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Creamy Red Beans and Rice Recipe Easy Monday Night Dinner Idea

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A quick and easy creamy red beans and rice recipe perfect for busy weeknights, featuring a comforting blend of smoky spices and a creamy finish.

Ingredients

Scale
  • 2 cups dried red kidney beans (soaked overnight) or 3 cans (drained and rinsed)
  • 1 ½ cups long-grain white rice (uncooked)
  • 8 ounces andouille sausage, sliced (optional)
  • 1 medium yellow onion, finely chopped
  • 1 medium green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth or vegetable broth
  • ½ cup heavy cream or coconut milk
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
  • 1 large bay leaf
  • ¼ teaspoon crushed red pepper flakes (or to taste)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. If using dried beans, soak them overnight in about 8 cups of water. Drain and rinse well before cooking. For canned beans, drain and rinse to remove excess sodium.
  2. Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped onion, bell pepper, and celery. Cook for about 5 minutes until softened and fragrant, stirring occasionally.
  3. Add sliced andouille sausage and cook another 4-5 minutes until slightly browned. Stir in minced garlic and cook for 1 minute more, careful not to burn.
  4. Stir in smoked paprika, thyme, bay leaf, and crushed red pepper flakes. Pour in 4 cups of chicken or vegetable broth. If using dried beans, add them now. Bring everything to a gentle boil.
  5. Reduce heat to low, cover, and let simmer for 1 to 1 ½ hours if using dried beans, stirring occasionally and adding water if needed to keep beans just covered. For canned beans, simmer for 20-30 minutes to meld flavors and soften beans further.
  6. While beans simmer, cook the rice separately according to package instructions, ideally with a pinch of salt and a teaspoon of butter or oil for flavor (about 15-20 minutes).
  7. Once beans are tender and creamy, remove the bay leaf. Stir in ½ cup heavy cream or coconut milk. Adjust salt and pepper to taste. Let the mixture simmer uncovered for 5 minutes to thicken slightly.
  8. Spoon the creamy red beans over the fluffy rice. Garnish with chopped green onions or parsley if desired.

Notes

For a vegetarian version, omit sausage and increase smoked paprika or add sautéed mushrooms. Use coconut milk instead of heavy cream for dairy-free. Soaking dried beans overnight reduces cooking time and improves digestibility. Toast spices briefly in oil before adding liquid to enhance flavor. If beans are too thin after simmering, cook uncovered to reduce liquid; if too thick, add broth or water. Leftovers keep well refrigerated for up to 4 days; freeze without cream and add fresh when reheating.

Nutrition

Keywords: red beans and rice, creamy beans, easy dinner, weeknight meal, andouille sausage, vegetarian option, gluten-free, comfort food

Find it online: https://elvafood.com/creamy-red-beans-and-rice-recipe-easy-monday-night-dinner-idea/