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 was one of my favorite Sunday suppers growing up. The aroma of smoky sausage and simmering beans is pure comfort for me, and everyone always came back for seconds!
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
- Prep Beans:
- Drain and rinse the soaked beans. Set aside.
- Brown Sausage & Ham:
- 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.
- Build Base:
- Return the sausage (and ham/hock) to the pot. Add soaked beans, broth, water, bay leaves, thyme, paprika, cayenne, oregano, salt, and pepper. Stir well.
- Simmer:
- Bring to a boil, 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 & Season:
- Remove 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 My kids love piling their bowls high with extra rice, and we always pass hot sauce around the table for a spicy finish. Sharing red beans & rice together brings a taste of New Orleans to our home.
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 packaging for gluten and soy. Always verify ingredient labels if allergic or sensitive.
Nutritional Information (per serving)
Calories: 440 Protein: 23 g Carbohydrates: 57 g Total Fat: 13 g
Pin This recipe makes delicious leftovers and pairs wonderfully with cornbread or a simple salad. Enjoy the soulful flavors and warm memories in every bowl!
Recipe FAQ
- → How do I prepare the beans before cooking?
Rinse dried red kidney beans thoroughly and soak them overnight. This softens the beans and reduces cooking time while ensuring even tenderness.
- → What can I use as a vegetarian alternative to smoked sausage?
Omit the sausage and ham, then add smoked paprika and a dash of liquid smoke to replicate the smoky flavor for a vegetarian version.
- → How long should the beans simmer for best texture?
Simmer the beans on low heat for about 1 hour, stirring occasionally until they become tender and creamy without falling apart.
- → Can I make this dish spicier?
Yes, increase the cayenne pepper or add your favorite hot sauce to bring more heat to the dish as desired.
- → What side dishes pair well with red beans and rice?
Cornbread or a simple green salad complement this savory and hearty dish well, balancing its rich flavors.
- → Is there a trick for extra creamy beans?
Before serving, mash some of the beans gently against the pot’s side. This releases starches that thicken and enrich the texture.