Save A classic Creole dish featuring tender red beans simmered with smoky sausage and aromatic vegetables, served over fluffy white rice. Hearty, flavorful, and perfect for a comforting meal.
I loved learning this recipe in New Orleans, and have made it for family gatherings ever since. Every simmering pot brings back memories of laughter around the table and the delightful aroma filling the kitchen.
Ingredients
- Beans & Protein: 1 pound (450 g) dried red kidney beans, rinsed and soaked overnight, 12 ounces (340 g) smoked sausage (e.g. andouille or kielbasa), sliced, 1 ham hock or 4 ounces (115 g) diced smoked ham (optional)
- Vegetables: 1 large yellow onion, diced, 1 green bell pepper, diced, 2 celery stalks, diced, 4 garlic cloves, minced
- Liquids: 6 cups (1.4 L) low-sodium chicken or vegetable broth, 2 cups (480 ml) water
- Seasonings: 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (adjust to taste), 1 teaspoon dried oregano, 1 teaspoon salt (to taste), 1/2 teaspoon black pepper
- Rice: 3 cups (525 g) cooked long-grain white rice
- Garnishes (optional): Sliced green onions, Fresh parsley, Hot sauce
Instructions
- Prep Beans:
- Drain and rinse the soaked beans. Set aside.
- Brown Sausage & Ham:
- In a large Dutch oven or heavy pot, heat a splash of oil over medium heat. Add the sausage and ham (if using) and cook until browned, about 5 minutes. Remove and set aside.
- Sauté Veggies:
- Add onion, bell pepper, and celery to the pot. Sauté for 5 to 7 minutes until softened. Stir in the garlic and cook for 1 minute.
- Combine Ingredients:
- Return the sausage (and ham/hock) to the pot. Add the soaked beans, broth, water, bay leaves, thyme, paprika, cayenne, oregano, salt, and pepper. Stir well.
- Simmer:
- Bring to a boil, then reduce heat to low. Cover partially and simmer for 1 hour, stirring occasionally, until beans are tender and creamy. Add more water if needed.
- Finish:
- Remove the ham hock (if used), shred any meat, and return it to the pot. Discard bay leaves. Taste and adjust seasoning as needed.
- Serve:
- Serve hot over cooked rice. Garnish with green onions, parsley, and a splash of hot sauce if desired.
Save This dish is a Sunday favorite in our home, where everyone gathers for second helpings and the warmth of good company. My kids insist on extra hot sauce and love sprinkling fresh parsley on top.
Required Tools
Large Dutch oven or heavy pot, Chefs knife, Cutting board, Measuring cups & spoons, Wooden spoon or spatula, Ladle
Allergen Information
Contains none of the major allergens. If using sausage or ham, check for gluten and soy in processed meats. Always verify ingredient labels if allergic or sensitive.
Nutritional Information
Per serving: Calories 440, Total Fat 13 g, Carbohydrates 57 g, Protein 23 g
Save This Southern classic is simple to make and tastes even better the next day. Give it a try for an easy, soul-warming meal.
Recipe FAQ
- → What kind of sausage works best?
Andouille or kielbasa are ideal for rich smoky flavor, but any good smoked sausage can be used.
- → Can I make this vegetarian?
Absolutely. Simply omit sausage and ham, and add extra smoked paprika plus a dash of liquid smoke for depth.
- → How do I achieve creamy beans?
Mash a portion of the cooked beans against the pot's side before serving, then stir for a creamier consistency.
- → What sides pair well?
Classic accompaniments include cornbread, a green salad, or sautéed leafy greens for balance.
- → Can this be frozen for later?
Yes, cool completely before portioning and freezing in airtight containers. Thaw and reheat gently before serving.
- → Do I need to soak the beans overnight?
Soaking improves texture and shortens cooking time, but a quick soak method also works in a pinch.