Here’s a classic red beans and rice—hearty, flavorful, and comforting 🍛
Red Beans and Rice
Ingredients
- 1 lb dried red beans (kidney or small red beans)
- Water for soaking
- 1 tbsp oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6–8 cups chicken broth or water
- 1 smoked sausage (andouille or kielbasa), sliced
- 1 tsp salt (to taste)
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp dried thyme
- 1 bay leaf
- Optional: cayenne or hot sauce
For serving
- Cooked white rice
- Chopped green onions or parsley
Instructions
- Soak beans
Soak beans overnight in water (or quick-soak: boil 2 minutes, rest 1 hour). Drain. - Cook vegetables
Heat oil in a large pot. Cook onion, bell pepper, and celery until soft (about 5 minutes). Add garlic and cook 30 seconds. - Simmer
Add beans, sausage, broth, and seasonings. Bring to a boil, then reduce to low. Cover and simmer 1½–2 hours, stirring occasionally, until beans are tender. - Creamy texture
Mash some beans against the side of the pot to thicken. - Serve
Remove bay leaf. Serve over rice and top with green onions.
Tips & Variations
- No soak: cook longer (about 2½ hours)
- Slow cooker: LOW 7–8 hours
- Vegetarian: skip sausage, add smoked paprika
- Extra rich: add a ham hock if you like
Want a quick version, Instant Pot, or mild kid-friendly version?
