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Red Beans and Rice

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Ingredients

Adjust Servings:

	For the Red Beans
	1 lb (450g) dried red kidney beans (or 2 cans of kidney beans if you prefer)
	1 lb (450g) smoked sausage or andouille sausage, sliced
	1 medium onion, finely chopped
	2 celery stalks, chopped
	1 green bell pepper, chopped
	3 cloves garlic, minced
	1 tsp dried thyme
	2 tsp smoked paprika (optional)
	1 tsp cayenne pepper (adjust for heat preference)
	4 cups chicken broth or water
	2 tbsp vegetable oil
	Salt and black pepper to taste
	For the Rice
	2 cups white rice
	4 cups water
	1 tsp salt

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Red Beans and Rice

Name: Red Beans and Rice
Total time: 1 h
Yield: 8 Servings
Cuisine: American
Ingredients: dried red kidney beans (or 2 cans of kidney beans if you prefer): 1 lb (450g); smoked sausage or andouille sausage, sliced: 1 lb (450g); onion, finely chopped: 1 medium; celery stalks, chopped: 2; green bell pepper, chopped: 1; garlic, minced: 3 cloves; dried thyme: 1 tsp; smoked paprika (optional): 2 tsp; cayenne pepper (adjust for heat preference): 1 tsp; chicken broth or water: 4 cups; vegetable oil: 2 tbsp; Salt and black pepper to taste; white rice: 2 cups; water: 4 cups; salt: 1 tsp

A comforting Creole classic

Features:

Cuisine:

American

Red Beans and Rice is a classic and comforting dish rooted in Creole and Cajun cuisine. It's hearty, flavorful, and traditionally served with a side of rice. Here's how you can make a simple and traditional Red Beans and Rice recipe

1 hour
Serves 8
Medium

Ingredients

For the Red Beans
1 lb (450g) dried red kidney beans (or 2 cans of kidney beans if you prefer)
1 lb (450g) smoked sausage or andouille sausage, sliced
1 medium onion, finely chopped
2 celery stalks, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 tsp dried thyme
2 tsp smoked paprika (optional)
1 tsp cayenne pepper (adjust for heat preference)
4 cups chicken broth or water
2 tbsp vegetable oil
Salt and black pepper to taste
For the Rice
2 cups white rice
4 cups water
1 tsp salt

Directions

Red Beans and Rice is a beloved Creole and Cajun dish that combines tender, slow-cooked red beans with smoky sausage, aromatic vegetables, and a medley of spices, all served over perfectly steamed rice. Known for its comforting and hearty flavors, this classic recipe has been a staple in Southern kitchens for generations. Traditionally enjoyed on Mondays in Louisiana, it’s the ultimate comfort food, offering a balance of rich, savory taste and nourishing goodness.

Perfect for family meals, gatherings, or meal prepping, Red Beans and Rice is budget-friendly, packed with protein and fiber, and easy to customize. Serve it with a splash of hot sauce, a slice of cornbread, or a side of greens to make it a complete meal. Whether you’re craving Southern soul food or a flavorful one-pot wonder, this dish is sure to please every time!

Tips:

Vegetarian Version: Omit the sausage and add smoked paprika or liquid smoke to capture that traditional smoky flavor.
Texture: For a creamier consistency, mash a portion of the beans and mix them back into the pot.
Add-ons: Some versions include bay leaves, carrots, or additional hot peppers for extra depth.

Time and Temperature Details:

Preparation Time: 15-20 minutes (including chopping vegetables and prepping beans if using canned).
Cooking Time:
- With dried beans: 1.5–2 hours (includes simmering time).
- With canned beans: 45–60 minutes.
Total Time:
- With dried beans: ~2.5 hours (includes soaking if pre-soaked overnight).
- With canned beans: ~1 hour.
Cooking Temperature:
- Start at medium-high to bring the pot to a boil, then reduce to low for simmering.

Low and slow simmering is key to getting the beans tender and the flavors well-developed!

Here’s an approximate nutritional breakdown per serving (based on 8 servings):

Calories	400-450 kcal
Protein	18g
Carbohydrates	55g
Fat	12g
Saturated Fat	4g
Fiber	10g
Sugar	2g
Sodium	800mg

Note: Values may vary based on specific ingredients and portion sizes.

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Steps

1 Done	Prepare the Beans If using dried beans, soak them in water overnight, or quick-soak by boiling for 2 minutes, then let sit for an hour. Drain and rinse before using. If using canned beans, drain and rinse them.
2 Done	Cook the Rice In a pot, add 4 cups of water and 1 tsp of salt. Bring to a boil. Add 2 cups of rice, reduce heat to low, and cover. Cook until the rice is tender and all the water is absorbed (about 18-20 minutes). Fluff and set aside.
3 Done	Sauté the Aromatics In a large pot, heat 2 tbsp of vegetable oil over medium heat. Add the chopped onions, celery, and green bell pepper. Sauté until softened (about 5 minutes). Stir in the minced garlic, thyme, smoked paprika, and cayenne pepper. Cook for another minute.
4 Done	Add the Sausage & Beans Add the sliced smoked sausage to the pot and cook for 3-4 minutes until browned. Add the red beans and stir everything together. Pour in the chicken broth or water until the beans are just submerged.
5 Done	Simmer Bring to a boil, reduce the heat to low, and cover. Simmer for about 1.5 to 2 hours, stirring occasionally. If the beans become too dry, add a bit more water. The beans should be tender and creamy by the end of the cooking time.
6 Done	Serve Taste the red beans for seasoning and adjust with salt and black pepper if necessary. Serve hot over a scoop of steamed rice. You can top it with green onions or hot sauce if you like! Enjoy this soulful and hearty dish! 🍛

Mahesh Kumar

Welcome to Pungu's Kitchen! I'm Mahesh Kumar Manoharan, the web developer and passionate cook behind this site, created especially for my wife, the owner of Pungu's Kitchen. Here, you’ll find a range of delicious recipes and culinary inspirations, reflecting our love for good food and the joy of sharing it. Join us as we explore and celebrate the flavors that bring us together.