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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.

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)

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

Find it online: https://thefamilycooking.com/red-beans-and-rice/