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.
This recipe brings back memories of family Sundays, when the aroma of simmering beans and sausage filled the kitchen, promising a comforting meal to end the weekend. The flavors always remind me of Southern gatherings and the joy of sharing good food together.
Ingredients
- Red kidney beans: 1 pound (450 g), dried, rinsed and soaked overnight
- Smoked sausage: 12 ounces (340 g), sliced (andouille or kielbasa recommended)
- Ham hock or diced smoked ham: 1 ham hock or 4 ounces (115 g), optional
- Yellow onion: 1 large, diced
- Green bell pepper: 1, diced
- Celery: 2 stalks, diced
- Garlic: 4 cloves, minced
- Chicken or vegetable broth: 6 cups (1.4 L), low-sodium
- Water: 2 cups (480 ml)
- Bay leaves: 2
- Dried thyme: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Cayenne pepper: 1/2 teaspoon, adjust to taste
- Dried oregano: 1 teaspoon
- Salt: 1 teaspoon, to taste
- Black pepper: 1/2 teaspoon
- Cooked long-grain white rice: 3 cups (525 g)
- Garnishes: Sliced green onions, fresh parsley, hot sauce (optional)
Instructions
- Prepare the beans:
- Drain and rinse the soaked beans. Set aside.
- Cook the meat:
- 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 the vegetables:
- Add onion, bell pepper, and celery to the pot. Sauté for 5 to 7 minutes until softened. Stir in garlic and cook for 1 minute.
- Combine and simmer:
- Return sausage (and ham/hock) to the pot. Add beans, broth, water, bay leaves, thyme, paprika, cayenne, oregano, salt, and pepper. Stir well.
- Simmer until tender:
- Bring to a boil, reduce heat to low, and cover partially. Simmer for 1 hour, stirring occasionally, until beans are tender and creamy. Add more water if needed.
- Finish beans:
- Remove ham hock (if used), shred meat, and return to pot. Discard bay leaves. Taste and adjust seasoning.
- Serve:
- Serve hot over cooked rice. Garnish with green onions, parsley, and hot sauce if desired.
Save Gathering around the table for red beans & rice is a family tradition, especially with a side of warm cornbread. Even picky eaters went back for seconds and toppings are always part of the fun.
Required Tools
Large Dutch oven or heavy pot, chefs knife, cutting board, measuring cups and 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
Estimated per serving: 440 calories, 13 g total fat, 57 g carbohydrates, 23 g protein
Save Serve hot with your favorite garnish and enjoy a comforting Creole classic. Leftovers taste even better the next day!
Recipe Guide
- → How long should the beans be soaked before cooking?
Soak the red kidney beans overnight to ensure they soften evenly and cook faster.
- → Can smoked sausage be substituted?
Yes, smoked kielbasa or andouille sausage work well to impart a rich, smoky flavor.
- → What vegetables enhance the flavor of this dish?
Onion, green bell pepper, celery, and garlic create a savory base that complements the beans and sausage.
- → How can I adjust the spiciness?
Modify the cayenne pepper quantity to suit your heat preference, starting with less and adding more as desired.
- → Is the ham hock necessary?
Ham hock adds extra depth and smokiness but can be omitted if preferred or replaced with diced smoked ham.
- → What sides pair well with this dish?
Cornbread or a simple green salad complement the hearty texture and flavors nicely.