Red Beans and Rice is a Louisiana comfort staple thanks to its somewhat spicy nature and deliciousness that’s cooked in low and slow. While traditionally made on Mondays as a slow-cooked stew with red beans and leftover pork bones from Sunday dinner that’s served over rice, our version brings it to you all in one-pot. Our version is quicker, but still plenty flavorful and it makes an easy weeknight meal out of a comfort food favorite. Homemade Red Beans and Rice in thirty minutes? Yes, please!
Like many other Cajun and Creole dishes, this one starts with the Holy Trinity – bell pepper, onion, and celery. In this case, those are sauteed along with some Andouille sausage. Once the veggies are soft, they’re joined by some garlic and Cajun seasoning…
… and some rice, red beans, and chicken broth.
That all simmers just long enough for the rice to get tender and the flavors to come together. As it cooks, starch releases from the rice and gives the whole thing an almost creamy feel though that’s backed up with plenty of spice.
It’s a simplified version of the classic, but it’s a way to get that hearty, zesty dish whenever the mood happens to strike. I love a one-pot meal, but one as filling and tasty as this feels pretty special and it’s definitely one that belongs in your regular recipe rotation.
One-Pot Red Beans and Rice
Serves 6; 5 minutes prep, 25 minutes cook time
- 2 tablespoons olive oil
- 1 lb andouille or smoked sausage, sliced
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 2 cups chicken broth
- 2 (15.5 oz) cans red beans, drained and rinsed
- 1 cup long-grain white rice
- Kosher salt and freshly ground black pepper, to taste
- Heat oil in a Dutch oven or heavy-bottomed stockpot over medium heat.
- Add onion, pepper, celery, and sausage and cook until vegetables start to soften and sausage is lightly brown, about 5 minutes.
- Reduce heat to medium-low and add garlic and Cajun seasoning. Cook 1 minute.
- Stir in rice, beans, and chicken broth. Stir to combine and bring to a boil.
- Cover, reduce heat to a simmer and cook until rice is tender, 15-20 minutes. Season to taste with salt and pepper and serve. Enjoy!
Recipe adapted from Small Town Woman.