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.
The first time I made red beans & rice from scratch, the savory aroma filled the house and brought everyone to the table even before dinner was ready. There’s just something special about this simmering pot that feels like home.
Ingredients
- Dried Red Kidney Beans: 1 pound (450 g), rinsed and soaked overnight
- Smoked Sausage: 12 ounces (340 g) andouille or kielbasa, sliced
- Ham Hock or Smoked Ham (optional): 1 ham hock or 4 ounces (115 g) diced smoked ham
- Yellow Onion: 1 large, diced
- Green Bell Pepper: 1, diced
- Celery Stalks: 2, diced
- Garlic: 4 cloves, minced
- Low-Sodium Broth: 6 cups (1.4 L) chicken or vegetable
- 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 White Rice: 3 cups (525 g) long-grain
- Garnishes (optional): Sliced green onions, fresh parsley, hot sauce
Instructions
- Prepare Beans:
- Drain and rinse the soaked beans. Set aside.
- Sear Proteins:
- In a large Dutch oven or heavy pot, heat a splash of oil over medium heat. Add the sausage and ham (if using); 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/hock) to the pot. Add the soaked beans, broth, water, bay leaves, thyme, paprika, cayenne, oregano, salt, and pepper. Stir well.
- Cook 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 Red beans & rice is a Sunday tradition in New Orleans. It always reminds our family of gatherings with laughter, music, and everyone wanting seconds before the pot ran out.
Serving Suggestions
This dish pairs beautifully with cornbread or a simple green salad. For extra Creole flair, offer hot sauce at the table so everyone can spice up their own bowl.
Make it Vegetarian
Simply omit sausage and ham. Add extra smoked paprika and a little liquid smoke to infuse a deep, savory note. This version is entirely gluten-free and vegan-friendly.
Storage & Reheating
Store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water if needed to loosen the beans. This recipe also freezes well for convenient future meals.
Save Bring a taste of Creole tradition to your table and enjoy every hearty, flavorful bite. Red beans & rice always makes moments around the dinner table a little more memorable.
Recipe Guide
- → How long should red beans soak before cooking?
Soak dried red kidney beans overnight to reduce cooking time and improve texture, ensuring they cook evenly.
- → Can smoked sausage be substituted in this dish?
Yes, similar smoked sausages like andouille or kielbasa work well, adding a rich, smoky flavor.
- → What vegetables enhance the flavor of red beans?
Onions, green bell peppers, celery, and garlic provide a flavorful aromatic base essential to this dish.
- → How can I adjust the spice level?
Modify cayenne pepper amounts to suit your preferred heat level without overpowering the dish.
- → What is the best way to serve this dish?
Serve hot over freshly cooked long-grain white rice and garnish with green onions, parsley, or hot sauce for added flavor.