Pin It 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 visiting New Orleans, and it instantly became a family favorite. The comforting aroma and deep flavors are always a hit at our dinner table.
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 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.
- Cook 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 and 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.
- 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 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.
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One chilly Sunday, we made a big batch for family dinner, and everyone kept coming back for seconds. It is now our go-to dish for gatherings and holidays.
Recipe Variations
For a vegetarian or vegan version, skip the sausage and ham and use extra smoked paprika along with a splash of liquid smoke. You can also add more vegetables or swap in mushrooms for texture.
Serving Suggestions
Serve red beans & rice with cornbread or a simple green salad to round out your meal. A dash of hot sauce or a squeeze of lemon adds a bright finishing touch.
Storage and Meal Prep
Leftovers store well in the fridge for up to 4 days. Freeze in portions for easy meals. The flavors deepen as it sits, making it ideal for preparing ahead.
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Whip up this red beans & rice for a comforting and crowd-pleasing meal. The leftovers are even better the next day!
Recipe Questions & Answers
- → What type of beans work best for this dish?
Dried red kidney beans are ideal for their texture and ability to absorb flavors well when simmered slowly.
- → Can I make this dish vegetarian?
Yes, simply omit the sausage and ham, and consider adding smoked paprika and a dash of liquid smoke to maintain a smoky depth.
- → How long should the beans be soaked?
Soaking the beans overnight helps soften them and reduces overall cooking time while ensuring even tenderness.
- → What is the purpose of the ham hock in the dish?
The ham hock adds rich, smoky flavor and depth to the beans during the long simmering process, enhancing the overall taste.
- → Can this dish be prepared ahead of time?
Absolutely. It often tastes better the next day as the flavors meld. Simply reheat gently before serving over rice.