An easy 30-minute Red Beans and Rice recipe. This Louisiana-inspired skillet dinner uses canned beans, sausage, and the Cajun trinity. Family and budget-friendly dinner!
This Skillet Red Beans and Rice is a staple in my rotation when I need a dinner ready in around 30 minutes. It's a pantry staple meal that I can throw together even when I haven't been to the grocery store in a while. As a registered dietitian and mom, I love this recipe because it is packed with fiber and protein. Serve it over rice with a side of cornbread for a delicious, Cajun-inspired weeknight meal.
While the flavors are similar to slow-cooked red beans, this version has a few differences from traditional recipes. The rice is cooked separately to allow everyone to dish up their preferred beans to rice ratio (I personally like the leftovers better this way.) Of course, you can increase the chicken broth and add some rice directly in with the beans if you prefer. To make it a little healthier, I also increase the amount of vegetables, to add volume and nutrients to the dish.
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Why you'll love this recipe
- 30-Minute Meal: Perfect for busy weeknights.
- Budget-friendly dinner made with canned beans and smoked sausage.
- RD Approved: Good source of protein and fiber.
Ingredients for Easy Skillet Red Beans
- The Holy Trinity: A mix of diced green bell pepper, onion and celery. I recommend using fresh vegetables for the best texture. These red beans have plenty of vegetables to add volume to the dish.
- Olive Oil: Or other neutral flavored oil for sautéing.
- Smoked Sausage: I like the H-E-B Texas Heritage smoked pork and beef sausage, sliced into ½" rounds. Turkey sausage is also a great leaner option.
- Kidney or Red Beans: Using canned beans helps to make this a quick 30-minute dinner. You can use light or dark kidney beans. Drain the beans but do not rinse them, the starchy liquid helps thicken the dish.
- Chicken Broth: Use your preferred chicken broth or bouillon of choice. For a lower sodium recipe, use low sodium broth or feel free to use water and adjust the spices to taste.
- Spices: Cajun seasoning, smoked paprika, and a bay leaf. Some Cajun seasonings are very salty, you'll want to make sure you don't make the dish too salty. The spices in this dish are mild and kid-friendly. Serve with Tabasco sauce for extra heat.
Nutrition Notes from a Registered Dietitian
- Watch the sodium: To lower the sodium content, choose "No Salt Added" or "Low Sodium" canned beans. You can also use unsalted chicken stock or water for the liquid.
- Check the sausage label: If you are watching your saturated fat intake, choose a leaner option like smoked turkey sausage. Nutritional values vary greatly by brand, so be sure to check the labels at the store. You can also use a little less sausage and add more beans for a leaner, higher-fiber dish.
How to Make Red Beans and Rice with Canned Beans
Saute.
Heat oil in a large skillet or Dutch oven over medium-high heat. Brown sausage, reduce heat and add in celery, bell pepper and onion. Saute until vegetables are tender (about 5 minutes).
Simmer.
Add drained kidney beans, broth and spices to the skillet. Let simmer for 10-15 minutes to allow sauce to thicken.
Serve.
Serve the red beans over cooked white rice. Garnish with sliced green onions, if desired. Top with Tabasco Sauce for extra heat.
Variations
- Sausage: You can make this with Andouille sausage (for more spice), turkey sausage, venison sausage or a basic kielbasa.
- Beans: Use canned kidney beans or canned small red beans, whichever you have on hand.
- Kid Friendly Tip: When my kids were younger, I would cut the sausage rounds into half-moons or quarters before cooking. This makes the sausage easier to chew and safer for them to eat.
- Make it a little healthier by serving over a whole grain such as brown rice or quinoa. Loaded with beans, veggies, protein and grains, this is a complete and budget-friendly meal.
Serving and Storage
Serving: Serve red beans with sausage over fluffy white rice. Garnish with sliced green onions and Tabasco sauce. Pair this dish with a side of cornbread or freshly baked French bread.
Storage: Store leftovers in an airtight container in the fridge. Best if eaten within 3-4 days.
Freezer: One benefit of cooking the rice separately is that the red bean mixture meal freezes well. Store the cooled beans in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
📖 Recipe
Skillet Red Beans and Rice (30 Minutes)
Ingredients
- 1 Tablespoon olive oil
- 12 ounces smoked sausage, cut into ½" pieces
- 1 cup yellow onion, diced
- 1 cup green bell pepper, diced
- 1 cup celery, chopped
- 1 teaspoon garlic, finely diced
- 2 - 16 oz. cans kidney or red beans, drained
- 1 cup chicken broth
- 1 teaspoon Cajun seasoning
- 1 bay leaf
- ¼ teaspoon smoked paprika
Instructions
- Heat oil in large skillet on medium-heat, brown sausage. Stir in onion, bell pepper and celery and sauté until veggies are tender.
- Mix in beans, broth, Cajun seasoning, bay leaf and smoked paprika. Cover and let simmer for 15 minutes. Adjust seasonings to taste.
Notes
Nutrition
I love the aroma when you add the Cajun holy trinity to the cast-iron skillet. It just smells so good! Add some cornbread baking in the oven, and your family will be sure to come running when you call them for supper. I hope y'all enjoy this easy and affordable dinner option.
Alaine
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Alaine says
Easy weeknight recipe. I like to add plenty of Tabasco sauce to mine! I have made several times with smoked turkey or venison sausage and it is very good that way too. Hope y'all enjoy!