Red Beans and Rice

Red beans and rice is a classic Southern dish. It’s full of bold flavors, hearty ingredients, and rich Cajun spices. This recipe will satisfy you, whether for a cozy weeknight dinner or meal prep.

Red beans and rice started in Louisiana. It was a Monday staple that used leftover ham bones from Sunday dinner. Today, people enjoy it all over the country and beyond. It’s a budget-friendly meal that fills you up and is rich in protein. Plus, it has a deep, smoky flavor.

Red Beans and Rice

Why You’ll Love This Recipe

  • One-pot meal – Everything cooks in a single pot for easy cleanup.

  • Packed with flavor – Cajun seasoning, smoked sausage, and slow-simmered beans make it incredibly delicious.

  • Budget-friendly – Uses affordable pantry staples like beans, rice, and spices.

  • Great for meal prep – Tastes even better the next day.

Ingredients List

For the Beans:

  • 1 pound dried red beans (or 3 cans, drained and rinsed)

  • 8 cups water or chicken broth

  • 1 large onion, diced

  • 1 green bell pepper, diced

  • 3 celery stalks, chopped

  • 3 cloves garlic, minced

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried thyme

  • ½ teaspoon cayenne pepper (adjust to taste)

  • 2 bay leaves

  • 1 teaspoon Worcestershire sauce (optional, for depth of flavor)

For the Protein:

  • 12 ounces smoked sausage, sliced (such as andouille or kielbasa)

  • 1 ham hock (or smoked turkey leg, optional for extra flavor)

For the Rice:

  • 2 cups long-grain white rice

  • 4 cups water

  • 1 tablespoon butter or olive oil

For Garnish:

  • Chopped green onions

  • Fresh parsley

  • Hot sauce (like Tabasco or Louisiana hot sauce)

Timing

  • Prep Time: 15 minutes

  • Cook Time: 2 hours

  • Total Time: 2 hours 15 minutes

How to Make Red Beans and Rice

Step 1: Soak the Beans

  • If using dried beans, place them in a large bowl and cover with water.

  • Soak overnight, then drain and rinse before cooking.

  • If you’re short on time, use the quick soak method:

    • Bring a pot of water to a boil, add the beans, and boil for 2 minutes.

    • Turn off the heat, cover, and let sit for 1 hour.

Shortcut: If using canned beans, you can skip this step!

Step 2: Sauté the Aromatics

  • Heat 1 tablespoon olive oil in a large pot over medium heat.

  • Add onion, bell pepper, and celery (the “Holy Trinity” of Cajun cooking) and sauté for 5 minutes until softened.

  • Stir in garlic and cook for 1 minute.

Step 3: Cook the Sausage

  • Add the sliced sausage to the pot and cook until browned, about 3-4 minutes.

  • If using a ham hock or smoked turkey leg, add it now for extra smoky flavor.

Step 4: Simmer the Beans

  • Add the soaked and drained red beans to the pot.

  • Pour in water or broth, then add bay leaves, salt, pepper, smoked paprika, thyme, and cayenne pepper.

  • Bring to a boil, then reduce the heat to low.

  • Cover and let simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender.

Tip: If the beans start to dry out, add more water as needed.

Step 5: Mash Some Beans for Creaminess

  • Once the beans are soft, remove about ½ cup of beans, mash them with a fork, and stir them back into the pot.

  • This makes the dish thick and creamy without needing extra ingredients.

Step 6: Cook the Rice

  • While the beans simmer, rinse the rice under cold water until the water runs clear.

  • In a saucepan, bring 4 cups water to a boil.

  • Stir in 2 cups rice, cover, and reduce heat to low.

  • Simmer for 15-18 minutes, then fluff with a fork.

Step 7: Serve and Enjoy

  • Remove the bay leaves and discard them.

  • Spoon the red beans over steamed white rice.

  • Garnish with chopped green onions, parsley, and a few dashes of hot sauce.

Red Beans and Rice

Tips for the Best Red Beans and Rice

  • Use dried beans for better texture – Canned beans work in a pinch, but dried beans absorb flavors better.

  • Don’t skip the smoked meat – Andouille sausage and ham hocks add rich depth to the dish.

  • Adjust the spice level – Add more cayenne or hot sauce if you love heat!

  • Simmer low and slow – The longer it cooks, the more flavorful it gets.

Variations to Try

Want to switch things up? Here are some fun variations:

  • Vegetarian Red Beans and Rice – Omit the meat and use vegetable broth instead.

  • Spicy Red Beans and Rice – Add diced jalapeños and extra cayenne.

  • Slow Cooker Red Beans and Rice – Dump everything in a slow cooker and cook on low for 8 hours.

  • Instant Pot Red Beans and Rice – Pressure cook on high for 40 minutes, then do a natural release.

What to Serve with Red Beans and Rice

This dish is hearty on its own, but you can serve it with:

  • Cornbread – A classic Southern side.

  • Collard Greens – Adds a fresh and slightly bitter contrast.

  • Fried Okra – Crispy and delicious!

  • Coleslaw – Light and refreshing.

How to Store & Reheat Leftovers

Refrigerating:

  • Store in an airtight container for up to 5 days.

Freezing:

  • Freeze in portions for up to 3 months.

  • Thaw in the fridge overnight before reheating.

Reheating:

  • Heat on the stove over medium-low, adding a splash of water if too thick.

  • Microwave in 30-second intervals, stirring in between.

Nutritional Information (Per Serving)

  • Calories: 420

  • Protein: 18g

  • Carbs: 62g

  • Fat: 12g

  • Fiber: 10g

This dish is naturally gluten-free and packed with protein and fiber!

FAQs

Can I Make This Ahead of Time?

Yes! The flavors develop even more overnight, making it a great meal-prep dish.

What’s the Best Rice to Use?

Long-grain white rice is the traditional choice, but you can use:

  • Brown rice for extra fiber.

  • Cauliflower rice for a low-carb option.

Why Are My Beans Still Hard?

If the beans are still firm after cooking:

  • They may be old (older beans take longer to cook).

  • Your water may be too hard—try adding a pinch of baking soda to soften them.

Conclusion

Red beans and rice is comfort food at its finest—rich, smoky, and full of bold Cajun flavors. Whether you’re making it for a family dinner or prepping it for the week, this dish is sure to be a hit.