Save Red Beans & Rice is a soulful Creole classic that warms both the heart and the belly. This dish brings together tender red kidney beans slow-simmered with smoky sausage and a medley of aromatic vegetables, all served atop a bed of fluffy long-grain white rice. Its hearty texture and bold flavors make it a beloved comfort food, perfect for family dinners or anytime you crave a taste of Southern hospitality.
Save I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
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Getting these ingredients simmered just right creates a creamy, flavorful stew that pairs beautifully with rice, transforming humble pantry staples into a feast. The slow cooking ensures the beans are tender and infused with spice, while the optional ham hock adds an extra layer of smokiness and richness that defines true Southern comfort food.
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
- 1. Drain and rinse the soaked beans. Set aside.
- 2. 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.
- 3. Add onion, bell pepper, and celery to the pot. Sauté for 5–7 minutes until softened. Stir in the garlic and cook for 1 minute.
- 4. 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.
- 5. 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.
- 6. Remove the ham hock (if used), shred any meat, and return it to the pot. Discard bay leaves. Taste and adjust seasoning as needed.
- 7. Serve hot over cooked rice. Garnish with green onions, parsley, and a splash of hot sauce if desired.
Zusatztipps für die Zubereitung
Slow simmering is key to achieving the creamy texture and deep flavors of this dish. Occasionally stir the pot to prevent sticking and add water as needed to maintain the desired consistency. For extra richness, mash some beans against the side of the pot before serving.
Varianten und Anpassungen
To make this recipe vegetarian or vegan, simply omit the sausage and ham. Enhance the smoky flavor using smoked paprika and a dash of liquid smoke for depth. Feel free to adjust the cayenne pepper to suit your preferred spice level.
Serviervorschläge
Serve your Red Beans & Rice with traditional Southern sides like warm cornbread or a crisp green salad for a complete meal. Garnish with sliced green onions, fresh parsley, and a splash of hot sauce to elevate the flavors.
Save With a balance of smoky, spicy, and savory notes, this Red Beans & Rice recipe is a staple that brings a touch of Creole tradition to your table. Whether for a weeknight dinner or a special gathering, it’s a dish that fills the kitchen with warmth and invites conversation around the table.
Recipe FAQ
- → How should red beans be prepared before cooking?
Red beans should be rinsed thoroughly and soaked overnight to soften them, which reduces cooking time and improves texture.
- → What type of sausage works best for this dish?
Smoked sausages like andouille or kielbasa add rich, smoky flavor and complement the beans well.
- → Can I make this dish vegetarian?
Yes, omit the sausage and ham, and add smoked paprika or liquid smoke to maintain a smoky depth.
- → Why is it important to simmer the beans slowly?
Slow simmering softens the beans fully, allowing flavors to meld and creating a creamy texture without breaking the beans apart.
- → What are good garnish options for this plate?
Sliced green onions, fresh parsley, and a dash of hot sauce add freshness and a spicy kick that enhances the dish.
- → How can I adjust spice levels in this dish?
Adjust cayenne pepper amounts to taste, starting with half a teaspoon and increasing for more heat.