The folks in Louisiana have comfort food right with this Creole classic, Easy Red Beans and Rice.
This simple dinner highlighting tender small red beans and hearty brown rice is easy to make and easy on the budget.
When grocery budgets tighten, it is no wonder that meals become simpler with the inclusion of worldwide staples like beans and rice.
Made with homemade stock and a little spice to warm the soul, this flavorful Creole recipe is full of substance to satisfy.
Don’t let the idea of spicy be a turn-off; this beans and rice recipe can be customized to fit any spice preference by reducing the amount of cayenne or substituting a more mild sausage or meat for the spicier andouille.
Customize the Spice!
At our house, we range from very mild to “please pass the hot sauce” so I go for medium heat, making sure there is hot sauce on the table as well as milk available to put out the fire.
This Easy Red Beans and Rice Recipe reflects this medium heat goal, so if you prefer a scorched earth type of meal, just kick up the cayenne, and go with traditional andouille sausage all the way.
- Make it spicy—add more cayenne, use all andouille sausage
- Balance the spice—use a combination of spicy and mild sausage
- Eliminate the heat—omit the cayenne and use mild-flavored sausage or ham hock in place of the andouille sausage
TIP: Andouille sausage is a smoked spicy sausage so it brings more flavor than just heat. Increase liquid smoke flavoring in the recipe if using a non-smoked sausage.
Why Soak Small Red Beans before cooking?
- Soaking beans does not require much hands-on time
- Soaking beans with sea salt is, in essence, brining the beans for added flavor
- Soaking beans saves cooking time, more or less depending on the type of bean
- Soaking beans results in fewer split skins or “blow-out” beans
- Soaking and changing the water makes them a little easier to digest (my personal experience)
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Quick Soak Method for Dry Beans
If you forgot to soak overnight but still want to reduce cooking time, follow these simple steps.
- Place the red beans in a pot with enough water to cover by 2 inches.
- Boil for 2 minutes.
- Remove pot from the heat and cover with a lid.
- Soak red beans for 1 hour, drain and rinse.
A note about quick-soaking—while it’s called a quick soak, it seems like more work to me. I set a reminder to get the beans in water the night before because I like the way soaking in sea salt softens the skins, increases flavor, and reduces cooking time.
Recipe Step by Step
Soaking the beans in salted water to brine them and browning the sausage are important steps to layering flavor to make the very best Red Beans and Rice. Note: Cook the rice separately while preparing the beans.
- Soak beans in salted water for at least 8 hours and up to 24 hours.
- Cook soaked beans for 30-40 minutes then drain liquid from beans.
- Brown and render the bacon.
- Saute the vegetables and stir in spices, 8-10 minutes.
- Stir in the beans, cooked bacon, broth, and liquid smoke and vigorously simmer, 45 minutes.
- Grill or brown sausage to increase flavor then add to the pot with red wine vinegar, and chopped parsley.
- Cook until liquid is reduced and beans are fully tender and creamy (about 30 minutes). Season to taste with salt, black pepper, and additional red wine vinegar before serving over rice.
- Prep the rice for serving.
Making Red Beans and Rice in an Instant Pot
According to this Instant Pot Red Beans and Rice Recipe from Damn Delicious, it can take 1 hour to 1 hour and 20 minutes to cook red beans and rice in an Instant Pot.
I haven’t tried the Instant Pot method myself as I am a bit old-fashioned about layering flavors in recipes like this and sausage is already a tender protein (pressure cooking holds an advantage in tenderizing meat). However, it is a good guide for making this recipe in your Instant Pot if you choose that method.
Time-Saving TIP: Cut the cooking time with canned beans.
• Substitute 4 (15-ounce) cans of small red beans for the dried beans in this recipe
• STEPS 1 and 2 of soaking and cooking the beans
Recipe Tips & Variations
- Soaking the beans with sea salt in the water helps soften the skin, improves texture and flavor
- Brown the sausage in an air fryer instead of on the grill or in a skillet
- Substitute 4 (15-ounce) cans small red beans, like for the dry beans
- Substitute red kidney beans for the small red beans, just cook a little longer
- Substitute any favorite sausage for the andouille sausage
- Substitute ham hock for half of the andouille sausage for more smoky flavor and less spicy heat
- Substitute parsnips for the carrots
- Top with thinly sliced scallions for garnish
- For a lower-carb meal, substitute half of the rice with cauliflower rice
Make-Ahead Tips
- Double the recipe and freeze for easy weeknight dinners
- Freeze the beans after SOAKING in STEP 1 to reduce time making the recipe later
- Freeze the beans after STEP 2 to reduce time making the recipe later
- Freeze the rice separately so it doesn’t absorb all the juice from the beans before being served
More Creole, Cajun, & Bean Recipes You’ll Love
Easy Red Beans and Rice
Ingredients
- 1 pound dry small red beans (about 2 cups)
- 2 tablespoons sea salt for soaking beans
- 6 slices bacon cooked crisp and crumbled
- 1 large sweet yellow onion chopped fine (about 1 1/2 cup)
- 1 small green bell pepper seeded and coarsely chopped (about 3/4 cup)
- 1 small red bell pepper seeded and chopped (about 3/4 cup)
- 2 ribs celery diced (about 3/4 cup)
- 2 large carrots coarsely chopped (about 3/4 cup)
- 4 cloves garlic minced
- 1 teaspoon dried thyme leaves
- 1 teaspoon smoked paprika
- 2 whole bay leaves
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 8 cups basic chicken stock or broth
- 1 teaspoon liquid hickory smoke flavoring
- 1 pound andouille sausage halved lengthwise
- 1/4 cup chopped fresh parsley
- 1 teaspoon red wine vinegar plus extra for seasoning
- 3 cups cooked brown rice (see 2nd Recipe for Instructions)
- Hot sauce (optional)
Instructions
Soak Beans
- Soak beans at room temperature in enough water to cover by 2 inches with 2 tablespoons sea salt for at least 8 hours and up to 24 hours. Drain and rinse well.
Cook Beans
- Place beans in a pot with enough water to cover by a couple of inches and cook at a vigorous simmer for 30 to 40 minutes. (Add more water if needed.) Taste the beans for tenderness and once beans are soft and almost fully cooked, drain beans and set aside. Note: If using canned beans, drain liquid and rinse beans; set aside.
While the Beans Cook
- Note: Cook the rice separately while preparing the beans (SEE RECIPE BELOW).
- Fry the bacon in a large pot over medium heat until browned and fat is almost fully rendered, about 10 minutes. Remove bacon pieces with a slotted spoon and reserve on a paper towel-lined plate.
- Add the onion, green and red pepper, celery, and carrot to the pot with the rendered bacon grease; cook over med-high heat, stirring frequently, until vegetables are softened, about 8 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, cumin, and black pepper; cook until the garlic and spices are fragrant (about 1 minute).
- Stir in the cooked, drained beans, bacon, broth, and liquid smoke into the sauteed vegetables; bring to boil over high heat. Reduce heat to med-low and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to reduce (about 45 minutes). Note: If using canned beans, reduce the broth to only 6 cups and reduce cooking time to 20 minutes.
While the Beans and Vegetables are Simmering
- Grill or brown sausage in a skillet to warm through—browning the sausage will increase flavor. Slice sausage into 1/4-inch sliced and stir into the beans with 1 teaspoon red wine vinegar, and chopped parsley; cook until liquid is reduced and slightly thickened and beans are fully tender and creamy, 10 to 20 minutes).
- Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice and offer hot sauce separately, if desired.
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Notes
Recipe Tips & Variations
- Soaking the beans with salt in the water helps soften the skin, improves texture and flavor
- Brown the sausage in an air fryer instead of on the grill
- Substitute 4 (15-ounce) cans of small red beans, like for the dry beans
- Substitute red kidney beans for the small red beans, just cook a little longer
- Substitute any favorite sausage for the andouille sausage
- Substitute ham hock for half of the andouille sausage for a more smoky flavor and less spicy heat
- Substitute parsnips for the carrots
- Top with thinly sliced scallions for garnish
- For a lower-carb meal, substitute half of the rice with cauliflower rice
- Double the recipe and freeze for easy weeknight dinners
- Freeze the beans after SOAKING in STEP 1 to reduce time making the recipe later
- Freeze the beans after STEP 2 to reduce time making the recipe later
- Freeze the rice separately so it doesn’t absorb all the juice from the beans before being served
Note: Soaked dried beans will have the best overall flavor and texture.
Equipment
Nutrition
Steamed Brown Rice
Ingredients
- 1 cup brown short grain rice dry, uncooked
- 1 1/2 cups filtered water
- 1/4 teaspoon sea salt
Instructions
- Rinse rice in a collander to remove any dust and depris.
- Place cold water, rice and salt in a 3-quart saucepan and bring to a boil.
- Reduce heat to low, cover with a lid and simmer for 30 minutes.
- Keep the lid on (don't peek) and slide off heat to let steam another 10 minutes.
- Fluff with a fork and serve.
Pati says
This on my favorite list. I like the balance of spicy andouille and a good kielbasa sausage. You have made a budget friendly meal top notch in flavor.
Judy Purcell says
Thank you, Pati! And thank you for helping proof the recipe! 🙂
Karen (Back Road Journal) says
A nice andouille sausage cooked with red beans and rice is a favorite in our house and your version sounds great. I like your tip and freezing the soak beans.
Judy Purcell says
Thanks Karen, it’s amazing how satisfying a simple meal can be!
John / Kitchen Riffs says
I never tire of red beans and rice. Such a great dish! This is a nice, streamlined recipe — thanks.
debra says
I love this budget friendly soup. I pretty much stick with vegetarian, and looking at the ingredients I think it would be just as tasty and would cost even less to make. Thanks for posting this, I love new ideas that I can use in the kitchen.
Debbie @ Easy Natural Food says
This looks so tasty, I love the flavor combinations! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
Jason@JLHealth says
How I love, love, love red beans and rice!! I don’t make it nearly often enough because I like it warm enough to break a sweat and nobody else can handle it.
Great post and thanks for sharing at the hearth and soul hop.
rsmacaalay says
Looks like and simplified version of Jambalaya, yum!