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.
Red beans & rice was a staple at our Sunday gatherings, and the aroma of simmering beans always brings back memories of togetherness. I love how one pot can feed our whole crew and still taste amazing the next day.
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
- Prepare 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 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 Until Tender:
- 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 & Taste:
- 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 My grandmother always paired her red beans & rice with a slice of cornbread, and it became our family's signature dinner when we gathered for birthdays. The leftovers disappear fast!
Serving Suggestions
Enjoy with cornbread or a simple green salad to round out the meal, and offer extra hot sauce at the table for those who love a spicy kick.
Allergen & Dietary Info
This dish is naturally gluten-free. If using sausage or ham, double-check ingredient labels for gluten and soy if needed.
Nutrition Facts
Each serving provides approximately 440 calories, 13 g total fat, 57 g carbohydrates, and 23 g protein.
Save Red beans & rice brings the warmth and comfort of Creole cooking to your table. Enjoy the leftovers or freeze for easy weeknight meals.
Recipe FAQs
- → How long should red beans soak before cooking?
Red beans should be rinsed and soaked overnight to soften them and reduce cooking time.
- → Can I use smoked sausage alternatives?
Yes, andouille or kielbasa work well, but feel free to substitute with your favorite smoked sausage type.
- → What vegetables enhance the dish's flavor?
Yellow onion, green bell pepper, celery, and garlic create a savory base and deepen the flavor profile.
- → How is the dish best served?
Serve the creamy beans and sausage hot over fluffy long-grain white rice, garnished with green onions, parsley, or hot sauce.
- → Is there a vegetarian option?
Yes, omitting meat and adding smoked paprika or liquid smoke creates a smoky depth without animal products.