Weeknight Red Beans and Rice
Perfect for busy evenings, Weeknight Red Beans and Rice is a hearty, flavor-packed recipe that brings a taste of the South right to your kitchen. Featuring tender red kidney beans simmered with smoky sausage, aromatic trinity vegetables (onion, green bell pepper, and celery), and bold Cajun spices, this one-pot dish is both comforting and quick to prepare. With just 15 minutes of prep and 35 minutes of cook time, it’s an ideal go-to meal for weeknight dinners. Serve it over fluffy white rice, garnish with fresh green onions, and add a dash of hot sauce for extra heat. This Southern classic is satisfying, simple, and brimming with savory depth, making it a family favorite in no time.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 12 ounces Smoked sausage (andouille or kielbasa), sliced
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 2 15-ounce cans Red kidney beans, drained and rinsed
- 2 cups Chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 leaf Bay leaf
- 4 cups White rice, cooked
- 2 stalks Green onions, chopped (for garnish)
- 1 to taste Hot sauce (optional, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add sliced smoked sausage to the pot and cook for 4–5 minutes, stirring occasionally, until browned. Remove the sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Cook for 5–6 minutes, stirring often, until the vegetables are softened.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Stir in the drained and rinsed kidney beans, chicken broth, Cajun seasoning, dried thyme, smoked paprika, and bay leaf. Bring the mixture to a simmer.
Return the cooked sausage to the pot. Stir everything together, cover, and let simmer on low heat for 20 minutes, stirring occasionally.
While the beans are simmering, prepare the white rice according to package instructions, if it’s not already cooked.
Once the beans are cooked and the flavors have melded, remove the bay leaf from the pot and taste for seasoning. Adjust with additional salt, pepper, or Cajun seasoning, if needed.
To serve, spoon the red beans mixture over a bed of white rice. Garnish with chopped green onions and serve with hot sauce on the side, if desired.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 5.3 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1226 mg | 26% | |
*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.
