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 tried making red beans & rice as a way to bring a taste of New Orleans home. It was a hit—everyone loved the mix of smoky sausage and creamy beans over rice.
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 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 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 This dish always reminds me of family gatherings where everyone crowds the table for a warm, filling meal. It is a tradition passed down and shared over laughter.
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 labels for gluten and soy. Always verify ingredient labels if sensitive.
Nutritional Information (per serving)
Calories: 440, Total Fat: 13 g, Carbohydrates: 57 g, Protein: 23 g
Save Enjoy your homemade red beans & rice while it is hot and fresh. Perfect served with cornbread or a crisp salad.
Common Questions
- → How long should the beans be soaked?
Soak the dried red kidney beans overnight or for at least 8 hours to soften them before cooking.
- → Can I use a different type of sausage?
Yes, smoky sausages like andouille or kielbasa work best to complement the flavors, but you can substitute with your preferred smoked sausage.
- → What spices enhance the dish's flavor?
Bay leaves, thyme, smoked paprika, cayenne pepper, and oregano provide the rich, layered taste characteristic of this dish.
- → How do I make the dish vegetarian-friendly?
Omit the sausage and ham, increase smoked paprika, and add a dash of liquid smoke to replicate the smoky depth.
- → What sides pair well with this dish?
Cornbread or a simple green salad complement the creamy beans and rice beautifully.
- → Is it necessary to remove the ham hock before serving?
Yes, remove the ham hock after cooking, shred any meat, and return it to the dish for best texture and taste.