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 tasted red beans & rice at a family gathering in New Orleans and was immediately hooked by the depth of flavor and creamy texture. Preparing it at home brings back memories of laughter and the unique smell of simmering spices filling the kitchen.
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 Meat:
- 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 garlic and cook for 1 minute.
- Combine & Season:
- Return sausage (and ham/hock) to the pot. Add 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 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 This dish always gets my kids excited, especially when they help garnish their bowls with extra parsley and hot sauce. It has become our go-to dinner for chilly evenings.
Serving Suggestions
Pair red beans & rice with cornbread or a crisp green salad for a complete meal. Serve extra hot sauce on the side for those who love some heat.
Storage & Freezing
Leftovers keep well in the fridge for up to 4 days. The beans can be frozen in an airtight container for up to 3 months and reheated gently on the stovetop.
Nutrition & Allergens
This dish contains no major allergens. If using sausage or ham, check labels for gluten and soy. Each serving provides about 440 calories, 13 g fat, 57 g carbs, and 23 g protein.
Save Red beans & rice is comfort food at its best. Enjoy the rich flavors and share this classic with those you love.
Recipe Questions & Answers
- → How long should I soak the beans before cooking?
Soak dried red kidney beans overnight to soften them, ensuring even cooking and creamy texture.
- → Can I use a different sausage for this dish?
Yes, smoked sausages like andouille or kielbasa work best, but any smoked or spicy sausage can add great flavor.
- → What is the best way to achieve creamy beans?
Simmer the beans slowly for about an hour, stirring occasionally; mashing some beans against the pot sides adds extra creaminess.
- → Can I make this dish vegetarian?
Omit sausage and ham, then add smoked paprika and a dash of liquid smoke to maintain a deep, smoky flavor.
- → What sides complement this meal well?
Cornbread or a simple green salad pairs nicely to balance the hearty red beans and sausage.