Pin 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.
Red beans & rice is one of those dishes that instantly reminds me of Sunday dinners growing up. The savory aroma as the beans simmered filled the whole house, making everyone hungry and eager for dinner.
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
- Prepare the Beans:
- Drain and rinse the soaked beans. Set aside.
- Brown the Meat:
- 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.
- Cook Vegetables:
- Add onion, bell pepper, and celery to the pot. Sauté for 5 to 7 minutes until softened. Stir in the garlic and cook for 1 minute.
- Combine Ingredients:
- 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.
- 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 more water if needed.
- Finish & Adjust Seasoning:
- Remove the ham hock (if used), shred any meat, and return it to the pot. Discard bay leaves. Taste and adjust seasoning as needed.
- Serve:
- Serve hot over cooked rice. Garnish with green onions, parsley, and a splash of hot sauce if desired.
Pin This recipe always brings back the fun stories around our dinner table, with everyone reaching for seconds and swapping favorite toppings like hot sauce or extra parsley.
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 content. Always verify ingredient labels if allergic or sensitive.
Nutritional Information (per serving)
Calories: 440, Total Fat: 13 g, Carbohydrates: 57 g, Protein: 23 g
Pin Enjoy a bowl of red beans & rice with your favorite sides or garnishes for a truly comforting meal. This recipe is sure to become a staple at your table.
Recipe Q&A
- → Can I prepare this dish without meat?
Yes, omit sausage and ham to make a vegetarian version. Enhance smoky flavor with smoked paprika and a dash of liquid smoke.
- → How long should I soak the red beans?
Soaking the dried beans overnight helps soften them and reduces cooking time for tender results.
- → What type of sausage works best?
Smoked sausages like andouille or kielbasa add depth and smokiness, complementing the beans perfectly.
- → Can I use canned beans instead of dried?
Canned beans can be used but adjust cooking time as they require less simmering to avoid mushiness.
- → What rice pairs best with this dish?
Long-grain white rice is ideal as it stays fluffy and balances the rich, creamy texture of the beans.
- → How can I make the beans creamier?
Mash some of the beans against the pot sides during cooking to release starches for a creamier texture.