Pin It 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.
The first time I prepared red beans & rice was for a holiday gathering, and everyone loved the smoky flavor and cozy warmth it brought to the table. Now it's a regular request for family dinners.
Ingredients
- Red kidney beans: 1 pound (450 g) dried, rinsed and soaked overnight
- Smoked sausage: 12 ounces (340 g), sliced (andouille or kielbasa)
- Ham hock or smoked ham: 1 ham hock or 4 ounces (115 g) diced, optional
- Yellow onion: 1 large, diced
- Green bell pepper: 1, diced
- Celery: 2 stalks, diced
- Garlic: 4 cloves, 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 long-grain white rice: 3 cups (525 g)
- Sliced green onions, fresh parsley, hot sauce: Optional for garnish
Instructions
- Prep the beans:
- Drain and rinse the soaked beans. Set aside.
- Cook the meats:
- In a large pot, heat oil over medium heat. Add sausage and ham (if using) and cook until browned, about 5 minutes. Remove and set aside.
- Sauté the vegetables:
- Add onion, bell pepper, and celery to the pot. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
- Combine ingredients:
- Return sausage (and ham or hock) to the pot. Add beans, broth, water, bay leaves, thyme, paprika, cayenne, oregano, salt, and pepper. Stir to combine.
- Simmer:
- Bring to a boil, then reduce heat to low. Cover partially and simmer for 1 hour, stirring occasionally, until beans are tender. Add water if needed.
- Finish and season:
- Remove ham hock (if used), shred any meat, and return it. Discard bay leaves. Taste and adjust seasoning.
- Serve:
- Spoon beans over cooked rice. Garnish with green onions, parsley, and hot sauce if desired.
Pin It Sharing this meal reminds me of Sunday evenings spent with my grandmother, who taught me how a simple pot of beans could bring the whole family together.
Serving Suggestions
Pair red beans & rice with cornbread or a fresh green salad to round out the meal and add more Southern flavor.
Storage & Reheating
Leftovers can be refrigerated up to 4 days. Reheat gently on the stovetop, adding a splash of water to loosen as needed.
Customization Tips
To make this dish vegetarian, skip meat and use extra smoked paprika plus a drop of liquid smoke for depth.
Pin It This timeless dish is a heartwarming crowd-pleaser that gets better with every bite. Enjoy every spoonful and share the warmth with those you love!
Recipe FAQs
- → How long should the beans be soaked before cooking?
Soak dried red kidney beans overnight to soften them and reduce cooking time.
- → Can I substitute the smoked sausage with another protein?
Yes, smoked ham or kielbasa make excellent substitutions, adding a similar smoky depth.
- → What vegetables enhance the flavor of this dish?
Diced onion, green bell pepper, celery, and garlic create a classic aromatic base.
- → How can I adjust the spice level?
Modify the cayenne pepper amount to increase or decrease heat according to taste.
- → What is the best way to serve this meal?
Serve the beans and sausage mixture over fluffy cooked long-grain white rice for an authentic experience.
- → Can this dish be made vegetarian?
Omit the sausage and ham, adding smoked paprika and a dash of liquid smoke to maintain flavor depth.