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.
I first tasted homemade red beans & rice while visiting family in Louisiana, and every spoonful was pure nostalgia. Making it at home brings back memories of laughter around the dinner table as the aroma filled the kitchen.
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 the Beans:
- Drain and rinse the soaked beans. Set aside.
- Brown the Meats:
- 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.
- Sauté the 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 or hock) to the pot. Add the soaked beans, broth, water, bay leaves, thyme, paprika, cayenne, oregano, salt, and pepper. Stir well.
- Simmer the Beans:
- 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:
- 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.
Save to Pinterest Sharing red beans & rice is a tradition in our house, especially on Mondays when everyone gathers for a hearty meal that feels like a warm hug from family.
Required Tools
Large Dutch oven or heavy pot, chefs knife, cutting board, measuring cups and spoons, wooden spoon or spatula, ladle
Allergen Information
Contains none of the major allergens. If using sausage or ham, check processed meats for gluten and soy. Always verify ingredient labels if allergic or sensitive.
Nutritional Information
Calories: 440, Total Fat: 13 g, Carbohydrates: 57 g, Protein: 23 g per serving
Save to Pinterest This red beans & rice will brighten any evening with soulful flavor and memories made around the table together.
Recipe Questions & Answers
- → How do I prepare the beans for cooking?
Rinse the dried red kidney beans thoroughly and soak them overnight to soften. This helps reduce cooking time and ensures even tenderness.
- → Can I make this dish vegetarian?
Yes, omit the sausage and ham, and add smoked paprika plus a dash of liquid smoke to maintain the smoky depth of flavor.
- → What type of sausage works best?
Smoked sausages like andouille or kielbasa add a robust, smoky taste that complements the beans perfectly.
- → How do I achieve a creamy texture with the beans?
After cooking, mash some beans against the side of the pot before serving to thicken the mixture and add creaminess.
- → What garnishes pair well with this dish?
Fresh sliced green onions, chopped parsley, and a splash of hot sauce brighten the dish and add contrasting flavors.
- → Can I use canned beans instead of dried?
While dried beans provide better texture and flavor, canned beans can be used. Adjust cooking time since canned beans are already soft.