Red Beans and Rice Recipe
What makes red beans and rice so special? It's a one-pot meal that requires minimal effort but delivers big on flavor. The beans cook slowly with onions, garlic, bell peppers, and spices, creating a thick and flavorful sauce.
Equipment
- Large Pot or Dutch Oven
- Cutting board & sharp knife
- Wooden spoon or spatula
- Measuring Cups & Spoons
- Strainer or Colander
- Rice Cooker or Medium Saucepan
- Ladle
Ingredients
For the Beans:
- 1 pound dried red beans or 3 cans, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion diced
- 1 bell pepper diced (red or green)
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper optional, for heat
- 1 teaspoon Cajun seasoning or more, to taste
- 1 bay leaf
- 6 cups water or low-sodium chicken broth
- 1 smoked ham hock or ½ pound Andouille sausage sliced (optional)
For the Rice:
- 2 cups long-grain white rice
- 4 cups water
- ½ teaspoon salt
Garnish (Optional but Recommended!):
- Chopped green onions
- Fresh parsley
- Hot sauce
Instructions
Step 1: Prep the Beans (If Using Dried Beans)
- Rinse the dried red beans under cold water and remove any debris.
- Place them in a large bowl and cover with water. Let them soak overnight (8–12 hours).
- Drain and rinse before using.
- Pro Tip: Forgot to soak? Use the quick soak method—boil the beans for 2 minutes, then remove from heat, cover, and let them sit for 1 hour before draining.
Step 2: Sauté the Vegetables (About 5 Minutes)
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, bell pepper, and celery (the “Holy Trinity” of Cajun cooking). Sauté until softened, about 3–4 minutes.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pro Tip: Don’t rush this step! The slow-cooked base of onions, peppers, and garlic adds tons of depth to the dish.
Step 3: Add the Seasonings & Beans (2 Minutes)
- Stir in the salt, black pepper, smoked paprika, dried thyme, cayenne (if using), and Cajun seasoning.
- Add the red beans (soaked and drained or canned) and stir to coat with the seasonings.
Step 4: Simmer the Beans (1.5–2 Hours)
- Pour in 6 cups of water or chicken broth, then add the bay leaf and ham hock or sausage (if using).
- Bring to a boil, then reduce the heat to low and let it simmer uncovered. Stir occasionally.
- Cook for 90 minutes to 2 hours, until the beans are tender and the liquid thickens into a creamy sauce.
- Pro Tip: If the beans are too soupy, mash some against the side of the pot with a spoon and stir—it’ll thicken up beautifully!
Step 5: Cook the Rice (During the Last 30 Minutes)
- Rinse 2 cups of rice under cold water until the water runs clear.
- In a saucepan, bring 4 cups of water to a boil, then add the rinsed rice and ½ teaspoon of salt.
- Reduce heat to low, cover, and let simmer for 15 minutes (or follow your rice cooker’s instructions).
- Once done, fluff with a fork and keep warm.
Step 6: Final Touches & Serve (5 Minutes)
- Remove the bay leaf and ham hock from the beans. If using a ham hock, shred the meat and stir it back in.
- Taste and adjust seasoning as needed—add more Cajun spice for heat or a dash of hot sauce for extra kick!
- Spoon the beans over a serving of rice and garnish with chopped green onions and parsley.
Notes
Nutritional Value (Per Serving)
- Calories: ~400–450 kcal
- Protein: ~20g (higher if using sausage or ham)
- Carbohydrates: ~60g
- Fiber: ~12g
- Fat: ~8–12g
- Sodium: ~800mg (depending on Cajun seasoning & broth)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.