Easy Red Beans and Rice with Sausage
This Easy Red Beans and Rice recipe is a quick version of the classic Creole dish that takes a fraction of the time to make. Andouille sausage and red beans simmered in a flavorful broth are served over white rice. This hearty meal is easy enough to make any night of the week.
Servings: 6
Calories: 599kcal
Ingredients
- 3 cups water
- 1 ½ cups jasmine long grain white rice
- 1 tablespoon vegetable oil or as needed
- 13.5 ounces fully cooked rope sausage cut into ¼-inch slices (*see notes below)
- 1 cup diced sweet yellow onion
- 1 bell pepper diced (I used ½ green and ½ red)
- 2 celery ribs diced
- 1 teaspoon minced garlic
- 8 ounces tomato sauce
- 1 ½ teaspoons Kickin' Cajun Seasoning Mix or your favorite store-bought brand
- 1 teaspoon Italian seasoning
- 3 15 ounce cans red kidney beans, rinsed and drained dark, light, or a combination
- 3 cups low-sodium chicken broth
- several dashes of hot sauce to taste, plus additional for serving
- 2 bay leaves
- freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Add water to a large saucepan and place it over HIGH heat. Once the water comes to a boil, add the rice, reduce heat to LOW, cover the pan and let it cook for 15 to 20 minutes, or until the water has been absorbed and the rice is tender. Fluff with a fork and set aside.
- While the rice is cooking, heat the vegetable oil in a Dutch oven over MEDIUM heat. Add the sausage, and cook, stirring frequently, until sausage is lightly browned, about 3 minutes. Transfer to a plate and set aside.
- Add additional oil to the pot, if needed, and add the onion, bell pepper and celery. Cook, stirring occasionally, for about 2 minutes and then add the garlic. Cook, stirring for 1 minute, or until the veggies are tender and then stir in the tomato sauce, Cajun seasoning, Italian seasoning, red beans, chicken broth, hot sauce, bay leaves, sausage, and freshly ground black pepper, to taste. Increase the heat under the pot and bring the mixture to a boil, cover, reduce heat and simmer for 10 minutes. Uncover and stir the mixture then continue to simmer, uncovered, an additional 10 minutes, or until slightly thickened.
- Remove from heat and let it rest for a few minutes. It will thicken further as it rests.
- Serve with rice garnished with parsley, if desired, with extra hot sauce on the side.
Notes
Sausage: Look for fully cooked rope sausage near the packaged meats at the grocery store. Andouille sausage has a little heat and is the most authentic choice for red beans and rice. If Andouille isn't your speed, you can try it with classic smoked sausage or any other flavor that you like.
Storage
Red beans and sausage: Transfer the cooled mixture to an airtight container and refrigerate for up to 3 to 4 days. For longer storage, portion out into freezer-safe containers and freeze for up to 2 to 3 months.
Rice: Refrigerate leftover rice in an airtight container for up to 4 days. Since cooked rice can spoil, I recommend freezing it for longer storage. Portion it into freezer-safe bags and freeze for up to 2 to 3 months. It reheats well from its frozen state - just pop it in the microwave or add it directly to the pot when reheating the red beans and sausage.
Nutrition
Calories: 599kcal | Carbohydrates: 76g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 1388mg | Potassium: 925mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1184IU | Vitamin C: 33mg | Calcium: 100mg | Iron: 4mg