Everyday Kitchen

American/Southern · Dinner

Red Beans and Rice

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Red Beans and Rice is a American/Southern dish. Use fully cooked kidney beans; never add raw dried beans directly.

Prep
20 min
Cook
40 min
Rest, soak, marinate or chill
10 min
Total
70 min
Servings
6
Difficulty
Easy
Cuisine
American/Southern
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Red Beans and Rice. Rice is served beside the beans.
Rice is served beside the beans. Representative photograph of Red Beans and Rice. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Beans

Rice

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Beans · About 30 min

  1. Fry sausage and vegetables in oil from 30 ml neutral oil, 250 g smoked sausage, sliced, 150 g onion, chopped, 150 g celery, chopped, 150 g green pepper, chopped, 15 g garlic, 900 g cooked kidney beans, 600 ml water, 2 tsp Cajun seasoning 8 minutes. Add beans, water and seasoning; simmer 30 minutes, mashing some beans.

Rice · About 15 min

  1. Rinse rice from 300 g long-grain rice, 550 ml water, ½ tsp salt; simmer with measured water and salt covered 15 minutes. Rest 10 minutes.

Serve · About 7 min

  1. Check sausage mixture is hot through at 74°C / 165°F; spoon over rice.

    Check: The rice is tender; the bean mixture is hot through at 74°C / 165°F.

Tips

  • Use fully cooked kidney beans; never add raw dried beans directly.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cooked small red beans instead of kidney beans.

Storage

  • Cool in shallow portions and refrigerate promptly, ideally within one hour. Keep at 4°C / 40°F or below and use within 24 hours.
  • Reheat cooked rice only once, until steaming hot throughout at 74°C / 165°F. Keep cold rice dishes refrigerated until serving.

Make ahead

  • Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

FAQ

What matters most when making Red Beans and Rice?

Use fully cooked kidney beans; never add raw dried beans directly.

What can I substitute in Red Beans and Rice?

Use cooked small red beans instead of kidney beans.

Can I prepare Red Beans and Rice ahead?

Measure rice and seasonings ahead and refrigerate chopped vegetables separately. Cook the rice on the serving day; follow the separate 24-hour rice storage limit for leftovers.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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