This Easy Red Beans and Rice post is a sponsored post written by me on behalf of al fresco chicken. All opinions are 100% mine.
Love One Pan Meals? Check out our cookbook Incredible One Pot Cooking for 60 all new recipes you can’t find on the blog!
If you love one pan cooking, try this One Pot Chicken Sausage Caprese Pasta
Flavorful and rich, with andouille sausage and hearty vegetables, this One Pan Easy Red Beans and Rice is pure comfort food and on the table in less than 30 minutes!
Stick to your rib comfort food season is right around the corner and I’m here for it.
My dad has been making red beans and rice for as long as I can remember and each time he does, it puts me into a food coma. So darn good.
I’ve taken some parts of his recipe and turned it into a one pan recipe that packs the same flavor and that’s sure to please.
Say hello to your new favorite quick and easy weeknight meal!
INGREDIENTS: What you need
This recipe only requires 12 ingredients which most of them are pantry staples
- al fresco Smoked Andouille Chicken Sausage
- Green bell pepper
- yellow onion
- celery
- garlic
- tomato paste
- Cajun seasoning
- beef broth
- hot sauce
- Canned red kidney beans*
- bay leaf
- corn starch (if desired for extra thickness. I do use it.)
*Some recipes call for dried red beans but to keep this recipe quick, I used canned red kidney beans.
al fresco Smoked Andouille Chicken Sausage is seasoned with Spanish paprika, garlic, and black pepper making it the perfect sausage for this Southern inspired dish.
STEP BY STEP INSTRUCTIONS
- Into a pot, over medium heat, add olive oil and heat for 1 minute. Add in green bell pepper, onion, celery and garlic and saute for 5 to 7 minutes.
- Next, add in tomato paste and Cajun seasoning and stir to combine.
- Pour in beef broth, hot sauce, red beans, sausage and bay leaf.
- Bring to a boil and then reduce heat down to a simmer, over medium low heat and cook for 15 minutes.
- Stir in corn starch (mixed with 2 tablespoons cold water) if desired.
SERVING SUGGESTIONS
We serve our red beans and rice with brown rice and cornbread.
You could also serve it with white rice, french bread (traditional in Louisiana) or biscuits
COMMON QUESTIONS ABOUT RED BEANS AND RICE
- Can I make this in a slow cooker?
- Yes, you can. However, this is where I would use dried red beans. Add everything to the slow cooker and cook on low for 6 to 8 hours (high 2 to 4 hours) or until the beans are tender.
- OR you can wait to add the canned red beans thirty minutes before serving. Otherwise, your beans will become mush if added too early.
- Yes, you can. However, this is where I would use dried red beans. Add everything to the slow cooker and cook on low for 6 to 8 hours (high 2 to 4 hours) or until the beans are tender.
- Can I use another type of bean?
- Absolutely. We often make this red with black beans.
- Do you cook the rice separately?
- Yes. While you can cook them together, I do not recommend, as I do not want the rice to get mushy, especially if there are leftovers. Therefore, I cook the rice in a separate pot.
- Aren’t red beans and rice made with ham?
- Authentically, in New Orleans, yes and that’s what my dad does. He suggests using ham hocks and allowing them to simmer and then remove before serving. You could also use bacon, in the beginning of the recipe, drain most of the grease and eliminate the oil and use some of the bacon grease to saute the vegetables.
- How can I dial up or dial down the spice?
- I used 1 tablespoon of hot sauce and it’s the perfect amount of spice even for my 8 year old. Feel free to serve with extra hot sauce for those who like it spicy!
Easy Red Beans and Rice
Flavorful and rich, with andouille sausage and hearty vegetables, this One Pan Easy Red Beans and Rice is pure comfort food and on the table in 30 minutes!
Ingredients
- 1 (11oz package) al fresco Smoked Andouille Chicken Sausage
- 1 Green bell pepper, diced
- yellow onion, diced
- 2 celery stalks, diced
- 4 garlic clvoes, minced
- 2 tablespoons tomato paste
- 1/2 tablespoon cajun seasoning
- 3 cups beef broth
- 1 tablespoon hot sauce
- 1 (15.5oz cans) red kidney beans, drained and rinsed
- 1 bay leaf
- 2 tablespoons corn starch (if desired for extra thickness)
Instructions
- Into a pot, over medium heat, add olive oil and heat for 1 minute. Add in green bell pepper, onion, celery and garlic and saute for 5 to 7 minutes.
- Next, add in tomato paste and cajun seasoning and stir to combine.
- Pour in beef broth, hot sauce, red beans, sausage and bay leaf.
- Bring to a boil and then reduce heat down to a simmer, over medium low heat and cook for 15 minutes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Thank you for supporting my
Nutrition Information:
Yield: 4 servings Serving Size: 1Amount Per Serving: Calories: 234Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 1613mgCarbohydrates: 26gFiber: 5gSugar: 6gProtein: 15g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on strawberryblondiekitchen.com should only be used as a general guideline.
Be sure to check out al fresco chicken sausage and all their offerings. Their flavorful products will save you time in the kitchen and we could all use a little bit more time these days, don’t you agree?
[…] Comfort Food in one pan? Yep, you need this Easy Red Beans and Rice […]