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Red beans and rice
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Red Beans and Rice

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!
Course Side
Cuisine Southern
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Servings 5 - 6
Calories 527kcal
Author Imma

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. Add more stock or water if the mixture becomes dry and thick, the texture of the beans should thick , somewhat creamy but not watery. 
  2. Soak your beans in water with salt overnight to help them cook up more tender and evenly.
  3. 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.
  4. You may use canned cooked beans but if you want to have that creamy flavor and texture then stick with dried beans.
  5. Browning first the sausages and turkey yields more robust flavor rather than just throwing everything in the pot right away. 
  6. 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.
  7. 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.
  8. Andouille sausage is the best option for this recipe since it yields that spicy and cured flavor that add depths to the flavor.
  9. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 527kcal | Carbohydrates: 48g | Protein: 30g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 469mg | Potassium: 1299mg | Fiber: 12g | Sugar: 3g | Vitamin A: 1770IU | Vitamin C: 39.5mg | Calcium: 84mg | Iron: 6mg