Pin Recipe 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 after tasting it in New Orleans. The aroma of slow-cooked beans and sausage instantly brings back memories of family gatherings around the table.
Ingredients
- Dried red kidney beans: 1 pound (450 g), rinsed and soaked overnight
- Smoked sausage: 12 ounces (340 g), sliced (e.g. andouille or kielbasa)
- Ham hock or diced smoked ham (optional): 1 ham hock or 4 ounces (115 g)
- Yellow onion: 1 large, diced
- Green bell pepper: 1, diced
- Celery stalks: 2, diced
- Garlic cloves: 4, 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 beans:
- Drain and rinse soaked beans. Set aside.
- Brown sausage and ham:
- In a large Dutch oven or heavy pot, heat oil over medium heat. Add sausage and ham (if using), 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 garlic and cook for 1 minute.
- Combine and simmer:
- Return sausage (and ham/hock) to the pot. Add 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 water if needed.
- Finish:
- Remove ham hock (if used), shred meat, and return to pot. Discard bay leaves. Taste and adjust seasoning as needed.
- Serve:
- Serve hot over cooked rice. Garnish with green onions, parsley, and hot sauce if desired.
Pin Recipe Sharing this dish on Sunday always feels like reviving the spirit of Creole comfort with loved ones. Everyone in the family finds their favorite topping, making it a cherished dinner tradition.
Serving Suggestions
Red beans & rice is perfect served with a side of warm cornbread or a crisp green salad. Add an extra splash of hot sauce for a touch of heat.
Storing & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth if the beans thicken too much.
Nutritional Information
Each serving provides about 440 calories, 13 g fat, 57 g carbohydrates, and 23 g protein. Actual values will vary based on specific ingredients and serving size.
Pin Recipe This classic red beans & rice recipe delivers a taste of Creole comfort, ready to warm up any weeknight. Enjoy the leftovers—they're even better the next day.
Recipe FAQs
- → How do I soak the beans properly?
Rinse dried red kidney beans thoroughly and soak them in water overnight to soften. This reduces cooking time and improves texture.
- → Can I substitute the smoked sausage?
Yes, andouille or kielbasa are traditional, but any smoked sausage with robust flavor works well for this dish.
- → What spices enhance the dish's flavor?
Dried thyme, smoked paprika, bay leaves, oregano, and a touch of cayenne pepper create the signature smoky and aromatic profile.
- → How should I serve the beans and rice?
Serve the creamy beans hot over a bed of fluffy long-grain white rice, garnished with sliced green onions, fresh parsley, and optional hot sauce.
- → Can this dish be made vegetarian?
Omit the sausage and ham, and add smoked paprika or a dash of liquid smoke to maintain depth and smoky flavor.