Creole Red Beans Rice (Print Version)
Tender red beans cooked with smoked sausage and Creole spices, served atop fluffy white rice.
# What You'll Need:
→ Beans and Protein
01 - 1 pound dried red kidney beans, soaked overnight and drained
02 - 12 ounces smoked sausage or andouille, sliced
03 - 1 ham hock
→ Vegetables
04 - 1 large onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced
→ Seasonings
08 - 2 bay leaves
09 - 1 teaspoon dried thyme
10 - 1 teaspoon paprika
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon cayenne pepper
13 - 1/2 teaspoon black pepper
14 - 1 teaspoon salt
→ Liquids
15 - 6 cups chicken or vegetable broth
16 - 2 tablespoons vegetable oil
→ To Serve
17 - 4 cups cooked long-grain white rice
18 - 2 tablespoons chopped fresh parsley
19 - Hot sauce
# Step-by-Step Guide:
01 - Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. Add sausage slices and brown for 3–4 minutes. Remove sausage and set aside, leaving rendered fat in pot.
02 - Add onion, bell pepper, and celery to pot. Sauté for 5–7 minutes until softened. Stir in garlic and cook 1 minute more.
03 - Return sausage to pot. Add soaked drained beans, ham hock, bay leaves, thyme, paprika, oregano, cayenne, black pepper, and salt.
04 - Pour in broth and bring to boil. Reduce heat to low, cover, and simmer 1.5 to 2 hours, stirring occasionally, until beans are tender and creamy. Add more broth or water if needed.
05 - Remove and discard bay leaves and ham hock. Mash some beans against side of pot with spoon for creamier texture, then stir.
06 - Taste and adjust seasoning with additional salt or hot sauce as desired.
07 - Serve hot over cooked white rice. Garnish with chopped parsley and extra hot sauce if desired.
# Expert Suggestions:
01 -
- The beans develop a creamy, velvety texture that feels luxurious despite being such an economical dish
- Leftovers somehow taste better, making it the perfect meal to cook once and eat all week
- The aroma alone will make your entire house feel warm and welcoming
02 -
- Stir the beans occasionally, especially toward the end, to prevent them from sticking to the bottom of the pot
- The beans should be slightly soupy when you remove them from heat—theyll thicken as they sit
- If the beans are still hard after 2 hours, keep cooking and add more liquid as needed
03 -
- A cast iron Dutch oven distributes heat beautifully and develops even better flavor over time
- Make your own pickled onions to serve alongside for a bright, acidic contrast