There’s something deeply comforting about a bowl of Red Beans and Rice—a dish that carries the warmth of home and the rich flavors of tradition. This classic recipe, beloved in Southern and Creole kitchens, is more than just a meal; it’s a celebration of hearty, wholesome ingredients coming together in perfect harmony. Creamy red beans, smoky seasonings, and tender rice make every bite a satisfying experience that’s both nourishing and soul-satisfying. Whether you’re cooking for family, friends, or simply treating yourself to a cozy night in, this Red Beans and Rice recipe is sure to become a staple in your kitchen.
Prep Time : 30 Mins
Cook Time : 3 H 15 Mins
Total Time : 3 H 45 Mins
Yield : 8 Servings
Calories : 542kcal
Ingredients :
• 1 lb Dry Red kidney beans
• 1 tbsp Vegetable Oil
• 12 ounces Andouille sausage diced
• 1 cup Onion finely diced
• 3/4 cup Celery chopped
• 3/4 cup Poblano Peppers
• 4 cloves Garlic minced
• 2 quarts Chicken broth more as needed
• 1 smoked Ham Hock
• 2 Bay Leaves
• 1 tsp Black Pepper freshly ground
• 1 tsp Dried Thyme
• 1/2 tsp Cayenne Pepper or to taste
• Hot sauce to taste
• 4 cups Cooked White Rice
• 2 tbsp Green Onion chopped, or to taste
Directions :
Step 1
Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
Step 2
Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
Step 3
Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
Step 4
Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.
