Red Beans and Rice Casserole
This Red Beans and Rice Casserole is an easy and delicious meal! The rice gets baked in the oven which makes this a great weeknight recipe. Enjoy!
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Red Beans and Rice is one of the more well-known recipes from south Louisiana – and for good reason! It’s one heck of a delicious meal. Like many Creole and Cajun recipes, this one starts with the “Holy Trinity of Cajun cooking” – onions, celery and bell peppers. Add in some rice, beans, spices and andouille sausage, and you’ve got yourself a delicious (and easy!) meal.
Red Beans and Rice is traditionally made on Mondays. In generations past, laundry was done on Mondays, and red beans are an easy, hands-off meal. The red beans and rice can simmer on the stovetop while you do laundry and other household chores. Plus, it was a good way to use the leftover ham bone from the Sunday meal.
Red Beans and Rice Casserole
Well, we’re taking that easy recipe and making it even easier! Traditionally, red beans and rice start with dried red beans that have been soaked overnight. This Red Beans and Rice Casserole recipe uses canned kidney beans as an easy shortcut.
And on top of that – the rice gets baked in the oven! Yup, no need to cook the rice separately. Just mix the uncooked rice in, and send the whole casserole dish off to the oven. About an hour and half later, you’ll have a fantastic dinner ready for the table!
Although it’s not traditional, I added a pound of lean ground beef to this recipe along with the andouille sausage. I borrowed this idea from another classic New Orleans recipe – Dirty Rice. The beef bulks up the dish a bit, and the beefy flavor is quite delicious.
If you live in Louisiana, I recommend adding tasso to this recipe – either in place of or in addition to the beef. Tasso is smoked and cured ham, and it’s quite tasty. Unfortunately, tasso isn’t easy to find outside of south Louisiana – trust me, I’ve looked.
How to Make Red Beans and Rice Casserole
- Start by browning the beef (beef is optional, but recommended). Add in the celery, onions and bell pepper and sauté until the onions begin to soften.
- Add the next round of ingredients (tomatoes, chicken broth and spices) and let it all simmer for about 10 minutes.
- Stir in the canned beans, uncooked rice and some of the sausage. Transfer it into a casserole dish and bake for about an hour. Add remaining sausage, stir and bake for 30 more minutes. Top with green onions and (optional) hot sauce. That’s it. Nice and easy dinner!
How to Store Leftovers
Leftover red beans and rice can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, just place in a dry skillet for 6-7 minutes, stirring occasionally. (Leftovers also reheat well in the microwave!)
This recipe also freezes well! Just allow the leftovers to cool completely and then transfer them into a freezer bag. (If you don’t want to reheat them all at once, use several smaller bags or airtight containers.) Leftovers can be frozen for up to 4 months. To thaw, place the container in the fridge overnight and then reheat as normal.
Even though “wash days” aren’t necessarily on Mondays anymore, red beans and rice is still a common Monday meal in New Orleans. Make that Monday meal even easier with this casserole version! Cheers!
Did you make this Red Beans and Rice Casserole recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Red Beans and Rice Casserole
Ingredients
- 1 Tbsp olive oil
- 16 oz. lean ground beef
- 1 large yellow onion diced
- 3 stalks celery diced
- 1 green bell pepper diced
- 1 14.5-oz. can diced tomatoes, undrained
- 2 cups low-sodium chicken broth can substitute water
- 2 tsp Cajun seasoning
- 1 tsp kosher salt
- 2 Tbsp fresh parsley chopped
- 2 tsp minced garlic
- 1 15-oz. can dark red kidney beans, drained
- 1 cup uncooked white rice
- 16 oz. andouille sausage or smoked sausage sliced
- ¼ cup green onions sliced
- {Optional} hot sauce for serving
Instructions
- Preheat oven to 350°F.
- Using a large, deep skillet or Dutch oven, add the olive oil and place over medium heat. Once hot, add the beef and cook, stirring occasionally, for 4-5 minutes or until beef has begun to brown.
- Add onions, celery and bell pepper; continue cooking for 5-6 minutes or until onions begin to soften.
- Add the tomatoes, chicken broth, Cajun seasoning, salt, parsley and garlic; stir until well combined. Let simmer for 10 minutes.
- Remove from heat and stir in beans and uncooked rice.
- Spray a 9”x13” casserole dish with nonstick cooking spray. Transfer contents of Dutch oven into casserole dish.
- Spread ½ of the sliced sausage on top and cover baking dish with foil. Bake for 60 minutes.
- Remove foil, stir slightly and place rest of the sliced sausage on top. Cover with foil again and continue baking for 30 more minutes.
- Top with sliced green onions and serve with hot sauce (optional).
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Thanks for making me hungry btw can’t wait to make your recipes soon for me