Name: Red Beans and Rice
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Creole
Ingredients: 1 lb dried red kidney beans (or 3 cans, drained and rinsed); 2 tbsp olive oil; 1 onion, chopped; 2 stalks celery, chopped; 1 green bell pepper, chopped; 4 cloves garlic, minced; 12 oz smoked sausage or andouille (optional), sliced; 2 bay leaves; 1 tsp dried thyme; 1 tsp smoked paprika; 1/4 tsp cayenne pepper (adjust to taste); Salt and black pepper, to taste; 6 cups vegetable or chicken broth; 3 cups cooked long-grain white rice; Green onions, sliced (for garnish); Hot sauce (optional)

Red Beans and Rice is a hearty, comforting dish rooted in Louisiana Creole tradition. Tender red beans are slow-simmered with aromatic vegetables and spices, then served over fluffy rice for a flavorful and filling meal. I love how simple it is to prepare, and how satisfying it is with just a few wholesome ingredients.

Red Beans and Rice

Why You’ll Love This Recipe

I love how this dish turns a humble pot of beans into something deeply savory and rich. It’s naturally budget-friendly, perfect for big batches, and can be dressed up or down depending on what I have in the kitchen. Whether I keep it vegetarian or add smoked sausage, the flavor only gets better with time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dried red kidney beans (or canned, drained and rinsed)
Olive oil
Onion (chopped)
Celery (chopped)
Green bell pepper (chopped)
Garlic (minced)
Smoked sausage or andouille (optional)
Bay leaves
Dried thyme
Smoked paprika
Cayenne pepper (to taste)
Salt and black pepper
Vegetable or chicken broth
Cooked long-grain white rice
Green onions (for garnish)
Hot sauce (optional)

directions

Soak the beans (if using dried): I soak the beans overnight in cold water. If I’m short on time, I do a quick soak by boiling them for 5 minutes and letting them sit for 1 hour before draining.
Sauté aromatics: I heat olive oil in a large pot and cook the onion, bell pepper, and celery until soft, about 5–7 minutes. Then I stir in the garlic and cook for 1 minute more.
Add sausage (if using): I brown sliced smoked sausage in the same pot to add richness and depth.
Simmer the beans: I add soaked (or canned) beans, broth, bay leaves, thyme, paprika, cayenne, salt, and pepper. I bring it to a boil, then reduce to a simmer and cook uncovered for 1.5 to 2 hours until the beans are tender. I stir occasionally and add more liquid if needed.
Mash and thicken: I mash some of the beans with the back of a spoon or potato masher to give the dish a creamy consistency. I stir to combine and let it simmer for another 10–15 minutes.
Serve: I spoon the beans over cooked white rice and garnish with sliced green onions. A splash of hot sauce brings it all together.

Servings and timing

This recipe serves 6.
Prep time: 15 minutes
Cook time: 2 hours (or 30 minutes with canned beans)
Total time: 2 hours 15 minutes

Variations

Sometimes I use smoked turkey or ham hocks instead of sausage, or go completely meatless for a lighter version. I’ve also added diced tomatoes or bay-smoked tofu for a twist. For extra nutrition, I stir in kale or spinach near the end of cooking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. To reheat, I warm it on the stove with a splash of water or broth to loosen the sauce, or microwave individual portions.

FAQs

Can I use canned red beans?

Yes, I use canned red beans when I need a quicker meal. I rinse and drain them, then simmer for 30 minutes with the aromatics and spices.

Is it necessary to mash some of the beans?

Mashing part of the beans makes the dish creamy and gives the sauce a thick, hearty texture. I always do it near the end for that traditional feel.

Can I make this dish vegan?

Absolutely. I skip the sausage and use vegetable broth. Smoked paprika and extra garlic add depth and umami without the meat.

What kind of rice should I serve it with?

I prefer long-grain white rice, but brown rice or jasmine rice also work well.

How spicy is red beans and rice?

It’s mildly spicy, but I adjust the cayenne and hot sauce to suit my taste. It’s easy to keep it mild for everyone and let people add heat at the table.

Conclusion

Red Beans and Rice is a warm, filling dish that’s packed with flavor and tradition. I love how simple it is to prepare, and how easily it adapts to whatever ingredients I have on hand. Whether I’m making a weeknight dinner or feeding a crowd, this Southern favorite is always a comforting, delicious choice.