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 remember making this red beans & rice for a family Sunday dinner. The aroma filled the kitchen and everyone kept sneaking in for little tastes before it was even ready. It has become our go-to comfort meal!
Ingredients
- Red kidney beans: 1 pound (450 g) dried, rinsed and soaked overnight
- Smoked sausage: 12 ounces (340 g), sliced (e.g., andouille or kielbasa)
- Ham hock or smoked ham (optional): 1 ham hock or 4 ounces (115 g) diced
- Yellow onion: 1 large, diced
- Green bell pepper: 1, diced
- Celery: 2 stalks, diced
- Garlic: 4 cloves, minced
- Low-sodium chicken or vegetable broth: 6 cups (1.4 L)
- 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 long-grain white rice: 3 cups (525 g)
- Garnishes (optional): Sliced green onions, fresh parsley, hot sauce
Instructions
- Prep the beans:
- Drain and rinse the soaked beans. Set aside.
- Brown the 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.
- Cook the 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 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. 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 serve:
- 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 hot over cooked rice. Garnish with green onions, parsley, and a splash of hot sauce if desired.
Save This dish always brings my family together at the table. My kids love to personalize their bowls with extra hot sauce or sliced green onions!
Allergen Notes
This dish contains none of the major allergens. If you use processed sausage or ham, double-check labels for gluten or soy if allergies are a concern.
Serving Suggestions
For a complete Southern meal, pair red beans & rice with warm cornbread or a simple fresh green salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors improve overnight. Reheat gently in a pot over low heat, adding a splash of water or broth if needed.
Save With every bite, this hearty red beans & rice brings Creole comfort straight to your table. Enjoy with your favorite toppings and share with everyone!
Recipe FAQs
- → What beans are best for this dish?
Dried red kidney beans soaked overnight deliver the best texture and flavor, becoming tender and creamy after simmering.
- → Can I use other meats instead of smoked sausage?
Yes, andouille or kielbasa sausage work well, and adding ham or ham hock enhances smoky richness.
- → How can I make a vegetarian version?
Skip sausage and ham, add smoked paprika and a dash of liquid smoke to replicate smoky depth without meat.
- → What is the best way to cook the rice?
Use long-grain white rice cooked until fluffy to serve as the perfect base that balances the hearty beans.
- → How long should I simmer the beans?
Simmer gently for about one hour until beans are tender and creamy, stirring occasionally to prevent sticking.
- → What garnishes enhance this dish?
Sliced green onions, fresh parsley, and a splash of hot sauce add brightness and a touch of heat.