Red Beans and Rice Recipe – smoky, spicy, and overly comforting beans and rice combo with smoked sausage and turkey flavored with creole seasoning. Delightfully full of complex flavors that is simple and easy. Truly a must-have on your weekly rotation!
If you cringe on the word “Monday”, well, you better not ‘cause I have a reason for you to celebrate Mondays and on any day of the week with this hearty Red Beans and Rice.
Since we’ve been in this food journey together for years now, I want you in for a little secret — I really really love beans. Uggghh. I can eat it EVERY SINGLE DAY – like you can call me the “Crazy Beans Lady”.
Heeey, what’s not to love with beans?
What is Red Beans and Rice?
This Red Beans and Rice is a signature dish of Louisiana Creole cuisine that’s traditionally prepped up on Mondays made primarily with red beans, vegetables (onion,celery and bell pepper – the holy trinity of creole cooking), common spices and pork, slowly cooked in a pot and served with rice.
Back then, Mondays in New Orleans were traditionally a laundry day. And women need a dish that they can just leave on stove top to cook itself while they do the laundry.
What’s In Red Beans and Rice?
Today’s recipe uses common pantry spices, a dash of fresh herbs, some smokey cuts of pork and red kidney beans (or other types of beans). This one here, folks, flies off the table quickly.
All you need are these ingredients below:
- red kidney beans
- vegetable oil
- andouille sausage
- hamhock or smoked turkey
- garlic and onion
- celery, bell pepper, bay leaves
- thyme, paprika, Creole seasoning (homemade here)
- cayenne (optional)
- fresh thyme
- chicken stock
- salt and pepper
- cooked rice (for sure)
Believe me, this dish always deliver wonderful flavors that will impress your family.
What Are Red Beans? Are Red Beans Kidney Beans?
Although Red Beans and Kidney Beans are sometimes used interchangeably, these two are actually NOT the same. They may have the same deep red color, but Red Beans are quite smaller and rounder compared to Kidney Beans. But we’re pretty flexible here… so feel free to replace kidney beans with red beans if that’s what you have on hand.
Can I Use Canned Kidney Beans Instead?
You may use canned cooked beans but if you want to have that creamy flavor and texture then stick with dried beans.
What Goes With Red Beans and Rice?
Actually, this meal combo is already good enough. But a side salad would go well with this and also this homemade Skillet Cornbread. Here are other recipes that you can try to serve along:
- collard greens
- green beans with bacon
- corn on the cob
- breaded pork chop (or any pork chop recipe; although not really a side)
- fried green tomatoes
More Delicious Southern Recipes
Laslty, don’t forget to make this Homemade Creole Seasoning and you’re all set for an exciting and belly-full Southern flavor escapade.
How To Make Red Beans and Rice
First, rinse dry beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,). Add beans to a large pot covering with 3-4 inches of cold water. Let it sit overnight.
Next, drain the soaked beans, rinse, set aside. Heat oil in a dutch oven or large pot. Cut sausage and turkey into 1-inch chunks.
Add to a pot with oil, then saute for about 3- 5 minutes stirring, frequently, any browned bits off the bottom of the pot, until brown. Then add onions, garlic , celery, bell peppers , to the pot . Season vegetables with , creole seasoning, paprika and cayenne, if using. Saute for about 5 minutes, or until vegetables start to wilt.
Place the rinsed beans in the pot and stir, then pour in broth or water.
Bring to a boil. Reduce heat to a simmer and cook, uncovered, for about 1 1/2 -2 hours, stirring occasionally. Or until beans are tender and slightly thickened. Remove the bay leaves and thyme sprig. Taste and adjust for seasonings with pepper and salt if needed . Serve over cooked rice and garnish with green onion.
Watch How To Make It
This recipe was first published on August 2017 and has been updated with new write up content.
Red Beans and Rice
- 1 pound (450g) red kidney beans
- ¼- 1/3 cup vegetable oil (or canola)
- 1 pound (450 grams) andouille sausage (sliced)
- ½ pound (225 grams) hamhock or smoked turkey chopped
- 1 Large onion diced
- 2 tablespoons minced garlic (about 6 medium size garlic)
- ½- ¾ cup celery diced (about 1 medium rib celery)
- 1 Large bell pepper diced
- 2 -3 bay leaves
- 1 teaspoon thyme
- 1 sprig fresh thyme
- 2 teaspoons creole spice Homemade recipe here
- 2 teaspoons Paprika
- 1 teaspoon cayenne pepper (optional)
- 7-8 cups chicken stock or water
- Salt and fresh ground pepper to taste
- 2 green onion diced (for garnish)
- 3- 4 cups cooked white rice
- Rinse dry beans and pick through and discard any foreign object. (I did not have to do this because I used the package beans,). Add beans to a large pot covering with 3-4 inches of cold water. Let it sit overnight.
- Drain the soaked beans, rinse, set aside.
- Heat oil in a dutch oven or large pot. Cut sausage and turkey into 1-inch chunks and add to oil, saute for about 3- 5 minutes stirring, frequently, any browned bits off the bottom of the pot, until brown.
- Then add onions, garlic, celery, bell peppers, bay leaves, thyme and sprig fresh thyme to the pot. Season vegetables with , creole seasoning, paprika and cayenne, if using. Saute for about 5 minutes, or until vegetables start to wilt.
- Place the rinsed beans in the pot, stir , then pour in broth or water.
- Bring to a boil. Reduce heat to a simmer and cook, uncovered, for about 1 1/2 -2 hours, stirring occasionally, or until beans are tender and slightly thickened.
- Note: Add more stock or water if the mixture becomes dry and thick, the texture of the beans should thick , somewhat creamy but not watery.
- Remove the bay leaves and thyme sprig.
- Taste and adjust for seasonings with pepper and salt if needed . Serve over cooked rice and garnish with green onion.
Tips & Notes:
- Add more stock or water if the mixture becomes dry and thick, the texture of the beans should thick , somewhat creamy but not watery.
- Soak your beans in water with salt overnight to help them cook up more tender and evenly.
- You can sub red kidney beans with red beans, white cannellini beans and black beans while following the same cooking preparation. But if you want to yield and authentic real red bean flavor, then go with dried red kidney beans.
- You may use canned cooked beans but if you want to have that creamy flavor and texture then stick with dried beans.
- Browning first the sausages and turkey yields more robust flavor rather than just throwing everything in the pot right away.
- I use chicken stock most of the time to cook beans instead of just water to add more flavor. But on this recipe, plain water works fine since the dish itself makes its own stock from bits of added pork.
- I prefer adding fresh thyme on my stews but you may opt for dried thymes too. Since I’m also a heat seeker, adding cayenne is the way to go but you may drop it off.
- Andouille sausage is the best option for this recipe since it yields that spicy and cured flavor that add depths to the flavor.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.