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.
This dish brings back fond memories of family gatherings where the aroma filled the house and everyone came together to enjoy each bite.
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
- Step 1:
- Drain and rinse the soaked beans. Set aside.
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- 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.
- Step 5:
- 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.
- Step 6:
- Remove the ham hock (if used) shred any meat and return it to the pot. Discard bay leaves. Taste and adjust seasoning as needed.
- Step 7:
- Serve hot over cooked rice. Garnish with green onions parsley and a splash of hot sauce if desired.
Save This recipe always creates a warm family moment with everyone gathering around the table eager for seconds.
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
Calories 440 Total Fat 13 g Carbohydrates 57 g Protein 23 g
Save This dish is a perfect blend of flavors that bring comfort and satisfaction in every bite.
Cooking Questions
- → How long should red beans be soaked before cooking?
Soak dried red beans overnight or for at least 8 hours to ensure even cooking and reduce cooking time.
- → Can smoked sausage be replaced for a vegetarian version?
Yes, omit the smoked sausage and ham, and add smoked paprika along with a dash of liquid smoke for a similar depth of flavor.
- → What vegetables enhance the flavor of this dish?
Yellow onion, green bell pepper, celery, and garlic contribute aromatic and savory notes essential for the dish's distinctive taste.
- → How can the beans be made creamier?
Mash some beans against the side of the pot before serving to release starch and create a creamier texture.
- → What is the best rice type to serve with red beans?
Long-grain white rice provides a fluffy complement that soaks up the rich, flavorful beans and broth beautifully.
- → How should the seasoning be adjusted for spiciness?
Adjust cayenne pepper quantity to taste, starting with a small amount and increasing gradually to achieve desired heat.