Save 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 discovered the richness of red beans & rice on a chilly evening in New Orleans, and experimenting with family in our own kitchen has made it a treasured meal for us.
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 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 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:
- 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 The aroma in our kitchen always reminds me of my grandmother, who loved making this dish for Sunday suppers with plenty for everyone.
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 in processed meats. Always verify ingredient labels if allergic or sensitive.
Nutritional Information
Per serving: Calories: 440, Total Fat: 13 g, Carbohydrates: 57 g, Protein: 23 g
Save A bowl of red beans & rice is sure to warm you up and bring the flavor of Southern hospitality right to your table.
Recipe Questions
- → How long should red beans be soaked before cooking?
Red kidney beans are best soaked overnight to reduce cooking time and improve digestibility.
- → Can smoked sausage be substituted in this dish?
Yes, varieties like andouille or kielbasa work well to add smoky flavor and richness.
- → What vegetables are essential for authentic flavor?
Yellow onion, green bell pepper, celery, and garlic form the traditional aromatic base.
- → How to adjust the spice level in this dish?
Modify the cayenne pepper quantity to taste for mild to spicy heat.
- → What is a good vegetarian alternative for the sausage?
Omit meat and add smoked paprika with a dash of liquid smoke to mimic smoky depth.
- → What side dishes pair well with this meal?
Cornbread or a fresh green salad complement the hearty flavors perfectly.