Easy Red Beans And Rice Recipe

I love my Red Beans N Rice Recipe; it features hearty kidney beans, smoked sausage, and fresh vegetables. I blend diced onion, green bell pepper, and celery with garlic and herbs like thyme and oregano. This dish brings a rich, authentic flavor ideal for a satisfying one pot meal.

I’ve been experimenting a lot in my kitchen lately and this Easy Red Beans and Rice recipe really caught my attention. I started with one pound of dried red kidney beans (soaked overnight, of course) and paired them with one pound of smoked sausage sliced diagonally.

I chopped up a large onion, a green bell pepper and three celery stalks along with four cloves of garlic. When those sizzled in the pan, they built a pretty amazing base.

I then tossed in two bay leaves, a teaspoon each of dried thyme and oregano and a half teaspoon of cayenne pepper to bring out a great kick. I loved how the smoked sausage and the beans mingled with fresh ingredients like chicken broth and just a pinch of salt and pepper.

It reminded me a bit of some of those classic Andouille sausage recipes i used to make. Its a simple yet fulfilling one pot meal so you gotta try it and see what you think.

Why I Like this Recipe

I like this red beans and rice recipe because it’s super comforting and easy to make. I soak the kidney beans overnight so they get nice and soft by the time I start cooking. Then I brown the smoked sausage in a big pot until it gets that delicious crispy edge, and I set it aside for a minute. In the same pot, I throw in a diced onion, some chopped green bell pepper, and celery. After they soften up for like 5 minutes, I add minced garlic with bay leaves, thyme, oregano, and a bit of cayenne. I stir it all together, pour in some chicken broth (or water), and toss the rinsed beans back in. Once it’s all simmering, I add the sausage back and let it cook low for about an hour or so till the beans get creamy. Sometimes I mash a few beans against the side to thicken up the sauce a bit. Lastly, I season with salt and black pepper, pull out the bay leaves, and serve it over cooked white rice.

Here are a few reasons I really like this recipe:
1. I love how simple it is, yet it delivers a hearty, flavorful meal every time.
2. I dig the smokey taste of the sausage mixed with the spices – it just makes my mouth water.
3. I appreciate that I can tweak it, like mashing some beans to get a thicker sauce, which makes it feel like my own creation.
4. It’s perfect for chilly days when I need something warm and filling, and it always leaves me satisfied.

Ingredients

• Red kidney beans: They pack protein and fiber while boosting the dish’s heartiness.
• Smoked sausage: Offers rich, savory flavor and a hint of saltiness that livens things up.
• Onion: Brings natural sweetness and adds a soft crunch when cooked down.
• Green bell pepper: Contributes vitamins and a crisp, bright taste to the mix.
• Celery: Provides hydration, nutrition, and a subtle crunch with every bite.
• Garlic: Infuses the recipe with a punchy, robust flavor that intensifies everything.
• Herbs and spices: Enhance dish with subtle aroma and flavor from thyme, oregano, bay leaves.
• Chicken broth: Brings savory moisture and enriches the cooking flavors, making it warm and hearty.
• Rice: Acts as a base absorbing the stew’s wonderful flavors and spices.

Ingredient Quantities

• 1 pound dried red kidney beans (soaked overnight)
• 1 pound smoked sausage, sliced diagonally
• 1 large onion, diced
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 6 cups chicken broth or water
• Salt and black pepper to taste
• Cooked white rice for serving

How to Make this

1. Rinse the soaked red kidney beans well and set them aside.

2. In a large pot over medium heat, fry the smoked sausage slices until they get a little brown, then take them out and set them aside.

3. In the same pot, toss in the diced onion, chopped green bell pepper, and celery. Cook ’em until they soften up, about 5 minutes.

4. Add the minced garlic along with the bay leaves, dried thyme, dried oregano, and cayenne pepper. Stir it well for about a minute.

5. Pour in the chicken broth (or water) and add in the rinsed beans, bring everything to a simmer.

6. Return the sausage to the pot and let the mix cook on low heat for about 1 to 1'1/2 hours until the beans turn soft and creamy.

7. Stir occasionally and check to make sure nothing is sticking or burning.

8. Once the beans are tender, season with salt and pepper to taste.

9. Remove the bay leaves and if you want a thicker sauce, mash some of the beans against the side of the pot then stir it in.

10. Serve hot over cooked white rice and enjoy!

Equipment Needed

1. A large pot or Dutch oven – you need it for frying the sausage and simmering the beans
2. A colander – for rinsing the soaked kidney beans properly
3. A cutting board – to chop the onions, bell pepper, celery and garlic
4. A chef’s knife – used for dicing and slicing all the veggies and sausage
5. Measuring spoons and a measuring cup – for getting the spices and broth right
6. A wooden spoon – to stir the ingredients while they cook
7. A stove – to provide the heat for frying and simmering
8. A ladle – to serve the dish perfectly over the rice

FAQ

Easy Red Beans And Rice Recipe Substitutions and Variations

• If you cant find dried red kidney beans, you can use pinto beans or even black beans and they work pretty good in this recipe.
• If you dont have smoked sausage, try using andouille sausage or turkey sausage instead, but the flavor might be a bit different.
• If you are out of green bell pepper, you can swap it with a red or yellow bell pepper for a slightly sweeter taste.
• If you dont have chicken broth, using water with a bouillon cube works just fine to bring out the flavors.

Pro Tips

1. When you fry the sausage, let it get a little brown before taking it out—its fat adds a ton of flavor to the rest of the dish.
2. Keep an eye on the pot and stir it every now and then so nothing sticks or burns on the bottom; trust me, you don’t wanna end up with a burnt mess.
3. If you like your sauce thicker, try mashing a few beans right in the pot and stir them in; it’s a super simple hack that makes all the difference.
4. Always season again at the end—sometimes you need a little extra salt and pepper after all the cooking; taste as you go so you get it just right.