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Red Beans and Rice is a classic dish packed with hearty flavors, bringing a taste of Louisiana to your kitchen. This stovetop recipe is perfect for a satisfying meal, featuring smoky sausage, tender beans, and a blend of spices that create a rich and flavorful sauce. Designed for a single serving, it’s ideal for when you want a comforting dish without any leftovers.
Enjoy your bowl of red beans and rice with a slice of warm French bread or cornbread. For dessert, you could make a decadent trifle, some cheesecake bars, or keep it Louisiana-themed with a small batch of pralines or Bananas Foster. If you’re interested in a slow cooker option, check out our single serving slow cooker red beans and rice recipe.
Why You’ll Love This Recipe
- Perfect Portion: Made for one, so you don’t have to worry about leftovers.
- Flavorful: Smoky sausage and Creole seasoning add a bold taste.
- Budget-Friendly: Uses affordable ingredients.
- One-Pot Meal: Less cleanup and all the flavors meld together perfectly.
- Classic Taste: Brings the authentic taste of New Orleans to your table.
As someone who grew up in New Orleans and lived there for many years, this single serving Red Beans and Rice recipe holds a special place in my heart. It’s a scaled-down version of my family’s classic recipe, offering all the rich flavors and comforting taste of home. The smoky sausage, tender beans, and blend of spices create a satisfying dish that’s easy to make. It’s perfect for a busy day when you want a taste of New Orleans without a lot of fuss.
Ingredients
If you have any ingredients leftover from this small batch red beans and rice recipe, check out our Leftover Ingredients Recipe Finder.
- Red Beans: For this recipe, you can use either canned or dried red kidney beans. If using canned red kidney beans, a 15-ounce can, once rinsed and drained, will yield about 7.5 ounces (217 grams). This amount is perfect and cooks in about 30 minutes.
If you prefer dried beans, you’ll need 1/2 cup of dried red kidney beans. You will need to soak the beans before cooking them to ensure they cook evenly and faster. There are two methods for soaking dried beans:
- Overnight Soak: After rinsing and picking over the beans to remove any broken ones, place them in a bowl and cover them with plenty of water, about two inches above the beans. Let them soak overnight.
- Quick Soak: If you’re short on time, you can use the quick-soak method. Place the beans in a small pot and cover them with water, about an inch or two above the beans. Bring the water to a boil and let it boil for 2 to 3 minutes. Remove the pot from the heat, cover it, and let it sit for 1 hour.
After soaking, whether overnight or quick soak, drain and rinse the beans thoroughly before cooking. Note that using dried beans means they will need to cook for about 1 to 1 1/2 hours.
Consider using leftover beans in Minestrone Soup or Chili.
- Olive Oil: Used for sautéing; can be substituted with vegetable oil.
- Onions, Celery, Green Bell Pepper: Known as the “Holy Trinity” in Cajun cooking, these vegetables provide the base flavor. These same ingredients are also used in Chicken Gumbo, Shrimp Creole, and Jambalaya.
- Garlic: Adds depth and flavor.
- Smoked Sausage: Adds a smoky, savory element. Andouille or kielbasa work well. If you’ve got leftover sausage, consider using some to make Bangers and Mash, Sausage and Broccolini or Sheet Pan Sausage with Vegetables.
- Creole Seasoning: Provides the classic Louisiana flavor. Use a store-bought mix or make your own homemade Creole seasoning. We use Creole seasoning in many of our recipes including BBQ Shrimp, Baked Chicken Thighs, and Seafood Gumbo.
- Dried Thyme: Adds a subtle earthiness.
- Chicken Broth: Adds richness and depth to the dish. Feel free to use low-sodium broth to control the salt level in the recipe. Leftover broth can be used in Spanish Rice, Split Pea Soup, or Chicken and Rice Casserole.
- Hot Sauce: Optional, for an extra kick.
- Butter: Adds richness to the dish.
- Rice: Traditionally served with white rice, which soaks up the delicious sauce. You can use jasmine, basmati, or even brown rice if you prefer a nuttier flavor.
Recipe Variations
Red Beans and Rice can be easily customized to suit your tastes and dietary needs. Here are some variations:
- Vegetarian: Use vegetable broth and plant-based sausage for a vegetarian version.
- Extra Spicy: Add more hot sauce and spicy sausage.
- Mild: Reduce the amount of Creole seasoning and omit the hot sauce.
- Tomato-Based: Add diced tomatoes for a different flavor profile.
- Beans Only: Omit the sausage for a lighter dish.
- Quinoa: Substitute rice with quinoa for a protein boost.
How To Make Red Beans And Rice For One
These step-by-step photos and instructions help you visualize how to make a small batch of red beans and rice.
See the recipe box below for ingredient amounts and full recipe instructions.
- In a 2-quart saucepan, heat the oil over medium heat.
- Add the celery, onions, bell pepper, garlic, and Creole seasoning. Cook, stirring occasionally, for about 2 minutes.
- Add the sliced sausage to the pan and cook for another 2 minutes, flipping the sausage occasionally.
- Pour in the red beans, broth, hot sauce, and thyme. Stir everything together.
Pro Tip: When making this recipe, the amount of broth you’ll need depends on whether you’re using canned or dried beans. If you’re using canned beans, use 1 cup of broth. For dried beans, start with 2 1/2 cups of broth. As the dried beans cook, keep an eye on the consistency; if the mixture becomes too thick and dry, add more broth, 1/4 cup at a time. You may need up to 3 cups of broth in total to ensure the beans stay tender and the sauce remains flavorful.
- Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer gently for 30 minutes, stirring occasionally.
Pro Tip: If you’re using canned red beans, the cook time will be around 30 minutes. However, if you’re using pre-soaked dried beans, you’ll need to increase the cooking time to 1 to 1 1/2 hours, or until the beans are tender. This extended cooking time allows the dried beans to fully cook and soften, ensuring a delicious and hearty dish. Make sure to check the beans periodically and adjust the liquid level if necessary to prevent the mixture from becoming too thick or dry.
- Stir in the butter until melted and well combined. Gently mash a few of the beans with the back of a spoon to thicken the sauce
- Serve the red beans and sausage over cooked rice. Top with sliced green onions, if desired.
The Creole seasoning in this recipe already contains salt, so I didn’t find it necessary to add extra. However, taste the finished dish and add more salt if you think it needs it. This recipe is mildly spiced, so you can add more Creole seasoning and hot sauce to suit your preference.
Expert Tips
- Sauté for Flavor: Sautéing the vegetables and sausage before adding liquid enhances the flavor.
- Control the Heat: Adjust the amount of hot sauce and Creole seasoning based on your spice preference.
- Simmer Low & Slow: Cooking on low heat helps develop the flavors.
- Check for Doneness: Dried beans are done when they are tender but not mushy.
- Double the Recipe: Easily doubled for meal prepping or a larger meal.
Frequently Asked Questions
Yes, if you’re using dried beans, soak them overnight or use the quick-soak method as described above and cook for about 1 to 1 1/2 hours. Use 2 1/2 to 3 cups of broth. For more details, refer to the instructions section of this post.
Add more hot sauce or increase the Creole seasoning.
Yes, substitute the sausage with a plant-based option and use vegetable broth.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this stovetop red beans and rice recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Red Beans And Rice For One
Equipment
Ingredients
- ½ tablespoon olive oil
- 1 celery rib -chopped
- ½ cup chopped onions
- ¼ cup chopped green bell peppers
- 1 clove garlic -minced
- ½ teaspoon Creole seasoning (use store-bought or homemade)
- 1 cup sliced smoked sausage (about 1.5 oz)
- 1 (15-ounce can) red beans -drained and rinsed *SEE NOTES BELOW to make red beans and rice with dried beans.
- 1 cup chicken broth
- ¼ teaspoon hot sauce
- ⅛ teaspoon dried thyme
- 1 tablespoon salted butter
- ½ cup cooked white rice
- sliced green onions, optional
Instructions
- In a 2-quart saucepan, heat the oil over medium heat.
- Add the celery, onions, bell pepper, garlic, and Creole seasoning. Cook, stirring occasionally, for about 2 minutes.
- Add the sliced sausage to the pan and cook for another 2 minutes, flipping the sausage occasionally.
- Pour in the red beans, broth, hot sauce, and thyme. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer gently for 30 minutes, stirring occasionally.
- Stir in the butter until melted and well combined. Gently mash a few of the beans with the back of a spoon to thicken the sauce.
- Serve the red beans and sausage over cooked rice. Top with sliced green onions, if desired.Note: The Creole seasoning in this recipe already contains salt, so I didn’t find it necessary to add extra. However, feel free to taste the finished dish and add more salt if you think it needs it. This recipe is mildly spiced, so you can add more Creole seasoning and hot sauce to suit your preference.
Notes
- Soaking the Beans: Start by soaking 1/2 cup of dried red beans. You can either soak them overnight in plenty of water (covering the beans by at least two inches) or use the quick-soak method. For quick-soaking, place the beans in a medium-sized pot, cover them with water by about an inch or two, bring to a boil, and let them boil for 2 to 3 minutes. Remove from heat, cover, and let them sit for 1 hour. After soaking, drain and rinse the beans thoroughly.
- Adjusting Broth Amount: When using dried beans, increase the amount of broth to 2 1/2 cups. As the beans cook, if the mixture appears too thick or dry, add more broth, 1/4 cup at a time, up to a total of 3 cups. This ensures the beans stay tender and the dish remains flavorful.
- Cooking Time: With dried beans, the cook time will increase to 1 to 1 1/2 hours, or until the beans are fully tender. Keep the pot at a gentle simmer, stirring occasionally, and check the beans periodically to ensure they’re cooking evenly.
- Sauté for Flavor: Sautéing the vegetables and sausage before adding liquid enhances the flavor.
- Control the Heat: Adjust the amount of hot sauce and Creole seasoning based on your spice preference.
- Simmer Low & Slow: Cooking on low heat helps develop the flavors.
- Check for Doneness: Dried beans are done when they are tender but not mushy.
- Double the Recipe: Easily doubled for meal prepping or a larger meal.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
A question about the sausage: is it 1 cup or 1.5 oz? Very different amounts!
I understand it might seem like a big difference, but 1.5 ounces of smoked sausage actually yields about 1 cup when sliced. I included that note for anyone who might not have a kitchen scale handy. And honestly, if you love sausage and want to add a bit more, it’s not a problem at all! The recipe is flexible enough to handle it.
Regardless, it was delicious! And it’s plenty for a second meal for both of us! I guess we’re light eaters.
I’m so happy you both enjoyed it!
Very tasty!! Brings back memories of my time in Gulfport, Mississippi! Thank you for this recipe.
I’m so glad you enjoyed the recipe! Your comment brings back memories for me too – I actually grew up in Slidell and always loved visiting Gulfport. Thanks for sharing that, and I’m thrilled the recipe brought back some good memories for you! 😊
This recipe is also delicious with pinto beans which I admit aren’t as traditional but were what I had in the pantry. Thanks for another great recipe.
I’m so glad you enjoyed the recipe! Pinto beans are a great substitute, even if they aren’t as traditional. I’m happy it worked out with what you had in the pantry—thank you for sharing!
It’s a heat recipe. I would like to make it for at least 7 people. How do I increase the amounts . I would love to hear from you
Thank you! Since this is a single serving recipe, I’d recommend checking out our larger red beans and rice recipe on our older site that serves about 8 people. It’s made with 1 pound of dried red beans and might be just what you’re looking for! Here’s the link: https://zagleft.com/new-orleans-style-red-beans-and-rice/. Hope that helps!
As a single, older person living in the west now, I find it hard to keep some ingredients on hand for my “southern” cooking. I found the “holy trinity” seasoning in dried form on line. Not as attractive, but still the flavors. I’ve also found that smoked paprika adds great smoky flavor to beans in place of smoked sausage.
I’m so glad you found a way to bring those southern flavors to your kitchen! Dried “holy trinity” seasoning sounds like a great option, and I love the idea of using smoked paprika for that smoky flavor—it’s a wonderful substitute. Thanks so much for sharing your tips!
Great recipe.
Thank you!