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.
This recipe was first published on August 2017 and has been updated with new write up content.
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!
- 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
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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.
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Drain the soaked beans, rinse, set aside.
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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.
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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.
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Place the rinsed beans in the pot, stir , then pour in broth or water.
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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.
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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.
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Remove the bay leaves and thyme sprig.
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Taste and adjust for seasonings with pepper and salt if needed . Serve over cooked rice and garnish with green onion.
- 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.
Hi Imma, I plan on making this weekend with hamhock. The recipe doesn’t say when to add it. That may be a stupid question but I’m a rookie cook and NEED ALL details. 🙂
Hi, Ann. No, it’s not a stupid question. I’m glad you asked. The hamhock is a sub for turkey so you add it in step #3. Saute and brown it for about 3-5 minutes.
Thank you so much!
Both myself and very picky husband loved this recipe, even though I didn’t soak beans overnight, the wait was worth it! (I also used ham hock) I have tried several of your recipes and just have to say how easy they were and delicious also!
Thank you, Olga, for taking the time to comment. So happy you and your husband love this one, too.
Hello I just wanted to know why don’t you cover the beans?
Good question. No particular reason, feel free to cover it . Just be sure to check frequently
Excellent Recipe, thanks!
Thank you!
This is an excellent recipe. I’ve never tried it but is is almost identical to a recipe that I developed for myself a few years ago when I started to cook. The only difference is that I’ve never used thyme or Creole seasoning. I will give the thyme a try. Also in my recipe I sometimes exclude the cayenne pepper and substitute ROTEL’s tomatoes and green chilies with habanero. I can’t say how much to use because I have a high tolerance for spicy food and will use up to an entire can.
You listed seasoning with creole spice, paprika and cayenne but both paprika and cayenne are included in creole spice. Are you still suppose to season with additional 2 tsp of paprika and 1 tsp of cayenne on top of 2 tsp creole spice?
Yes you are , if you would like it to be super tasty. You may cut back on the cayenne and paprika , if desired , or taste as cook.
Amazing, thank you so much for this!! I
tweaked a couple things; I used shallots in place of onion, and red pepper in place of green due to personal preference and my husband and I couldn’t have been more pleased! Oh and I used the ham hocks because they always add great flavor to beans
Love me some ham hocks. You can never go wrong with that. Thanks for the feedback
Excellent ! Perfect!
This recipe elevates rice to something a little more special than just cooked rice. It’s fragrant with just a hint of garlic.
It works well with brown rice too. I tried it with garlic that I bought chopped in a jar but that didn’t work as well.
Thank you for trying it out. I’m glad you like it.
Absolutely wonderfully easy step by step recipe. It was magnificent . Delicious. With or without sausage. Yummy. Thank you
Agree I made this with no meat at all and it was still yummy served over rice, the seasonings are the magic.
Can I use a pressure cooker? If so how long to set it
Sorry I have tried it using a pressure cooker. So can’t say for sure.
Yes you can use a pressure cooker. Here is the method that was passed on to me by my mother. Place ONLY the beans in the pressure cooker and cover with two inches of water. Secure the lid but do NOT use the regulator at this time. Bring the cooker to a boil then turn off your heat source and let the cooker sit COVERED for an HOUR. After an hour of soaking, carefully remove the lid, so as to prevent yourself from being scalded from the steam that will be emitted, then add all the seasonings, the sausage, and ham bone. Replace/secure the lid then bring the water back up to a boil. When steam starts to exit rapidly from the regulator vent, add the regulator. As soon as the regulator starts to “dance”, start your timing. Cook for ten minutes, then turn off your heat source. Allow the cooker to safely depressurize then uncover. Your beans are ready to eat. Since I learned this method, it is the only way that I now cook the red beans. It works perfectly for me every time. One reason that I like cooking the beans in this manner is that during the hour of “soaking time”, I am able to do other things.
Dear Imma,
I made this last weekend and my picky husband LOVED it! (Me too, of course, but getting him to compliment beans is such great success 🙂 )
Thank you so much ❣️
Yaaay! Virtual High Five for you, Sonia. Glad you both liked it.
Did I leave a review for this yet? Because I need it on record how much we loved this recipe! 🙂 I actually made it vegan and used vegan chicken broth. I also used ‘vegan magic’- aka, bacon fat coconut oil to get some of that fatty smoked flavor. I also added just a touch of liquid smoke too. It was the best red beans and rice I’ve ever had (and I live in the deep south!). Thanks for this recipe, I’ll definitely make it again.
Thank you so much, Pauline! I appreciate the kind words. And, I especially appreciate you sharing your vegan version, others would certainly love it too.
I can not wait to make this! Your recipes are so darn good, and they are easy to make. It’s going to snow tomorrow, so it will be a perfect day to have these cooking in the house. How much salt should I use to soak the beans in overnight? Keep those recipes coming, Imma!
Hi Jill, so sorry I missed this . I usually use about a teaspoon .Remember you can always add more.
I’m following your recipe, never tried it before but my Dad wanted red beans and rice. It smells yummy but I think I made it too spicy. ☺
Did you add too much pepper?
Is it ok if I use canned beans
Yes you can. You will have to shorten the amount of time it takes to cook it .
Woww I just love this recipe especially when all my children are down a Friday evening meal
This looks great! It is only 6 AM where I live right now and probably a little weird that my mouth is watering for rice and beans at this time.
Hi Ben! Am always in the mood for beans. Pairs well with EVERYTHING!!!
WOW!!! This is my kind of rice and beans ! Am going to use ham hock instead .Can’t wait to make it this weekend! Love your recipes!!!!
Thanks Denise! Can’t wait to hear how it works out for you. Happy Cooking!!!!