Red beans and rice is a classic Southern dish. It’s full of bold flavors, hearty ingredients, and rich Cajun spices. This recipe will satisfy you, whether for a cozy weeknight dinner or meal prep.
Red beans and rice started in Louisiana. It was a Monday staple that used leftover ham bones from Sunday dinner. Today, people enjoy it all over the country and beyond. It’s a budget-friendly meal that fills you up and is rich in protein. Plus, it has a deep, smoky flavor.
Why You’ll Love This Recipe
One-pot meal – Everything cooks in a single pot for easy cleanup.
Packed with flavor – Cajun seasoning, smoked sausage, and slow-simmered beans make it incredibly delicious.
Budget-friendly – Uses affordable pantry staples like beans, rice, and spices.
Great for meal prep – Tastes even better the next day.
Ingredients List
For the Beans:
1 pound dried red beans (or 3 cans, drained and rinsed)
8 cups water or chicken broth
1 large onion, diced
1 green bell pepper, diced
3 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon cayenne pepper (adjust to taste)
2 bay leaves
1 teaspoon Worcestershire sauce (optional, for depth of flavor)
For the Protein:
12 ounces smoked sausage, sliced (such as andouille or kielbasa)
1 ham hock (or smoked turkey leg, optional for extra flavor)
For the Rice:
2 cups long-grain white rice
4 cups water
1 tablespoon butter or olive oil
For Garnish:
Chopped green onions
Fresh parsley
Hot sauce (like Tabasco or Louisiana hot sauce)
Timing
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
How to Make Red Beans and Rice
Step 1: Soak the Beans
If using dried beans, place them in a large bowl and cover with water.
Soak overnight, then drain and rinse before cooking.
If you’re short on time, use the quick soak method:
Bring a pot of water to a boil, add the beans, and boil for 2 minutes.
Turn off the heat, cover, and let sit for 1 hour.
Shortcut: If using canned beans, you can skip this step!
Step 2: Sauté the Aromatics
Heat 1 tablespoon olive oil in a large pot over medium heat.
Add onion, bell pepper, and celery (the “Holy Trinity” of Cajun cooking) and sauté for 5 minutes until softened.
Stir in garlic and cook for 1 minute.
Step 3: Cook the Sausage
Add the sliced sausage to the pot and cook until browned, about 3-4 minutes.
If using a ham hock or smoked turkey leg, add it now for extra smoky flavor.
Step 4: Simmer the Beans
Add the soaked and drained red beans to the pot.
Pour in water or broth, then add bay leaves, salt, pepper, smoked paprika, thyme, and cayenne pepper.
Bring to a boil, then reduce the heat to low.
Cover and let simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender.
Tip: If the beans start to dry out, add more water as needed.
Step 5: Mash Some Beans for Creaminess
Once the beans are soft, remove about ½ cup of beans, mash them with a fork, and stir them back into the pot.
This makes the dish thick and creamy without needing extra ingredients.
Step 6: Cook the Rice
While the beans simmer, rinse the rice under cold water until the water runs clear.
In a saucepan, bring 4 cups water to a boil.
Stir in 2 cups rice, cover, and reduce heat to low.
Simmer for 15-18 minutes, then fluff with a fork.
Step 7: Serve and Enjoy
Remove the bay leaves and discard them.
Spoon the red beans over steamed white rice.
Garnish with chopped green onions, parsley, and a few dashes of hot sauce.
Tips for the Best Red Beans and Rice
Use dried beans for better texture – Canned beans work in a pinch, but dried beans absorb flavors better.
Don’t skip the smoked meat – Andouille sausage and ham hocks add rich depth to the dish.
Adjust the spice level – Add more cayenne or hot sauce if you love heat!
Simmer low and slow – The longer it cooks, the more flavorful it gets.
Variations to Try
Want to switch things up? Here are some fun variations:
Vegetarian Red Beans and Rice – Omit the meat and use vegetable broth instead.
Spicy Red Beans and Rice – Add diced jalapeños and extra cayenne.
Slow Cooker Red Beans and Rice – Dump everything in a slow cooker and cook on low for 8 hours.
Instant Pot Red Beans and Rice – Pressure cook on high for 40 minutes, then do a natural release.
What to Serve with Red Beans and Rice
This dish is hearty on its own, but you can serve it with:
Cornbread – A classic Southern side.
Collard Greens – Adds a fresh and slightly bitter contrast.
Fried Okra – Crispy and delicious!
Coleslaw – Light and refreshing.
How to Store & Reheat Leftovers
Refrigerating:
Store in an airtight container for up to 5 days.
Freezing:
Freeze in portions for up to 3 months.
Thaw in the fridge overnight before reheating.
Reheating:
Heat on the stove over medium-low, adding a splash of water if too thick.
Microwave in 30-second intervals, stirring in between.
Nutritional Information (Per Serving)
Calories: 420
Protein: 18g
Carbs: 62g
Fat: 12g
Fiber: 10g
This dish is naturally gluten-free and packed with protein and fiber!
FAQs
Can I Make This Ahead of Time?
Yes! The flavors develop even more overnight, making it a great meal-prep dish.
What’s the Best Rice to Use?
Long-grain white rice is the traditional choice, but you can use:
Brown rice for extra fiber.
Cauliflower rice for a low-carb option.
Why Are My Beans Still Hard?
If the beans are still firm after cooking:
They may be old (older beans take longer to cook).
Your water may be too hard—try adding a pinch of baking soda to soften them.
Conclusion
Red beans and rice is comfort food at its finest—rich, smoky, and full of bold Cajun flavors. Whether you’re making it for a family dinner or prepping it for the week, this dish is sure to be a hit.