Pin Red Beans & Rice is a timeless Creole classic that brings warmth and comfort to the table. This hearty dish features tender red kidney beans simmered slowly with smoky sausage and a blend of aromatic vegetables, creating rich, deep flavors that are truly satisfying. Served over fluffy white rice, it’s a staple in Southern and Creole cooking that offers both nourishment and soul in every bite. Whether you’re cooking for your family or hosting friends, this recipe is sure to become a beloved favorite.
Pin The combination of slow-simmered beans with aromatic vegetables and smoky meat makes this dish a deeply satisfying experience. The long cooking time allows flavors to meld beautifully, creating a rich and creamy texture that coats every grain of rice. It’s a perfect example of Southern comfort food that warms the soul and delights the senses.
Ingredients
- Beans & Protein: 1 pound (450 g) dried red kidney beans, rinsed and soaked overnight; 12 ounces (340 g) smoked sausage (e.g., 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
- 1. Drain and rinse the soaked beans. Set aside.
- 2. In a large Dutch oven or heavy pot, heat a splash of oil over medium heat. Add the sausage and ham (if using) and cook until browned, about 5 minutes. Remove and set aside.
- 3. Add onion, bell pepper, and celery to the pot. Sauté for 5–7 minutes until softened. Stir in the garlic and cook for 1 minute.
- 4. Return the sausage (and ham/hock) to the pot. Add the soaked beans, broth, water, bay leaves, thyme, paprika, cayenne, oregano, salt, and pepper. Stir well.
- 5. 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 more water if needed.
- 6. Remove the ham hock (if used), shred any meat, and return it to the pot. Discard bay leaves. Taste and adjust seasoning as needed.
- 7. Serve hot over cooked rice. Garnish with green onions, parsley, and a splash of hot sauce if desired.
Zusatztipps für die Zubereitung
Slow simmering is key to developing the creamy texture and deep flavor in this dish. Stir occasionally and add water if the mixture becomes too thick. For an even richer taste, mash some beans against the side of the pot before serving. Using a heavy pot or Dutch oven ensures even heat distribution during the long cooking time.
Varianten und Anpassungen
To create a vegetarian or vegan version, simply omit the sausage and ham and enhance the smoky flavor by adding extra smoked paprika and a dash of liquid smoke. This recipe is naturally gluten-free but always check processed meats for hidden allergens if you include them.
Serviervorschläge
Red Beans & Rice pairs wonderfully with classic Southern sides like cornbread or a simple green salad. Garnish with sliced green onions, fresh parsley, and a splash of hot sauce to complement the smoky, savory flavors of the dish.
Pin With its robust flavors, satisfying textures, and rich heritage, Red Beans & Rice is more than just a meal—it’s a comforting experience shared across generations. Give this recipe a try, and enjoy a little taste of Creole tradition right in your own kitchen.
Recipe Q&A
- → How long should I soak the red beans?
Soak dried red beans overnight, ideally 8-12 hours, to soften before cooking, reducing overall simmering time.
- → Can I make this dish vegetarian?
Yes, omit the sausage and ham, then add smoked paprika and a touch of liquid smoke to maintain depth of flavor.
- → What type of rice pairs best with this dish?
Long-grain white rice offers a fluffy texture that complements the creamy beans and savory sausages.
- → Is it necessary to remove the ham hock after cooking?
Yes, removing the ham hock prevents overcooking; shred any meat and return it to the pot for extra flavor.
- → How can I thicken the bean mixture?
Mashing some beans against the side of the pot before serving releases starches, creating a creamier consistency.