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!
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.