Pin It 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 a friendly neighbor in New Orleans, and it quickly became a staple in our kitchen. Each time I serve it, the aromas bring back memories of bustling community gatherings and joyful feasts.
Ingredients
- Red kidney beans: 1 pound (450 g), dried, rinsed and soaked overnight
- Smoked sausage: 12 ounces (340 g), sliced (andouille or kielbasa works well)
- Ham hock or smoked ham (optional): 1 ham hock or 4 ounces (115 g), diced
- Yellow onion: 1 large, diced
- Green bell pepper: 1, diced
- Celery stalks: 2, diced
- Garlic cloves: 4, minced
- Chicken or vegetable broth: 6 cups (1.4 L), low-sodium
- Water: 2 cups (480 ml)
- Bay leaves: 2
- Dried thyme: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Cayenne pepper: 1/2 teaspoon (adjust to taste)
- Dried oregano: 1 teaspoon
- Salt: 1 teaspoon (to taste)
- Black pepper: 1/2 teaspoon
- Long-grain white rice: 3 cups (525 g), cooked
- Garnishes (optional): Sliced green onions, fresh parsley, hot sauce
Instructions
- Prep Beans:
- Drain and rinse the soaked beans and set aside.
- Brown the Meats:
- Heat oil in a large Dutch oven over medium heat. Add sausage and ham (if using). 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 Ingredients:
- Return the meats to the pot. Add 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 & Adjust:
- Remove the ham hock (if used), shred any meat, and return it to the pot. Discard bay leaves. Taste and adjust seasoning.
- Serve:
- Serve hot over cooked rice. Garnish with green onions, parsley, and hot sauce as desired.
Pin It This dish always reminds me of lazy Sunday afternoons spent with my family, laughter echoing through the kitchen as we ladled creamy beans over piles of rice. It brings us all together, sharing stories around the table.
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.
Pin It This red beans & rice recipe is a flavorful, soul-soothing favorite, easy enough for a weeknight yet special enough to share with friends. Enjoy every comforting bite!
Recipe Questions & Answers
- → How long should red beans be soaked before cooking?
Red beans benefit from an overnight soak to reduce cooking time and improve texture. At least 8 hours is recommended.
- → Can smoked sausage be substituted?
Yes, you can use kielbasa or andouille sausage for authentic smoky flavor, or opt for vegetarian alternatives with smoked paprika for depth.
- → What vegetables enhance the flavor of the beans?
Yellow onion, green bell pepper, celery, and garlic add aromatic and savory notes that balance the heartiness of the beans and sausage.
- → How to achieve a creamy texture in the beans?
Slow simmering for about an hour allows beans to soften fully. Mashing some beans against the pot’s side before serving creates creaminess.
- → What garnishes complement this dish?
Fresh green onions, parsley, and a splash of hot sauce add freshness, color, and a spicy kick to the hearty beans and rice.
- → Is this dish gluten-free?
Yes, naturally gluten-free unless using processed sausage containing gluten. Check labels to be sure.