Quick Red Beans and Rice
Transform dinner into a bold and satisfying experience with this Quick Red Beans and Rice recipe, a hearty Southern-inspired dish that comes together in just 30 minutes. Packed with tender red beans, smoky andouille sausage, and a medley of aromatic vegetables like onion, bell pepper, and celery, this recipe is elevated with the vibrant flavors of Cajun seasoning and dried thyme. Simmered to perfection in a savory tomato and chicken broth base, this one-pan meal is served over fluffy white rice for the ultimate comfort food combination. It's an ideal choice for busy weeknights, offering a quick yet flavor-packed dinner option that feeds a crowd. Garnish with fresh green onions and parsley for a dash of color and freshness, and enjoy a taste of Louisiana from the comfort of your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 8 ounces Andouille sausage, sliced
- 1 medium Yellow onion, diced
- 1 Bell pepper, diced (any color)
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 2 15-ounce cans Canned red beans, drained and rinsed
- 1.5 cups Chicken broth
- 2 tablespoons Tomato paste
- 2 teaspoons Cajun seasoning
- 1 teaspoon Dried thyme
- 3 cups Cooked white rice
- 2 Green onions, sliced (for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the sliced andouille sausage and cook for 3-4 minutes, stirring occasionally, until lightly browned. Remove the sausage from the skillet and set aside.
In the same skillet, add the diced onion, bell pepper, and celery. Sauté for 5 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the drained and rinsed red beans, chicken broth, and tomato paste to the skillet. Stir to combine.
Season the mixture with Cajun seasoning and dried thyme. Adjust seasonings to taste, if necessary.
Return the cooked sausage to the skillet. Lower the heat to a simmer and let it cook for 10 minutes, stirring occasionally.
While the bean mixture is simmering, warm the cooked white rice and set aside.
Once the beans and sausage are fully cooked and flavors are melded together, remove from heat.
Serve the red beans over the cooked rice. Garnish with sliced green onions and chopped parsley, if desired.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 5367 mg | 233% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 19.5 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2299 mg | 49% | |
*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.
