Red Beans and Rice

Why You’ll Love This Recipe

• Rich, smoky flavor from smoked sausage or ham – every bite is satisfying.
• Creamy texture from beans cooked long and slow, contrasted with the lightness of rice.
• Inexpensive ingredients that stretch and feed many.
• Great for leftovers: flavors deepen over time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• dried red kidney beans (or red beans)
• smoked sausage (such as andouille) or ham hock / smoked ham pieces
• onions
• bell pepper
• celery
• garlic
• bay leaves
• thyme
• cayenne pepper or hot sauce (optional, for heat)
• salt and black pepper
• water or chicken / pork stock
• long grain white rice

Directions

1. Soak the beans (if using dried): Rinse them, then cover with water and soak overnight. Drain before cooking.
2. Sauté the aromatics: In a large pot, cook chopped onions, bell pepper, celery (the “holy trinity”) and minced garlic in a bit of fat until soft.
3. Add meats: Stir in smoked sausage (sliced) and ham pieces (or ham hock). Let them brown a bit to release flavor.
4. Combine with beans and liquid: Add the beans, bay leaves, thyme, and enough water or stock to cover. Bring to a boil.
5. Simmer gently: Reduce heat to low, cover, and simmer slowly until beans are tender and creamy. This can take 1½ to 2 hours (or more, depending on bean type). Stir occasionally, check liquid level, add more if needed.
6. Season to taste: Add salt, pepper, optional cayenne or hot sauce toward the end. Remove bay leaves and any meat bone before serving.
7. Cook the rice separately: While beans are finishing, cook the rice according to package instructions so it’s hot and ready.
8. Serve: Spoon beans (with their sauce) over the rice. Garnish if desired with chopped green onions or parsley.

Servings and timing

• Servings: 6–8 people (may vary depending on portion size)
• Prep time: ~15–30 minutes (excluding bean soaking time)
• Cook time: ~2 to 2½ hours (from when you begin cooking, after soaking)
• Total time: ~2½ to 3 hours (plus overnight soak)

Variations

• Vegetarian / Vegan: Omit smoked meats; use smoked paprika, liquid smoke, or vegan sausage to add smoky flavor. Use vegetable stock.
• Quick version: Use canned red beans to cut down cooking time. Reduce simmering; adjust liquid since canned beans are cooked.
• Spicy: Increase heat with cayenne, hot sauce, jalapeños, or chopped chili peppers.
• Herbed version: Add fresh herbs like parsley, green onions at the end.
• Different rice base: Use brown rice, jasmine or basmati for varied flavor and texture; or even cauliflower rice for a lighter version.

Storage/Reheating

• Let the beans and rice cool to room temperature.
• Store beans and rice separately in sealed containers in the refrigerator for up to 4–5 days. This prevents the rice from absorbing too much moisture and turning mushy.
• To reheat, warm beans gently in a pot over low heat (add a splash of water or stock if thick). Heat rice separately (microwave or stovetop with a little water, covered) until hot.
• You can freeze cooked beans (without rice) for up to 2–3 months. Thaw overnight in refrigerator, reheat, then serve over freshly cooked rice.

FAQs

What type of beans should I use?

You can use dried red kidney beans (traditional), or specific red beans. If using dried, soak overnight for more even cooking; canned works but texture and flavor differ.

Can I skip soaking the beans?

Yes, but the cooking time increases and beans may cook less evenly. You’ll also need to monitor liquid more closely. Some recipes use a quick soak method (bring to a boil, then rest) to shorten soak time.

What meats are typical?

Smoked sausage (like andouille), ham hock, smoked ham, or a combination of these are commonly used to add smoky, savory depth. For vegetarian versions, those are omitted or replaced with smoky seasoning.

How spicy is this dish supposed to be?

That depends on your preference. Traditional versions have mild to moderate heat. You can adjust using cayenne pepper, hot sauce, or spicy sausage. For mild versions, omit or reduce spicy elements.

Can I use stock instead of water?

Absolutely. Chicken or pork stock adds more richness and flavor than water. It’s commonly used in many recipes.

Should the beans be fully thick and creamy?

Yes, creamy but not mushy. Often some beans are left intact for texture. Towards the end of cooking you can mash a few beans to thicken the sauce naturally.

How much rice should I cook per person?

About ½ cup uncooked rice per person is a good rule. Adjust depending on how heavy vs. light you want the meal.

Can I make this in a slow cooker or instant pot?

Yes. For a slow cooker, after sautéing meat and aromatics, transfer to slow cooker with beans and liquid and cook on low for 6–8 hours. For Instant Pot/pressure cooker, shorter cooking times—follow bean‑cooking directives, ensuring beans reach safe temperature.

Does this recipe get better the next day?

Yes. Like many bean dishes, flavors deepen after standing overnight in the fridge. Reheating can bring out more of the smoky and savory notes.

What sides go well with Red Beans and Rice?

Cornbread, collard greens, fried okra, green salad, or crusty bread are good companions. A fresh vegetable or slaw helps balance richness.

Conclusion

Red Beans and Rice is a soulful, comforting dish that showcases the power of simple ingredients transformed by slow cooking and smoky flavor. It’s flexible, budget‑friendly, and gets better with time—perfect for making ahead or feeding a crowd. Whether you stick with the classic version or try a variation, you’ll end up with a warm, satisfying meal.

Red Beans and Rice

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Red Beans and Rice is a comforting Louisiana Creole dish featuring slow-simmered red beans, smoked meats, and aromatic vegetables served over fluffy rice. , hearty, and deeply flavorful, it’s a Southern classic that’s both filling and budget-friendly.

• Author: Laura
• Prep Time: 15–30 minutes (plus overnight soak)
• Cook Time: 2–2 1/2 hours
• Total Time: 2 1/2–3 hours
• Yield: 6–8 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Creole, Southern
• Diet: Halal

Ingredients

• 1 lb dried red kidney beans (or red beans)
• 12 oz smoked sausage (such as andouille), sliced
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried thyme
• 1/4 tsp cayenne pepper or hot sauce (optional)
• 1 tsp salt, or to taste
• 1/2 tsp black pepper
• 6 cups water or chicken
• 4 cups cooked long grain white rice
• Green onions or parsley, for garnish (optional)

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Instructions

1. Soak beans overnight in water. Drain and set aside.
2. In a large pot, sauté onions, bell pepper, celery, and garlic in a little oil until softened.
3. Add smoked sausage and ham pieces or ham hock. Cook until lightly browned.
4. Stir in beans, bay leaves, thyme, and enough water or stock to cover. Bring to a boil.
5. Reduce heat, cover, and simmer gently 1 1/2–2 hours, stirring occasionally, until beans are tender and creamy. Add more liquid if needed.
6. Season with salt, black pepper, and optional cayenne or hot sauce. Remove bay leaves , if used.
7. Cook rice separately according to package instructions.
8. Spoon beans over hot rice. Garnish with parsley or green onions.

Notes

• Soaking beans overnight ensures even cooking and creamy texture.
• Mash a few beans near the end of cooking to naturally thicken the broth.
• Store beans and rice separately to avoid mushy leftovers.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 420
• Sugar: 4g
• Sodium: 960mg
• Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 9g
• Protein: 23g
• Cholesterol: 40mg