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Camellia Brand
a plate of red beans and rice with a side of corn bread

Easy Red Beans & Rice Stovetop

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This simplified stovetop recipe uses fewer ingredients and pre-chopped trinity to make cooking red beans & rice easy. Once everything’s in the pot and simmering, it’s just a matter of stirring occasionally till creamy and delicious.


  • 1 (1-pound) package Camellia Brand Red Kidney Beans
  • 1 tablespoon oil
  • 1 pound Andouille or smoked sausage, sliced or 1 pound chopped ham
  • 2 cups pre-chopped trinity (onions, celery, and bell pepper)
  • 2 teaspoons garlic powder or a few cloves garlic, minced
  • 6-8 cups water or chicken broth
  • Salt to taste
  • Pepper to taste
  • Creole seasoning or hot sauce to taste
  • Hot cooked rice
Total time:
2 hours, 15 minutes
Prep time:
15 minutes
Cook time:
2 hours


  1. Rinse and sort beans.
  2. To a large pot, add oil and brown sausage or ham for a few minutes over medium heat.
  3. Add pre-chopped trinity and garlic to pot. Cook until the vegetables are soft and translucent, about 5 minutes, stirring occasionally.
  4. Add beans and water or broth to pot and stir well. Bring to a boil, then reduce heat to a simmer. Partially cover pot, and simmer for 1-2 hours, stirring occasionally until beans are soft. Mash beans against the side of the pot for a creamier consistency.
  5. Add salt, pepper, and Creole seasoning or hot sauce to taste.
  6. Serve over hot cooked rice.