Pin 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 red beans & rice at a family gathering in New Orleans, and the blend of smoky sausage, creamy beans, and aromatic vegetables made it unforgettable. Now, it is one of my favorite comfort meals from childhood that I love to cook for friends and family.
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 to 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.
Pin Sharing a pot of homemade red beans & rice was always a special Sunday ritual in our house. It brought everyone together to enjoy the rich, comforting flavors of Creole cooking.
Required Tools
Large Dutch oven or heavy pot, chefs knife, cutting board, measuring cups & spoons, wooden spoon or spatula, ladle
Allergen Information
This recipe contains none of the major allergens. If using sausage or ham, check labels for gluten and soy. Always verify ingredient labels for sensitivities.
Nutritional Information
Each serving delivers about 440 calories, with 13 grams of fat, 57 grams of carbohydrates, and 23 grams of protein.
Pin Serve red beans & rice with cornbread or a crisp green salad for a complete meal. Leftovers get even tastier the next day!
Recipe Questions
- → How do you prepare the beans for cooking?
Rinse and soak dried red kidney beans overnight to soften them, ensuring even cooking and creamy texture.
- → Can smoked sausage be substituted?
Yes, andouille or kielbasa are traditional choices, but any smoked sausage adds depth and smokiness.
- → What vegetables enhance the flavor?
Diced onions, green bell peppers, celery, and garlic create the aromatic base for the dish.
- → How long should the beans simmer?
Simmer the beans gently for about one hour until tender and creamy, stirring occasionally.
- → What garnishes complement the dish?
Sliced green onions, freshly chopped parsley, and a dash of hot sauce add brightness and a spicy kick.
- → Is there a vegetarian option?
Omit the sausage and ham, and enhance smokiness with smoked paprika and liquid smoke for depth.