Classic Red Beans and Rice

Warm, comforting, and brimming with Southern charm, this Classic Red Beans and Rice recipe is a soul-satisfying dish that's perfect for any occasion. Featuring tender red kidney beans slow-simmered with smoky andouille sausage, a hearty ham hock, and the holy trinity of Creole cooking—onion, bell pepper, and celery—this dish is infused with bold, savory flavors. Seasoned with hints of cayenne, paprika, and thyme, it achieves the perfect balance of spice and richness. Served over fluffy white rice and garnished with vibrant green onions, this one-pot wonder is a timeless favorite that's easy to make and even easier to love. Whether you're looking for a comforting midweek dinner or a dish to feed a crowd, this Louisiana classic won't disappoint.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:150 mins

Total Time:165 mins

Servings: 6

Ingredients

• 1 pound Dry red kidney beans
• 7 cups Water
• 12 ounces Andouille sausage, sliced
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 1 medium Green bell pepper, finely chopped
• 2 Celery stalks, finely chopped
• 4 Garlic cloves, minced
• 1 Smoked ham hock
• 2 Bay leaves
• 1 teaspoon Dried thyme
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Cooked white rice
• 2 Green onions, sliced (optional for garnish)
• 1 bottle Hot sauce (optional, for serving)

Directions

Step 1

Rinse the dry red kidney beans thoroughly and soak them in cold water overnight. Alternatively, use the quick-soak method by boiling the beans in water for 1 minute, removing from heat, covering, and allowing to sit for 1 hour. Drain and set aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced andouille sausage and cook until browned on both sides, about 4-5 minutes. Remove the sausage and set aside.

Step 3

To the same pot, add the chopped onion, green bell pepper, and celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Step 4

Return the sausage to the pot and add the soaked beans, 7 cups of water, the smoked ham hock, bay leaves, thyme, cayenne pepper, paprika, salt, and black pepper. Stir well to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 2 to 2.5 hours, stirring occasionally. If needed, add more water to keep the beans submerged as they cook.

Step 6

Once the beans are tender and the liquid has thickened into a creamy consistency, taste and adjust seasoning as desired. Remove the ham hock and bay leaves. If desired, shred the meat from the ham hock and return it to the pot.

Step 7

Serve the red beans over a bed of warm cooked white rice. Garnish with sliced green onions and hot sauce, if desired. Enjoy!

Nutrition Facts

Serving size	(3975.1g)

Amount per serving	% Daily Value*
Calories	3996.7

Total Fat 139.0g	0%
Saturated Fat 43.3g	0%
Polyunsaturated Fat 3.1g
Cholesterol 310.1mg	0%
Sodium 13596.8mg	0%
Total Carbohydrate 499.6g	0%
Dietary Fiber 126.0g	0%
Total Sugars 26.6g
Protein 198.7g	0%

Vitamin D 0IU	0%
Calcium 1084.2mg	0%
Iron 53.4mg	0%
Potassium 9023.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 19.7%

Carbs: 49.4%