Southern Red Beans and Rice 🫘🍚🌶️

A classic Louisiana comfort dish, Southern Red Beans and Rice features creamy slow-simmered red beans, smoky sausage, aromatic vegetables, and bold Creole seasoning served over fluffy rice. It’s hearty, flavorful, and even better the next day.

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 2–3 hours (stovetop)
Total Time: About 3 hours

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Ingredients

Red Beans

• 1 lb (450 g) dried red kidney beans (or small red beans)
• 1 tablespoon olive oil or bacon grease
• 1 lb (450 g) smoked andouille sausage, sliced
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 5 cloves garlic, minced
• 1 smoked ham hock (optional)
• 6 cups chicken broth or water
• 2 bay leaves

Seasonings

• 2 teaspoons Creole seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon black pepper
• Salt, to taste
• 2 tablespoons chopped fresh parsley
• 3 green onions, sliced

For Serving

• 4 cups cooked white rice
• Hot sauce (optional)
• Extra green onions
• Fresh parsley

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Instructions

1. Prepare the Beans

1. Sort through dried beans and remove any damaged beans or debris.
2. Rinse well.
3. Soak overnight in plenty of water, or use the quick-soak method:
   • Boil beans for 2 minutes.
   • Remove from heat and let sit covered for 1 hour.
4. Drain and rinse.

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2. Cook the Sausage and Vegetables

1. Heat oil or bacon grease in a large Dutch oven.
2. Add sliced sausage and brown for 5–7 minutes.
3. Remove sausage and set aside.
4. Add onion, bell pepper, and celery (the “Holy Trinity”).
5. Cook for 5–6 minutes until softened.
6. Add garlic and cook for 30 seconds.

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3. Simmer the Beans

1. Add beans, sausage, ham hock (if using), broth, bay leaves, and seasonings.
2. Bring to a boil.
3. Reduce heat to low and simmer uncovered for 2–3 hours, stirring occasionally.
4. Add more broth or water if needed.

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4. Create the Creamy Texture

1. Remove about 1–2 cups of beans from the pot.
2. Mash them with a spoon or potato masher.
3. Stir them back into the pot to thicken the sauce naturally.
4. Remove bay leaves and ham hock.
5. Pull any meat from the ham hock and return it to the beans.

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5. Finish and Serve

1. Stir in parsley and green onions.
2. Taste and adjust seasoning.
3. Serve generously over hot cooked rice.

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Optional Additions

Extra Smoky Version

Add:

• ½ lb smoked ham
• Bacon pieces
• Smoked turkey sausage

Spicy Cajun Style

Add:

• Jalapeños
• Extra cayenne
• Pickled peppers
• Hot sauce

Creamier Beans

Stir in:

• 2 tablespoons butter at the end
• A splash of heavy cream (optional)

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Serving Suggestions

Serve with:

• Cornbread
• Collard greens
• Fried green tomatoes
• Coleslaw
• Pickled vegetables
• Cucumber salad

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Storage

Refrigerator: Store beans and rice separately in airtight containers for up to 5 days.

Freezer: Freeze cooked beans for up to 3 months. Thaw overnight before reheating.

Reheating: Warm beans gently on the stove with a splash of broth or water.

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Approximate Nutrition (Per Serving, with rice)

• Calories: 560
• Protein: 27 g
• Carbohydrates: 70 g
• Fat: 20 g
• Fiber: 13 g
• Sugar: 5 g
• Sodium: 900 mg

Tips for the Best Southern Red Beans and Rice

• The longer the beans simmer, the richer and creamier they become.
• Use andouille sausage for authentic smoky Cajun flavor.
• Don’t skip the onion, bell pepper, and celery—they create the foundation of the dish.
• Make it a day ahead if possible; the flavors deepen overnight.
• Add salt toward the end of cooking because sausage and broth already contain salt.