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Red Beans and Rice Recipe

This classic Southern Red Beans and Rice recipe is a hearty and flavorful dish made with tender red beans, smoked sausage, and aromatic vegetables, all simmered in a rich, savory broth. Perfect for a comforting family meal!
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Prep Time 15 minutes
Cook Time 2 hours
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb dried red beans
  • 1 tablespoon olive oil or vegetable oil
  • 1 smoked sausage sliced (Andouille sausage is ideal)
  • 1 ham hock or 1 cup diced ham optional
  • 1 onion diced
  • 1 bell pepper diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 1 tablespoon dried thyme
  • 2 bay leaves
  • ½ teaspoon cayenne pepper adjust to taste
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 4 cups chicken broth or vegetable broth for a vegetarian version
  • 2 cups cooked white rice
  • 1 tablespoon hot sauce optional
  • 1 tablespoon white vinegar optional
  • Fresh parsley or green onions for garnish optional

Instructions
 

  • Soak the Beans: Sort and rinse the red beans. Soak them overnight in water or use the quick-soak method by boiling the beans for 2 minutes, then letting them sit for an hour. Drain before cooking.
  • Cook the Sausage and Ham: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook until browned. If using ham, add it and cook for another 5 minutes. Remove the meat and set aside.
  • Sauté the Vegetables: In the same pot, add the onion, bell pepper, celery, and garlic. Sauté for about 5-7 minutes until softened and aromatic.
  • Add Spices: Sprinkle in thyme, bay leaves, cayenne pepper, salt, and black pepper. Stir to coat the vegetables in the spices.
  • Add Beans and Liquid: Add the soaked beans and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours, stirring occasionally. Add more liquid if the beans begin to dry out.
  • Finish the Dish: Once the beans are tender, return the cooked sausage and ham to the pot. Stir to combine. Adjust seasoning as needed and add hot sauce for extra spice, if desired. If using, add a splash of vinegar for balance.
  • Serve: Serve the Red Beans over cooked white rice and garnish with fresh parsley or green onions. Enjoy!

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Red Beans and Rice also freezes well for up to 3 months.
  • Variations: For a vegetarian version, omit the sausage and ham. You can also add extra vegetables like carrots or mushrooms for more texture.
  • Spiciness: Adjust the cayenne pepper and hot sauce to your preferred spice level. For more heat, add diced jalapeños.
  • Make-Ahead: This dish tastes even better the next day as the flavors meld together, making it great for meal prep.