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A black bowl filled with red beans & rice, with a basket of cornbread in the background.
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5 from 1 vote

Easy Red Beans & Rice

This authentic, creole red beans & rice recipe couldn't be easier to put together! The flavors in this dish - tons of garlic, cajun seasonings, and spices - truly have a party in your mouth.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Soaking Time - "Quick Soak"1 hour
Course: Dinner
Cuisine: Cajun/Creole
Servings: 6
Calories: 394kcal
Author: Shani W.

Equipment

  • Medium Bowl to soak dry beans
  • Chef's Knife
  • Dutch Oven with lid
  • Wooden Spoon
  • Potato Masher or Immersion Blender

Ingredients
  

  • 1 ½ cups small red beans, dry soaked overnight or using the "quick soak" method
  • 12 ounces smoked sausage link
  • 1 tablespoon extra-virgin olive oil
  • ⅓ count yellow onion diced
  • 2 count celery stalks chopped
  • 1 count green bell pepper chopped
  • 2 teaspoon smoked paprika
  • 2 teaspoon salt
  • 1 teaspoon no-salt Cajun seasoning
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground thyme
  • 2 ½ cups chicken stock
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon molasses
  • 2 count bay leaves
  • white rice for serving

Instructions

  • Ensure your dry red beans have been soaked overnight, or using the "quick soak" method found in the recipe notes below.
    Rinse, drain, and set aside.
  • Slice your turkey sausage link into rounds about ½ inch wide.
  • In a large pot, add the olive oil and the sausage rounds. Brown the sausages on medium heat and then set aside.
  • Sauté the diced onion, celery, and green bell pepper on medium heat for about 4 minutes.
  • Season the veggies with the smoked paprika, salt, no-salt Cajun seasoning, black pepper, cayenne pepper, garlic powder, onion powder, and ground thyme.
  • Pour in the soaked beans, chicken stock, apple-cider vinegar, and molasses.
    Stir to combine.
  • Place the bay leaves in the pot, then allow the mixture to begin to boil.
  • Once the pot is boiling, turn the heat to medium-low, cover, and let cook for an hour.
  • Remove the bay leaves. Using a soup blender (or smashing the beans against the pot with the back of a spoon), mash some of the beans to help thicken the sauce.
  • Add back in the sausage rounds, cook covered for another 15 minutes, then serve with white rice. Enjoy!

Notes

"Quick Soak" Method for Dry Beans:
  1. Rinse the beans in water and discard any debris. Strain the water from the beans.
  2. Boil the rinsed beans in a large pot of water, uncovered, for 5 minutes. You want the pot to come to a rolling boil.
  3. Cut the heat off, cover the pot, then let the beans soak in the hot water for an hour.
  4. Drain the water once more, then they are ready to use!
 
Tips & Tricks:
I suggest smashing some of the beans, and leaving other beans whole for a classic texture. 
This is one of those recipes that taste better when made with love. Once you become more comfortable with cooking, you don't have to stick exactly to the amounts and suggested seasonings. Experiment with more heat from peppers and spices, or add extra broth for a thinner sauce. It's up to you!

Nutrition

Calories: 394kcal | Carbohydrates: 35g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 43mg | Sodium: 1407mg | Potassium: 897mg | Fiber: 8g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 5mg