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 was introduced to red beans & rice by a Louisiana friend after a chilly evening. One spoonful had the whole table grinning and eager for seconds. It quickly became a staple for our family on chilly nights when we craved something deeply satisfying.
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
- Soak & Prep:
- Drain and rinse the soaked beans. Set aside.
- Sauté Proteins:
- 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 Aromatics:
- 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/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.
- Finish:
- 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.
Pin It The kids love getting involved by stirring the pot and picking their favorite toppings. Every time we gather for this meal, the kitchen smells incredible and the table fills with laughter.
Serving Suggestions
Pair your red beans & rice with cornbread or a simple green salad. For a true Southern touch, offer extra hot sauce and fresh parsley at the table.
Make-Ahead & Storage
This dish gets better with time. Store leftovers in the refrigerator up to 4 days or freeze for three months. Reheat gently to preserve creamy texture.
Variations
Swap sausage for turkey or vegan sausage for a lighter option. Adjust the heat with more or less cayenne, or try different beans for a twist.
Pin It This red beans & rice recipe is meant to share with loved ones. Let it fill your kitchen with warmth and bold Southern flavor!