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    You are in: Home / Recipes / Weeknight Red Beans and Rice Recipe
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    Weeknight Red Beans and Rice

    Weeknight Red Beans and Rice. Photo by CaliforniaJan

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    PanNan's Note:

    A quick way to serve a nutritious, but delicious meal.

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    Units: US | Metric


    1. 1
      Heat 1 tbsp oil or butter in medium non-stick pan (that has a lid).
    2. 2
      Add rice and stir in the hot oil until most of the kernels are opaque.
    3. 3
      Add water and bring to a boil.
    4. 4
      Reduce to a simmer, cover, and cook for 15 minutes.
    5. 5
      (If using brown rice, increase water and cooking time slightly) Meanwhile dice vegetables.
    6. 6
      Heat 2 tbsp oil or butter in a large non-stick pan or Dutch oven.
    7. 7
      Add the diced onion, bell pepper, celery and garlic.
    8. 8
      Saute until tender.
    9. 9
      Add the sliced turkey smoked sausage and saute until heated through and slightly browned.
    10. 10
      Add pepper, seasoning and bay leaf.
    11. 11
      Continue to stir and saute for about three minutes.
    12. 12
      Add diced tomatoes and canned beans (do not drain).
    13. 13
      Add salt, pepper and hot sauce to taste.
    14. 14
      Simmer about 15 minutes, then remove bay leaf.
    15. 15
      Place about 3/4 cup rice in the bottom of a soup bowl.
    16. 16
      Cover with red bean mixture.
    17. 17
      Serve with French bread and pass more hot sauce.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on March 10, 2003


      Thank you so much! I'm always looking for new ways to use kidney beans, which I love but have so few uses for! This was wonderful! I didn't have cajun seasoning, so I made up my own from things I had in my cabinet such as seasoned salt, parsley, granulated garlic, white pepper, chili powder, and paprika. I *love* this recipe! This is going to be a wonderful, flavorful, fast and easy addition to our weeknights!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2009


      We really enjoyed this recipe for dinner last night. I did drain my beans and used a large can of diced tomatoes. It was just spicy enough and very nice for a cold rainy evening. I'll be making this one over and over. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2007


      This was fabulous! I am also in the "why didn't I try this earlier" club? I used to prepare the red beans and rice mix from the box, but this is so much tastier and just as fast! Our only complaint is that it was a little soupy. I had drained one can of beans in anticipation of this but it was still too watery for us. Next time I will drain both cans of beans and just use the juice from the tomatoes only. Thanks so much for posting PanNan!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (26)


    Nutritional Facts for Weeknight Red Beans and Rice

    Serving Size: 1 (343 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 373.6
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 2.6 g
    Cholesterol 49.9 mg
    Sodium 740.3 mg
    Total Carbohydrate 44.0 g
    Dietary Fiber 1.9 g
    Sugars 4.6 g
    Protein 15.3 g

    The following items or measurements are not included:

    red beans

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