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 first learned to make red beans & rice from my grandmother, who insisted the secret was slow simmering and lots of love. Over the years, I have made this for friends and family, tweaking the spices and sharing the warmth of Southern hospitality around our table.
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 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.
- Cook 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.
- Simmer Beans:
- 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 & Season:
- 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 to Pinterest Sharing red beans & rice became a Sunday tradition in our family when I was growing up. My kids get excited every time I make it, especially when they get to help garnish each bowl and drizzle their favorite hot sauce.
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 Red beans & rice is a true comfort classic that invites everyone to gather and enjoy Southern hospitality. Serve with warm cornbread and a splash of hot sauce for a perfect finish.
Ask About This Recipe
- → How long should the red beans soak before cooking?
Red kidney beans should be soaked overnight to reduce cooking time and improve texture.
- → Can I substitute the smoked sausage with another protein?
Yes, smoked ham or plant-based smoked alternatives work well for varied flavor profiles.
- → What spices enhance the flavor of the beans?
Bay leaves, thyme, smoked paprika, cayenne pepper, and oregano provide deep, aromatic notes.
- → How do I get the beans creamy without mashing the entire pot?
Mash some beans gently against the pot’s side before serving to add creaminess while keeping others whole.
- → What sides complement this dish best?
Cornbread or a simple green salad balances the heartiness with fresh texture and flavor.