Red Beans and Rice Weeknight Recipe
Elevate your weeknight dinner game with this hearty and flavorful Red Beans and Rice Weeknight Recipe—a quick and comforting twist on the classic southern dish. Ready in just 40 minutes, this dish combines smoky sliced sausage, tender red kidney beans, and a trio of aromatic vegetables (onion, bell pepper, and celery) simmered in a rich broth seasoned with smoked paprika, thyme, and a touch of cayenne for a hint of spice. Served over fluffy white rice and garnished with fresh green onions and optional hot sauce, this one-pan recipe is perfect for busy evenings. With minimal prep and bold Cajun-inspired flavors, it’s a satisfying meal the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage
- 1 large yellow onion
- 1 medium green bell pepper
- 2 stalks celery stalks
- 3 cloves minced garlic
- 2 15-ounce cans canned red kidney beans, drained and rinsed
- 1.5 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper (optional)
- 0.5 teaspoons salt
- 0.25 teaspoon black pepper
- 4 cups cooked white rice
- 0.25 cup sliced green onions (for garnish, optional)
- to taste hot sauce (optional)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Slice the smoked sausage into rounds and add them to the skillet. Cook for 4-5 minutes until browned. Remove sausage and set aside.
Dice the onion, bell pepper, and celery. Add them to the skillet and sauté for 5-6 minutes until softened.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Return the browned sausage to the skillet. Stir in the rinsed kidney beans, chicken broth, thyme, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper.
Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the mixture thickens slightly.
While the red beans are simmering, prepare 4 cups of cooked white rice if not already done.
Serve the red bean mixture over a bed of white rice in individual bowls.
Garnish with sliced green onions and a dash of hot sauce, if desired.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.7 g | 157% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 9035 mg | 393% | |
| Total Carbohydrate | 354.7 g | 129% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 21.8 g | ||
| Protein | 120.8 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 4759 mg | 101% | |
*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.
