Simple Red Beans & Rice

A cherished comfort food classic from the South, this Red Beans and Rice recipe is rich, hearty, and brimming with flavor. This streamlined version is perfect for busy weeknights, coming together in just 25 minutes using convenient pantry staples.

Cuisine: Southern
Prep Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Here’s a great video that shows the process of making red beans and rice.

Why You’ll Love Making It

• Incredibly Quick & Easy: This entire meal is ready in just 25 minutes, making it an ideal solution for hectic weeknight dinners.
• Budget-Friendly & Simple: It relies on affordable and common pantry items like canned beans, rice, and simple seasonings.
• Comforting & Hearty: The creamy, savory beans served over fluffy rice provide a warm, satisfying, and cozy meal that comforts the soul.
• Easily Customizable: This recipe is a fantastic base. You can easily add smoked sausage, ham, or turkey for a boost of protein and even more flavor.

Ingredients

• 2 Tablespoons bacon grease: This is a classic Southern ingredient that adds a deep, smoky, and savory foundation. If you don’t have any, you can substitute with butter, vegetable oil, or olive oil.
• 1 Tablespoon salted butter: Enhances the richness of the dish, contributing to its creamy and satisfying texture.
• 1 teaspoon garlic powder: Provides a mellow garlic flavor that infuses the entire dish without the need for fresh garlic.
• 1 teaspoon onion powder: Adds a savory depth that complements the other seasonings perfectly.
• 1 teaspoon Creole seasoning: This is the key to the signature Southern taste. It’s a robust blend of spices like paprika, cayenne, and herbs. Adjust the amount based on your spice preference and the saltiness of your chosen brand.
• ½ teaspoon salt: Balances and enhances all the flavors. You may need to adjust this depending on the salt content of your Creole seasoning and bacon grease.
• ½ teaspoon black pepper: Adds a gentle warmth and a touch of spice.
• 3 (15.5-ounce) cans red beans, undrained: Using canned beans is the secret to making this a 25-minute meal. Do not drain them; the starchy liquid in the can is essential for creating a thick, creamy consistency.
• ¼ cup water: This helps to loosen the beans and seasonings as they begin to cook and thicken into a savory sauce.
• 4 cups cooked long-grain white rice: The ideal base for serving, as it perfectly soaks up the flavorful bean mixture.

Instructions

Step 1: Melt the Fats & Bloom the Spices

In a large skillet or Dutch oven, melt the bacon grease and butter together over medium heat. Once the fats are melted and shimmering, add the garlic powder, onion powder, Creole seasoning, salt, and black pepper. Stir constantly for about 1 minute. This step, known as “blooming,” toasts the spices and unlocks their full aromatic flavor.

Step 2: Add the Beans & Mash for Creamy Texture

Pour all three cans of undrained red beans into the skillet, along with the ¼ cup of water. Stir everything together to combine with the bloomed spices. Take a potato masher or the back of a large spoon and gently mash about one-third of the beans against the side and bottom of the pan. This technique is crucial for releasing the starches from the beans, which naturally thickens the sauce and creates a velvety, creamy texture while leaving plenty of whole beans for bite.

Step 3: Simmer & Thicken

Bring the bean mixture to a gentle simmer. Allow it to cook for 15-20 minutes, stirring occasionally to prevent sticking. As it simmers, the sauce will reduce slightly and become thicker and creamier. Near the end of the cooking time, give it a taste and adjust the seasonings if necessary.

Step 4: Serve & Enjoy

Once the beans have reached your desired consistency, remove the skillet from the heat. Serve immediately by ladling the hot, creamy beans over bowls of warm, cooked white rice. For a traditional finish, garnish with freshly chopped green onions or a dash of your favorite hot sauce.

Variations and Add-Ins

• Add Smoked Sausage: For a heartier, more traditional version, add 12-16 ounces of sliced andouille or other smoked sausage to the skillet after the fats have melted. Brown the sausage for 3-4 minutes before adding the spices.
• Make it Vegetarian/Vegan: Swap the bacon grease and butter for olive oil or another plant-based fat. Ensure your Creole seasoning is vegan-friendly. For extra smokiness, you can add a ½ teaspoon of liquid smoke or smoked paprika.
• Add More Veggies: To incorporate more vegetables, sauté diced onion, green bell pepper, and celery (the “holy trinity” in Creole cooking) in the fat until softened before adding the spices.

FAQs

Can I use dried beans instead of canned?
Absolutely, but it will significantly increase the cooking time. You’ll need to soak 1 pound of dried red beans overnight. Then, simmer them in water or broth until tender (which can take 1-2 hours) before proceeding with the recipe.

How do I store and reheat leftovers?
Store leftover red beans and rice in separate airtight containers in the refrigerator for up to 3-4 days. Reheat the beans gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce as it will thicken upon cooling. The rice can be reheated in the microwave.

Can I freeze this dish?
Yes, the red beans freeze very well for up to 3 months. It’s best to freeze the beans separately from the rice, as rice can become dry when thawed and reheated. Thaw the beans in the refrigerator overnight before reheating on the stove.