Red Beans and Rice

This red beans and rice recipe has been a go-to comfort meal in my kitchen for years. It brings together rich smoky sausage, tender beans, and fragrant Creole spices that make for a deeply satisfying dish ideal for cozy dinners or feeding a crowd on a casual weekend.

I first made this recipe on a chilly evening when I wanted something hearty and familiar. Now my family asks for it often, and it always hits the spot after a long day.

Ingredients

• One pound dry kidney beans: soaked overnight to ensure soft creamy beans that cook evenly
• Fourteen ounces smoked sausage: sliced to add depth and smokiness choosing good quality sausage enhances the overall flavor
• Thirteen and a half ounces Andouille sausage: chopped for extra spice and authentic Creole taste
• One green bell pepper: diced to add freshness and a slight crunch
• One large sweet onion: diced for sweetness and aroma contributes to the flavor base
• Two celery ribs: diced for earthiness and balance in the aromatics
• Six cups low-sodium chicken stock: for moistness and to build a flavorful cooking liquid without overpowering salt
• One teaspoon dried thyme: to add a subtle herbal note typical in Creole cuisine
• One teaspoon dried oregano: for an extra layer of earthiness
• One tablespoon Creole seasoning: to provide vibrant and zesty spice unique to this regions cooking
• Three large bay leaves: to infuse the simmering beans with aromatic depth
• Three cups long grain rice: to serve as a fluffy foundation for the beans
• Three and a half cups water: for perfectly cooking the rice
• Chopped green onions and parsley for garnish: to brighten the dish with fresh color and light herbal bite

Instructions

Sauté the Sausage:

In a large cast-iron pot or Dutch oven, brown the sliced smoked sausage and chopped Andouille sausage over medium heat. Cook until they develop some color and their fat renders out, this builds smoky flavorful richness as the base for the dish.

Cook the Vegetables:

Add the diced onions, green bell pepper, and celery to the sausage. Cook for several minutes until the vegetables soften but do not brown. This step contributes sweetness and forms a well-rounded flavor foundation.

Add the Beans and Seasonings:

Drain and rinse the soaked kidney beans to remove excess starch and soaking water. Add the rinsed beans to the pot along with six cups of low-sodium chicken stock, dried thyme, dried oregano, Creole seasoning, and three bay leaves. Stir everything to combine well.

Simmer Slowly:

Bring the mixture to a boil over medium-high heat, then reduce heat to low to maintain a gentle simmer. Cover partially and simmer for about three hours, stirring occasionally to prevent sticking. This slow cooking process softens the beans until creamy while allowing the flavors to meld beautifully.

Check and Thicken:

After three hours, test the doneness of the beans by mashing a few against the side of the pot with the back of a spoon. This releases starch which thickens the cooking liquid creating a rich sauce. Remove and discard the bay leaves once the beans are tender.

Prepare the Rice:

While the beans simmer, rinse the rice under cold water until the water runs clear to remove excess starch. Drain thoroughly and place in a pot with three and a half cups of water. Bring to a boil, then lower heat to very low to gently simmer covered for 15 minutes. Do not lift the lid during cooking to ensure fluffy grains.

Garnish and Serve:

Once the beans are thick and the rice is cooked, garnish the beans with chopped green onions and fresh parsley for a pop of color and brightness. Serve the rich bean stew spooned generously over the fluffy white rice.

My favorite ingredient here is the Creole seasoning. The first time I made this recipe using a blend I bought locally I was amazed at how it transformed the beans into something truly soul-warming. This dish reminds me of gathering around the table with family on cool evenings, sharing stories and laughter over bowls of sticky rice topped with spicy red beans.

Storage Tips

Cool leftovers completely before transferring to airtight containers. Keep refrigerated for up to four days. Reheat gently on the stovetop or microwave adding a splash of water if needed to loosen the sauce. This dish also freezes well for up to three months—defrost overnight in the fridge before reheating slowly.

Ingredient Substitutions

If you do not have Andouille sausage you can substitute with smoked kielbasa or chorizo for a smoky spicy kick. For a vegetarian version omit the sausage and use vegetable broth instead of chicken stock and add smoked paprika for a hint of that smoky flavor. You can also swap kidney beans for small red beans or pinto beans if desired.

Serving Suggestions

Serve with a simple side of steamed collard greens or sautéed kale for a complete meal. A crusty loaf of French bread or cornbread rounds out the meal beautifully. For a fresher bite, a crisp green salad with a tangy vinaigrette cuts through the richness of the dish.

This recipe brings authentic Creole flavors to your table with ease, making it perfect for both weeknight dinners and weekend gatherings.

FAQs about Recipes

→ How long should the beans soak before cooking?

Soaking the red kidney beans overnight softens them and reduces cooking time, ensuring even tenderness.

→ What types of sausage are used in this dish?

The dish uses smoked sausage and Andouille sausage to add a smoky, spicy depth.

→ Can I use fresh herbs instead of dried thyme and oregano?

Fresh herbs can be substituted, but dried herbs provide a more concentrated flavor during the long simmer.

→ How is the rice best cooked for serving?

Rinse the rice to remove excess starch, then simmer covered with water until tender and fluffy.

→ What is the purpose of smashing some beans during cooking?

Smashing some beans helps thicken the cooking liquid, creating a creamier texture.