Red Beans and Rice

There’s nothing quite like Red Beans and Rice. The smoky and rich flavors combined with garden vegetables will leave you smiling after each bite.

Quick-and-Easy Red Beans and Rice
Yield: 8 to 10 servings
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  1. 3 tablespoons vegetable oil, divided
  2. 1 (1-pound) package smoked sausage, cut into 1-inch pieces
  3. ½ cup chopped Vidalia onion
  4. ½ cup chopped celery
  5. ½ cup chopped green bell pepper
  6. 2 teaspoons minced fresh garlic
  7. 1 (15-ounce) can dark red kidney beans, drained and rinsed
  8. 1 (15-ounce) can light red kidney beans, drained and rinsed
  9. 1 (15-ounce) can diced tomatoes
  10. 2½ teaspoons Creole seasoning
  11. 2 teaspoons paprika
  12. 3 cups chicken broth
  13. 3 cups quick-cooking rice
  14. Garnish: fresh thyme
  1. In a large cast-iron Dutch oven, heat 1 tablespoon oil over medium-high heat. Add sausage, and cook, stirring occasionally, until browned. Remove from pan, and set aside.
  2. Add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic. Cook, stirring often, until tender, approximately 10 minutes. Add beans, sausage, tomatoes, Creole seasoning, and paprika. Reduce heat to medium-low, and simmer 10 minutes.
  3. In a medium saucepan, bring broth to a boil. Add rice, stirring to combine. Remove from heat. Cover, and let stand 5 minutes. Add rice to bean mixture. Garnish with thyme, if desired.
Taste of the South


  1. I followed the recipe exactly and mine did not look that soupy/brothy… i feel like there is something missing in the recipe… If you drain the beans and only put in 1 can of tomatoes – how does the picture above look as if it has a little broth or soupy consistency? Mine was bone dry – beans, tomatoes and sausage… if I had put in the rice like it it would have soaked up even what little bit if moisture there was … I ended up putting in some chicken stock and that fixed the problem… but I would like to know if I missed something or if something is missing from the recipe – either don’t drain the beans – add in another can or tomatoes or a can of stock? Once I added in the broth it was wonderful and we really enjoyed the recipe and will be making it again. Just curious about the liquid.

    • Hi Tammy! We’re so sorry about this! Were you using instant rice or regular rice? If you use regular rice you should use 6 cups of broth! We did find that the can of diced tomatoes should not be drained! Let us know if that helps!

    • I didn’t drain the beans or tomatoes all the way and got a great thick mix of everything. I doubled the rice and added rotel. You have to make adjustments as you are cooking.

  2. You definitely have to add broth to it. I use beef broth to give it a smoky flavor (almost 2 cups) that compliments the beef sausage, and let it all simmer down. I also add a bay leaf or two. Excellent recipe! I make this all the time now. Thanks for sharing it!

  3. Hi, Hi! We just had the red beans and rice for dinner. I cooked the beans & they are yummy. I cooked rice separately, just because that is the way I like it. As the other ladies found the beans were not exactly a soup. Adding a bit of chicken stock corrected that. Thank you we enjoyed your recipe.

  4. I wonder if you could just dump this all in a crock pot on low for about 4 hours and it came out just the same minus the rice in there with it

  5. My neighbor had a crawfish boil yesterday and made the red beans and rice. However, she made the rice in a separate pot. I asked for her recipe and she will make it out for me in a couple of days. I plan on having it quite often.


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