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A bowl of red beans and rice with sausage and chopped green onions on a marble countertop.

Red Beans And Rice

Amelia
Authentic red beans and rice recipe packed with Creole flavor perfect for weeknight dinners or Southern comfort food lovers.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine Southern
Servings 6
Calories 460 kcal

Ingredients
  

  • 1 lb dried dark red kidney beans soaked overnight
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 green bell pepper chopped
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 12 oz Andouille sausage sliced
  • 1 smoked ham hock optional but traditional
  • 2 tsp Creole seasoning
  • 1/2 tsp cayenne pepper adjust to taste
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 6 cups water or low-sodium chicken broth
  • 4 cups cooked long-grain white rice
  • Chopped green onions for garnish

Instructions
 

Sauté Aromatics:

  • In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and celery (the “holy trinity”) and sauté for 5–7 minutes until softened.

Add Garlic and Sausage:

  • Stir in garlic and sliced sausage. Cook for another 3–4 minutes until the sausage begins to brown.

Build Flavor:

  • Add soaked and drained beans, ham hock, Creole seasoning, cayenne, thyme, bay leaves, and broth or water. Stir well.

Simmer Low and Slow:

  • Bring to a boil, then reduce heat to low. Cover and simmer for 2–2½ hours, stirring occasionally, until beans are tender and creamy. If needed, mash some beans against the side of the pot to thicken.

Season and Serve:

  • Remove bay leaves and ham hock. Taste and adjust seasoning. Serve hot over steamed white rice and garnish with green onions.

Notes

Nutrition Information (Per Serving)

Calories: 460 kcal
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 40mg
Sodium: 850mg
Total Carbohydrates: 56g
Dietary Fiber: 11g
Sugars: 3g
Protein: 24g
Keyword Red beans and rice