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 after a trip to New Orleans and was amazed at how easily these simple ingredients transformed into something so satisfying. It's been a family favorite ever since and always reminds us of Louisiana hospitality.
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 the Beans:
- Drain and rinse the soaked beans. Set aside.
- Brown the 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.
- Cook Vegetables:
- Add onion, bell pepper, and celery to the pot. Sauté for 5–7 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 and Season:
- 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 Sharing this meal always brings back memories of lively dinners with my kids, everyone building their own bowl and laughing over who snatched the last piece of sausage!
Serving Suggestions
Pair red beans & rice with warm cornbread or a crisp green salad for a complete Southern-inspired dinner.
Storage & Make-Ahead
Leftovers keep well refrigerated up to 4 days and flavors improve overnight. This dish also freezes beautifully for future easy meals.
Allergy-Friendly Tips
This recipe is naturally gluten–free. Check sausage and ham labels if allergies are a concern. Vegetarian? Omit the meats and add a drop of liquid smoke for deep flavor.
Save Enjoy this iconic Creole comfort dish with family or friends. Red beans & rice always brings big flavors and warm smiles to the table.
Kitchen Help
- → Can I prepare this dish without meat?
Yes, omit the sausage and smoked ham, and add smoked paprika along with a dash of liquid smoke to maintain the smoky depth of flavor.
- → How long should the beans soak?
It's best to soak the dried red kidney beans overnight to soften them, which helps reduce cooking time and improve texture.
- → What type of rice pairs best with this dish?
Fluffy long-grain white rice complements this dish perfectly by absorbing flavors and adding a pleasant texture contrast.
- → Can I use canned beans instead of dried beans?
While possible, dried beans soaked overnight yield the best creamy texture and flavor; canned beans may alter the dish’s consistency.
- → How can I adjust the spice level?
Modify the amount of cayenne pepper to your preference, starting with half a teaspoon for mild heat and increasing as desired.
- → What are good garnishes to enhance this dish?
Freshly sliced green onions, chopped parsley, and a splash of hot sauce add brightness and a spicy kick to finish the dish.