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 learned to make red beans & rice from my grandmother, who would let the beans simmer all afternoon while sharing stories in her warm kitchen. The aroma always meant something delicious was on the way.
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 Meat:
- 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.
- Sauté 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.
- Cook 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:
- 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 gather around the table to enjoy red beans & rice every Sunday, with plenty for seconds and lively conversation. It always brings us closer, reminding us of home and tradition.
Required Tools
You will need a large Dutch oven or heavy pot, chefs knife, cutting board, measuring cups & spoons, wooden spoon or spatula, and a ladle for serving.
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
Each serving contains about 440 calories, 13 g total fat, 57 g carbohydrates, and 23 g protein.
Save Make this recipe for a comforting weeknight meal or a festive Sunday dinner. It will quickly become a family favorite.
Recipe FAQ
- → Can canned beans be used instead of dried beans?
Yes, canned beans can be substituted. Rinse and drain, then adjust simmer time to 30 minutes for melding flavors.
- → Is there a vegetarian option for this dish?
Omit sausage and ham; enhance flavor with more smoked paprika and a dash of liquid smoke.
- → What sausage works best for authentic taste?
Andouille is traditional, but kielbasa or smoked sausage provide excellent depth and smokiness as alternatives.
- → How do you achieve creamy beans?
Mash some cooked beans against the pot side before serving. This technique thickens the stew naturally.
- → Can this dish be made ahead?
Absolutely. Flavors develop further after resting. Store refrigerated and reheat gently, adding splash of water if needed.
- → Is it gluten-free?
Yes, but check sausage and ham labels for hidden gluten ingredients in processed meats to ensure safety.