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Red Beans and Rice Recipe

Red Beans and Rice Recipe
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4.5 from 27 reviews

A classic and comforting Creole dish, this red beans and rice recipe is packed with flavor from aromatic vegetables, herbs, and spices, simmered with tender red kidney beans and savory ham hock or sausage. Served over a bed of fluffy white rice and garnished with green onions and hot sauce, it’s a hearty meal that embodies the rich culinary traditions of Louisiana.

Ingredients

Units Scale

Main Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion (diced)
  • 1 green bell pepper (diced)
  • 2 celery stalks (diced)
  • 3 garlic cloves (minced)

Spices and Seasonings:

  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Additional Ingredients:

  • 1 pound dried red kidney beans (soaked overnight and drained)
  • 6 cups water or low-sodium chicken broth
  • 1 bay leaf
  • 1 smoked ham hock or 12 ounces andouille sausage (sliced)
  • 4 cups cooked white rice
  • Chopped green onions and hot sauce for serving

Instructions

  1. Saute Aromatics: Heat olive oil in a large pot, saute onion, bell pepper, and celery until softened. Add garlic and cook briefly.
  2. Add Spices: Stir in thyme, smoked paprika, cayenne, salt, pepper, oregano, onion powder, and garlic powder.
  3. Cook Beans: Add soaked beans, water or broth, bay leaf, and ham hock or sausage. Simmer for 1 ½ to 2 hours until beans are tender.
  4. Final Touches: Remove bay leaf and meat from ham hock, mash some beans for creaminess if desired, adjust seasoning, and serve over rice with garnishes.

Notes

  • You can use canned beans to save time—use 3 (15-ounce) cans, drained and rinsed, and reduce the cooking time.
  • This dish tastes even better the next day and freezes well.

Nutrition

Find it online: https://easy-tapas-recipes.com/red-beans-and-rice-recipe-2/