Save to Pinterest 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.
Growing up in the South, red beans & rice was a Sunday staple at family gatherings. Simmering the beans all afternoon filled our home with cozy aromas, making everyone impatient for dinnertime.
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.
- Add Remaining 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.
Save to Pinterest My family loves topping their red beans & rice with extra hot sauce and plenty of fresh parsley. It&s always the most requested comfort food on chilly evenings.
Variations
For vegetarian or vegan red beans & rice, omit sausage and ham. Boost the smoky depth with extra smoked paprika and a splash of liquid smoke.
Serving Suggestions
Pair with cornbread or a simple green salad for a classic Southern meal. Sprinkle on sliced green onions and hot sauce for extra zing.
Storage & Reheating
Leftovers keep well refrigerated up to 4 days. Reheat gently on the stovetop with a splash of water until warmed through.
Save to Pinterest With its rich, smoky flavor and tender beans, this Creole comfort classic brings everyone to the table. Enjoy every bite!
Common Questions
- → What type of beans are best for this dish?
Dried red kidney beans work best as they become tender and creamy after slow simmering, absorbing the smoky flavors well.
- → Can I use another type of sausage?
Yes, smoked sausages such as andouille or kielbasa provide the ideal smoky depth, but feel free to substitute based on preference.
- → How long should the beans be soaked?
Soaking the beans overnight softens them, reducing cooking time and ensuring tender results.
- → What sides pair well with this dish?
Cornbread or a simple green salad complement the hearty beans and rice well, balancing flavors and textures.
- → How can I make this dish vegetarian?
Omit the smoked sausage and ham, then boost smokiness by adding smoked paprika and a dash of liquid smoke for depth.
- → What spices enhance the flavor here?
A combination of bay leaves, thyme, smoked paprika, cayenne, and oregano infuses the beans with classic Creole warmth and complexity.