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 remember the first time I made red beans & rice for my family. The aroma filling our kitchen brought everyone together, eager to enjoy a warm bowl of this Southern classic. Over the years, perfecting this recipe has become a delicious weekend tradition.
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 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 & 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 Until Tender:
- 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 & Serve:
- 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 hot over cooked rice. Garnish with green onions, parsley, and a splash of hot sauce if desired.
Save to Pinterest Sharing this recipe at family gatherings always sparks stories from relatives who remember eating red beans & rice during Sunday supper. Its comforting aroma brings everyone to the table, making it a dish close to our hearts.
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 to Pinterest Enjoy this delicious red beans & rice whenever you crave a homey and satisfying dish. Its classic flavors are sure to bring warmth to every gathering.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, omit sausage and ham, then add smoked paprika and a dash of liquid smoke for depth to maintain a smoky flavor.
- → How long should the beans simmer?
Simmer the beans for about 1 hour until tender and creamy, stirring occasionally and adding water if needed.
- → What type of rice pairs best with this dish?
Long-grain white rice is ideal for its fluffy texture, complementing the creamy beans and smoky meats.
- → Can I prepare the beans ahead of time?
Soaking beans overnight and partially cooking in advance helps reduce cooking time and enhances flavor.
- → What garnishes enhance this dish?
Fresh green onions, parsley, and a splash of hot sauce add brightness and subtle heat for a balanced taste.