Photo: Ralph Anderson; Styling: Cindy Manning Barr
Prep Time
15 Mins
Cook Time
30 Mins
8 servings

A simple meal of red beans and rice, a favorite Cajun recipe, can be ready in just 45 minutes. Serve with tossed green salad and French bread for a satisfying dinner.

How to Make It

Step 1

Sauté first 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 minutes or until vegetables are tender. Add beans and next 7 ingredients.

Step 2

Bring to a boil; cover, reduce heat, and simmer 20 minutes. Discard bay leaf. Serve over rice. To reheat, microwave at MEDIUM (50% power) 3 to 5 minutes or until thoroughly heated.

Ratings & Reviews

This is ragu, not red beans and rice

November 04, 2015
Tomato paste and stewed tomatoes destroy this dish from baring any resemblance to red beans and rice. I should have known better.

Tomato paste overload!

February 10, 2016
I'm kicking myself in the a** for not reading the reviews before making it. The tomato paste amount sounded off to me. I think the recipe should read 6oz can not 16oz can. Ugh!

Make sure you only use a little paste!!

November 08, 2015
My family enjoyed this dish!! Make sure you drain the tomatoes well. I used 1/2 tsp of the paste. They asked that I remember this dish.

Tomato Paste- Nooooo!!!!!

March 24, 2015
Yes, the tomato paste ruined it INDEED!  I would say skip the paste altogether or just add a tsp.  It turned my lovely red beans into tomato soup :-(

Tess26's Review

February 02, 2014
The tomato paste ruined it- way too much and far too overpowering. It was really good other than that though and I'm looking forward to making it again with just a little bit of paste, if any.

jinxiest's Review

March 24, 2010
My husband and I ejoyed this recipe ALOT!