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.
This recipe reminded me of sharing warm bowls of beans and rice with family on chilly evenings in New Orleans. The aroma in the kitchen always brings everyone together. I love making this dish when we crave comfort or celebrate Mardi Gras.
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.
- Sauté Vegetables:
- Add onion, bell pepper, and celery to the pot. Sauté for 5–7 minutes until softened. Stir in the garlic and cook for 1 minute.
- Combine & Season:
- 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.
Save Growing up, my grandmother always served red beans & rice on Mondays. It became a cherished weekly tradition that lives on in our family kitchens. Sharing it together brings back so many happy memories.
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 Try this classic red beans & rice for a true taste of Southern comfort. Make extra—the flavors only get better the next day.
Kitchen Q&A
- → How long should I soak the red beans?
Soak the red kidney beans overnight to soften them and reduce cooking time, ensuring creamy texture when simmered.
- → Can I substitute the smoked sausage?
Yes, you can use kielbasa or andouille sausage for a similar smoky flavor, or omit for a vegetarian variant with added smoked paprika.
- → What spices enhance the dish's flavor?
Bay leaves, dried thyme, smoked paprika, cayenne pepper, and oregano work together to create a robust and aromatic profile.
- → Is there a way to make the beans creamier?
Mashing some beans against the pot before serving releases starches, thickening the mixture and adding creaminess.
- → What are good accompaniments for this dish?
Cornbread or a fresh green salad complement the hearty beans and rice, balancing the meal nicely.
- → Can this dish be prepared gluten-free?
Yes, it is naturally gluten-free, but check sausage and processed meat labels to ensure no hidden gluten ingredients.