If you’re craving a comforting, soul-satisfying meal that’s bursting with flavor and deeply rooted in Southern tradition, you absolutely must try this Red Beans and Rice Recipe. It’s a classic dish that marries tender red beans simmered with smoky ham hock and spicy sausage, served over fluffy, fragrant rice. Every spoonful is a warm hug on a plate, with layers of flavor that unfold slowly as you cook and even more as you savor. Whether it’s a weeknight dinner or a weekend gathering, this dish brings people together in the best way possible.
Ingredients You’ll Need
This Red Beans and Rice Recipe calls for straightforward, honest ingredients that work in harmony to create a dish that’s anything but ordinary. Each ingredient plays a crucial role—from the smoky ham hock adding depth, to the trio of vegetables that build a rich flavor base, and the perfectly seasoned rice to balance the beans.
- 1 cup dried red beans: Soaking them ahead of time helps speed cooking and ensures creamy texture.
- 1 smoked ham hock (about 6 ounces): The secret to that irresistible smoky undertone that defines the dish.
- 4 slices bacon (cut into ¼” slices): Adds a crispy, salty crunch and helps render flavor into the beans.
- 2 tablespoons olive oil: Provides a light, healthy base for sautéing veggies and sausage.
- 7 ounces smoked sausage (cut into 1-inch slices): Brings spice and meaty heartiness.
- 1 cup diced yellow onion (about ½ medium onion): Essential for that sweet, aromatic flavor foundation.
- ½ cup diced green bell pepper: Adds a fresh, slightly bitter contrast to the richness.
- 1 celery stalk (diced): Completes the classic “holy trinity” of Cajun cooking for depth and crunch.
- 1 bay leaf: A subtle herbaceous note that gently infuses the beans.
- 1½ teaspoons sweet paprika: Adds color and mild warmth without overpowering.
- 1½ tablespoons hot sauce (like Tabasco): Brings a lively kick to balance creamy beans.
- 1 quart chicken stock: The liquid base that brings richness and layers of flavor.
- 3 teaspoons kosher salt: To perfectly season every component.
- 1 teaspoon ground black pepper: Adds subtle heat and complexity.
- 1 tablespoon granulated sugar: Just a touch to balance acidity and spice.
- Sliced scallions (green and white parts): Fresh, bright garnish for finishing touch.
- Fresh chopped cilantro: Optional, but highly recommended for added freshness.
- 1/3 cup canola oil: Used for cooking the rice to achieve a glossy, fluffy finish.
- 1 large yellow onion (diced): Adds sweetness and aroma to the rice.
- ¼ cup unsalted butter (softened): Makes the rice luxuriously rich.
- 1 bay leaf: For subtle fragrance in the rice.
- 2 teaspoons kosher salt: To bring out the natural flavors in the rice.
- ½ teaspoon ground black pepper: Provides a gentle seasoning for the rice.
- 2 cups uncooked jasmine rice: The perfect soft, fragrant bed for the red beans.
- 3 cups chicken broth: Shares a savory note that complements both rice and beans.
How to Make Red Beans and Rice Recipe
Step 1: Prep and Soak the Beans
Before you dive into cooking, take a moment to rinse your dried red beans thoroughly. Soak them overnight in plenty of cold water or for at least 6 hours, which helps soften them so they cook evenly and release their creamy texture. This step is key for a smooth and satisfying bite. Once soaked, drain and set them aside while you gather other ingredients.
Step 2: Build the Flavor Base
Start by heating the olive oil in a large pot over medium heat. Add the bacon slices and cook until crisp, allowing the bacon fat to render, which forms the flavor foundation. Remove most of the bacon, leaving some in the pot for flavor. Next, add the diced yellow onion, green bell pepper, and celery stalk—the classic Cajun holy trinity. Sauté until the vegetables become tender and aromatic, about 5-7 minutes.
Step 3: Add Meats and Spices
Stir in the smoked sausage slices and cook until they start to brown, releasing smoky oils. Then, nestle in the smoked ham hock along with the bay leaf, sweet paprika, kosher salt, black pepper, granulated sugar, and hot sauce. This combination infuses the dish with layers of smoky, spicy, and slightly sweet flavors that make this Red Beans and Rice Recipe so memorable.
Step 4: Simmer the Beans
Add the drained red beans and pour in the chicken stock. Bring the pot to a boil, then reduce to low heat and cover partially. Let the beans simmer gently for about 3.5 hours, stirring occasionally to prevent sticking. The long cooking time softens the beans into a creamy stew and lets all the flavors meld beautifully together. If the liquid level drops too low, add warm water as needed.
Step 5: Prepare the Rice
While the beans simmer, prepare the rice. In a saucepan, heat the canola oil and soften the diced large yellow onion until translucent. Stir in softened butter, bay leaf, salt, and pepper, then add the uncooked jasmine rice. Toast the rice lightly in the seasoned butter and oil mixture, then pour in the chicken broth. Bring to a boil, reduce the heat to low, cover tightly, and cook for 18 minutes. Remove from heat and let it rest covered for an additional 5 minutes, ensuring fluffy grains.
Step 6: Finish and Serve
Once the beans are tender and flavorful, remove the ham hock and bay leaf. Set the ham hock aside to cool slightly, then shred the meat off the bone and stir it back into the beans for extra meaty goodness. Adjust seasoning if needed, and your savory, soul-warming Red Beans and Rice Recipe is ready to be plated over the fluffy jasmine rice.
How to Serve Red Beans and Rice Recipe
Garnishes
Adding fresh garnishes truly elevates this classic dish. Sprinkle sliced scallions for a burst of crunch and bright onion flavor. Don’t skip the chopped cilantro, which adds a fresh, herbal lift to balance the smoky richness. For folks who like an extra punch, a drizzle of hot sauce right before serving is pure magic.
Side Dishes
This hearty meal pairs wonderfully with simple sides like cornbread or a crisp green salad to add a refreshing contrast. Garlic bread or even roasted vegetables work beautifully, making the entire meal balanced and satisfying without overshadowing the star dish.
Creative Ways to Present
If you want to get creative, try serving your red beans spooned over a bed of crispy fried plantains or alongside grilled shrimp for a surf-and-turf spin. For smaller gatherings, presenting the beans in small ramekins with rice molded into shapes can impress guests and make the meal feel special.
Make Ahead and Storage
Storing Leftovers
Leftover Red Beans and Rice Recipe keeps wonderfully in the fridge for up to 4 days in an airtight container. The flavors deepen with time, making next-day servings even more delicious. Just be sure to cool it completely before refrigerating to keep the texture intact.
Freezing
This dish freezes beautifully, making it a perfect make-ahead meal. Portion the beans and rice separately into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating for the best texture and flavor.
Reheating
To reheat, warm the beans gently on the stovetop over low heat, stirring occasionally and adding a splash of water or broth if needed to loosen the sauce. The rice reheats best in the microwave or steamed gently on the stovetop with a little water to restore its soft, fluffy texture.
FAQs
Can I use canned beans instead of dried beans?
While canned beans can save time, they won’t develop the same creamy texture or absorb the smoky flavors as beautifully as dried beans. For the best Red Beans and Rice Recipe experience, soaking and cooking dried beans is worth the wait.
Is there a vegetarian version of this dish?
Absolutely! You can skip the ham hock and sausage, and instead use smoked paprika, liquid smoke, and vegetable broth for depth. Incorporate hearty vegetables like mushrooms or eggplant to add texture and richness.
How spicy is this recipe?
This version has a nice mild heat from the hot sauce and paprika, but it’s easy to adjust—add more hot sauce to taste or use milder sausage if you prefer less spice.
What type of rice is best for this dish?
Jasmine rice is ideal because of its fragrance and fluffy texture, but you can also use long-grain white rice or basmati. The key is to cook it well so it complements the beans without becoming mushy.
Can I make this recipe in a slow cooker?
Yes, slow cookers are great for this dish! After sautéing the vegetables and meats, transfer everything along with soaked beans, seasoning, and stock to the slow cooker. Cook on low for 6-8 hours until beans are tender.
Final Thoughts
There’s truly nothing like a warm bowl of home-cooked Red Beans and Rice Recipe to bring comfort and delight all in one. Whether you’re feeding a crowd or simply treating yourself, this heartfelt dish delivers on flavor, tradition, and satisfaction. Grab your ingredients, take your time with the simmer, and enjoy every flavorful bite—you won’t regret it!
Print
Red Beans and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American
Description
This classic Red Beans and Rice recipe is a comforting, hearty dish perfect for a family dinner. It features slow-cooked red beans simmered with smoked ham hock, smoky sausage, and a flavorful medley of vegetables and spices, served over fluffy jasmine rice. The recipe highlights traditional Southern flavors and techniques, delivering a dish rich in taste and warming goodness.
Ingredients
Beans and Meat
- 1 cup dried red beans (Rancho Gordo or Camellia, if possible)
- 1 smoked ham hock (about 6 ounces)
- 4 slices bacon (cut into ¼” slices)
- 7 ounces skinless smoked sausage (cut into 1-inch slices)
Vegetables and Spices
- 1 cup diced yellow onion (about ½ medium onion)
- ½ cup diced green bell pepper
- 1 celery stalk (diced)
- 1 bay leaf
- 1½ teaspoons sweet paprika
- 1½ tablespoons hot sauce (like Tabasco)
- 3 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon granulated sugar
- Sliced scallions (green and white parts) for garnish
- Fresh chopped cilantro for garnish
Liquids
- 1 quart chicken stock
Rice
- 1/3 cup canola oil
- 1 large yellow onion (diced)
- ¼ cup unsalted butter (softened)
- 1 bay leaf
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 2 cups uncooked jasmine rice
- 3 cups chicken broth
Instructions
- Preparation: Read through the full instructions and notes before starting to ensure familiarity with the process and ingredient requirements.
- Cooking the Beans and Meats: Rinse the dried red beans and soak them overnight if possible for a softer texture. In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the bacon slices and cook until crispy. Remove and set aside. In the rendered fat, add the smoked sausage slices and cook until browned. Remove and set aside with the bacon. Next, add the diced onion, green bell pepper, and celery to the pot and sauté until soft and translucent. Add the smoked ham hock to the pot along with the drained beans, bay leaf, sweet paprika, hot sauce, chicken stock, kosher salt, ground black pepper, and granulated sugar. Stir well and bring to a boil, then reduce to low heat, cover partially with a lid, and simmer gently for about 3 to 3.5 hours until the beans are tender and the mixture has thickened, stirring occasionally to prevent sticking.
- Preparing the Rice: While the beans are simmering, heat canola oil in a separate pot over medium heat. Add the diced yellow onion and sauté until softened. Stir in the uncooked jasmine rice and cook for 2-3 minutes, allowing the rice to toast slightly. Pour in the chicken broth, add the bay leaf, kosher salt, black pepper, and butter. Bring to a boil, then reduce heat to low, cover, and cook for about 15-20 minutes, or until the rice is tender and all liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Final Assembly: Once the beans are cooked, remove the ham hock. Shred any meat from the ham hock and stir it back into the beans. Return the cooked bacon and sausage slices into the pot. Adjust seasoning as needed. Serve the red beans hot over a bed of fluffy jasmine rice. Garnish generously with sliced scallions and fresh chopped cilantro for added flavor and color.
Notes
- Soaking the beans overnight shortens cooking time and improves texture.
- If you don’t have smoked ham hock, smoked turkey wings can be used as an alternative.
- Adjust the hot sauce to your preferred spice level.
- For richer flavor, consider using homemade chicken stock.
- Leftovers taste even better the next day as the flavors meld together.
- Make sure to occasionally stir the beans while simmering to prevent them from sticking to the bottom of the pot.
