Quick Red Beans and Rice with Canned Beans

Quick, cozy, and full of Louisiana flavor, these quick red beans and rice with canned beans come together in under an hour. Instead of soaking dry beans all day, we start with canned small red beans (or kidney beans) and build flavor with smoked sausage, the trinity of onion, celery, and bell pepper, and warm seasonings.

Everything simmers together until thick and creamy, then gets ladled over a fluffy scoop of rice — perfect for busy weeknights when you still want something comforting. If you’re looking for a traditional recipe, try my red beans and rice recipe with dried beans, which is equally delicious.

What goes in red beans and rice with canned beans??

• Canned red kidney beans
• Vegetable oil
• Smoked or andouille sausage
• Diced onion, green bell pepper, celery rib, minced garlic
• Tomato paste
• Seasonings such as oregano, creole seasoning, smoked paprika, dried thyme, Cayenne pepper, salt & pepper, and bay leaves
• Chicken broth or water
• Cooked white rice for serving (or brown rice)
• Cornstarch for a slurry

How to make easy Red Beans and Rice with Canned Beans

Drain and Rinse your canned beans

Drain the canned beans and rinse them in cold water. Take about 1/2 cup of the beans and put them in a bowl, and mash them with a fork until pasty. This will help us with thickening the gravy. Put the beans aside until.

Brown the sausage and cook the Holy Trinity

Using a large pot or a large deep skillet, heat the oil on medium-high heat. Add in your sausage and brown on both sides for about 7 minutes. Use whatever sausage you like; I recommend andouille or smoked for the best flavors. Add in the “holy trinity” of onions, celery, green peppers, and minced garlic, and stir everything together. Cook the vegetables until they are tender and fragrant.

Combine everything and simmer

Add in the tomato paste and dry seasonings, stir well. Pour in the broth or 2–3 cups water, then stir in the beans. Bring to a boil, reduce the heat, and let simmer with the lid off. The beans will soften, and the liquid will thicken and reduce. Taste as you go and adjust the seasoning to your liking. I usually add more Creole seasoning and salt towards the end.

If the beans become too thick, stir in another ½–1 cup of water until they reach your preferred consistency.

Make a slurry

Since we’re using canned beans, the recipe doesn’t cook as long as traditional red beans made with dry beans, which means the gravy doesn’t have quite enough time to thicken on its own. To get that rich, creamy texture, we’ll make a simple slurry.

A slurry is just a mixture that helps thicken hot liquids like soups, stews, and gravies. For this recipe, whisk together 1 tablespoon cornstarch with 2 tablespoons COLD water (cold is important so it dissolves smoothly).

Stir the slurry into the pot and let the beans simmer. Within a minute or two, you’ll see the liquid begin to thicken and turn beautifully creamy.

Finish and Serve

Lastly, remove the bay leaves, serve over rice, and enjoy! If you like Louisiana dishes, make sure you check out my Chicken and Smoked Sausage Jambalaya and my Gumbo recipe.

What to serve with red beans and rice

Serve the red beans over rice with chopped green onions and hot sauce. A slice of buttery cornbread on the side is classic and so good. Leftovers reheat beautifully for lunch the next day.

Freezer + Reheat Tips

Freezing:
Let the red beans cool completely, then spoon them into airtight containers or freezer bags. They’ll keep well for up to 3 months. For best results, freeze the beans and the rice separately so the rice doesn’t get mushy.

Thawing:
Move the container to the refrigerator and let it thaw overnight. If you’re in a hurry, you can place the sealed bag in a bowl of cool water to speed things up.

Reheating:
Warm the beans gently in a pot over medium-low heat. Add a splash of water or broth as they reheat — they’ll thicken in the fridge and freezer. Reheat the rice in the microwave or on the stovetop, then serve the beans over a fresh scoop of rice.

Quick Red Beans and Rice

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Servings 6 servings

A quick and flavorful red beans and rice recipe with canned beans. No soaking dry beans. Serve with a scoop of rice and add cornbread.

Ingredients

• 2 -15 ounce cans red kidney beans
• 2 tsps vegetable oil
• 13 ounces smoked or andouille sausage sliced
• 1 small onion diced
• 1 green bell pepper chopped
• 1 celery rib chopped
• 2 garlic cloves minced
• 1 tablespoons tomato paste
• 1 teaspoon oregano
• 1 tablespoon creole seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 3 cups chicken broth
• 2 bay leaves
• Cooked rice for serving
• Salt & pepper to taste (optional)

Slurry Ingredients

• 1 Tablespoon Cornstarch
• 2 Tablespoons cold water

Instructions

• Drain and rinse your beans in cold water. Put about 1/2 cup of beans in a small bowl and mash them using a fork or the back of a spoon, then set aside. This will help thicken the texture.
• In a large pot heat the oil over medium high heat and add in the sausage. Brown the sausage on both sides for about 7 minutes, stirring occasionally. Add in the onions, peppers, celery, and minced garlic, and cook until tender and fragrant. About 10-15 minutes.
• Stir in the tomato paste, oregano, creole seasoning, smoked paprika, dried thyme, and cayenne pepper.
• Pour in the chicken broth or water, beans, mashed beans, and bay leaves. Stir everything together very well. Bring the pot to a boil, reduce the heat to low, and let simmer uncovered for 40-45 minutes until the gravy has thickened and achieved a creamy texture. If you want a creamier texture, then continue to make the slurry.

The Slurry:

• Mix the cornstarch and cold water in a bowl, then pour it into the red bean mixture and stir well. You will start to see the texture become thicker and creamier.
• Once done, remove the bay leaves and serve over rice.

Notes

Small red beans vs. kidney beans: You can use either. Small red beans are softer and creamier, while kidney beans hold their shape a bit more.

Start with 3 cups of broth, then add more as needed. The beans should be saucy but not soupy.

Thickening the gravy: If the beans are thin, stir in the cornstarch slurry and simmer until creamy.

Storing + reheating: Leftovers keep 3–4 days in the fridge. Reheat gently and add a splash of water if needed.

Tried this recipe?Let us know how it was!

This post was updated on January 1, 2026, to improve clarity.