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Red Beans and Rice

Featured in: Southern Comfort

This comforting Creole dish combines tender red kidney beans simmered slowly with smoked sausage, ham, and aromatic vegetables. Flavored with bay leaves, thyme, paprika, and a touch of cayenne, the beans become creamy and rich. Served hot over fluffy long-grain white rice, it offers a hearty, satisfying meal perfect for family dinners. Optional garnishes include green onions, parsley, and hot sauce to elevate the flavors. A gluten-free dish with an easy vegetarian variation by omitting the meats and adding smoked paprika.

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Updated on Thu, 13 Nov 2025 08:01:00 GMT
Steaming bowl of Red Beans & Rice, a Creole classic with sausage and fluffy white rice. Save
Steaming bowl of Red Beans & Rice, a Creole classic with sausage and fluffy white rice. | epicurestates.com

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 dish always brings back memories of growing up in Louisiana, where red beans & rice was the Monday tradition. The smoky sausage and creamy beans simmer together for hours, filling the kitchen with a unmistakable aroma that means home.

Ingredients

  • Red Kidney Beans: 1 pound (450 g), dried, rinsed, and soaked overnight
  • Smoked Sausage: 12 ounces (340 g), sliced (such as andouille or kielbasa)
  • Ham Hock/Smoked Ham (optional): 1 ham hock or 4 ounces (115 g), diced
  • Yellow Onion: 1 large, diced
  • Green Bell Pepper: 1, diced
  • Celery: 2 stalks, diced
  • Garlic: 4 cloves, minced
  • Low-Sodium Broth: 6 cups (1.4 L) chicken or vegetable
  • 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 or to taste
  • Black Pepper: 1/2 teaspoon
  • Cooked White Rice: 3 cups (525 g), long-grain
  • Garnishes (optional): Sliced green onions, fresh parsley, hot sauce

Instructions

Prep Beans:
Drain and rinse the soaked beans.
Brown Sausage & Ham:
In a large Dutch oven, heat oil over medium. Add sausage and ham, 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 garlic and cook for 1 minute.
Combine & Simmer:
Return sausage and ham/hock to the pot. Add beans, broth, water, bay leaves, thyme, paprika, cayenne, oregano, salt, and pepper. Stir well.
Cook Beans:
Bring to a boil, reduce heat to low, cover partially, and simmer for 1 hour, stirring occasionally, until beans are tender and creamy. Add water as needed.
Finish & Adjust:
Remove ham hock if used, shred meat, and return to pot. Discard bay leaves. Adjust seasoning.
Serve:
Serve hot over cooked rice. Garnish with green onions, parsley, and hot sauce if desired.
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My family loves gathering around the table for this meal. It is always paired with cornbread and plenty of laughter, making it more than just dinner—it is a celebration.

Required Tools

Large Dutch oven or heavy pot, chefs knife, cutting board, measuring cups, wooden spoon, ladle

Allergen Information

Contains none of the major allergens. Always check sausage or ham packaging for hidden gluten or soy, especially for sensitive diets.

Nutritional Information

Per serving: 440 calories, 13 g fat, 57 g carbohydrates, 23 g protein.

A close-up of a flavorful Red Beans & Rice dish, garnished with green onions and parsley. Save
A close-up of a flavorful Red Beans & Rice dish, garnished with green onions and parsley. | epicurestates.com

This satisfying red beans & rice brings warmth and comfort with every bite. Enjoy leftovers for easy meals all week.

Recipe FAQs

→ How do I make the beans creamy?

Simmer the beans gently over low heat for at least one hour, stirring occasionally. You can mash some beans against the pot’s side to release starches for a creamier texture.

→ Can I prepare this without meat?

Yes, omit the sausage and ham, add smoked paprika and a dash of liquid smoke for depth to keep a rich, smoky flavor.

→ What kind of beans are best to use?

Dried red kidney beans soaked overnight yield the best texture and flavor for this dish.

→ What side dishes pair well with this meal?

Cornbread or a simple green salad complement the hearty beans and rice beautifully.

→ How should I adjust seasoning?

Taste after cooking and adjust salt, pepper, and cayenne pepper to your preference for balanced flavors.

Red Beans and Rice

Smoky sausage simmers with seasoned red beans and vegetables, served atop fluffy white rice for a classic Southern dish.

Prep duration
20 min
Cook duration
90 min
Complete duration
110 min


Complexity Medium

Heritage Creole / Southern

Output 6 Portions

Dietary considerations No dairy, No gluten

Components

Beans & Protein

01 1 pound dried red kidney beans, rinsed and soaked overnight
02 12 ounces smoked sausage (andouille or kielbasa), sliced
03 1 ham hock or 4 ounces diced smoked ham (optional)

Vegetables

01 1 large yellow onion, diced
02 1 green bell pepper, diced
03 2 celery stalks, diced
04 4 garlic cloves, minced

Liquids

01 6 cups low-sodium chicken or vegetable broth
02 2 cups water

Seasonings

01 2 bay leaves
02 1 teaspoon dried thyme
03 1 teaspoon smoked paprika
04 1/2 teaspoon cayenne pepper, adjust to taste
05 1 teaspoon dried oregano
06 1 teaspoon salt, to taste
07 1/2 teaspoon black pepper

Rice

01 3 cups cooked long-grain white rice

Garnishes

01 Sliced green onions (optional)
02 Fresh parsley (optional)
03 Hot sauce (optional)

Directions

Phase 01

Prepare Beans: Drain and rinse the soaked red kidney beans. Set aside.

Phase 02

Brown Sausage and Ham: Heat a splash of oil in a large heavy pot over medium heat. Add sliced smoked sausage and ham (if using) and cook until browned, about 5 minutes. Remove from pot and set aside.

Phase 03

Sauté Vegetables: Add diced onion, bell pepper, and celery to the pot. Sauté for 5 to 7 minutes until softened. Stir in minced garlic and cook for 1 minute.

Phase 04

Combine Ingredients: Return sausage and ham (or ham hock) to the pot. Add drained beans, chicken or vegetable broth, water, bay leaves, thyme, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir to combine.

Phase 05

Simmer Beans: Bring mixture to a boil, then reduce heat to low. Partially cover and simmer for 1 hour, stirring occasionally, until beans are tender and creamy. Add water if needed to maintain consistency.

Phase 06

Finish Meat and Seasoning: Remove ham hock if used. Shred any meat and return it to the pot. Discard bay leaves. Adjust seasoning to taste.

Phase 07

Serve: Ladle beans and sausage over cooked white rice. Garnish with sliced green onions, fresh parsley, and hot sauce if desired.

Necessary tools

  • Large heavy pot or Dutch oven
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Ladle

Allergy details

Review each component for potential allergens and consult with healthcare professionals if you're uncertain.
  • Contains no major allergens unless processed meats are used; verify gluten and soy content in sausage or ham.

Nutritional information (each portion)

These values are offered as a general guide and shouldn't replace professional medical guidance.
  • Energy: 440
  • Fat: 13 g
  • Carbohydrates: 57 g
  • Protein: 23 g