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.
Why You’ll Love This Recipe
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One-pot meal – Everything cooks in a single pot for easy cleanup.
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Packed with flavor – Cajun seasoning, smoked sausage, and slow-simmered beans make it incredibly delicious.
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Budget-friendly – Uses affordable pantry staples like beans, rice, and spices.
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Great for meal prep – Tastes even better the next day.
Ingredients List
For the Beans:
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1 pound dried red beans (or 3 cans, drained and rinsed)
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8 cups water or chicken broth
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1 large onion, diced
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1 green bell pepper, diced
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3 celery stalks, chopped
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3 cloves garlic, minced
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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½ teaspoon cayenne pepper (adjust to taste)
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2 bay leaves
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1 teaspoon Worcestershire sauce (optional, for depth of flavor)
For the Protein:
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12 ounces smoked sausage, sliced (such as andouille or kielbasa)
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1 ham hock (or smoked turkey leg, optional for extra flavor)
For the Rice:
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2 cups long-grain white rice
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4 cups water
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1 tablespoon butter or olive oil
For Garnish:
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Chopped green onions
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Fresh parsley
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Hot sauce (like Tabasco or Louisiana hot sauce)
Timing
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Prep Time: 15 minutes
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Cook Time: 2 hours
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Total Time: 2 hours 15 minutes
How to Make Red Beans and Rice
Step 1: Soak the Beans
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If using dried beans, place them in a large bowl and cover with water.
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Soak overnight, then drain and rinse before cooking.
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If you’re short on time, use the quick soak method:
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Bring a pot of water to a boil, add the beans, and boil for 2 minutes.
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Turn off the heat, cover, and let sit for 1 hour.
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Shortcut: If using canned beans, you can skip this step!
Step 2: Sauté the Aromatics
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Heat 1 tablespoon olive oil in a large pot over medium heat.
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Add onion, bell pepper, and celery (the “Holy Trinity” of Cajun cooking) and sauté for 5 minutes until softened.
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Stir in garlic and cook for 1 minute.
Step 3: Cook the Sausage
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Add the sliced sausage to the pot and cook until browned, about 3-4 minutes.
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If using a ham hock or smoked turkey leg, add it now for extra smoky flavor.
Step 4: Simmer the Beans
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Add the soaked and drained red beans to the pot.
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Pour in water or broth, then add bay leaves, salt, pepper, smoked paprika, thyme, and cayenne pepper.
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Bring to a boil, then reduce the heat to low.
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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
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Once the beans are soft, remove about ½ cup of beans, mash them with a fork, and stir them back into the pot.
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This makes the dish thick and creamy without needing extra ingredients.
Step 6: Cook the Rice
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While the beans simmer, rinse the rice under cold water until the water runs clear.
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In a saucepan, bring 4 cups water to a boil.
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Stir in 2 cups rice, cover, and reduce heat to low.
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Simmer for 15-18 minutes, then fluff with a fork.
Step 7: Serve and Enjoy
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Remove the bay leaves and discard them.
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Spoon the red beans over steamed white rice.
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Garnish with chopped green onions, parsley, and a few dashes of hot sauce.
Tips for the Best Red Beans and Rice
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Use dried beans for better texture – Canned beans work in a pinch, but dried beans absorb flavors better.
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Don’t skip the smoked meat – Andouille sausage and ham hocks add rich depth to the dish.
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Adjust the spice level – Add more cayenne or hot sauce if you love heat!
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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:
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Vegetarian Red Beans and Rice – Omit the meat and use vegetable broth instead.
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Spicy Red Beans and Rice – Add diced jalapeños and extra cayenne.
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Slow Cooker Red Beans and Rice – Dump everything in a slow cooker and cook on low for 8 hours.
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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:
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Cornbread – A classic Southern side.
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Collard Greens – Adds a fresh and slightly bitter contrast.
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Fried Okra – Crispy and delicious!
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Coleslaw – Light and refreshing.
How to Store & Reheat Leftovers
Refrigerating:
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Store in an airtight container for up to 5 days.
Freezing:
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Freeze in portions for up to 3 months.
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Thaw in the fridge overnight before reheating.
Reheating:
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Heat on the stove over medium-low, adding a splash of water if too thick.
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Microwave in 30-second intervals, stirring in between.
Nutritional Information (Per Serving)
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Calories: 420
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Protein: 18g
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Carbs: 62g
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Fat: 12g
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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:
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Brown rice for extra fiber.
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Cauliflower rice for a low-carb option.
Why Are My Beans Still Hard?
If the beans are still firm after cooking:
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They may be old (older beans take longer to cook).
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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.