Traditional-style red beans and rice don't need heavy cream to become creamy.

The beans themselves do the work.

As kidney beans cook until completely tender, they release starch into the surrounding liquid.

Mashing a small portion of the beans near the end of cooking releases even more starch.

The result is a thick, creamy sauce surrounding plenty of whole beans.

If your beans still seem too thin, simply simmer them uncovered for a little longer while stirring occasionally.

Can I Use Canned Beans?

Yes, especially when you're short on time.

Instead of 1 pound of dried beans, you can use approximately 3 standard 15-ounce cans of kidney beans, drained and rinsed.

Because canned beans are already cooked, they don't need the long simmer required for dried beans.

Prepare the sausage and vegetables as directed, then add the canned beans with a reduced amount of broth.

Simmer until the flavors have blended and the sauce has thickened.

The texture and flavor can differ somewhat from a slowly simmered pot made with dried beans, but it's a convenient option for a faster weeknight meal.

Tips for the Best Red Beans and Rice

Don't Rush Dried Beans

Give them enough time to become completely tender.

Beans that are still firm won't create the same creamy texture.

Brown the Sausage

Adding sausage directly to the liquid works, but browning it first gives you deeper flavor.

Watch the Liquid

Beans absorb liquid while cooking.

Check the pot occasionally and add more broth or water when necessary.

Mash Some of the Beans

This simple trick can transform a watery pot into rich and creamy red beans.

Season Toward the End

Andouille sausage, broth, and Cajun seasoning can all contain significant amounts of salt.

Taste the finished beans before adding a lot of additional salt.

Let the Beans Rest

Like many slow-simmered dishes, red beans and rice can taste even better after the flavors have had time to settle.

What to Serve With Southern Red Beans and Rice

Continue reading on the next page →