This post on Easy Red Beans and Rice is a sponsored collaboration with al fresco chicken. All opinions expressed herein are entirely my own, reflecting my genuine experience with their products.

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Indulge in the rich, smoky flavors of Louisiana with this incredibly easy One-Pan Red Beans and Rice. Featuring savory andouille chicken sausage and a medley of hearty vegetables, this dish is the epitome of comfort food, ready to warm your soul and your dinner table in under 30 minutes!

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Embrace Comfort with Easy One-Pan Red Beans and Rice

As the air turns crisp and the days grow shorter, there’s nothing quite like the promise of a warm, satisfying meal to look forward to. Comfort food season is truly upon us, and I’m eagerly embracing every moment. This Easy Red Beans and Rice recipe is more than just a meal; it’s a culinary hug, a staple that has graced my family’s table for generations.

My dad has been perfecting his red beans and rice for as long as I can remember. Each time he prepares it, the rich aroma fills the house, and the first spoonful sends me straight into a delightful food coma. It’s truly that good. Inspired by his classic, slow-simmered approach, I’ve developed a streamlined, one-pan version that captures all the deep, authentic flavors without the lengthy cooking time. This adaptation makes it perfect for even the busiest weeknights, ensuring you don’t have to sacrifice taste for convenience.

Get ready to say hello to your new favorite quick and easy weeknight meal – one that promises to please everyone at the table with its hearty ingredients and robust flavors. It’s a testament to how traditional comfort can be reimagined for modern life.

Essential Ingredients for Authentic Flavor

Creating this incredibly flavorful Red Beans and Rice dish requires just 12 simple ingredients, many of which are likely already staples in your pantry. We focus on fresh, high-quality components to build a robust flavor profile that tastes like it’s been simmering all day.

What You’ll Need:

al fresco Smoked Andouille Chicken Sausage: The star of our dish, this sausage is seasoned with Spanish paprika, garlic, and black pepper. It offers all the traditional smoky and spicy notes of classic andouille, but in a leaner, quicker-cooking chicken format, making it absolutely perfect for this Southern-inspired recipe.
Green Bell Pepper: A foundational aromatic, contributing a fresh, slightly bitter, and sweet note to the savory base.
Yellow Onion: Essential for building the flavor base, softening and sweetening as it cooks.
Celery: Completes the “holy trinity” of Cajun/Creole cooking, adding a distinct earthy freshness.
Garlic: Infuses the dish with its pungent, aromatic essence, deepening the overall flavor.
Tomato Paste: Adds a concentrated, umami-rich tomato flavor and helps to thicken the sauce.
Cajun Seasoning: Provides the characteristic spicy, savory kick that defines Red Beans and Rice. Adjust to your heat preference!
Beef Broth: Forms the liquid base, adding depth and richness to the stewed beans.
Hot Sauce: A dash of your favorite hot sauce (like Tabasco or Louisiana Hot Sauce) enhances the heat and tangy complexity.
Canned Red Kidney Beans*: To keep this recipe genuinely quick and easy, we opt for canned beans. They’re already cooked and ready to go, saving hours of soaking and simmering.
Bay Leaf: A classic addition that infuses a subtle, herbaceous aroma throughout the cooking process.
Corn Starch (optional): Mixed with a little cold water, cornstarch can be added at the end to achieve a thicker, more luscious consistency, if desired. I personally find it adds a wonderful body to the dish.

*While many traditional recipes call for dried red beans, using canned red kidney beans significantly reduces the overall preparation and cooking time, making this an ideal weeknight meal solution without compromising on taste.

Step-by-Step Guide to Your Easy One-Pan Red Beans and Rice

Follow these simple steps to bring this comforting, flavor-packed dish to life in a single pot. The key is building layers of flavor from the very beginning.

Sauté the Aromatics: Begin by adding a tablespoon of olive oil to a large, heavy-bottomed pot or Dutch oven over medium heat. Allow the oil to heat for about one minute. Once shimmering, add the diced green bell pepper, yellow onion, celery, and minced garlic. Sauté these vegetables for 5 to 7 minutes, stirring occasionally, until they soften and become fragrant. This step is crucial for building the foundational flavor of your red beans.
Infuse with Spices: Next, stir in the tomato paste and Cajun seasoning. Cook for another 1 to 2 minutes, stirring constantly. This allows the tomato paste to deepen in flavor and the Cajun seasoning to bloom, releasing its aromatic spices and coating the sautéed vegetables beautifully.
Combine and Simmer: Pour in the beef broth, hot sauce, and then add the drained and rinsed red kidney beans, sliced al fresco Smoked Andouille Chicken Sausage, and the bay leaf. Stir everything well to combine, ensuring all ingredients are submerged in the liquid.
Cook to Perfection: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot partially, and let it simmer gently for 15 minutes. This simmering time allows the flavors to meld beautifully and the beans to absorb the rich sauce.
Thicken (Optional): If you prefer a thicker consistency, create a slurry by whisking 2 tablespoons of corn starch with 2 tablespoons of cold water until smooth. Stir this slurry into the simmering red beans and cook for another 2-3 minutes, or until the sauce has thickened to your desired level. I highly recommend this step for a more luxurious texture.

Perfect Pairings: Serving Suggestions

Red Beans and Rice is a complete meal in itself, but it truly shines when served with traditional accompaniments that complement its rich flavors and hearty texture. We always enjoy ours piled high over fluffy brown rice and alongside a slice of warm, buttery cornbread. The nutty flavor of brown rice and the slightly sweet crumb of cornbread create a perfect balance.

However, feel free to customize your serving experience! You could also serve it with classic white rice, which is a staple in Louisiana. A crusty piece of French bread, perfect for soaking up every last drop of the delicious sauce, is another traditional favorite. For a truly Southern comfort experience, consider serving it with soft, flaky biscuits. Don’t forget a sprinkle of fresh chopped parsley or green onions for a touch of brightness and a vibrant pop of color.

Common Questions About Red Beans and Rice Answered

Many home cooks have questions about preparing this iconic dish. Here are some of the most common inquiries, along with detailed answers to help you perfect your Red Beans and Rice.

Can I make this in a slow cooker?

Yes, absolutely! The slow cooker is a fantastic tool for Red Beans and Rice, especially if you want to achieve a deeper, slow-simmered flavor with minimal effort. However, my main recommendation is to use dried red beans when utilizing a slow cooker. Simply add all the ingredients (including soaked dried beans, if you prefer, or just dried beans directly if cooking for a longer period) to the slow cooker and cook on low for 6 to 8 hours, or on high for 2 to 4 hours, until the beans are perfectly tender.
Alternatively, if you still prefer to use canned red beans in the slow cooker, be sure to wait and add them only thirty minutes before serving. This prevents the beans from becoming too mushy and losing their texture, as canned beans are already fully cooked.

Can I use another type of bean?

You certainly can! While red kidney beans are traditional, this recipe is quite versatile. We often make this dish with black beans, which lend a slightly earthier and sweeter flavor profile. Great northern beans or even small red beans (which are smaller than kidney beans and break down more easily) could also work beautifully, offering a subtle variation in taste and texture. Feel free to experiment with your favorite legume!

Do you cook the rice separately?

Yes, I strongly recommend cooking the rice separately. While some recipes attempt to cook the rice directly in the bean mixture, I do not recommend this approach for a few key reasons. Cooking them together often results in mushy, overcooked rice, especially if you anticipate having leftovers that will be reheated. By cooking the rice in a separate pot, you maintain perfect control over its texture, ensuring it remains fluffy and distinct. This also makes for better leftovers, as the rice can be added fresh with each serving.

Aren’t red beans and rice traditionally made with ham?

Authentically, yes, in New Orleans, Red Beans and Rice is often made with ham hocks, and that’s precisely how my dad prepares his classic version. Ham hocks provide an incredible smoky depth and richness when simmered slowly with the beans. He suggests adding them at the beginning and allowing them to cook until very tender, then removing them before serving (or shredding the meat back into the pot). You could also start this recipe by cooking a few slices of bacon until crispy, then draining most of the grease and using some of the flavorful bacon fat to sauté your vegetables instead of olive oil. For this particular one-pan recipe, we chose al fresco Smoked Andouille Chicken Sausage for its quick-cooking nature and delicious, pre-seasoned flavor, making it a faster and lighter alternative that still delivers on taste.

How can I dial up or dial down the spice?

Adjusting the spice level is easy! For this recipe, I used 1 tablespoon of hot sauce, which provides a pleasant warmth that’s even palatable for my 8-year-old. If you prefer a milder dish, start with ½ tablespoon of hot sauce or omit it entirely. If you’re a spice enthusiast, feel free to increase the amount of hot sauce to 2 tablespoons or more during cooking. Additionally, you can always serve extra hot sauce on the side, allowing each diner to customize their bowl to their preferred level of heat.

Easy Red Beans and Rice

Yield:
4 servings

Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes

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 cloves, 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 sauté 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

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Lodge Enameled Cast Iron Dutch Oven With Stainless Steel Knob and Loop Handles, 6 Quart, Red
Wusthof CLASSIC Cook’s Knife, 6-Inch, Black
6 Wooden Spoons

Nutrition Information:

Yield: 4 servings
Serving Size: 1

Amount 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.

Why You’ll Love This One-Pan Recipe (Even More)

While my dad might be a little biased, my husband confidently claims that this Easy Red Beans and Rice recipe is the absolute best he’s ever had – second only to my father’s legendary version! High praise indeed, and a testament to how much flavor can be packed into a quick, one-pan meal.

The secret to this recipe’s efficiency and outstanding taste largely lies in the use of al fresco chicken sausage. Their smoked andouille chicken sausage is a game-changer, pre-seasoned and ready to add a robust, smoky, and slightly spicy kick without any extra fuss. I highly recommend exploring al fresco chicken’s full range of products; their commitment to flavor and convenience truly helps save precious time in the kitchen. In our busy lives, who couldn’t use a little more time back, don’t you agree?

Effortless Red Beans and Rice