 6 slices smoked bacon, a smoked turkey leg, or a small smoked ham bone. If you skip smoked meat entirely stir in 1 tsp smoked paprika and a splash more Worcestershire for depth.
Long grain white rice (2 cups): substitute jasmine or basmati for similar texture, or use brown rice for nuttier flavor but cook it separately and allow longer cooking time and more liquid.

Pro Tips

1) Soak and test the beans, dont skip this step unless youre short on time. Quick-soak works fine, and draining and rinsing the soak water cuts some of the bitter stuff and gas-makers. If beans still seem firm after an hour or two of simmering, keep cooking, dont rush them with salt early or they can stay tough.

2) Brown the sausage and even the ham hock a bit, then deglaze the pot with a splash of broth before adding the veg. That browned bits add a ton of flavor, and scraping them up prevents a flat tasting stew.

3) Hold most of the salt until the end, especially if you used a ham hock or store-bought broth. Taste after you mash a cup of beans to thicken the pot, because concentrating the sauce changes how salty and spicy it feels.

4) For texture control mash a cup or two of beans against the side of the pot or pulse briefly with an immersion blender, then simmer gently. Beans continue to thicken as they cool so aim for a slightly thinner finish than you want, and reheat with a splash of water or broth if leftovers get too thick.

Easy Red Beans And Rice Recipe

Recipe by Sarah level

0.0 from 0 votes

I perfected an Easy One Pot Meals red beans and rice that marries pantry staples and smoky spice for a richly seasoned dinner made with minimal fuss.

Servings

servings

Calories

828

kcal

Equipment: 1. Large heavy pot or Dutch oven (6 to 8 quart) for soaking, browning and simmering beans
2. Cutting board and chef’s knife for chopping onion, pepper, celery and garlic
3. Colander or fine mesh sieve to sort and rinse the beans and rice
4. Measuring cups and measuring spoons for broth, rice and the spices
5. Wooden spoon or heatproof spatula for sauteing the soffritto and stirring
6. Slotted spoon or tongs to lift out browned sausage and the ham hock
7. Saucepan with lid or a rice cooker to cook the rice
8. Ladle plus a potato masher or a sturdy spoon to mash a cup of beans and to serve

Ingredients

1 lb dried red beans (kidney or small red)
1 large yellow onion
1 green bell pepper
2 stalks celery
4 cloves garlic
1 lb andouille or smoked sausage
1 smoked ham hock optional
4 to 6 cups low sodium chicken broth or water
2 tbsp vegetable oil
1 tbsp Creole seasoning or Cajun seasoning
1 tsp dried thyme
2 bay leaves
1 tsp smoked paprika
1/2 to 1 tsp cayenne pepper optional
1 tsp black pepper
1 to 1 1/2 tsp kosher salt
1 tbsp Worcestershire sauce
2 cups long grain white rice uncooked
1/4 cup fresh parsley
3 green onions scallions

Directions

Sort and rinse 1 lb dried red beans, soak overnight in cold water or quick soak: cover with water, boil 2 minutes, turn off heat and let sit 1 hour, then drain.
Chop 1 large yellow onion, 1 green bell pepper, 2 stalks celery, mince 4 cloves garlic, slice 1 lb andouille or smoked sausage, chop 1/4 cup fresh parsley and 3 green onions; measure spices (1 tbsp Creole seasoning, 1 tsp dried thyme, 2 bay leaves, 1 tsp smoked paprika, 1/2 to 1 tsp cayenne optional, 1 tsp black pepper, 1 to 1 1/2 tsp kosher salt) and set near the stove.
Heat 2 tbsp vegetable oil in a large heavy pot over medium high, brown the sausage slices a few minutes per side, remove and set aside; if using a ham hock, brown it a bit too for extra flavor.
Add the chopped onion, bell pepper and celery to the pot and saute until soft and starting to color, about 6 to 8 minutes, add garlic, thyme, paprika and Creole seasoning and cook 30 seconds more until fragrant.
Return the sausage and ham hock to the pot, add the drained beans and pour in 4 to 6 cups low sodium chicken broth or water so beans are covered by about 1 to 2 inches; add bay leaves, Worcestershire sauce and bring to a boil.
Reduce heat to low, cover part way and simmer gently for 1 to 2 hours until beans are tender; skim any foam, check liquid every 20 to 30 minutes and add more water or broth if it gets too dry, low and slow keeps the skins from falling apart.
When beans are tender remove the ham hock, shred the meat and return it to the pot; mash a cup of beans against the side of the pot to thicken the sauce and simmer 10 to 15 minutes more, taste and adjust salt, black pepper and cayenne if you want more heat.
While beans finish, rinse 2 cups long grain white rice, cook according to package or use 4 cups water: bring water to a boil, add rice and a pinch of salt, cover and simmer on low 18 minutes, then fluff with a fork.
Serve beans ladled over hot rice, garnish with chopped parsley and sliced green onions; pro tip: flavors improve the next day so leftovers are awesome, and if it’s too thin just simmer uncovered and stir occasionally until it thickens.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.