Red Beans Smoky Sausage Rice

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 remember making red beans & rice for the first time during Mardi Gras, and the rich aroma that filled the kitchen instantly brought everyone together. It has become a family favorite for cozy Sunday dinners.

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

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Prepare Beans:

Drain and rinse the soaked beans. Set aside.

Brown Protein:

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 or hock) to the pot. Add the soaked beans, broth, water, bay leaves, thyme, paprika, cayenne, oregano, salt, and pepper. Stir well.

Cook Beans:

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:

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:

Serve hot over cooked rice. Garnish with green onions, parsley, and a splash of hot sauce if desired.

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Sharing this dish has always been a special moment in our home, especially when my kids request seconds and try to sneak extra hot sauce onto their plates.

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, but check sausage or ham for gluten or soy in processed meats. Always verify labels if allergic or sensitive.

Nutritional Information (per serving)

Calories: 440, Total Fat: 13 g, Carbohydrates: 57 g, Protein: 23 g

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Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Serve your red beans & rice hot from the pot, and enjoy with family or friends for true Southern comfort. Any leftovers taste even better the next day.

Recipe FAQ

→ How can I soak red beans properly?

Rinse the dried beans thoroughly, then soak them in plenty of cold water overnight or for at least 8 hours to soften and reduce cooking time.

→ What type of sausage works best for this dish?

Smoked sausages like andouille or kielbasa add a rich, smoky flavor complementing the beans perfectly.

→ Can I make a vegetarian version?

Yes, omit the sausage and ham, and add smoked paprika and liquid smoke to enhance the smoky flavor.

→ How to achieve a creamy texture with the beans?

Mash some beans slightly against the side of the pot before serving to release starches and create creaminess.

→ What garnishes enhance the final dish?

Sliced green onions, fresh parsley, and a dash of hot sauce add freshness and a spicy kick to the dish.