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 tasted authentic red beans & rice at a bustling Creole restaurant in New Orleans, and it quickly became a staple in my kitchen for its comforting heartiness and rich flavors.
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 and 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 – 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.
Save Red beans & rice always reminds me of Sunday suppers with my family, where a big pot brought us together no matter how busy the week had been.
Required Tools
Large Dutch oven or heavy pot, chefs knife, cutting board, measuring cups & spoons, wooden spoon or spatula, ladle.
Allergen Information
Contains: none of the major allergens. If using sausage or ham, check for gluten and soy in processed meats. Always verify ingredient labels if allergic or sensitive.
Nutritional Information
Per serving: Calories 440, Total Fat 13 g, Carbohydrates 57 g, Protein 23 g.
Save This hearty recipe is sure to warm up your dinner table and brings a taste of the South to every bite.
Recipe FAQ
- → How should I prepare the red beans for the best texture?
Rinse and soak the red kidney beans overnight to soften them and ensure even cooking. This helps achieve a creamy and tender consistency.
- → Can I substitute the smoked sausage for a vegetarian option?
Yes, omit the sausage and ham and add smoked paprika along with a dash of liquid smoke to preserve the smoky flavor in a plant-based version.
- → What is the best way to develop rich flavor in this dish?
Sear the smoked sausage and ham first to render their rich flavors into the pot, then sauté the vegetables before adding all ingredients to simmer slowly.
- → How long should the beans simmer for optimal tenderness?
Simmer the beans gently for about one hour, stirring occasionally, until they become tender and creamy, adding water as needed to maintain consistency.
- → What garnishes complement the dish well?
Fresh green onions, chopped parsley, and a splash of hot sauce brighten the flavors and add fresh, tangy notes to the hearty beans and rice.
- → Is there a recommended side to serve with this dish?
Cornbread or a simple green salad pairs wonderfully to balance the hearty texture of the beans and sausage mixture.