Red Beans with Rice
Experience the soulful comfort of Red Beans with Rice, a classic Southern dish bursting with bold Creole flavors. This hearty recipe combines tender red kidney beans simmered to creamy perfection with aromatic spices, including smoked paprika and cayenne pepper, for a savory kick. Sautéed onion, green bell pepper, and celery—the “holy trinity” of Louisiana cooking—add robust flavor, while the optional smoked sausage lends a smoky richness. Served over fluffy white rice and garnished with fresh parsley or green onions, this satisfying meal is perfect for dinner or meal prep. Pair it with a splash of hot sauce for an extra layer of spice, and enjoy a taste of Louisiana tradition in every bite. Ideal for cozy nights or festive gatherings, this dish is easy to customize and guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 8 cups water
- 2 tablespoons vegetable oil (or bacon grease for added flavor)
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 12 ounces smoked sausage, sliced (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 6 cups cooked white rice
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
- 1 bottle hot sauce (optional, for serving)
Instructions
Rinse the dried red kidney beans under cold water and pick out any debris or damaged beans.
In a large bowl or pot, cover the beans with water by at least 2 inches and soak overnight. Alternatively, use the quick-soak method: place beans in a pot, cover with water, bring to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour.
Drain and rinse the beans, then set aside.
In a large pot or Dutch oven, heat the vegetable oil or bacon grease over medium heat. Add the diced onion, green bell pepper, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic and sliced smoked sausage (if using), and cook for an additional 2 minutes, stirring frequently.
Stir in the bay leaves, dried thyme, oregano, paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the soaked and rinsed beans to the pot, along with 8 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 2 ½ to 3 hours, stirring occasionally, until the beans are tender and the mixture is creamy.
During the last 30 minutes of cooking, use the back of a spoon to mash some of the beans against the side of the pot to thicken the liquid. Adjust seasoning to taste, adding more salt or spices if needed.
Cook the white rice according to package instructions while the beans are finishing up.
Serve the red beans hot over the cooked white rice. Garnish with fresh parsley or sliced green onions if desired, and serve with hot sauce on the side.
Nutrition Facts
Calories |
4199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 15859 mg | 690% | |
| Total Carbohydrate | 593.8 g | 216% | |
| Dietary Fiber | 83.1 g | 297% | |
| Total Sugars | 27.9 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1141 mg | 88% | |
| Iron | 56.2 mg | 312% | |
| Potassium | 8672 mg | 185% | |
*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.
