Pin it 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 tried making Red Beans & Rice on a rainy evening. The slow simmer filled our kitchen with comforting aromas and brought everyone to the table, eager for a taste of Southern 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 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 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.
Pin it This dish always reminds me of my grandmother stirring the pot on Sundays, her laughter echoing as the family gathered around for a simple, satisfying meal.
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
Pin it Enjoy this soulful taste of Louisiana for dinner tonight. Red Beans & Rice is even better the next day, so save leftovers for lunch!
Common Questions
- → How do I soak the red beans properly?
Rinse the dried red kidney beans thoroughly, then soak them overnight in plenty of water to soften and reduce cooking time.
- → Can I use other types of sausage in this dish?
Yes, smoked sausages like andouille or kielbasa work best to impart a smoky flavor, but you may substitute with your preferred smoked sausage.
- → What spices give this dish its distinctive flavor?
Bay leaves, dried thyme, smoked paprika, cayenne pepper, and oregano combine to create an aromatic and slightly spicy profile typical of Creole cooking.
- → How can I make this dish vegetarian-friendly?
Simply omit sausage and ham, and boost depth by adding smoked paprika and a touch of liquid smoke to replicate the smoky essence.
- → Is it better to serve the beans over warm or cold rice?
Serving the creamy beans over warm, freshly cooked white rice enhances texture contrast and melds flavors for a comforting experience.