Red Beans and Rice Alton Brown
Savor the soul-warming flavors of this classic Red Beans and Rice recipe inspired by Alton Brown, a hearty Cajun favorite that’s equal parts comforting and flavorful! Perfect for weeknight dinners or Sunday suppers, this dish features tender, creamy red kidney beans simmered to perfection with smoky sausage, aromatic vegetables, and fragrant seasonings like thyme, paprika, and cayenne pepper. Its slow-cooked magic creates a rich, savory sauce that’s served over fluffy white rice, making every bite a satisfying taste of Louisiana. Garnish with fresh green onions or a splash of hot sauce for a personal touch, and enjoy a dish that’s as wholesome as it is irresistible. Whether you're new to Creole cooking or a seasoned fan, this easy-to-follow recipe will bring a deliciously authentic experience to your table.
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 8 cups water
- 12 ounces smoked sausage, sliced
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 large bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups white rice, cooked
- 0.5 cup sliced green onions (optional, for garnish)
- to taste hot sauce (optional, for serving)
Instructions
Rinse the dried red kidney beans thoroughly under cold water. Discard any damaged beans or debris.
Place the beans in a large pot and cover with 8 cups of water. Bring to a boil over high heat, then remove from heat and let soak for 1 hour. Drain and set aside.
In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the smoked sausage slices and cook until browned, about 5 minutes. Remove the sausage and set aside.
In the same pot, add the chopped onion, bell pepper, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add the minced garlic, dried thyme, paprika, and cayenne pepper to the pot. Stir and cook for 1 minute until fragrant.
Return the soaked beans to the pot, along with the browned sausage. Add the bay leaf, 2 teaspoons of salt, 1 teaspoon of black pepper, and enough water to cover the beans by about 2 inches.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 90 minutes, stirring occasionally.
Check the beans for tenderness. If they are not soft, continue cooking and add a little more water if needed to keep the beans submerged. The goal is for the beans to become creamy and the liquid to reduce into a thick sauce.
Once the beans are tender, taste and adjust the seasoning with additional salt or spices as needed.
Remove the bay leaf and serve the red beans over cooked white rice. Garnish with sliced green onions and a dash of hot sauce, if desired.
Nutrition Facts
Calories |
2575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 7815 mg | 340% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 23.5 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 503 mg | 39% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2472 mg | 53% | |
*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.
