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 my grandmother, whose Sunday kitchen always smelled of savory spices and slow-simmered sausage. The process of soaking the beans and building layers of flavor feels both nostalgic and rewarding.
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.
- Cook 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 Ingredients:
- Return the sausage (and ham or 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.
- Finishing Touches:
- 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 Sharing red beans & rice at our family table always brings back memories of laughter and second helpings. Even picky eaters return for more, especially with their favorite garnishes on top.
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 This classic dish is sure to become a staple for easy weeknight dinners or casual gatherings. Make extra for leftovers as flavors deepen overnight.
Kitchen Guide
- → How long should the red beans be soaked before cooking?
Soak the dried red kidney beans overnight to soften them and ensure even cooking during simmering.
- → Can I substitute the smoked sausage with a vegetarian option?
Yes, omit the sausage and ham, and add smoked paprika or liquid smoke to maintain a rich, smoky flavor.
- → What spices enhance the flavor of red beans and rice?
Bay leaves, thyme, smoked paprika, cayenne pepper, and oregano create a layered, aromatic profile in the dish.
- → How can I adjust the dish for extra creaminess?
Mash some beans against the pot's side before serving to thicken the texture and create a creamier consistency.
- → What side dishes pair well with red beans and rice?
Cornbread or a simple green salad complement the hearty dish with fresh and contrasting textures.