Today we’re talking quick-fix, super simple dinner recipes that require just ONE pot to cook the entire meal.
(Which means there’s ONE pot to clean at the end. Game changer!)
That said, One Pot Red Beans and Rice is about to go into heavy rotation at my house!
If you’ve been reading IGE for any length of time then you know that Ben and I love traveling to the south. From New Orleans, to Savannah, and Charleston, we cannot get enough of the culture and food, and I love to recreate the dishes we’ve had on our travels in my Iowa kitchen.
We’ve been lucky enough to eat Red Beans and Rice at New Orlean’s Desire Oyster Bar and Mother’s Restaurant, and the memories are seared into my brain. Traditionally the dish is slow cooked in a saucy, savory gravy then served over rice but I’ve adapted it to cook in under 30 minutes and in just one pot.
I KNOW, southerners, I know. Bear with me though because this version is so, so simple and although it’s nontraditional, it’s incredibly delicious. Plus half the fun is making it your own. I promise you’ll love it!
Not only is this one pot meal a super quick fix, but it’s extremely affordable and well balanced, too. We’re talking rice, beans, vegetables, and protein. Hot sauce optional!
Start by draining a 15oz can red beans. Red beans are different than kidney beans, as they come pre-seasoned and are very creamy (one of the reasons I can’t stand kidney beans is because they’re so chalky, right?) Anyway, I like to drain off the packing liquid but keep some of the flavor by not rinsing them off as you’d do with a can of kidney beans or black beans, for instance.
While the beans are draining, add 1 small green bell pepper, 2 stalks celery, and 1 shallot or 1/2 small onion that have been finely chopped to a large dutch oven or soup pot over medium heat with 2 Tablespoons extra virgin olive oil. Season with Cajun seasoning (I like Emeril’s Essence,) then place a lid on top and saute until the vegetables are nearly tender, stirring occasionally, about 5 minutes.
Turn the heat up to medium-high then add 12oz sliced gluten-free andouille or kielbasa sausage and saute until the sausage begins to brown and the vegetables are completely tender, another 5 minutes. Add 3 cloves minced garlic then saute for 30 more seconds.
Note:Â andouille sausage is spicy so if you are wanting to serve this dish to the spice-averse, or kids, I recommend you stick with kielbasa which is a mild sausage.
Next add 1-1/2 cups long grain white rice (I do not recommend using brown rice,) 3 cups gluten-free chicken broth, the drained beans, and more Cajun seasoning then turn the heat up to high and bring the liquid to a simmer.
Place a lid on top then turn the heat down to medium-low (no higher – the liquid should barely be at a simmer!) and simmer for 10 minutes. Remove the pot from the heat then let sit for 5 minutes before taking off the lid and fluffing with a fork.
Last step is to taste then add more Cajun seasoning if you like, then scoop into bowls and dig in. I’d recommend serving this One Pot Red Beans and Rice with a side salad or gluten-free corn bread. CAN YOU SAY YUM? Yum! There, I took care of it for us. Enjoy, enjoy!
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One Pot Red Beans and Rice
Description
One Pot Red Beans and Rice is an easy and affordable one pot dish that the entire family will love. Get a taste of the south in under 30 minutes!
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 small green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 1 shallot or 1/2 small onion, finely chopped
- Cajun seasoning
- 12oz gluten-free Andouille or Kielbasa sausage, sliced (see note)
- 3 cloves garlic, minced
- 1-1/2 cups long grain white rice
- 15oz can gluten-free red beans, drained (I like Bush's)
- 3 cups gluten-free chicken broth
Directions
- Heat oil in a large, 6-quart Dutch oven or pot with high sides over medium heat. Add bell pepper, celery, and shallots, season with Cajun seasoning then saute with the lid on, stirring occasionally, until vegetables are nearly tender, 5 minutes. Turn heat up to medium-high then add sausage and continue sauting with the lid off until sausage is slightly browned and vegetables are tender, 5 minutes. Add garlic then saute until very fragrant, 30 seconds to 1 minute.
- Add rice, red beans, chicken broth, plus more Cajun seasoning then turn heat up to high to bring broth to a simmer. Place the lid back on top then turn heat down to medium-low (no higher!) and simmer for 10 minutes. Take the pot off the heat then let sit for 5 more minutes, covered, before removing the lid and fluffing with a fork. Taste then add more Cajun seasoning if desired and serve.
Notes
- I keep a batch of homemade Emeril's Essence on hand for Cajun seasoning.
- Andouille sausage is spicy so if you are serving this dish to kids or people who are sensitive to spice, use kielbasa instead.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Vicki New 04.24.2018
Amy Keller asked for publication of your GF Chex Mix. That recipe is fabulous. I just tried the GF Red Beans & Rice. Also FANTASTIC!!!! Thanks
your recipe
Kathi 11.28.2017
I made 3 changes – I used Emeril’s Creole Seasoning; Kielbasa – I like the flavor better and I used Organic Red beans – because there is no MSG in them. Also used Better than Bouillon Chicken base – no MSG and low sodium in that. Other than that – great recipe.
Jodie 10.14.2017
Is the rice raw when you add it to the pot? I ask because rice usually takes 30 minutes to cook but this recipe only has it cooking for 10 minutes.
Alice 03.18.2024
Reading your question about whether the rice is added raw or cooked because rice usually takes 39 minutes to cook, but the recipe says only 10 min.
I hope I will get a reply.
Alice 03.18.2024
*30 min.
Kristin 03.18.2024
Hi Alice! It is added uncooked. If you need additional time/liquid for your particular brand of rice, please feel free to adjust the recipe to accommodate!
Chloe 06.18.2017
Could you substitute dried red beans instead of canned? (Soaked of course so they’re softened a bit)
Kristin 06.20.2017
Hi Chloe! I’m not sure how the cooking time would be affected with soaked vs cooked beans so I might cooke them separately then add.
Kathy M 12.02.2016
Would this freeze well?
Kristin 12.03.2016
I haven’t tried freezing this recipe but I think it could work well!
Kathi 11.28.2017
I have frozen it in 1 – 1-1/2 cup servings in freezer bads and it works out fine on the re-heat – which I take to the office for lunch with some crusty French bread and butter. Yum!!!!
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Amy 11.14.2016
I am cooking this right now and the rice is taking so long to cook. I used mahatma log grained white rice.
Kaye 11.05.2016
I bought some Bush’s Red Beans by mistake. I thought they were kidney beans. I will make this recipe! : )
Laura Wurzburger 11.02.2016
I made this last night–so yummy! It was easy to prep during naptime which made getting it on the table at 5pm so easy. I love all your Cajun recipes;)
Rosie 10.28.2016
Made this for dinner last night and it was great! The rice ended up taking a lot longer to cook for some reason and I had to add some extra broth as a result, but it still turned out delicious and both my husband and I ate two bowls :) I heated up a little of the leftovers this morning and had it for breakfast with a yolky egg and sriracha – divine!
Kristin 10.28.2016
LOVE the leftovers idea – definitely recreating that!
Ashley 10.26.2016
I made this tonight for the first time and it was fantastic! I will definitely be making this again! My husband scarfed down 2 bowls!
Kristin 10.26.2016
Love it!! So glad your husband did too!
Jamie 10.24.2016
unrelated to the recipe but CONGRATS on the new addition!! = )
Kristin 10.26.2016
Thank you so much, Jamie!! :)
Kristi 10.24.2016
Just made a big batch of this today to cover multiple dinners for the week. Can’t wait to try it!
Kristin 10.26.2016
Awesome!! It reheats really well. :)
Julie 10.23.2016
I just made this for football and it was delicious! So creamy and a nice heat. I used dark red kidney beans because I couldn’t find red beans in the can. I also did it with Andouille because I like it spicy. :) There seemed to be more rice than beans and sausage so next time I will probably halve the sausage and then slice so it’s a nice even bite and maybe add another half can of beans (but that seems like such a waste).
Kristin 10.26.2016
Oh I’m so glad to hear it, Julie!! I am a rice fanatic so tend to tip the scale in favor of more rice but absolutely – this recipe is so easy to customize to your tastes. :)
Platt College 10.22.2016
I love easy recipes. Also love red beans and rice!
Brooklyn 10.22.2016
Oh yum! I love red beans and rice, it is such an easy and filling dish!
Sara @ Last Night's Feast 10.22.2016
RB&R is one of my favorite favorite cold weather dishes! Thanks for sharing =)
Michele Holmes 10.22.2016
I made this last night – OUTSTANDING!!!!
Kristin 10.26.2016
Wohoo!! Thanks for the feedback, Michele! So glad you loved it!
Steve Perry 10.21.2016
OH YEAH , Thanks, love it.
Kristin 10.26.2016
Hope you give it a try, Steve! :)