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This single serving red beans and rice recipe brings the bold flavors of New Orleans to your table. With smoky sausage, a rich blend of Creole spices, and the classic Holy Trinity of vegetables, it’s a comforting and satisfying dish. Made in one pot, it’s perfect for a flavorful, no-fuss meal.
Serve red beans and rice with crusty French bread or cornbread. For dessert, try cheesecake bars, a trifle, or keep it Louisiana-themed with pralines, a mini King Cake, or Bananas Foster.
Why You’ll Love This Recipe
- Made for one: No leftovers, just the right amount.
- Big flavor: Smoky sausage and Creole seasoning pack a punch.
- Budget-friendly: Simple, affordable ingredients.
- Easy cleanup: A one-pot meal with rich, blended flavors.
- New Orleans classic: Enjoy an authentic taste at home.
I grew up in New Orleans, and this single serving red beans and rice recipe brings back the flavors of home. It’s a scaled-down version of my family’s classic, with smoky sausage, tender beans, and bold Creole seasoning. Easy to make and full of comfort, it’s perfect when you want a taste of New Orleans without the extra effort.
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 either canned or dried red kidney beans. A 15-ounce can, rinsed and drained, yields about 7.5 ounces (217g) and cooks in 30 minutes.
- Dried beans: Use 1/2 cup of dried kidney beans. Soaking helps them cook evenly and faster:
- Overnight soak: Rinse, remove any broken beans, and cover with water about two inches above the beans. Soak overnight.
- Quick soak: Cover beans with water at least an inch above, bring to a boil for 2 to 3 minutes, then 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.
- Extra beans can be used in Minestrone soup or Chili.
- Dried beans: Use 1/2 cup of dried kidney beans. Soaking helps them cook evenly and faster:
- Olive Oil: Used for sautéing. Vegetable oil can be used instead.
- Onions, Celery, Green Bell Pepper: Known as the Holy Trinity in Cajun cooking, these add the base flavor. Also used in Chicken Gumbo, Shrimp Creole, and Jambalaya.
- Garlic: Adds flavor and depth.
- Smoked Sausage: Brings a smoky, savory element. Andouille or kielbasa work well. Leftover sausage can be used in Bangers and Mash, Sausage and Broccolini or Sheet Pan Sausage with Vegetables.
- Creole Seasoning: The key to classic Louisiana flavor. Use store-bought or homemade Creole seasoning. Also used in BBQ Shrimp, Baked Chicken Thighs, and Seafood Gumbo.
- Dried Thyme: Adds a subtle earthiness.
- Chicken Broth: Enhances flavor. Low-sodium broth helps control the salt level. Leftover broth can be used in Spanish Rice, Split Pea Soup, or Chicken and Rice Casserole.
- Hot Sauce: Optional, for extra heat.
- Butter: Adds richness.
- Rice: White rice is traditional, but jasmine, basmati, or brown rice can be used for a nuttier flavor.
Recipe Variations
Here are a few ways to customize your red beans and rice:
- Vegetarian: Use vegetable broth and plant-based sausage.
- Spicy: Add extra hot sauce and use spicy sausage.
- Mild: Reduce the Creole seasoning and skip the hot sauce.
- Beans Only: Leave out the sausage for a lighter version.
- Tomato-Based: Stir in diced tomatoes for added depth.
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.
- Sauté 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 2 minutes.
- Cook the sausage: Add the sliced sausage and cook for another 2 minutes, flipping occasionally.
- Add the beans and broth: Stir in the red beans, broth, hot sauce, and thyme.
Pro Tip: The amount of broth depends on whether you’re using canned or dried beans:
- Canned beans: Use 1 cup of broth.
- Dried beans: Start with 2 1/2 cups of broth. As they cook, add more broth if needed, 1/4 cup at a time, up to 3 cups total.
- Simmer: Bring to a boil, then reduce heat to medium-low. Simmer gently, stirring occasionally.
Pro Tip:
- Canned beans: Cook for about 30 minutes.
- Pre-soaked dried beans: Cook for 1 to 1 1/2 hours, or until tender. Add broth as needed to keep the consistency saucy and the beans soft.
- Finish the dish: Stir in the butter until melted. 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: Sautéing the vegetables and sausage before adding liquid deepens the flavor.
- Adjust the spice: Add more or less hot sauce and Creole seasoning to suit your taste.
- Simmer for richness: Cooking low and slow allows the flavors to develop.
- Test the beans: Dried beans are ready when they’re tender but not mushy.
- Make extra: This recipe doubles easily for meal prep or a larger meal.
If you prefer a hands-off approach, try our Single Serving Slow Cooker Red Beans and Rice recipe. It delivers the same rich flavors with the convenience of slow cooking.
Frequently Asked Questions
Let the beans cool, then store them in an airtight container in the refrigerator for up to 3 days.
Yes, double the ingredients to make red beans and rice for two.
Yes, the beans freeze well. Store in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat on the stove.
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 small batch 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 note 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
- Sauté 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 2 minutes.
- Cook the sausage: Add the sliced sausage and cook for another 2 minutes, flipping occasionally.
- Add the beans and broth: Stir in the red beans, broth, hot sauce, and thyme.
- Simmer: Bring to a boil, then reduce heat to medium-low. Simmer gently for 30 minutes, stirring occasionally.
- Finish the dish: Stir in the butter until melted. 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.Note: The Creole seasoning already contains salt, so I didn’t find it necessary to add extra. Taste and adjust seasoning if needed. This recipe is mildly spiced—feel free to add more Creole seasoning or hot sauce to suit your preference.
Notes
- Build flavor: Sautéing the vegetables and sausage before adding liquid deepens the flavor.
- Adjust the spice: Add more or less hot sauce and Creole seasoning to suit your taste.
- Simmer for richness: Cooking low and slow allows the flavors to develop.
- Test the beans: Dried beans are ready when they’re tender but not mushy.
- Make extra: This recipe doubles easily for meal prep or a larger meal.
- Soak the beans: Soak 1/2 cup of dried red beans overnight in plenty of water, covering them by at least two inches. For a quick soak, place the beans in a pot, cover with water by about an inch, bring to a boil, and let boil for 2 to 3 minutes. Remove from heat, cover, and let sit for 1 hour. Drain and rinse before cooking.
- Adjust the broth: Use 2 1/2 cups of broth to start. As the beans cook, if the mixture thickens too much, add more broth, 1/4 cup at a time, up to 3 cups total.
- Increase the cook time: Simmer for 1 to 1 1/2 hours, stirring occasionally, until the beans are tender. Keep the heat low and check periodically to ensure 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.
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!