Pin 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 the warmth of this recipe during a rainy evening in New Orleans. The rich aromas filled the kitchen, reminding me of family gatherings and laughter around the table.
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
- Prepare Beans:
- Drain and rinse the soaked beans. Set aside.
- Brown Meats:
- In a large Dutch oven or heavy pot, heat a splash of oil over medium heat. Add 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 5–7 minutes until softened. Stir in garlic and cook for 1 minute.
- Combine Ingredients:
- Return sausage (and ham/hock) to the pot. Add soaked beans, broth, water, bay leaves, thyme, paprika, cayenne, oregano, salt, and pepper. Stir well.
- Simmer:
- Bring to boil, 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 ham hock (if used), shred any meat, and return to pot. Discard bay leaves. Taste and adjust seasoning as needed.
- Serve:
- Serve hot over cooked rice. Garnish with green onions, parsley, and hot sauce if desired.
Pin This has become our go-to Sunday supper. We gather around, pass the hot sauce, always sharing stories while spooning up hearty bowls of red beans & rice.
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. Always check processed meat labels for gluten or soy if sensitive.
Nutritional Information
Per serving: Calories: 440, Total Fat: 13 g, Carbohydrates: 57 g, Protein: 23 g.
Pin Serve it hot and fresh, letting everyone garnish to their taste. This simple comfort food brings bold Creole flavors right to your home.
Recipe Questions
- → Can I use canned beans instead of dried?
Yes, canned beans can be used for convenience. Reduce simmering time and rinse beans thoroughly before use.
- → How spicy is this dish?
Spice level depends on cayenne pepper and sausage choice. Adjust cayenne and hot sauce to your preferred heat.
- → Can I make it vegetarian or vegan?
Absolutely. Omit sausage and ham, and enhance smoky depth with extra paprika and a dash of liquid smoke.
- → What can I serve alongside?
Cornbread and a simple green salad pair perfectly, offering contrasting textures and flavors to the meal.
- → Is this dish gluten-free?
It is naturally gluten-free. Be sure to check processed meats for gluten or soy content if sensitivities exist.
- → How do I store leftovers?
Store in airtight containers in the fridge for up to four days. Reheat gently on the stove or microwave, adding a splash of water if needed.