Creole Red Beans Rice (Print View)
Hearty red beans blended with smoked sausage and aromatic vegetables atop fluffy white rice.
# What You Need:
→ Beans and Protein
01 - 1 pound dried red kidney beans, soaked overnight and drained
02 - 12 ounces smoked sausage or andouille, sliced
03 - 1 ham hock (optional)
→ Vegetables
04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
→ Seasonings
08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - 1 teaspoon paprika
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon cayenne pepper
13 - 1/2 teaspoon black pepper
14 - 1 teaspoon salt, plus more to taste
→ Liquids and Cooking Fat
15 - 6 cups chicken or vegetable broth
16 - 2 tablespoons vegetable oil
→ To Serve
17 - 4 cups cooked long-grain white rice
18 - 2 tablespoons chopped fresh parsley (optional)
19 - Hot sauce, to taste
# How to Make It:
01 - Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. Add sausage slices and cook for 3 to 4 minutes until browned. Remove sausage from pot and set aside, leaving rendered fat in the pot.
02 - Add onion, bell pepper, and celery to the pot. Sauté for 5 to 7 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Return browned sausage to the pot. Add soaked and drained beans, ham hock if using, bay leaves, thyme, paprika, oregano, cayenne, black pepper, and salt.
04 - Pour in broth and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until beans are tender and creamy. Add additional broth or water if mixture becomes too dry.
05 - Remove and discard bay leaves and ham hock. For a creamier consistency, mash some beans against the side of the pot with a spoon and stir back into the mixture.
06 - Taste and adjust seasoning with additional salt or hot sauce as desired. Serve hot over cooked white rice. Garnish with chopped parsley and additional hot sauce if preferred.
# Expert Tips:
01 -
- The beans develop an incredible creamy richness that feels like a warm hug on cold days
- One pot feeds a crowd and somehow always tastes better reheated the next morning
- That perfect balance of smoky meat and gentle heat keeps everyone coming back for seconds
02 -
- The beans should be creamy and slightly thick, not watery, so don't rush that final mash step, it's what makes restaurant quality results
- Resist the urge to stir too frequently, excessive stirring breaks the beans apart before they've had time to develop their natural creaminess
03 -
- Keep a jar of bacon grease in your fridge and use it instead of vegetable oil for extra depth
- A splash of vinegar or Worcestershire sauce at the end brightens all those rich flavors