Today we’re talking quick-fix, super simple dinner recipes that require just ONE pot to cook the entire meal. (Which means there’s just ONE pot to clean at the end. Game changer!) That said, One Pot Red Beans and Rice is in heavy rotation at my house!
If you’ve been reading IGE for any length of time then you know that my husband 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. Southerners, bear with me because although this version is nontraditional, it’s so simple and delicious. Red Beans and Rice inspired, if you will. I promise you’ll love it! Not only is this one pot meal a super quick fix, but it’s extremely affordable and wholesome, too. We’re talking rice, beans, vegetables, and protein. Hot sauce optional — but recommended!
How to Make this Recipe
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?) 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: andouille sausage is spicy so if you are wanting to serve this dish to the spice-averse, or kids, stick with kielbasa which is a mild smoked sausage.
Next add 1-1/2 cups long grain white 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 low (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. Enjoy!
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