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.
This dish brings back warm memories of family gatherings in the South where everyone eagerly awaited the comforting flavors.
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
- Step 1:
- Drain and rinse the soaked beans. Set aside.
- Step 2:
- 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.
- Step 3:
- Add onion, bell pepper, and celery to the pot. Sauté for 5 7 minutes until softened. Stir in the garlic and cook for 1 minute.
- Step 4:
- 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.
- Step 5:
- 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.
- Step 6:
- Remove the ham hock (if used), shred any meat, and return it to the pot. Discard bay leaves. Taste and adjust seasoning as needed.
- Step 7:
- Serve hot over cooked rice. Garnish with green onions, parsley, and a splash of hot sauce if desired.
Save to Pinterest This recipe always brings family together, reminding us of home cooked meals and shared stories.
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
Calories 440, Total Fat 13 g, Carbohydrates 57 g, Protein 23 g (per serving)
Save to Pinterest This red beans and rice recipe is a guaranteed crowd-pleaser packed with flavor and tradition.
Ask About This Recipe
- → How long should red kidney beans be soaked?
Red kidney beans should be rinsed and soaked overnight to reduce cooking time and improve texture.
- → Can smoked sausage be substituted?
Yes, andouille, kielbasa, or other smoked sausages work well. For a vegetarian option, omit sausage and add smoked paprika for a smoky depth.
- → What vegetables are essential in this dish?
Onion, green bell pepper, celery, and garlic provide the aromatic base typical of Creole cooking.
- → How can I make the beans creamier?
Mash some beans against the pot's side before serving to release starches and create a creamier texture.
- → What are good garnishes to enhance flavor?
Sliced green onions, fresh parsley, and a splash of hot sauce add brightness and spice to the dish.