Easy Red Beans and Rice
Discover the ultimate comfort food with this Easy Red Beans and Rice recipe, a hearty and flavorful Southern classic that’s perfect for busy weeknights. Featuring tender red beans, smoky sausage, and the aromatic “holy trinity” of onion, bell pepper, and celery, this dish is simmered to perfection in a sauce infused with thyme, smoked paprika, and a touch of optional cayenne for a spicy kick. Served over a bed of fluffy white or brown rice and garnished with fresh green onions, this one-pot wonder balances bold flavors with minimal effort. Ready in under an hour, it’s a wholesome and satisfying meal that’s perfect for feeding a crowd or meal prepping for the week. Don’t forget a splash of hot sauce to elevate each bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage, sliced
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 2 15-ounce cans cooked red beans, drained and rinsed
- 2 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoons cayenne pepper (optional, for spice)
- 4 cups cooked white rice (or brown rice)
- 2 stalks green onions, sliced (for garnish)
- to taste salt
- to taste black pepper
- to taste hot sauce (optional, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the sliced smoked sausage and cook until browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Sauté until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Stir in the cooked red beans, chicken or vegetable broth, browned sausage, dried thyme, smoked paprika, and cayenne pepper (if using). Mix well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
Taste the mixture and season with salt and black pepper as needed.
While the beans simmer, cook the white rice according to package instructions if it is not already prepared.
To serve, spoon a generous portion of the red bean mixture over a bed of rice.
Garnish with sliced green onions and a dash of hot sauce, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 7019 mg | 305% | |
| Total Carbohydrate | 397.5 g | 145% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 21.6 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4657 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
