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 family reunion in New Orleans, where the aroma filled the kitchen all afternoon. This recipe always transports me back to those lively gatherings and the warmth of Creole 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 Beans:
- Drain and rinse the soaked beans. Set aside.
- Brown 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 & Simmer:
- Return the sausage (and ham or hock) to the pot. Add the soaked beans, broth, water, bay leaves, thyme, paprika, cayenne, oregano, salt, and pepper. Stir well.
- Simmer Beans:
- 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 Making red beans & rice has become a family tradition each Mardi Gras, with everyone pitching in to chop and stir. Sharing this meal always brings stories and laughter to the table.
Required Tools
Youll need a large Dutch oven, chefs knife, cutting board, measuring cups & spoons, wooden spoon or spatula, and a ladle for easy serving.
Allergen Information
This recipe contains none of the major allergens. Check processed meats for gluten or soy, and always verify labels if you have specific sensitivities.
Nutritional Information
Each serving provides about 440 calories, 13 g total fat, 57 g carbohydrates, and 23 g protein.
Save This Creole classic will bring a taste of New Orleans right to your kitchen. Enjoy every comforting, flavorful spoonful with loved ones.
Recipe Guide
- → How long should red beans soak before cooking?
Red beans should soak overnight or for at least 8 hours to soften and reduce cooking time.
- → Can smoked sausage be substituted?
Yes, you can use kielbasa, andouille, or another smoked sausage variety for a similar smoky flavor.
- → How can I make the dish vegetarian or vegan friendly?
Omit the sausage and ham, then add smoked paprika and a dash of liquid smoke for a deep, smoky taste.
- → What is the best rice to serve with this dish?
Long-grain white rice is ideal as it stays fluffy and complements the beans and saucy mix well.
- → How do I adjust the spice level?
Modify the amount of cayenne pepper to taste; start with less and increase for more heat.
- → Is it necessary to remove bay leaves before serving?
Yes, bay leaves should be removed after cooking to avoid a bitter taste and enhance eating comfort.