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–+ servings
a small bowl of red beans and rice.
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4.88 from 8 votes

Red Beans And Rice For One

This single serving red beans and rice recipe features smoky sausage, tender red beans, and bold Creole seasoning for an authentic New Orleans meal made in one pot.
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 -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
US - Metric

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.
     
    Cooking Red Beans with Dried Beans
    To make this recipe with dried red beans instead of canned, follow these simple steps:
    1. 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.
    2. 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.
    3. 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.
    These adjustments give your red beans and rice the classic flavor and creamy texture of traditional New Orleans-style dried beans.
     
    If doubling this recipe, use a 3.5 to 4-quart pot.

    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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