Save 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 still remember the first time I made this dish for my friends after moving to Louisiana. The aroma filled the house and everyone went back for seconds. Some of us added extra hot sauce for a bit of a kick!
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 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.
- 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.
- 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. 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 & Serve:
- 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 hot over cooked rice. Garnish with green onions, parsley, and hot sauce if desired.
Save Red beans & rice is a Saturday tradition in my family. Whenever we gather for reunions, someone always brings a big pot and the kitchen fills up with laughter and chatting while the beans simmer away.
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 Savor every spoonful of these red beans & rice, whether for family dinner or meal prep. A touch of parsley or hot sauce makes every serving special.
Recipe Guide
- → How long should red beans soak before cooking?
Soak red kidney beans overnight in plenty of water to reduce cooking time and improve texture.
- → Can smoked sausage be substituted for a different protein?
Yes, kielbasa or andouille sausage are popular alternatives that add a smoky depth to the dish.
- → What is the purpose of bay leaves and thyme in this dish?
Bay leaves and thyme add subtle herbal undertones that enhance the savory flavors during simmering.
- → How can I make a vegetarian version?
Omit the sausage and ham, and add smoked paprika plus a dash of liquid smoke to maintain a rich, smoky flavor.
- → What side dishes complement this meal well?
Cornbread or a simple green salad are excellent choices to pair with the hearty beans and rice.