Red beans and rice is one of those cozy, Southern comfort dishes that feels like a hug in a bowl. Traditionally, it’s a New Orleans Monday-night staple, simmered low and slow while the rest of the week gets planned out. I love it because it’s budget-friendly, hearty enough to keep you full, and it tastes even better the next day—so it’s perfect for meal prep. This version keeps things super simple with just six ingredients, so you can get that soulful, smoky flavor on a busy weeknight without a ton of chopping or dishes. If you’re trying to stretch your grocery budget, cook once and eat all week, or just want a big pot of something warm bubbling away while you catch up on life, this red beans and rice is one to keep in your back pocket.
This red beans and rice is definitely a complete meal on its own, but a few simple sides make it feel like a full Southern spread. I like to serve it with a green side salad or steamed green beans just to get something fresh and crisp on the plate. If you have time, warm cornbread or even store-bought dinner rolls are perfect for soaking up the extra sauce. On especially busy nights, I’ll just add some sliced cucumbers and cherry tomatoes tossed with a little salt and vinegar for a quick, no-cook side. If you’re serving a crowd, collard greens or sautéed cabbage go really well, and a little hot sauce on the table lets everyone adjust the heat to their own taste.
Simple Southern 6-Ingredient Red Beans and Rice
Servings: 4
Ingredients
1 tablespoon vegetable oil (or olive oil)
12 ounces smoked sausage (such as andouille or kielbasa), sliced into 1/4-inch rounds
1 medium yellow onion, diced
2 cans (15 ounces each) red kidney beans, drained and rinsed
2 cups low-sodium chicken broth (or water)
2 cups cooked white rice (from fresh or leftover rice)
Directions
Heat the oil in a large pot or deep skillet over medium heat.
Add the sliced smoked sausage and cook, stirring occasionally, until browned on both sides, about 5–7 minutes.
Stir in the diced onion and cook until the onion is softened and lightly golden, about 5 minutes.
Add the drained and rinsed red kidney beans and the chicken broth to the pot. Stir to combine, scraping up any browned bits from the bottom of the pan.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20–25 minutes, stirring occasionally, until the beans are creamy and the liquid has thickened slightly. If it gets too thick, splash in a bit more broth or water.
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