Quick Red Beans and Rice Recipe – A Classic Meal Made Easy

When it comes to celebrating Mardi Gras season, one of of my favorite recipes to make is Quick Red Beans and Rice. While it’s not a traditional New Orleans-style recipe, this easy to make version is perfect when you don’t have time to soak dried beans to make the classic recipe.

Traditional red beans and rice use small dry red beans, which, when soaked and cooked properly, develop a creamy texture that’s hard to beat. However, to make this dish in a fraction of the time, this recipe uses canned red beans.

Although you can find them in many large grocery stores, in some locations they may be difficult to find. In that case, you can substitute the red beans for cans of red kidney beans.

Although it changes the flavor and texture slightly this dish is still absolutely delicious and full of amazing flavor. Therefore, with a few shortcuts and simple ingredients, you can enjoy this classic-inspired dish in a fraction of the time that it takes to make the original dish.

The Holy Trinity of Vegetables

No red beans and rice recipe is complete without the “holy trinity” of Cajun cooking: onion, bell pepper, and celery. These three vegetables form the base of the dish and provide a depth of flavor that’s essential.

Andouille Sausage and Alternatives

Andouille sausage is a classic ingredient in not only red beans and rice but also in Gumbo and Jambalaya. The sausage is known for its smoky, spicy flavor. If you can find it, I highly recommend using it. However, there are plenty of alternatives if Andouille isn’t available or if you prefer something milder. Here are a few options:

• Smoked sausage: Similar in texture and flavor, smoked sausage is a great substitute.
• Kielbasa: This Polish sausage has a milder flavor but still adds a nice smoky element.
• Chicken or turkey sausage: For a lighter option, try using poultry-based sausage.
• Chorizo: If you like bold, spicy flavors, chorizo can add a unique twist to this dish.

No matter which sausage you choose, slicing it into thin circles or semi-circles ensures that you will have a slice of tasty sausage in every bite.

Why Use Canned Beans?

As mentioned above, traditional red beans and rice call for dried, small red beans that are soaked overnight and then slow-cooked with seasonings, vegetables, and meat. This method creates a creamy, rich texture that’s iconic to the dish.

However, it’s also time-intensive and not always practical for everyone.That’s where canned beans come in handy.

Although I prefer to use cans of small red beans, they can sometimes be difficult to find at smaller, local grocery stores. However, you can still make this dish using widely available cans of red kidney beans.

Even though they are slightly larger they still have a similar hearty texture. By blending one can of the beans, we mimic the creaminess of the traditional recipe.

Then use the other can of whole beans to add texture and substance. This combination keeps the dish satisfying and authentic in flavor while cutting down on prep and cooking time.

Spices That Make It Special

The spice blend in this recipe is what gives this Quick Red Beans and Rice that authentic Cajun flavor. Smoked paprika, dried oregano, thyme, garlic powder, onion powder, cayenne pepper, and black pepper create a bold and well-rounded seasoning mix.

If you follow my recipes, you will know that I love smoked paprika as it adds a rich, slightly smoky depth of flavor to the dish. And just a little bit of cayenne pepper gives it just a touch of heat. However, if you’re sensitive to spice, you can reduce the cayenne or skip it altogether.

Quick Red Beans and Rice Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 7 oz. Andouille sausage
• 1/2 Tbsp. olive oil
• 1/2 yellow onion, diced
• 1/2 bell pepper, diced
• 1 large rib celery, diced
• 2 cloves garlic, minced
• 1 tsp. smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp cayenne pepper
• 1/8 tsp freshly cracked black pepper
• 2 15oz. cans red beans, divided
• 1/2 cup chicken broth
• 1 green onions, sliced
• 3/4 cup uncooked long grain white rice

INSTRUCTIONS

Slice the sausage into 1/4 inch circles or semi-circles. Place one can of undrained kidney beans into a food processor or blender and puree them. Drain the other can of kidney beans and set everything aside.

In a Dutch oven or medium size sauce pan add the oil and place over medium heat. Add the sausage and cook until the sausage is browned, stirring occasionally.

Place the onion, bell pepper, and celery to the pot with the sausage and continue to cook until the onions are soft and translucent.

Add the garlic and cook for 30 seconds – 1 minute or until the garlic is fragrant.

Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper and black pepper to the pot and continue to cook and stir for a minute more.

Place the pureed and drained beans into the pot and then add the chicken broth. Stir to combine. Place a lid on the pot and bring to a boil. Once boiling, decrease the heat to medium-low and bring the mixture to a simmer. Simmer for 30 minutes, stirring occasionally.

While the beans are simmering, cook your rice per package instructions or your preferred method for cooking long grain white rice. If you have leftover cooked rice, you will need 1 1/2 cups.

After the beans have simmered for 30 minutes, add salt and pepper to taste.

How To Serve Quick Red Beans and Rice

To serve, place about ½ cup of cooked rice in each bowl and ladle the beans and sausage mixture over the top. Garnish with sliced green onions for a fresh, bright finish.

You can also add a dash of hot sauce for extra heat or a sprinkle of parsley for color.

Variations and Add-Ons

One of the best things about this recipe is how easy it is to customize. Here are a few ideas to make it your own:

• Vegetarian version: Skip the sausage (or use a plant based sausage) and use vegetable broth instead of chicken broth. Add extra vegetables like diced zucchini, carrots, or mushrooms for more substance.
• Spicy kick: Add a diced jalapeño or an extra pinch of cayenne pepper for more heat.
• Extra protein: Stir in cooked shrimp or diced chicken toward the end of cooking for a heartier meal.

Storing and Reheating Quick Red Beans and Rice

Leftover red beans and rice store beautifully, making it a great option for meal prep. However it is best to store the beans and rice separately in airtight containers in the refrigerator for up to 4 days.

When reheating, add a splash of chicken broth or water to the beans to loosen the sauce. You can reheat them on the stovetop over low heat or in the microwave in 30-second intervals.

This dish also freezes well. Place the sausage and beans in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. However rice doesn’t freeze as well, so it’s best to cook fresh rice when you’re ready to enjoy the leftovers.

Quick Red Beans and Rice is a great alternative to the classic dish when you don’t have time to spend hours in the kitchen. By using canned beans and a few simple shortcuts, you can create a dish that’s every bit as satisfying as the traditional version but in a fraction of the time.

Enjoy! Mary

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