The Best Red Beans and Rice Recipe

Name: The Best Red Beans and Rice Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 8
Ingredients: For the Beans:; 1 lb dried red kidney beans, soaked overnight and drained; 1 smoked ham hock or ½ lb andouille sausage, sliced; 1 medium onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 tsp dried thyme; 1 tsp paprika; ½ tsp cayenne pepper (adjust to taste); ½ tsp black pepper; 1 tsp salt (more to taste); 2 bay leaves; 6 cups chicken broth (or water with bouillon); 2 tsp hot sauce (like Crystal or Tabasco); 2 tbsp butter or bacon fat (for extra flavor); For Serving:; 3 cups cooked white rice; Green onions, sliced (for garnish); Extra hot sauce, on the side

By funsmagcom@gmail.com

April 17, 2025

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The Best Red Beans and Rice Recipe

Red beans and rice is a dish deeply rooted in Louisiana Creole cuisine, a soulful, spicy, and comforting meal that has stood the test of time. Traditionally served on Mondays—“laundry day” in New Orleans—it was a perfect slow-cooking meal that could simmer on the stove while chores were done. While its origins may be humble, the flavor is anything but.

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What sets apart a great red beans and rice dish from a good one is patience, technique, and quality ingredients. This version focuses on smoky sausage, creamy red beans, aromatic vegetables, and bold Creole seasoning—served over fluffy rice for the perfect bite.

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Ingredient Spotlight

Red Kidney Beans

Dry beans are preferred for this recipe. They’re more economical, soak up flavor beautifully, and produce a creamier texture than canned beans. If using canned beans for convenience, skip the soaking step and reduce simmering time.

Andouille Sausage

This smoked pork sausage is bold and spicy, essential for authentic Creole flavor. If you can’t find andouille, substitute with kielbasa or another smoked sausage, but add extra seasoning to compensate.

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The Holy Trinity

In Cajun and Creole cuisine, the “holy trinity” of diced onion, bell pepper, and celery is the flavor base—similar to a mirepoix but with Southern flair.

Spices & Seasoning

Creole seasoning balances herbal, spicy, and smoky elements. You can also use a store-bought Creole seasoning mix (like Tony Chachere’s or Slap Ya Mama) if preferred.

Step-by-Step Instructions

Step 1: Soak the Beans

Overnight Method: Place the beans in a large bowl, cover with several inches of water, and let soak overnight (8–12 hours). Drain and rinse before cooking.

Quick Soak Method: Boil beans in water for 5 minutes, remove from heat, cover, and let stand 1 hour. Drain and rinse.

Step 2: Sauté the Sausage

Heat a large Dutch oven over medium-high heat. Add sausage slices and sear until browned on both sides (5–7 minutes). Remove sausage with a slotted spoon and set aside.

Step 3: Cook the Holy Trinity

In the same pot (with sausage drippings), add onions, bell pepper, and celery. Cook over medium heat until soft and translucent, about 8–10 minutes. Add garlic and cook for 1 minute more.

Step 4: Build the Flavor

Add smoked ham hock or diced ham (if using) to the pot along with bay leaves, thyme, paprika, smoked paprika, cayenne, black pepper, and a generous pinch of salt. Stir to combine.

Step 5: Add Beans and Liquid

Return the sausage to the pot. Pour in drained beans and chicken broth. Bring to a boil, then reduce heat to a low simmer.

Step 6: Simmer to Perfection

Simmer uncovered for 2 to 2½ hours, stirring occasionally and adding more water or broth if needed. The beans should be very tender, and the liquid should become thick and creamy.

Step 7: Final Touches

Remove bay leaves and ham hock. If you like a creamier consistency, use a spoon or immersion blender to mash some beans against the side of the pot. Adjust salt and seasoning to taste.

Step 8: Cook the Rice

While the beans are finishing, prepare the rice. In a medium saucepan, bring 4 cups of water (or broth) to a boil. Add rice, butter, and salt. Stir once, cover, reduce heat to low, and cook for 15–18 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Step 9: Serve

Spoon rice into bowls and ladle red beans generously over the top. Garnish with chopped green onions, parsley, and hot sauce.

Tips and Variations

Vegetarian Version: Omit the sausage and ham, and use vegetable broth. Add smoked paprika or liquid smoke for that smoky flavor.
Extra Creamy: Use an immersion blender to blend about 1 cup of the beans directly in the pot.
Spicier: Add more cayenne or your favorite hot sauce to taste.
Meal Prep Friendly: This dish gets better the next day! The flavors deepen and meld

Frequently Asked Questions

Can I use canned beans?

Yes, but reduce the cooking time to about 45 minutes. You’ll also lose some depth of flavor and creaminess.

What kind of rice is best?

Long-grain white rice is traditional, but jasmine or basmati can be used. Brown rice is a healthy alternative—just adjust the cooking time.

Can I make this in a slow cooker?

Absolutely. After sautéing the sausage and vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 4–5 hours.

What if I don’t have a ham hock?

No worries! You can substitute with diced smoked ham, smoked turkey necks, or omit it entirely if using sausage.

Is red beans and rice spicy?

It has a gentle heat, but it’s easy to adjust. Use less cayenne or skip it if you’re spice-sensitive.

Conclusion

There’s something magical about a pot of red beans and rice bubbling away on the stove—filling your kitchen with smoky, savory aromas and bringing people together over a hearty bowl of comfort. Whether you’re cooking for your family, prepping for the week, or simply craving a Southern classic, this recipe hits all the right notes.

Yield: 8