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Red Beans and Rice

A comforting one-pot meal featuring smoky sausage, tender beans, and aromatic vegetables, perfect for family dinners and leftovers.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the beans
  • 1 cup dried red beans (kidney or small red beans) soaked overnight or quick-soaked
  • 4 cups fresh water for cooking
For the sauté
  • 1 medium onion, chopped
  • 1 green bell pepper chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 pound smoked sausage, sliced (Andouille, kielbasa, or kielbasa-style sausage)
  • to taste Salt and freshly ground black pepper
For serving
  • Cooked white rice for serving
  • Chopped green onions for garnish

Method
 

Preparation
  1. Rinse the dried red beans and remove any stones or debris. Place them in a bowl, cover with water, and soak overnight. Drain before cooking.
  2. Put the drained beans in a large pot with 4 cups fresh water. Bring to a boil, then lower the heat so the pot barely simmers.
Cooking
  1. While the beans begin to simmer, heat a skillet over medium heat with a little oil. Sauté the chopped onion, green bell pepper, and minced garlic until softened and translucent (about 5–7 minutes).
  2. Add the sautéed vegetables to the pot of beans along with thyme, oregano, the bay leaf, and the sliced smoked sausage. Stir to combine.
  3. Taste and season with salt and black pepper, then maintain a gentle simmer for 1–2 more hours, or until the beans are tender and the mixture is thick and saucy. Check occasionally and add a little water if it looks too dry.
  4. Remove the bay leaf. Serve spooned over hot cooked white rice and sprinkle with chopped green onions.

Notes

No smoked sausage? Use smoked ham hocks or bacon for a different smoky profile. For a vegetarian take, swap sausage for smoked tofu and use vegetable broth instead of water. If you're short on time, quick-soak the beans by boiling for 1–2 minutes, then cover for 1 hour.