Simple Red Beans and Rice
Transform weeknight dinners with this hearty and flavorful Simple Red Beans and Rice recipe—a soulful Southern classic that's both satisfying and easy to make. Perfectly spiced with cayenne, thyme, and a smoky kick from sliced sausage, this dish combines tender red beans simmered in a rich broth with the "holy trinity" of Creole cooking—onions, bell peppers, and celery—for a true comfort food experience. Served over fluffy white rice and garnished with fresh green onions, this one-pot meal is a wholesome, budget-friendly option ideal for feeding a crowd. Whether you're looking for an authentic taste of Louisiana or just an effortlessly delicious dinner, this red beans and rice recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 12 ounces smoked sausage, sliced
- 1 pound dried red beans, soaked overnight and drained
- 6 cups chicken or vegetable broth
- 1 leaf bay leaf
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 4 cups cooked white rice
- 2 tablespoons chopped green onions (for garnish)
- to taste hot sauce (optional)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until softened.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Add the sliced smoked sausage and cook for an additional 5 minutes, stirring occasionally.
Stir in the soaked and drained red beans, chicken or vegetable broth, and bay leaf.
Season with kosher salt, black pepper, cayenne pepper, and dried thyme.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the sauce has thickened.
If the liquid reduces too much during cooking, add a little water or broth as needed.
Remove the bay leaf and adjust seasonings to taste.
Serve the red beans over cooked white rice. Garnish with chopped green onions and a dash of hot sauce, if desired.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1712 mg | 74% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 3.8 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 664 mg | 14% | |
*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.
