Save to Pinterest A classic Creole dish featuring tender red beans simmered with smoky sausage and aromatic vegetables, served over fluffy white rice. Hearty, flavorful, and perfect for a comforting meal.
The first time I made red beans & rice for my family, the savory aroma filled the kitchen and drew everyone together at the table well before dinner was ready. It quickly became a weekend tradition in our home.
Ingredients
- Beans & Protein: 1 pound (450 g) dried red kidney beans, rinsed and soaked overnight, 12 ounces (340 g) smoked sausage (andouille or kielbasa), sliced, 1 ham hock or 4 ounces (115 g) diced smoked ham (optional)
- Vegetables: 1 large yellow onion, diced, 1 green bell pepper, diced, 2 celery stalks, diced, 4 garlic cloves, minced
- Liquids: 6 cups (1.4 L) low-sodium chicken or vegetable broth, 2 cups (480 ml) water
- Seasonings: 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (adjust to taste), 1 teaspoon dried oregano, 1 teaspoon salt (to taste), 1/2 teaspoon black pepper
- Rice: 3 cups (525 g) cooked long-grain white rice
- Garnishes (optional): Sliced green onions, fresh parsley, hot sauce
Instructions
- Prep Beans:
- Drain and rinse the soaked beans. Set aside.
- Brown Sausage & Ham:
- In a large Dutch oven or heavy pot, heat oil over medium heat. Add sausage and ham (if using), cook until browned, about 5 minutes. Remove and set aside.
- Sauté Vegetables:
- Add onion, bell pepper, and celery to the pot. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
- Combine Ingredients:
- Return sausage and ham/hock to the pot. Add beans, broth, water, bay leaves, thyme, paprika, cayenne, oregano, salt, and pepper. Stir well.
- Simmer:
- Bring to a boil, then reduce heat to low. Cover partially and simmer for 1 hour, stirring occasionally, until beans are tender and creamy. Add water if needed.
- Finish & Season:
- Remove ham hock (if used), shred any meat and return to pot. Discard bay leaves. Taste and adjust seasoning.
- Serve:
- Serve hot over cooked rice with green onions, parsley, and hot sauce as garnish.
Save to Pinterest My grandmother taught me to always mash a few beans against the side of the pot for extra creaminess just before serving, making every spoonful perfect.
Required Tools
Large Dutch oven or heavy pot, chefs knife, cutting board, measuring cups & spoons, wooden spoon or spatula, ladle
Allergen Information
Contains none of the major allergens. If using sausage or ham, check for gluten and soy. Always verify labels if allergic or sensitive.
Nutritional Information
Calories: 440, Total Fat: 13 g, Carbohydrates: 57 g, Protein: 23 g per serving
Save to Pinterest Red beans & rice is a true comfort food, perfect for cozy gatherings. Enjoy with a splash of hot sauce for an authentic Southern finish.
Answers to Recipe Questions
- → How long should red beans soak before cooking?
Red kidney beans should be rinsed and soaked overnight to reduce cooking time and improve texture.
- → Can I use different sausages for this dish?
Yes, smoked sausages like andouille or kielbasa work well, providing a smoky, savory flavor.
- → What vegetables are traditionally included?
Diced onion, green bell pepper, celery, and garlic form the aromatic base that enhances the dish’s flavor.
- → How is the dish best served?
The beans are ladled hot over cooked long-grain white rice, optionally garnished with green onions, parsley, and hot sauce.
- → Is there a vegetarian alternative?
Omit the sausage and ham, adding smoked paprika and a splash of liquid smoke to maintain depth and smokiness.