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 made this red beans & rice after a trip to New Orleans, inspired by soulful Creole cooking. It's become a regular comfort meal in our home, especially on cool evenings.
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 the beans:
- Drain and rinse the soaked beans. Set aside.
- Brown the sausage (and 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 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 and 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 the 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 and adjust:
- 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 We love sharing red beans & rice for Sunday suppers, gathering around the table for laughter and second helpings. Our kids always sneak a little extra 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 labels for gluten or soy in processed meats. Always verify ingredient labels if allergic or sensitive.
Nutritional Information
Per serving: 440 calories, 13 g fat, 57 g carbohydrates, 23 g protein
Save Serve warm with plenty of rice and a side of cornbread for a true southern comfort experience. Leftovers make the best weekday lunches!
Recipe Questions
- → How do I prepare dried red beans for cooking?
Rinse the beans thoroughly and soak them overnight in water to soften and reduce cooking time. Drain before use.
- → Can I use fresh herbs instead of dried for this dish?
Fresh herbs can be used but add them towards the end of cooking to preserve their delicate flavors.
- → What type of sausage works best for this dish?
Smoked sausages like andouille or kielbasa bring the best smoky flavor and texture to complement the beans.
- → Is it necessary to use a ham hock in the dish?
The ham hock adds depth and richness, but it is optional. You can omit it for a lighter version.
- → How can I adjust the spiciness of the dish?
Modify the cayenne pepper amount to suit your heat preference. Start with less and add more as needed.
- → What is the best way to serve the beans and sausage mixture?
Serve hot over fluffy long-grain white rice. Garnish with sliced green onions, fresh parsley, and a splash of hot sauce if desired.