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.
This dish has been a family favorite for years, bringing warmth and satisfaction on chilly evenings.
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
- Step 1:
- Drain and rinse the soaked beans. Set aside.
- Step 2:
- 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.
- Step 3:
- Add onion bell pepper and celery to the pot. Sauté for 5 7 minutes until softened. Stir in the garlic and cook for 1 minute.
- Step 4:
- 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.
- Step 5:
- 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.
- Step 6:
- Remove the ham hock if used shred any meat and return it to the pot. Discard bay leaves. Taste and adjust seasoning as needed.
- Step 7:
- Serve hot over cooked rice. Garnish with green onions parsley and a splash of hot sauce if desired.
Save This recipe often brings my family together sharing stories and laughter over a hearty meal.
Notes
For vegetarian or vegan version omit sausage and ham add smoked paprika and a dash of liquid smoke for depth. For extra creaminess mash some beans against the side of the pot before serving.
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.
Save This recipe delivers a delicious and comforting experience perfect for any occasion.
Recipe Help & FAQs
- → How long should red beans soak before cooking?
Soaking red beans overnight softens them and shortens cooking time, ensuring even tenderness throughout.
- → What type of sausage works best in this dish?
Smoked sausages like andouille or kielbasa add a deep smoky flavor that complements the beans perfectly.
- → Can I make this dish spicier?
Yes, adjusting cayenne pepper or adding extra hot sauce allows you to control the heat level to your preference.
- → Is it necessary to remove the ham hock before serving?
The ham hock is removed after cooking to shred the meat and return it, enhancing texture and flavor without leaving bones.
- → What are good side options with this plate?
Cornbread or a simple green salad complement the hearty beans and sausage, balancing the meal.