Red Beans Rice Recipe

Soak or Quick-Rinse

Rinse 1.5 cups dried red kidney beans under cold water. For best texture, soak beans in a bowl with enough water to cover by 2 inches (about 4 cups) and refrigerate for 6–8 hours or overnight. If short on time, use the quick-soak method: place beans in a pot, cover with 6 cups water, bring to a boil 2 minutes, remove from heat and let sit, covered, 1 hour. Drain and rinse before cooking.

After soaking, drain and rinse the beans. Set aside.

Heat 2 tablespoons vegetable oil or bacon fat in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.

Add 3 oz chopped bacon or the chopped smoked ham hock (if using) and cook 3–4 minutes until fat renders and pieces begin to brown. If not using bacon/ham, proceed with oil alone.

Add sliced andouille or smoked sausage (12 oz) and cook 3–4 minutes more, stirring occasionally, until browned on the edges. Remove 1/3 of the sausage with a slotted spoon and set aside (this will be returned later for texture). Leave rendered fat in the pot.

Add 1 cup chopped yellow onion, 1/2 cup chopped green bell pepper, and 1 cup chopped celery to the pot (the classic 'holy trinity'). Sauté 6–8 minutes, stirring occasionally, until vegetables are softened and beginning to brown.

Stir in 4 minced garlic cloves and cook 30–60 seconds until fragrant, taking care not to burn.

Add the drained beans to the pot with the sautéed aromatics and meats.

Pour in 2 cups low-sodium chicken broth and about 3–4 cups water (adjust so beans are covered by about 1–1.5 inches). Add 2 bay leaves.

Stir in 1/2 cup crushed or cream-style tomatoes if using (adds color and body).

Season with 1.5 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, and 1/4 teaspoon cayenne. Add 1 tablespoon Creole or hot sauce if desired for extra heat. Taste later and adjust seasoning; start more gently if serving to those sensitive to spice.

Bring the pot to a gentle boil over medium-high heat, then reduce heat to low to maintain a steady simmer. Cover partially with a lid (leave a small gap) and simmer for 1 to 1.25 hours, stirring every 15 minutes to prevent sticking. Cook until beans are tender and the broth has begun to thicken.

During the last 15 minutes of simmering, use the back of a wooden spoon or a potato masher to mash a cupful of beans against the side of the pot to release starches and thicken the cooking liquid. Continue simmering until desired consistency is reached — longer for creamier texture, shorter if you prefer more broth.

Return the reserved browned sausage to the pot for the final 5–10 minutes to heat through.

Remove and discard bay leaves. Taste and adjust salt, pepper, and hot sauce as needed.

Ladle the hot beans over prepared long-grain white rice (about 1 cup cooked rice per serving; recipe makes roughly 4 servings). Garnish each bowl with chopped green onions (about 1 tablespoon per serving) and a sprinkle of chopped fresh parsley.

Serve immediately with extra hot sauce on the side. Leftovers keep covered in the refrigerator 3–4 days and thicken on standing; loosen with a splash of water or broth when reheating.