Classic Red Beans and Rice
Warm, comforting, and brimming with Southern charm, this Classic Red Beans and Rice recipe is a soul-satisfying dish that's perfect for any occasion. Featuring tender red kidney beans slow-simmered with smoky andouille sausage, a hearty ham hock, and the holy trinity of Creole cooking—onion, bell pepper, and celery—this dish is infused with bold, savory flavors. Seasoned with hints of cayenne, paprika, and thyme, it achieves the perfect balance of spice and richness. Served over fluffy white rice and garnished with vibrant green onions, this one-pot wonder is a timeless favorite that's easy to make and even easier to love. Whether you're looking for a comforting midweek dinner or a dish to feed a crowd, this Louisiana classic won't disappoint.
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Recipe Information
Ingredients
- 1 pound Dry red kidney beans
- 7 cups Water
- 12 ounces Andouille sausage, sliced
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Green bell pepper, finely chopped
- 2 Celery stalks, finely chopped
- 4 Garlic cloves, minced
- 1 Smoked ham hock
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cooked white rice
- 2 Green onions, sliced (optional for garnish)
- 1 bottle Hot sauce (optional, for serving)
Instructions
Rinse the dry red kidney beans thoroughly and soak them in cold water overnight. Alternatively, use the quick-soak method by boiling the beans in water for 1 minute, removing from heat, covering, and allowing to sit for 1 hour. Drain and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced andouille sausage and cook until browned on both sides, about 4-5 minutes. Remove the sausage and set aside.
To the same pot, add the chopped onion, green bell pepper, and celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Return the sausage to the pot and add the soaked beans, 7 cups of water, the smoked ham hock, bay leaves, thyme, cayenne pepper, paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 2 to 2.5 hours, stirring occasionally. If needed, add more water to keep the beans submerged as they cook.
Once the beans are tender and the liquid has thickened into a creamy consistency, taste and adjust seasoning as desired. Remove the ham hock and bay leaves. If desired, shred the meat from the ham hock and return it to the pot.
Serve the red beans over a bed of warm cooked white rice. Garnish with sliced green onions and hot sauce, if desired. Enjoy!
Nutrition Facts
Calories |
3997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.0 g | 178% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 13597 mg | 591% | |
| Total Carbohydrate | 499.6 g | 182% | |
| Dietary Fiber | 126.0 g | 450% | |
| Total Sugars | 26.6 g | ||
| Protein | 198.7 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1084 mg | 83% | |
| Iron | 53.4 mg | 297% | |
| Potassium | 9023 mg | 192% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
