Description

A hearty and flavorful Southern classic, Red Beans and Rice combines tender red kidney beans simmered with smoked sausage, ham, and a medley of aromatic vegetables and spices, served over fluffy white rice. This comforting dish is perfect for a satisfying weeknight meal or a cozy gathering.

Ingredients

Scale

Beans and Meats

1 pound dried red kidney beans, rinsed and soaked overnight
12 ounces smoked sausage, sliced
1 ham hock or 4 ounces diced smoked ham (optional)

Vegetables and Aromatics

1 large yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced

Liquids and Spices

6 cups low-sodium chicken or vegetable broth
2 cups water
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon dried oregano
1 teaspoon salt (to taste)
1/2 teaspoon black pepper

To Serve

3 cups cooked long-grain white rice
Sliced green onions
Fresh parsley
Hot sauce

Instructions

Prepare Beans: Drain and rinse the soaked red kidney beans thoroughly then set aside.
Brown Meats: Heat a small amount of oil in a large Dutch oven over medium heat. Add sliced smoked sausage and diced ham (if using). Cook until browned, about 5 minutes. Remove the meats and set aside.
Sauté Vegetables: In the same pot, add diced onion, green bell pepper, and celery. Cook, stirring occasionally, until vegetables soften, about 5 to 7 minutes. Stir in minced garlic and cook for an additional minute.
Combine Ingredients: Return the browned sausage and ham or ham hock to the pot. Add the drained beans, chicken or vegetable broth, water, bay leaves, dried thyme, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper. Stir everything together thoroughly.
Simmer Beans: Bring the liquid to a boil, then reduce heat to low. Cover partially and let simmer gently for 1 hour, stirring occasionally, until beans are tender and creamy. Add more water as needed to maintain consistency.
Finish and Adjust Seasoning: Remove the ham hock if used, shred any meat and return it to the pot. Discard the bay leaves. Taste and adjust seasoning as desired.
Serve: Spoon the bean and sausage mixture over warm cooked long-grain white rice. Garnish with sliced green onions, fresh parsley, and a splash of hot sauce if preferred.

Notes

Soaking the beans overnight reduces cooking time and improves digestibility.
Use low-sodium broth to better control salt levels in the dish.
If you prefer a vegetarian version, omit the meats and use vegetable broth.
Adjust cayenne pepper quantity to control the heat level to your taste.
Leftovers taste even better the next day as flavors meld together.

Prep Time: 12 hours 15 minutes
Cook Time: 1 hour 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Southern American

Keywords: red beans and rice, southern recipe, kidney beans, smoked sausage, comfort food, easy dinner