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This single serving red beans and rice recipe is a classic New Orleans dish made with smoky sausage, tender red beans, and bold Creole seasoning. It’s easy to make, full of authentic Louisiana flavor, and perfect for when you want a comforting, homemade meal for one.
Featured Comment
“I’m from New Orleans as well. This recipe is pretty close to the red beans & rice I remember that I’d get in the quarter at Holmes eatery.”
– Mike
Why You’ll Love This Recipe
- Perfect for One: This single serving red beans and rice recipe makes just the right amount and it cooks in just 30 minutes.
- Full of Flavor: Smoky sausage, Creole seasoning, and tender beans come together for bold, authentic taste.
- Budget-Friendly: Made with simple, affordable ingredients you likely already have on hand.
- One-Pot Meal: Everything cooks in one pan for easy cleanup and rich, well-blended flavors.
- Classic New Orleans Dish: Enjoy the comforting taste of traditional Louisiana red beans and rice right at home.
What I love most about this single serving red beans and rice recipe is how it takes me straight back to my New Orleans roots. It’s a small batch version of the dish I grew up eating – filled with smoky sausage, tender red beans, and bold Creole seasoning.
Every bite reminds me of home, and I love that it’s easy to make when I’m craving that comforting taste of Louisiana without spending all day in the kitchen.
Serve your red beans and rice with a small loaf of French bread or warm cornbread. For dessert, try a small batch of cheesecake bars, a mini trifle, or enjoy a true Louisiana favorite like pecan pralines, mini king cake, or bananas foster.
Ingredients
If you have any leftover ingredients from this small batch red beans and rice recipe, check out our Leftover Ingredients Recipe Finder.
- Red Beans: Use canned or dried red kidney beans. One 15-ounce can, rinsed and drained, yields about 7.5 ounces (217g) and cooks in about 30 minutes.
- For dried beans, use 1/2 cup of dried kidney beans. Soaking helps them cook more evenly and quickly:
- Overnight Soak: Rinse, remove any broken beans, and cover with water about 2 inches above the beans. Soak overnight.
- Quick Soak: Cover beans with water at least 1 inch above, bring to a boil for 2 to 3 minutes, remove from heat, cover, and let sit for 1 hour. After soaking, drain and rinse before cooking. Dried beans take 1 to 1 1/2 hours to cook. Use extra beans in minestrone soup for one or single serving chili.
- For dried beans, use 1/2 cup of dried kidney beans. Soaking helps them cook more evenly and quickly:
- Onions, Celery, and Green Bell Pepper: Known as the “Holy Trinity” in Cajun cooking, these vegetables create the base flavor. You’ll also find them in chicken gumbo for one, shrimp creole for one, and jambalaya for one.
- Smoked Sausage: Brings a smoky, savory element. Andouille or kielbasa work well. Leftover sausage can be used in single serving bangers and mash, Brunswick stew for one, or sheet pan sausage with vegetables.
- Creole Seasoning: Brings classic Louisiana flavor. Use store-bought or homemade Creole seasoning. Also used in BBQ shrimp for one, baked chicken thighs, and seafood gumbo for one.
- Chicken Broth: Adds richness and enhances flavor. Use low-sodium broth to control salt. Leftovers can be used in single serving Spanish rice, split pea soup for one, or small chicken and rice casserole.
- Rice: White rice is traditional, but jasmine, basmati, or brown rice can be used instead.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Here are a few simple ways to change up your single serving red beans and rice:
- Vegetarian or Vegan: Use vegetable broth instead of chicken broth and swap the sausage for plant-based sausage or smoked tofu.
- Spicy Cajun: Use spicy andouille sausage or add a pinch of cayenne pepper and extra hot sauce for more heat.
- Beans Only: Leave out the sausage for a lighter version that’s still full of flavor.
- Tomato-Based: Stir in a small amount of diced tomatoes for a slightly tangy, richer sauce.
- Slow Cooker Red Beans and Rice: Combine the ingredients in a small slow cooker and cook on high for 4 to 5 hours, until the beans are tender and the sauce is thick.
How To Make Red Beans And Rice For One
These step-by-step photos and instructions help you visualize how to make a single serving of Louisiana red beans and rice. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Vegetables: 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 Sausage: Stir in the sliced sausage and cook for another 2 minutes, turning occasionally.
- Add the Beans and Broth: Stir in the red beans, chicken broth, hot sauce, and thyme.
Note: The amount of broth depends on the type of beans you use:
- Canned beans: Use 1 cup of broth.
- Dried beans: Start with 2½ cups and add more as needed, ¼ cup at a time, up to 3 cups total.
- Simmer: Bring to a boil, then reduce the heat to medium-low. Simmer gently, stirring occasionally.
Note:
- Canned beans: Cook for about 30 minutes.
- Pre-soaked dried beans: Cook for 1 to 1½ hours, or until tender. Add more broth as needed to keep the mixture saucy and the beans soft.
- Finish the Dish: Stir in the butter until melted. Lightly mash a few beans with the back of a spoon to thicken the sauce.
- Serve: Spoon the red beans and sausage over cooked rice. Garnish with sliced green onions, if desired.
Expert Tips
- Build Flavor: Sauté the vegetables and sausage before adding liquid to create a rich, flavorful base.
- Adjust the Spice: Taste as you go and add more or less hot sauce or Creole seasoning to your preference.
- Simmer Slowly: Keep the heat low so the flavors have time to develop and the sauce thickens naturally.
- Double It: This small batch red beans and rice recipe can easily be doubled for meal prep or to serve two.
Frequently Asked Questions
Yes. Canned beans save time and work perfectly in this recipe. Use one 15-ounce can of red kidney beans, rinsed and drained, and cook for about 30 minutes.
Andouille sausage gives the most authentic Louisiana flavor, but smoked sausage or kielbasa are great alternatives.
Mash a few beans against the side of the pot near the end of cooking or simmer uncovered until the sauce thickens.
It started as a Monday tradition because the dish could simmer all day while doing laundry, using leftover ham or sausage for flavor – a classic part of New Orleans culture.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave until hot, adding a splash of broth or water if needed.
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 quick and easy 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 -store-bought or homemade
- 1 cup sliced smoked sausage (about 1.5 oz)
- 1 (15-ounce can) red beans -drained and rinsed
- 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.
- Stir in the sliced sausage and cook for another 2 minutes, turning occasionally.
- Stir in the red beans, chicken broth, hot sauce, and thyme.
- Bring to a boil, then reduce the heat to medium-low. Simmer gently, stirring occasionally for 30 minutes.
- Stir in the butter until melted. Lightly mash a few beans with the back of a spoon to thicken the sauce.
- Spoon the red beans and sausage over cooked rice. Garnish with sliced green onions, if desired.
Notes
- Build Flavor: Sauté the vegetables and sausage before adding liquid to create a rich, flavorful base.
- Adjust the Spice: Taste as you go and add more or less hot sauce or Creole seasoning to your preference.
- Simmer Slowly: Keep the heat low so the flavors have time to develop and the sauce thickens naturally.
- Double It: This small batch red beans and rice recipe can easily be doubled for meal prep or to serve two.
- Soak the Beans: Measure 1/2 cup of dried red beans. Rinse and remove any broken ones. Overnight soak: Cover the beans with at least 2 inches of water and let them soak overnight. Quick soak: Place beans in a pot, cover with water by about an inch, bring to a boil, and cook for 2 to 3 minutes. Remove from heat, cover, and let sit for 1 hour. Drain and rinse before cooking.
- Add the Broth: Start with 2½ cups of broth. As the beans cook, add more broth as needed, ¼ cup at a time, up to 3 cups total, to keep the mixture saucy.
- Cook the Beans: Simmer gently for 1 to 1½ hours, stirring occasionally, until the beans are tender but not mushy. Keep the heat low for even cooking.
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.
Simmer covered or uncovered?
Uncovered.
This was a really good recipe! First time I ever used canned Red beans. Actually used Bush’s Dark Red Kidney Beans. I also used Andouille sausage; I cooked it first, and then I sauteed the veggies in the grease from the sausage. So, I didn’t have to use Olive Oil. I also skipped using the butter.
It was super tasty and filling. This recipe was enough for me to have 2 servings of Red Beans and Rice.
I’m from New Orleans as well. This recipe is pretty close to the red beans & rice I remember that I’d get in the quarter at Holmes eatery.
I made these with canned beans on the stove top and followed your recipe for two servings.
Next time I’ll use a crock pot and use more creole seasoning and French bread.
I used kielbasa for the sausage as I love it and I was afraid creole sausage would be too hot. Would it be possible to fit your recipes on 2 pages? I like to use the large print so I can read it without using a magnifying glass, and that usually takes at least 3 pages. Maybe all the extra “notes” could be put on the 3rd page so only those that need extra instructions need to print that off. I have your book and have printed off a lot of your recipes, and when I’m in the mood to cook I’ve tried quite a few. It’s helpful to have proportions for one person.
I’m so happy you enjoyed the recipe. As for printing the recipe, uncheck the Notes box, the Recipe Image, the Nutrition Label, and the Equipment boxes at the top of the page when you are ready to print and the recipe will print on fewer pages.
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!