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a bowl of red beans and rice.
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4.86 from 7 votes

Red Beans And Rice For One

This single serving red beans and rice recipe delivers classic Louisiana flavor with tender beans, smoky sausage, and a rich, seasoned broth. It's an easy, flavorful dish that comes together with simple ingredients for a comforting meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: American, Cajun, Creole
Diet: Low Lactose
Keyword: kidney beans, red beans, red beans and rice
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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.
 
 
Cooking Red Beans with Dried Beans
To make this recipe with dried red beans instead of canned, follow these steps:
  1. 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.
  2. 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.
  3. 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.
These adjustments give you the rich flavor and texture of traditional dried beans in your red beans and rice.

Nutrition

Serving: 1serving | Calories: 660kcal | Carbohydrates: 74g | Protein: 24g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 195mg | Sodium: 1001mg | Potassium: 1138mg | Fiber: 3g | Sugar: 5g | Vitamin A: 912IU | Vitamin C: 38mg | Calcium: 66mg | Iron: 3mg

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