Save to Pinterest 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 learned to make red beans & rice from my grandmother, who insisted the secret was slow simmering and lots of love. Over the years, I have made this for friends and family, tweaking the spices and sharing the warmth of Southern hospitality around our table.
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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
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Instructions
- Prep Beans:
- Drain and rinse the soaked beans. Set aside.
- Brown 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.
- 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 & 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 & 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.
Save to Pinterest Sharing red beans & rice became a Sunday tradition in our family when I was growing up. My kids get excited every time I make it, especially when they get to help garnish each bowl and drizzle their favorite hot sauce.
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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 per serving
Save to Pinterest 
Red beans & rice is a true comfort classic that invites everyone to gather and enjoy Southern hospitality. Serve with warm cornbread and a splash of hot sauce for a perfect finish.
Ask About This Recipe
- → How long should the red beans soak before cooking?
Red kidney beans should be soaked overnight to reduce cooking time and improve texture.
- → Can I substitute the smoked sausage with another protein?
Yes, smoked ham or plant-based smoked alternatives work well for varied flavor profiles.
- → What spices enhance the flavor of the beans?
Bay leaves, thyme, smoked paprika, cayenne pepper, and oregano provide deep, aromatic notes.
- → How do I get the beans creamy without mashing the entire pot?
Mash some beans gently against the pot’s side before serving to add creaminess while keeping others whole.
- → What sides complement this dish best?
Cornbread or a simple green salad balances the heartiness with fresh texture and flavor.
