Red Beans Smoky Sausage Rice (Print Version)

Hearty red beans and smoky sausage blend perfectly with aromatic vegetables and rice for a satisfying dish.

# Components:

→ Beans & Protein

01 - 1 pound dried red kidney beans, rinsed and soaked overnight
02 - 12 ounces smoked sausage, sliced
03 - 1 ham hock or 4 ounces diced smoked ham (optional)

→ Vegetables

04 - 1 large yellow onion, diced
05 - 1 green bell pepper, diced
06 - 2 celery stalks, diced
07 - 4 garlic cloves, minced

→ Liquids

08 - 6 cups low-sodium chicken or vegetable broth
09 - 2 cups water

→ Seasonings

10 - 2 bay leaves
11 - 1 teaspoon dried thyme
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon cayenne pepper, adjust to taste
14 - 1 teaspoon dried oregano
15 - 1 teaspoon salt, to taste
16 - 1/2 teaspoon black pepper

→ Rice

17 - 3 cups cooked long-grain white rice

→ Garnishes (optional)

18 - Sliced green onions
19 - Fresh parsley
20 - Hot sauce

# Directions:

01 - Drain and rinse the soaked beans. Set aside.
02 - 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.
03 - 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.
04 - Return the sausage and ham to the pot. Add the soaked beans, broth, water, bay leaves, thyme, paprika, cayenne, oregano, salt, and pepper. Stir well.
05 - 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.
06 - Remove the ham hock if used, shred any meat, and return it to the pot. Discard bay leaves. Taste and adjust seasoning as needed.
07 - Serve hot over cooked rice. Garnish with green onions, parsley, and a splash of hot sauce if desired.

# Expert Advice:

01 -
  • Classic Creole flavors with tender beans and smoky sausage.
  • Hearty and satisfying, ideal for comforting meals.
  • Gluten-free and easily adaptable to vegetarian versions.
  • Simple ingredients that come together with great depth of flavor.
02 -
  • Soak beans overnight to reduce cooking time and improve texture.
  • Use a heavy pot like a Dutch oven for even heat distribution.
  • Remove the ham hock after cooking, shred the meat, and return it to the pot for maximum flavor.
  • If the stew thickens too much, add water or broth to reach your preferred consistency.
  • For an authentic taste, choose smoked sausage like andouille or kielbasa.
Return