Red Beans and Rice with Canned Beans
Creamy New Orleans-style red beans and rice with andouille sausage, made with canned beans in about an hour instead of all day. Smoky, filling and cheap.
23% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 50 min
- Serves
- 6
- Calories
- 550
- Protein
- 22 g
- Per serving
- $2.06
Why this recipe works
In New Orleans, red beans and rice was the traditional Monday supper, left to simmer all day while laundry got done. Canned beans make the same dish realistic on any weeknight.
Small red beans are the classic choice; kidney beans are easier to find and work just as well.
- Mashing some of the beans gives the thick, creamy texture that normally takes hours of slow simmering.
- Browning the sausage first builds a smoky base that dried-bean versions get from a ham hock.
- Thirty minutes of uncovered simmering lets the beans soak up the trinity and spices so it doesn't taste like heated-up canned beans.
Ingredients
For the rice
To serve
You will need
- 5-quart Dutch oven or heavy pot
- Medium saucepan with a lid
- Potato masher
Method
Tap a step number to mark it done.
Brown the sausage
Heat the oil in the Dutch oven over medium-high heat and brown the sausage on both sides. Leave it in the pot.
Cook the trinity
Turn the heat to medium. Add the onion, bell pepper and celery and cook until soft. Stir in the garlic for 1 minute.
Simmer the beans
Add the beans, broth, Cajun seasoning, thyme, bay leaves and cayenne. Bring to a boil, then simmer uncovered, stirring now and then.
Cook the rice
Meanwhile, bring the rice, water and salt to a boil in the saucepan, cover, and cook on low for 18 minutes. Leave it covered off the heat until the beans are ready.
Make it creamy
Mash about a quarter of the beans against the side of the pot and stir. Simmer a few minutes more until thick and creamy, adding a splash of water if it gets too thick. Remove the bay leaves and season to taste.
Serve
Spoon the beans over the rice and top with scallions. Pass hot sauce at the table.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Rinse the canned beans. The canning liquid is salty and can make the dish taste tinny.
- A splash of white vinegar or hot sauce right before serving brightens the whole pot.
- It's even better the next day. Thin it with a little water when you reheat it.
Nutrition per serving
550 calories
$2.06 estimated cost per serving
Where the calories come from
| Protein | 16% of calories | 22 g |
|---|---|---|
| Carbs | 51% of calories | 70 g |
| Fat | 33% of calories | 20 g |
| Fiber | 9 g | |
| Sodium | 1250 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can you use canned beans for red beans and rice?
Yes. Simmer them with the sausage and vegetables for about 30 minutes and mash some of them to get the creamy, slow-cooked texture.
What is the secret ingredient in red beans and rice?
Usually smoked pork, like andouille, tasso or a ham hock, plus mashing some of the beans to make it creamy.
Should I rinse canned beans for red beans and rice?
Yes. Rinsing removes the salty, starchy canning liquid so you can control the seasoning.
