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.
Red beans & rice has always brought warmth and comfort to my kitchen. Serving this dish reminds me of lively family gatherings, where everyone piles their bowls high and gathers around for seconds.
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.
- Sear 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 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.
Pin Sharing red beans & rice at the dinner table always sparks conversation about old family recipes and everyone's favorite comfort foods. It's a tradition that never fails to bring smiles and full stomachs.
Required Tools
Large Dutch oven or heavy pot, chef's knife, cutting board, measuring cups and spoons, wooden spoon or spatula, ladle.
Allergen Information
Contains none of the major allergens if made vegetarian. Always verify ingredient labels, especially sausages or ham, for gluten and soy.
Nutritional Information (per serving)
Calories: 440, Total Fat: 13 g, Carbohydrates: 57 g, Protein: 23 g
Pin Now enjoy this classic dish for any weeknight meal or festive occasion. The flavors will deepen even more after a day in the fridge.
Recipe Q&A
- → How long should the beans soak?
Soak dried red beans overnight in plenty of water to soften them and reduce cooking time.
- → Can I use a different type of sausage?
Yes, smoked sausages like andouille or kielbasa provide the best flavor, but any smoked sausage can work.
- → Is it necessary to remove the ham hock before serving?
Yes, remove the ham hock after cooking, shred any meat from it, and return the meat to the pot for added flavor and texture.
- → How can I make this dish vegetarian?
Omit the sausage and ham, and enhance flavor with smoked paprika and a dash of liquid smoke for depth.
- → What is the best way to serve this dish?
Serve the beans hot over fluffy cooked white rice, garnished with sliced green onions, fresh parsley, and a splash of hot sauce if desired.