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.
- Slice the sausage (5 minutes or less).
- Brown the sausage in a pan (5 minutes).
- Add the onion, bell pepper, and celery and saute (5 minutes).
- Add undrained red beans, creole cream style red beans, and seasonings. Simmer, covered (5 minutes).
My family is from St. James Parish, Louisiana, so you know I grew up eating all kinds of delicious Louisiana comfort food! No matter which grandparent's house or aunt and uncle we went to visit, there was always a pot of rice on the stove. One of my favorite meals is Crawfish Etouffee on top of steaming hot rice!
Quick Look: Easy Red Beans and Rice
- ⏲️Ready in: 20 minutes
- 👪Serves: 4-6
- 🥘Key Ingredients: Creole Cream Style Red Beans, pinto beans, smoked sausage, frozen chopped onion, bell pepper, and celery.
- 🍳Method: Stovetop
- ⭐Difficulty: Easy
- 👩🍳 Flavor Profile: Creamy, smoky, and savory with tender beans, sausage, and the classic Cajun trinity of onion, bell pepper, and celery.
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- Quick Look: Easy Red Beans and Rice
- What People Are Saying About This Recipe
- Why You'll Love This Recipe
- The Cajun Trinity
- Ingredient Notes and Substitutions
- Essential Tools
- Recipe Steps with Photos
- Tips You Should Know
- Make it a Meal
- How to Repurpose Leftovers
- Storing/Shelf Life/Reheating
- Frequently Asked Questions
- More Cajun Recipe Inspiration
- Get a Free Meal Plan
- Leave a Comment
- Follow me on Pinterest
- Recipe
- Comments
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!
The Cajun Trinity
The mixture of chopped onion, bell pepper, and celery is commonly referred to as the "trinity" in Cajun and Creole cooking. It's a staple ingredient in most Louisiana cooking.
This recipe uses the frozen version. If you don't like the idea of using the convenient frozen blend, I'm here to convince you otherwise! First, the veggies are pre-chopped into the perfect size for cooking. Second, I keep several bags on hand so I never run out! I use it for this Ground Chicken Chili with Beans because it's so easy!
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 Easy Chicken and Sausage Jambalaya Recipe.
- 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, Easy Crockpot Collard Greens, Easy Cajun 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.
Frequently Asked Questions
Yes, but dried beans require soaking and longer cooking-so they're best for a slower, from-scratch version. This recipe is designed for speed, which is why canned beans are perfect here.
Smoked sausage or andouille sausage work best. Andouille brings a spicy, smoky Cajun flavor, but regular smoked sausage (pork, beef, or turkey) is great if you want something milder.
Yes! The flavors deepen after sitting, so it's even better the next day. Just store it in the fridge for up to 3 days and reheat gently. If it seems too thick, add 1-2 tablespoons of water or chicken broth.
More Cajun Recipe Inspiration
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Recipe
Quick and Easy Red Beans and Rice with Sausage
Equipment
- Large (minimum 5-quart) heavy duty pot w/cover
- Sharp knife
- Cutting board
- measuring spoons
Ingredients
- 1 lb smoked sausage, sliced into 1-inch discs (andouille sausage or Conecuh sausage)
- 2 tablespoon olive oil
- 10-oz bag frozen seasoning blend (pre-chopped onion, bell pepper, and celery) see Notes for substitution
- 15.5-oz can red beans (or pinto beans with bacon), undrained
- 16-oz can Blue Runner Creole Cream Style Red Beans see Notes for substitution
- 1 tablespoon dried parsley
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
- ¼ teaspoon Cajun or Creole seasoning (such as Tony's) add more seasoning to suit your taste
- cooked rice
Instructions
- Saute the sliced sausage in the oil until the sausage is slightly browned, about 5 minutes. Add the onion, bell pepper, and celery seasoning blend. Saute until tender, about 5 minutes (saute 5 additional minutes if using fresh vegetables annd add 1-2 tbsp).
- Add the undrained red beans (or pinto beans with bacon), creole cream style red beans, and seasonings. Mix well and gently simmer, covered, for 5 minutes.
- Stir. Serve with hot cooked rice.
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Original pictures from 2018!
Gregory Bryant says
I was wondering could use refried pinto beans instead of the blue runner beans
Anne Clark says
Yes, because they have about the same consistency. Because they're not exactly the same thing, I'd sprinkle in a little more seasoning (Cajun/Creole) to make up for the flavor that the blue runner beans would have had. Thanks for the great question!
Brittany says
I love this recipe, I couldn't find the blue runner beans. I. Found another brand to substitute and it works great! I am making this a second time but without the spice for my family!
Anne Clark says
I'm so happy you all liked the recipe, Brittany! Thank you for letting me know and leaving 5 stars!!
Brad says
This was delicious! I didn't have beans with bacon, but started by searing diced pancetta in the pan instead. Also used a lot more holy Trinity but cooked it down on medium for almost 30 minutes Bursting with flavor! Noting this recipe
Anne Clark says
This is wonderful! Thank you, Brad, for leaving a nice review and 5 stars! I'm so happy you liked the recipe, and I really like your substitution with the pancetta
Michele Stoddard says
This is the second time making this recipe, still can’t find the blue runner beans. This time I doubled the recipe and pulsed a can of red kidney beans in hot chili sauce. Wow what a difference it made! I like the extra creamy texture. Also added a jalapeño and a red chili pepper. Served it over white rice
Anne Clark says
Wow Michele, I LOVE how you didn't let not finding the Blue Runner beans keep you from making this recipe! Your version sounds SO delicious, I want to make it for myself. Thank you for leaving 5 stars and a great review!
Patty Drake says
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.
Anne Clark says
Patty, thank you so much for leaving a comment! I’m glad you liked the recipe and everyone enjoyed it 🙂
Samantha Wilcoxson says
I have never really been a fan of red beans and rice before now, and it is a hit with my international family. thanks
Anne Clark says
I’m SO happy everyone liked it! Thank you very much, Samantha! 🙂
May Rose H Bourgeois says
Tried your recipe tonight, or rather last night now, because I had been craving red beans and rice for over a week now. It’s just been one thing after another but this looked like the perfect solution, and boy was it. This was quick, easy and delicious. Will do it again soon, I’m sure. The only thing I lacked was the Blue Runner Beans but simply added an additional can of Trappey’s Red Kidney Beans with Chili Gravy. Wonderful! But I will try it with the other beans in the future. Thanks again for the “life saver”.
Anne Clark says
Hi May! I love your substitution with the Red Kidney Beans with Chili Gravy; sounds delicious and I’ll try it next time I can’t find the Blue Runner beans. I’m so glad you liked the recipe and got your red beans and rice fix LOL! Thanks for leaving me a comment and rating…means a lot to me 🙂
Lindsay says
I do almost everything the same as you! Blue Runner plus Tony's is THE WAY TO GO! I grew up on Red Beans and Rice Mondays in NOLA as a kid! I add the Krusteaz Honey Butter Cornbread as a side. That crumbled on top with some red wine vinegar......You're done for! Lol. So simple, easy, and totally delish!!!
Anne Clark says
You got that right, Lindsay! Now, I’m craving this, YUMMM!! Thank you so much for letting me know 🙂
Kierra B. says
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)
Colita Ogletree says
My husband and I are enjoying some yummy leftovers tonight! Last night I made this easy, delicious red beans and rice recipe. It took me 3 stores to find the Blue Runner Beans but well worth it! Finding recipes that both my husband and I love are gold! Thank you Anne for sharing your creation with us!!
Anne Clark says
Hey Colita! Yes, those Blue Runner Beans are are the star ingredient; I’m glad you found them. I’m so happy y’all enjoyed the red beans and rice twice! Thank you for letting me know 🙂
LEE SALMONSEN says
I have a bag of dried pinto beans. How much of the beans should I use?
Anne Clark says
Hi Lee. This recipe uses canned creole red beans so that's what I highly recommend for this recipe. Thanks for visiting my blog!
Rebecca says
17 years ago when I was 18 years old and newly wedded, I burnt red beans in the crockpot. I was only trying to make them for my hubby cause he liked them... I didn't. After that, I gave up and I figured my mom or his grandmother could make them for him if he wanted them bad enough. lol
Fast forward to a few months ago, I heard ladies at work talking about using blue runner red beans and so I did a google search. They made it seem like it was super simple. Out of all my google searches, your recipe seemed the easiest so I decided to try it. I too am now the biggest fan of red beans and my hubby says its the best he has ever had! Big hit! We have cooked it weekly since! Thanks so much... sooooo good!
Anne Clark says
Thank you, Rebecca! I enjoyed reading your comment so much, and it warmed my heart to read it! I'm glad you and your hubby liked the recipe 🙂
Ann Pack says
My husband would love this!!!!
MyKitchenSerenity says
Hi Ann! My husband loves this recipe!!! It's so quick and easy, too! If you try it, let me know what you and your hubby think!
Nancy Ruth Newton says
Hello there- What if I can’t find the Blue Runner beans?? What can I use?
Anne Clark says
Hi Nancy! Blue Runner Beans are very thick and what makes this recipe creamy and thick. But, if you can't find them, use a can of pinto beans. Drain off the liquid, then mash them real good with a fork until they are thick and creamy. Then proceed with the rest of the recipe. Thanks for the question! Hope you enjoy. Let me know if you have any further questions.
Pat Pippin says
Found the Blue Runner brand beans on Amazon.
We made this recipe tonight. It was Cajun restaurant delicious and my husband and I both loved it!!
We've got enough leftovers for tomorrow!!!! YUM!
Thank you
MyKitchenSerenity says
Hey Pat. Thanks SO much for letting me know! I’m happy y’all liked the recipe.
Cathy says
I simply cannot believe how delicious this turned out using canned beans! And the fact this was ready in 20 minutes just blew me away. This recipe is a keeper and I’m sharing it with my neighbor!
Kelly says
OMG!!! Was dying for something New Orleans with today being Mardi Gras. I just happened to have a can of the beans already and WOW! Easy and AWESOME! Definitely Pinned for next (but hopefully I’ll be at Mardi Gras)! Thank you!!
MyKitchenSerenity says
Thank you for your comment and rating, Kelly! Happy Mardi Gras! I'm SO glad you liked this recipe and it seems like it satisfied your craving! That's the best thing I've heard all day!
Asher says
I made this last weekend for the wife. Incredibly easy and delicious. And she wanted seconds! Will make this again!
MyKitchenSerenity says
Thank you, Asher. I’m glad she loved it. Yay!