Easy Cajun Red Beans and Rice

This Red Beans and Rice with Sausage is thick and creamy with authentic Louisiana flavor! With the perfect flavor and texture, my quick and easy recipe will make you a believer in using canned beans!

My recipe only take 20 minutes to make because there are no dry beans to soak overnight! Cook your rice the day before or get it started right before you begin the recipe.

1. Slice the sausage (5 minutes or less).
2. Brown the sausage in a pan (5 minutes).
3. Add the onion, bell pepper, and celery and saute (5 minutes).
4. Add undrained red beans, creole cream style red beans, and seasonings. Simmer, covered (5 minutes).

What People Are Saying About This Recipe

Kierra B., "Did this recipe and I literally fell in love !!!! Easiest most delicious way too make red beans and rice.. my kiddos loved it(and they’re picky eaters)"

Samantha W., "I have never really been a fan of red beans and rice before now, and it is a hit with my international family. thanks"

Patty D., "I tried this recipe and we loved it. I will be making this often. I never thought to use the frozen vegetable blend, the flavors were all there and what a time saver and budget friendly ingredient."

Why You'll Love This Recipe

Dinner in 20 minutes! A homemade meal doesn't necessarily have to take a long time to put together! This quick and easy recipe for red beans and rice is both delicious and comforting.

Shortcuts you'll love! Combining two types of canned beans is the secret to the thick, creamy texture for authentic red beans and rice. If Blue Runner Creole Cream Style Red Beans are not available in your area, you can find them on Amazon.

Less time chopping! Another favorite time-saving step is to use a bag of frozen chopped onion, bell pepper, and celery. They also take less time to saute than fresh cut onion, bell pepper, and celery. Win, Win!

Ingredient Notes and Substitutions

• Sausage - I love using pork andouille or Conecuh hickory smoked sausage, but you can use what you like. Turkey or chicken sausage will absolutely work.
• Trinity - To save some prep time, use the frozen chopped onion, bell pepper, and celery "seasoning blend," but you can use fresh veggies instead. Use about 1 cup chopped onion, 1 cup chopped bell pepper, and ½ cup chopped celery.
• Canned Blue Runner Creole Cream Style Red Beans - you can find these in the canned beans section of the store (or order from Amazon). They are very thick and creamy and nicely flavored.
• Canned Pinto Beans - You'll need one can of either pinto beans with bacon (my favorite), red beans, or kidney beans (undrained).
• Parsley & Basil - I opted to use dried parsley and dried basil in this recipe because I always have them on hand. If you'd like to substitute fresh parsley instead, increase threefold.
• Garlic -Minced garlic in the jar is always my preference, but if you're in a pinch, sub in 1 teaspoon of garlic powder.
• Cajun or Creole Seasoning - Do yourself a flavor 🙂 and get either Tony Chachere's or Slap ya Mama. A well-seasoned red beans and rice is a must!
• Cooked Rice - You can either opt to make your own, or, if you're in need of another shortcut, get yourself some pre-cooked microwavable rice packets. Any long grain white rice will do!

Essential Tools

• Large (5-quart) heavy-duty pot with lid – A heavy-duty pot like my Calphalon works great for red beans and rice as well as this jambalaya.
• Sharp knife – Makes slicing sausage easier and safer.
• Cutting board – Clean thoroughly after use.
• Can opener – A clean can opener is a must! Read How to Clean a Can Opener.
• Measuring spoons – Tablespoon, teaspoon, and ¼ teaspoon.

Recipe Steps with Photos

Here's How to Make Red Beans and Rice in only 20 minutes!

Step 1 - Brown the sliced sausage in hot oil for 5 minutes.

Step 2 -  Add the frozen onion, bell pepper, and celery and sauté 5 minutes.

Step 3: Add the undrained red beans (I prefer pinto beans with bacon), Blue Runner creole beans, and seasonings. Simmer covered for 5 minutes.

Step 4: Serve with cooked rice and enjoy with crusty french bread or even hot cornbread!

Tips You Should Know

If you can't get your hands on the Blue Runner creole beans, you can sub in another can of regular red beans, pinto beans, or kidney beans instead. Simply drain off all the liquid, then place half the beans in a bowl.  Use a fork to mash the beans.  Add the mashed beans and the rest of the un-mashed beans to the rest of the dish.

If you only have fresh onion, bell pepper, and celery, you'll need to simmer them an additional 5 minutes and add 1-2 tablespoons of water or chicken broth to the bean mixture. This is because the frozen trinity releases moisture as it cooks and thins out the super thick creole red beans.

Make it a Meal

A lot of you wonder what goes with Red Beans and Rice. Red Beans and Rice is a filling meal all by itself, yes. But traditionally, French bread is the most popular side served with it.  Cornbread, collard greens, deviled eggs, or a simple salad are all great choices, too.

How to Repurpose Leftovers

Leftover red beans and rice are delicious the next day! To serve them with a twist, we love these unique leftover ideas!

1. Make a Wrap or Burrito
Spoon the reheated red beans, rice, and sausage into a flour tortilla with shredded cheese, hot sauce, and a little sour cream. Roll it up for a quick Cajun-style burrito.

2. Turn It Into a Soup
Add a splash of chicken broth or water to leftovers in a saucepan and simmer until slightly thinned. Top with green onions or hot sauce for a cozy, brothy version.

3. Stuffed Bell Peppers
Scoop leftover beans and rice into halved bell peppers, top with cheese, and bake at 375°F until the peppers are tender and the cheese is melted.

Storing/Shelf Life/Reheating

• This recipe freezes well.  Allow the red beans and sausage and rice to completely cool off. Then place into a freezer container or sealable plastic freezer bag (write the date on the bag so you can easily remember it). Frozen red beans and sausage and cooked rice will stay fresh for up to 3 months. Thaw in the fridge the day before you plan to eat if. Reheat in a pot on the stove or in the microwave.
• Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids.  Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.

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