What You’ll Love About This Recipe
This homemade red beans and rice recipe is packed with flavor and easy to make, perfect for both beginners and experienced cooks. You’ll love how it brings comfort to your table with just a few simple steps.
- Rich, smoky flavor from spices and smoked sausage that make every bite satisfying.
- Budget-friendly ingredients that are easy to find and won’t break the bank.
- Versatile dish that can be served as a main meal or a hearty side for any occasion.
Recipe
Southern comfort comes alive in this classic Homemade Red Beans and Rice recipe, bursting with smoky, savory flavors and hearty textures. Perfect for a cozy family dinner or a festive gathering, this dish showcases tender red beans simmered in a rich, spiced broth, served over fluffy white rice. It’s a timeless favorite that’s both satisfying and easy to prepare.
Ingredients:
1 pound dried red kidney beans, rinsed and sorted
1 tablespoon olive oil or bacon grease
1 large onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
4 garlic cloves, minced
12 ounces andouille sausage, sliced
6 cups chicken broth or water
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper, to taste
4 cups cooked white rice, for serving
Green onions, sliced (for garnish)
Instructions:
- Soak the red beans overnight in a large bowl of water, or use the quick soak method: cover the beans with water, bring to a boil for 2 minutes, then let sit for 1 hour. Drain and rinse.
- In a large pot or Dutch oven, heat the olive oil or bacon grease over medium heat. Add the onion, bell pepper, and celery, and sauté for 5-7 minutes until softened.
- Stir in the garlic and andouille sausage, cooking for another 2-3 minutes until fragrant.
- Add the soaked beans, chicken broth, smoked paprika, thyme, oregano, bay leaf, cayenne pepper (if using), salt, and black pepper. Bring to a boil, then reduce the heat to low.
- Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the mixture has thickened. Remove the bay leaf.
- Taste and adjust seasoning if needed. Serve the red beans over cooked white rice and garnish with sliced green onions.
Notes:
- For a vegetarian version, omit the andouille sausage and use vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Equipment:
Large pot or Dutch oven, cutting board, knife, measuring spoons, wooden spoon.
Time:
Prep: 15 minutes
Cook: 2 hours
Cuisine:
Southern, American
Serving:
6-8 servings
Nutrition
Red beans and rice is a nutritious dish packed with protein, fiber, and essential vitamins. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 15 g |
| Carbohydrates | 60 g |
| Fiber | 10 g |
| Fat | 5 g |
| Sodium | 500 mg |
| Potassium | 600 mg |
What To Serve With It
Wondering what to pair with your red beans and rice? I love serving mine with buttery cornbread or a crisp green salad for a satisfying meal. If you’re feeling fancy, a cold glass of sweet tea or a light beer balances the flavors perfectly.
Side Dishes
When I’m serving up a hearty bowl of red beans and rice, I love to pair it with sides that balance its rich, savory flavor. A crisp, tangy coleslaw adds a revitalizing crunch, while cornbread brings a touch of sweetness and a buttery texture that’s irresistible. For something green, I’ll whip up a simple spinach salad with a zesty vinaigrette. And if I’m feeling indulgent, I’ll add fried okra—it’s crispy, salty, and just perfect for scooping up extra beans. These sides not only complement the dish but turn the meal into a comforting, well-rounded feast.
Beverage Pairings
Since red beans and rice is such a flavorful, hearty dish, I always think about what drinks can hold their own without overpowering the meal. A cold beer, like a crisp lager or amber ale, complements the spices perfectly. If you’re not into beer, sweet tea is a classic Southern pairing that balances the richness. Lemonade, with its tartness, also works wonders. For something fizzy, try a ginger ale or even a sparkling water with a splash of lime. And if you’re feeling fancy, a light red wine or a bourbon cocktail can add a nice touch. Cheers to a delicious combo!
