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Red Beans and Rice

Red Beans and Rice

Red Beans and Rice is a classic, comforting Southern dish featuring slow-cooked red beans simmered with aromatics, spices, and smoked sausage or ham for rich, soulful flavors. Served over fluffy white rice, this hearty meal is easy to prepare, budget-friendly, and customizable to suit vegetarian or spicy preferences, making it a perfect, nourishing comfort food any day of the week.

  • Total Time: 1 hour 40 minutes to 2 hours 10 minutes plus soaking time
  • Yield: 6 servings 1x

Ingredients

Scale

Beans and Rice

  • 1 pound dried red beans
  • 2 cups long-grain white rice

Vegetables

  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced

Meat (optional)

  • 12 ounces smoked sausage, sliced OR 1 ham hock

Spices and Seasonings

  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon black pepper
  • Salt, to taste

Liquids and Fats

  • 4–5 cups chicken broth or water (enough to cover ingredients by about 1 inch)
  • 2 tablespoons olive oil or bacon grease

Instructions

  1. Prepare and soak the beans: Rinse the red beans thoroughly under cold water to remove any debris. For best results, soak beans overnight to reduce cooking time and improve digestibility. Alternatively, do a quick soak by boiling the beans for a few minutes, then letting them sit off heat for one hour.
  2. Sauté the aromatics: Heat olive oil or bacon grease in a large pot over medium heat. Add diced onion, celery, and bell pepper, cooking until softened and fragrant. Stir in minced garlic and cook for an additional minute to release its aroma.
  3. Add sausage and spices: Add sliced smoked sausage or ham hock pieces to the pot. Sprinkle in thyme, bay leaves, cayenne pepper, salt, and black pepper. Stir well and allow the sausage to brown slightly, deepening the flavor.
  4. Simmer the beans: Drain soaked beans and add them to the pot. Pour in chicken broth or water until ingredients are covered by about one inch. Bring to a boil, then reduce heat to low, cover, and let simmer gently for 1.5 to 2 hours, stirring occasionally, until beans are soft and creamy.
  5. Prepare the rice: While the beans simmer, cook white rice according to package instructions. Once cooked, fluff with a fork and keep warm until serving.
  6. Combine and finish: When beans are tender, mash a few against the side of the pot to thicken the mixture. Remove bay leaves and adjust seasoning with salt, pepper, or hot sauce. Serve the beans ladled over fluffy rice for a warm, comforting meal.

Notes

  • Bean soaking shortcut: If you are short on time, canned beans can be used — rinse well and add near the end of cooking to avoid mushiness.
  • Layer flavors by browning sausage and sautéing vegetables well to build a deep flavor base before adding beans.
  • Mash some beans at the end to create a luscious, creamy texture.
  • Adjust liquid levels by adding more broth or water if beans absorb too quickly, aiming for a slightly saucy consistency.
  • Let the dish rest off heat for 10-15 minutes before serving to allow flavors to meld beautifully.
  • Author: Lina
  • Prep Time: 10 minutes plus overnight soaking
  • Cook Time: 1 hour 30 minutes to 2 hours
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Southern American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup beans with 1/3 cup cooked rice
  • Calories: 350
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 12g
  • Protein: 18g
  • Cholesterol: 20mg

Keywords: Red Beans and Rice, Southern comfort food, slow-cooked beans, easy dinner, vegetarian option, one-pot meal