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 learned to make red beans & rice from a neighbor who grew up in Louisiana. Every time I cook it, I remember sharing pots of steaming beans and laughter around her kitchen table.
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.
- 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 & simmer:
- 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.
- Cook 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 beans:
- 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 My kids always ask for extra rice with their beans, and my spouse loves adding hot sauce for a little extra kick. We usually enjoy leftovers the next day, and it tastes even better!
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 for gluten and soy in processed meats. 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 This recipe brings comfort to any table and makes delicious leftovers. Share it with family and friends for true Southern hospitality.
Recipe Questions
- → Can I make this without meat?
Yes, omit the sausage and ham and add smoked paprika or a dash of liquid smoke for depth, creating a flavorful vegetarian version.
- → How do I ensure beans become creamy?
Simmer the beans slowly until tender, then gently mash some against the pot’s side to release starches and create a creamy texture.
- → What type of sausage works best?
Smoked sausages like andouille or kielbasa add a rich, smoky flavor that complements the beans perfectly.
- → Can I prepare this in advance?
Yes, flavors deepen overnight. Store cooled beans and rice separately in the fridge and reheat before serving.
- → What can I serve alongside this dish?
Cornbread or a simple green salad pairs well to balance the hearty, rich flavors.