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 discovered red beans & rice on a trip to New Orleans. The aroma of simmering beans with sausage filled the kitchen and the first bite instantly took me back to that bustling city full of culinary history.
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
- Drain & Prep Beans:
- Drain and rinse the soaked beans. Set aside.
- Brown the Sausage & 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.
- 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. 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 My kids look forward to red beans & rice night. We gather around the table, load our bowls, and always end up fighting over who gets the last scoop. It's a true family favorite.
Serving Suggestions
This meal is perfectly paired with buttery cornbread or a crisp green salad for a complete Southern spread.
Storage & Reheating
Store leftovers in the fridge for up to 3 days. The flavors improve overnight. Reheat gently on the stove, adding a splash of water if needed.
Variation Ideas
Swap sausage for smoked turkey or use extra vegetables for a vegetarian twist. Liquid smoke and smoked paprika add depth without meat.
Save With every spoonful, you taste the rich traditions of Creole cuisine. Enjoy this soulful dish any day you crave warmth and flavor.
Cooking Questions
- → How long should the red beans soak?
Soaking red beans overnight softens them, reducing cooking time and improving texture.
- → Can smoked sausage be substituted?
Yes, kielbasa or andouille are great options to maintain smokiness and flavor depth.
- → What spices enhance the bean flavor?
Smoked paprika, thyme, bay leaves, oregano, and a touch of cayenne create a balanced, aromatic profile.
- → How do I achieve a creamy bean texture?
Mash some cooked beans against the side of the pot before serving to thicken the dish naturally.
- → Are there vegetarian variations?
Omit sausage and ham, and add smoked paprika or liquid smoke for a similar smoky taste without meat.
- → What rice pairs best with this dish?
Long-grain white rice is preferred for its fluffiness and ability to absorb rich flavors.