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Red beans and rice for one, made from scratch with canned red beans, smoked sausage, and Creole seasoning. Ready in about 30 minutes, thick and rich over rice.
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
Quick Look
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Equipment: 2-quart saucepan
- Cook Method: Stovetop
- Servings: 1 hearty serving, or 2 smaller portions
- Difficulty: Easy
- Flavor Profile: Smoky and savory with mild Creole spice
This single serve Red Beans and Rice recipe is a New Orleans classic scaled for one, made with canned beans that skip the soak and come together on the stovetop in one pot.
Why You’ll Love This Easy Red Beans And Rice Recipe
A big bowl of red beans and rice is a taste of home for me. I grew up near New Orleans, in Slidell, where it was on the table every Monday. I loved the smoky sausage, creamy red beans, and the warm rice which soaked up all the Creole-seasoned sauce.
I’ve spent the last 15 years developing single serving recipes, and scaling down a dish I loved from my childhood is a highlight. Traditionally, a pot of red beans and rice simmers all day and I wanted to create a version that could be made with canned beans in a fraction of the time.
This recipe is still made from scratch with real ingredients and ready in about 30 minutes in one pot. When testing this recipe, we made sure that the sausage, seasonings, and the trinity of vegetables carried the same deep flavor I grew up with.
A tip I learned is to mash a few of the beans against the side of the pot to thicken the sauce, then stir in a little butter before pouring it over rice. The red beans and rice are thick and rich with just enough Creole heat, exactly what I want when I’m missing Louisiana.
I almost always enjoy a bowl with a small batch of cornbread. If you’re looking for more of a taste of Louisiana, try my single serving Shrimp Creole, Chicken Gumbo for one, and finish with a mini King Cake.
Ingredient Notes
If you have any ingredients leftover from this canned red beans and rice recipe, check out our Leftover Ingredients Recipe Finder.
Canned red beans: These are the base of the dish, and using canned beans is what makes this meal so quick and easy. Canned beans are already cooked, so there’s no soaking and no long simmer. Drain and rinse one 15-ounce can before adding it, which washes off the starchy canning liquid and cuts the sodium. Red kidney beans are the easiest to find, and small red beans work too. If you’d rather cook with dried beans, see the tip box below.
Smoked sausage: This brings the smoky flavor that defines red beans and rice. Andouille is the traditional New Orleans choice, but regular smoked sausage is easier to find, and kielbasa works well too. Any leftover sausage is good in Brunswick Stew for one, or sheet pan sausage with vegetables.
The trinity: onion, celery, and bell pepper: These three vegetables, plus garlic, are the base of Creole and Cajun cooking. Sautéing them first, before the liquid goes in, is what builds the deep flavor in a quick stovetop version. Use up what’s left in Jambalaya for one.
Creole seasoning: This blend carries the Louisiana flavor, with paprika, cayenne, garlic and onion powder, and dried herbs. Use a store-bought brand or make a small batch of homemade Creole seasoning to control the salt and heat.
Olive oil: Used to sauté the trinity of vegetables and the sausage so they soften and brown before the beans and broth go in.
Chicken broth: The beans simmer in broth to pick up more flavor. I use low-sodium so you can season at the end. Use any leftover broth in single serving Spanish Rice, Split Pea Soup for one, or small Chicken and Rice Casserole.
Hot sauce and thyme: A little Louisiana hot sauce adds brightness and heat, and dried thyme gives the earthy, herbal note that that’s common in Creole cooking.
Butter: Stirred in at the end to give the sauce a richer finish.
Rice: Spoon the beans over cooked rice so the grains stay separate. White rice is traditional but brown rice works too.
Recipe Variations
This one pot red beans and rice is easy to customize, depending on your taste and what you have in the kitchen.
Red Beans And Rice For Two: Double every ingredient and use a 3.5 to 4-quart pot. This makes two servings, and the beans still simmer for about 30 minutes.
Change the Sausage: Andouille is the traditional New Orleans choice and adds more spice and smoke. Kielbasa is milder, and turkey or chicken sausage make it leaner.
Adjust the Heat: For a spicier bowl, use hot andouille or add a pinch of cayenne and extra hot sauce. For a milder one, use mild sausage and cut back on the hot sauce.
Vegetarian and Vegan Options: Use vegetable broth in place of chicken broth, and swap the sausage for plant-based sausage or smoked tofu. Leave out the sausage entirely for a lighter meatless bowl, and skip the butter to keep it fully vegan.
How To Make Red Beans And Rice With Canned Beans
Canned beans skip the soaking and the long simmer, so this comes together in about 30 minutes. See the recipe card below for exact amounts.
- Cook the vegetables: Heat the olive oil in a 2-quart saucepan over medium heat. Add the celery, onion, bell pepper, garlic, and Creole seasoning, and cook, stirring, for about 2 minutes.
- Add the sausage. Stir in the sliced smoked sausage and cook for another 2 minutes, turning it once or twice.
- Add the beans and broth. Stir in the drained red beans, chicken broth, hot sauce, and thyme.
- Simmer. Bring to a boil, then reduce the heat to medium-low and simmer, stirring now and then, for about 30 minutes.
- Thicken and finish. Stir in the butter until it melts, then mash a few beans against the side of the pot to thicken the sauce.
- Serve. Spoon the beans over cooked rice and top with sliced green onions.
Tip: Cooking With Dried Beans
You can make this with dried red beans instead of canned. Soak ½ cup dried red kidney beans overnight, then drain and rinse. Start with 2½ cups of broth and simmer gently for 1 to 1½ hours, until the beans are tender, adding more broth as needed, up to 3 cups total.
Want a hands-off version instead? Try our mini slow cooker red beans and rice for one.
Expert Tips
Mash some of the beans. Near the end of cooking, press a few spoonfuls of the beans against the side of the pot and stir them back in. The starch they release is what turns canned beans into a thick, creamy sauce.
Keep the simmer gentle. A low, steady simmer keeps the beans whole and creamy. A hard boil splits them and can turn the sauce pasty, so let it bubble slowly.
Watch the salt. Creole seasoning blends and smoked sausage can be salty, and the amount of sodium varies by brand. Start with the amount of seasoning called for in the recipe, then taste at the end and add more if you feel it necessary.
Let it rest a few minutes. Off the heat, the sauce thickens and the flavors settle as it sits. A short rest before serving gives you a thicker, richer bowl.
Troubleshooting
If your red beans and rice isn’t turning out quite right, here’s how to fix common issues.
Why Is My Red Beans And Rice Thin?
Mash some of the beans and simmer uncovered until the sauce thickens. Canned beans don’t cook long enough to thicken on their own, so press some of them against the side of the pot and stir them back in to release their starch. If it’s still thin, keep simmering uncovered for a few more minutes to reduce the liquid.
Why Are My Beans Mushy Or Falling Apart?
Keep the heat at a gentle simmer and mash only a few of the beans. Canned beans are already soft, so a hard boil or heavy mashing breaks them down. Simmer low and mash some of them so the rest hold their shape. If they’ve already gone soft, mash a little more and lean into it for a thicker, creamier sauce.
Why Is My Red Beans And Rice Too Salty?
Stir in a splash of unsalted broth or water, then serve over extra rice. Salt levels vary a lot by brand of sausage and Creole seasoning, so a saltier brand can push the whole dish over. Using low-sodium broth and rinsing the beans well, as the recipe calls for, keeps it balanced.
Frequently Asked Questions
Yes, drain and rinse them. Rinsing washes off the starchy canning liquid and cuts the sodium, which matters because the sausage and Creole seasoning already add salt.
Red kidney beans. Small red beans are the most traditional and turn creamier, but they’re harder to find canned, so kidney beans are the common and easy choice.
Reheat on the stovetop over low heat, adding a splash of broth or water to loosen the beans. The microwave works too, in 30-second intervals, stirring between each.
Up to 4 days, in an airtight container. Store the beans and rice separately so the rice doesn’t absorb the sauce and turn soft.
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 make this easy red beans and rice recipe, I’d love to hear how it turned out. Please rate the recipe and leave a comment below, and if you snap a photo, 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
- Heat the olive oil in a 2-quart saucepan over medium heat. Add the celery, onion, bell pepper, garlic, and Creole seasoning, and cook until the vegetables soften, about 2 minutes.
- Add the sliced sausage and cook until lightly browned, about 2 minutes.
- Stir in the red beans, chicken broth, hot sauce, and thyme, and bring to a boil.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens, about 30 minutes.
- Stir in the butter until melted, then mash a few beans against the side of the pan to thicken the sauce.
- Spoon the beans over cooked rice and top with sliced green onions, if using.
Notes
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!