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 remember the first time I made this classic red beans & rice for my family on a chilly evening. The savory aroma filled the kitchen and instantly brought everyone to the table, eager for a big bowl of this familiar, soul-warming dish.
Ingredients
- Red kidney beans: 1 pound (450 g) dried, rinsed and soaked overnight
- Smoked sausage: 12 ounces (340 g) (e.g. andouille or kielbasa), sliced
- Ham hock or smoked ham (optional): 1 ham hock or 4 ounces (115 g) diced smoked ham
- Yellow onion: 1 large, diced
- Green bell pepper: 1, diced
- Celery: 2 stalks, diced
- Garlic: 4 cloves, minced
- Low-sodium chicken or vegetable broth: 6 cups (1.4 L)
- 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
- Cooked long-grain white rice: 3 cups (525 g)
- Garnishes (optional): Sliced green onions, fresh parsley, hot sauce
Instructions
- Prepare the beans:
- Drain and rinse the soaked beans. Set aside.
- Brown the meats:
- 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 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 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.
- Final touches:
- 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 This recipe holds a special place in our family gatherings, as it often sparks laughter and stories around the dinner table, making an ordinary night truly memorable.
Required Tools
Large Dutch oven or heavy pot, chefs knife, cutting board, measuring cups and spoons, wooden spoon or spatula, and ladle are all the kitchen tools you'll need to bring this dish together smoothly.
Allergen Information
This recipe contains none of the major allergens. If using sausage or ham, check for gluten and soy in processed meats and always verify ingredient labels if you are allergic or sensitive.
Nutritional Information
Each serving provides about 440 calories, 13 g total fat, 57 g carbohydrates, and 23 g protein to suit a hearty meal.
Save Serve your red beans & rice piping hot with your favorite garnishes for a taste of Southern comfort—leftovers are even better the next day. Enjoy with cornbread or a green salad for a complete meal.
Kitchen Questions
- → How long should the beans soak before cooking?
Beans should be rinsed and soaked overnight to ensure even cooking and tenderness.
- → Can I substitute the smoked sausage?
Yes, andouille or kielbasa are traditional, but any smoked sausage will add depth and smokiness.
- → What spices enhance the flavor best?
Smoked paprika, thyme, bay leaves, oregano, and a touch of cayenne provide a balanced, aromatic profile.
- → How can I make the dish vegetarian-friendly?
Omit the sausage and ham, then add smoked paprika and a dash of liquid smoke for smoky depth.
- → What is the best way to serve the beans and rice?
Serve the creamy beans hot over freshly cooked long-grain white rice, garnished with green onions, parsley, or hot sauce as desired.
- → Should the ham hock be removed before serving?
Yes, remove the ham hock after cooking, shred the meat, and return it to the dish for extra flavor and texture.