Save to Pins 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.
Growing up, red beans & rice was a Sunday staple at our house. The aroma of sausage and spices always brings back memories of cozy family dinners, especially after big gatherings. It's one of those dishes that always feels like home.
Ingredients
- Dried red kidney beans: 1 pound (450 g), rinsed and soaked overnight
- Smoked sausage (andouille or kielbasa): 12 ounces (340 g), sliced
- 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 stalks: 2, diced
- Garlic cloves: 4, 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
- 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.
- 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.
- 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 to Pins Whenever I make this recipe, my kids always help stir the pot and sprinkle on the green onions at the end. Sharing a steaming bowl at the family table makes this classic even more special.
Serving Suggestions
Pair red beans & rice with fresh cornbread, a crisp green salad, or classic Southern greens for a complete meal.
Make It Vegetarian
Skip the sausage and ham, and add extra smoked paprika plus a dash of liquid smoke to maintain that deep, savory flavor.
Storage & Leftovers
Leftover red beans & rice will keep in the fridge for up to 4 days or can be frozen for up to 3 months. Reheat gently and add a splash of broth if needed.
Save to Pins Make this red beans & rice recipe for a true taste of Creole comfort. It gets even better on the second day.
Questions & Answers
- → How do you ensure the beans are tender and creamy?
Soak the beans overnight and simmer them slowly over low heat until they break down and become creamy, stirring occasionally to prevent sticking.
- → Can I substitute the smoked sausage with a vegetarian option?
Yes, omit the sausage and ham, and add smoked paprika or a dash of liquid smoke to replicate the smoky depth in a plant-based version.
- → What type of rice pairs best with this dish?
Long-grain white rice is ideal due to its fluffy texture and neutral flavor, which complements the rich beans and sausage.
- → How can I adjust the heat level of this dish?
The cayenne pepper adds spice; adjust its quantity to taste for a milder or more robust kick without overwhelming the flavors.
- → What are some recommended garnishes for serving?
Fresh sliced green onions, chopped parsley, and a splash of hot sauce add brightness and enhance the dish's savory profile.
- → Is it necessary to remove the ham hock after cooking?
Yes, remove the ham hock after simmering to discard the bone and return shredded meat to the beans for added flavor and texture.