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 made this Red Beans & Rice when I was craving a taste of New Orleans at home. The aroma that filled my kitchen as the beans slowly cooked with spices and sausage brought back so many warm memories.
Ingredients
- Red Kidney Beans: 1 pound (450 g), dried, rinsed and soaked overnight
- Smoked Sausage: 12 ounces (340 g), sliced (e.g., andouille or kielbasa)
- Ham Hock or Smoked Ham (optional): 1 ham hock or 4 ounces (115 g), diced
- Yellow Onion: 1 large, diced
- Green Bell Pepper: 1, diced
- Celery Stalks: 2, diced
- Garlic Cloves: 4, minced
- Chicken or Vegetable Broth: 6 cups (1.4 L), low-sodium
- 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 White Rice: 3 cups (525 g), long-grain
- Garnishes (optional): Sliced green onions, fresh parsley, hot sauce
Instructions
- Prep the beans:
- Drain and rinse the soaked beans. Set aside.
- Brown sausage and 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 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.
Save Sharing this meal around the table with my family always sparks conversation about southern traditions and our favorite comfort foods. It's become a cold-weather staple everyone looks forward to.
Serving Suggestions
Red Beans & Rice pairs perfectly with a side of cornbread, a simple green salad, and extra hot sauce for those who like it spicy.
Dietary & Allergen Notes
This recipe is naturally gluten-free if you use gluten-free sausages and broth. Always check the labels if you have allergies or sensitivities.
Make It Vegetarian
For a vegetarian or vegan take, skip the sausage and ham and add extra smoked paprika plus a splash of liquid smoke for that signature depth of flavor.
Save Try this Red Beans & Rice for your next family dinner – the flavors get even better the next day. Enjoy a true southern classic at home!
Recipe Guide
- → How do I soak the beans for best results?
Rinse dried red kidney beans and soak them overnight in plenty of water. This softens the beans and reduces cooking time, helping them cook evenly and become tender.
- → Can I use other types of sausage in the dish?
Yes, smoked sausage like andouille or kielbasa works well, imparting rich flavor. You can substitute with other smoked sausages, but aim for a robust, smoky taste.
- → How should I adjust seasonings for heat tolerance?
Reduce or omit the cayenne pepper to lessen spiciness. You can add hot sauce at the table to control heat per serving.
- → What are good vegetarian alternatives?
Omit the sausage and ham, and enhance smokiness with extra smoked paprika or a splash of liquid smoke. This maintains depth while keeping the dish plant-based.
- → How long should the beans simmer for creamy texture?
Simmer beans for about 1 hour, stirring occasionally. This slow cooking helps soften beans thoroughly, creating a creamy consistency while blending flavors.
- → What sides complement this dish best?
Cornbread or a fresh green salad pairs nicely, adding texture contrast and fresh flavors to balance the warmth of the beans and sausage.