Red Beans & Rice Recipe

Red Beans & Rice is a classic Southern comfort food that’s both hearty and flavorful. This version is wonderfully brothy and soup-like, with tender red beans cooked low and slow with a medley of seasonings, vegetables, and smoky kielbasa sausage.

The addition of smoked ham hock (optional) infuses the beans with deep, rich flavor, while Cajun seasoning, paprika, and cayenne pepper add a kick of heat.

Served over a bed of fluffy white rice, it’s a deliciously satisfying meal that’s perfect for any occasion. Whether as a cozy dinner or a crowd-pleasing side, Red Beans & Rice never disappoints!

Red Beans & Rice Recipe

Ingredients:

Water (enough to cover beans, about 6 cups)

1 lb red beans (or kidney beans), soaked overnight

2 tablespoons bacon grease (or any fat of your choice)

1 large onion, chopped

4 cloves garlic, minced

2 celery stalks, chopped

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon smoked paprika

1 teaspoon Cajun seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (adjust to taste)

2 bay leaves

Salt (to taste)

1 lb Kielbasa, cut into rounds

Optional: 1 smoked ham hock (for extra flavor)

Cooked white rice, for serving

Instructions:

Soak the Beans:

Rinse the red beans and soak them in water overnight. Drain and set aside before cooking.

Cook the Beans:

In a large pot, add the soaked beans and enough water to cover them by about 2 inches (around 6 cups). Bring to a boil, then reduce heat to a simmer.

Add oregano, thyme, smoked paprika, Cajun seasoning, garlic powder, onion powder, cayenne pepper, and bay leaves to the pot. Season with salt to taste.

Toss in the onion, garlic, and celery directly into the pot—no need to precook these, as they will cook along with the beans.

Add the smoked ham hock (if using) to deepen the flavor.

Let the beans simmer on low heat for 1 1/2 to 2 hours, or until they’re tender and soft. Stir occasionally and check the water level, adding more if needed to maintain a brothy consistency.

Cook the Kielbasa:

While the beans cook, heat a separate pan over medium heat and sear the Kielbasa slices until they’re browned and crispy on the edges (about 4–5 minutes).

Once the beans are tender, add the seared Kielbasa to the pot and continue cooking for an additional 15–20 minutes to allow the flavors to meld.

Finish and Serve:

Taste and adjust the seasoning with more salt, pepper, or Cajun seasoning if needed.
Remove the bay leaves and ham hock (if used).

Serve the Red Beans & Rice hot over a bed of cooked white rice. Garnish with extra chopped green onions or parsley for a fresh touch.

Tips:

Broth Consistency: This recipe is meant to be very brothy, almost like a soup. If you prefer it thicker, you can mash some of the beans against the side of the pot to create a creamier texture.

Protein Options: Kielbasa adds a great smoky flavor, but you could substitute it with sausage, chicken, or pork if preferred.

Spice Level: Adjust the cayenne pepper and Cajun seasoning to your desired spice level.

Enjoy your Red Beans & Rice as a hearty, flavorful dish, perfect for any occasion!

Notes:

Bean Soaking:

Soaking the beans overnight helps them cook faster and more evenly.

If you forget to soak them, you can also use the quick soak method: bring the beans to a boil in water, then cover and let them sit for 1 hour before draining and proceeding with the recipe.

Low and Slow Cooking:

The key to this recipe is cooking the beans low and slow.

This allows the beans to absorb the flavors of the seasonings, vegetables, and meat.

Keep an eye on the water level and add more if necessary to maintain a brothy, soup-like consistency.

Smoked Ham Hock:

Adding a smoked ham hock is optional, but it imparts a deep, smoky flavor to the beans.

If you don’t have one, you can substitute with smoked sausage or just rely on the kielbasa for a rich flavor.

Adjusting Spice:

The level of spice can be easily adjusted based on your preference.

If you want a milder version, reduce the amount of cayenne pepper or Cajun seasoning.

For extra heat, consider adding more jalapeños or cayenne.

Sausage Choices:

Kielbasa works great in this recipe for its smoky, savory flavor, but you can swap it with other sausages like Andouille for a spicier, more traditional taste.

You can also use andouille sausage or any other smoked sausage if kielbasa isn’t available.

Consistency:

This recipe is intended to be brothy and soup-like.

If you prefer it thicker, you can mash some of the beans with a potato masher or use an immersion blender to break up a portion of the beans, making the broth creamier.

Rice Options:

Traditionally served with white rice, you can also try brown rice for a healthier option.

If you prefer a more authentic touch, serve it with long-grain white rice, which will soak up the broth beautifully.

Vegetable Additions:

While this recipe sticks to classic vegetables like onion, garlic, and celery, you can experiment by adding bell peppers or carrots for extra flavor and texture.

Make-Ahead:

This dish makes great leftovers! In fact, the flavors often deepen and taste better the next day.

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Serving Suggestions:

Serve this dish with cornbread, fried okra, or a simple side salad for a complete Southern-style meal.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned beans instead of dried beans?

Yes, you can use canned beans to save time.

If you use canned beans, drain and rinse them before adding them to the pot.

You’ll need to skip the step of cooking the beans from scratch and instead simmer the canned beans with the seasonings and vegetables for about 20–30 minutes, or until they’re heated through and the flavors meld.

Can I substitute the kielbasa with another type of sausage?

Absolutely! While kielbasa is a great choice for this dish, you can substitute it with other types of sausage such as Andouille, smoked sausage, or even chicken sausage for a lighter version.

If you prefer a spicier version, Andouille sausage adds a nice kick and is traditional in Southern dishes like this one.

Can I make this dish vegetarian or vegan?

Yes, you can easily make Red Beans & Rice vegetarian or vegan.

Simply omit the kielbasa, bacon grease, and ham hock (if using) and substitute with olive oil or vegan butter for sautéing.

You can also add more vegetables like bell peppers or mushrooms for extra flavor and texture.

Using vegetable broth instead of meat-based broth will help maintain a rich taste.

How can I make the broth thicker?

If you prefer a thicker broth, you can mash some of the beans against the side of the pot with a spoon or potato masher to create a creamier texture.

Another option is to simmer the beans for a longer period, allowing some of the liquid to evaporate and naturally thicken the broth.

Can I freeze Red Beans & Rice?

Yes, this dish freezes well! Allow the beans and rice to cool completely before transferring them to an airtight container or freezer bags.

When freezing, it’s a good idea to store the rice separately from the beans to prevent the rice from becoming mushy.

You can freeze the beans for up to 3 months.

To reheat, simply thaw in the refrigerator overnight and warm on the stovetop, adding a little extra water or broth to bring it back to a soupy consistency.

Do I need to soak the beans before cooking?

Yes, it’s recommended to soak the dried beans overnight.

Soaking beans helps them cook more evenly and reduces cooking time.

However, if you forget to soak them, you can use the quick soak method: bring the beans to a boil, cover the pot, and let them sit for 1 hour before draining and continuing with the recipe.

What if I don’t have kielbasa sausage?

If you don’t have kielbasa, you can substitute it with smoked sausage, Andouille sausage, or even chicken sausage for a lighter version.

The key is to use a sausage that’s smoked or cooked, as it will add that rich, savory flavor to the beans.

If you prefer, you could also use diced ham or bacon.

Can I make this recipe in a slow cooker or Instant Pot?

Yes! To make this in a slow cooker, add all ingredients except the kielbasa, and cook on low for 6–8 hours or high for 3–4 hours until the beans are tender.

Add the seared kielbasa during the last 30 minutes of cooking.

For an Instant Pot, follow the recipe for stovetop cooking but reduce the time to high pressure for 30 minutes, and let the pressure release naturally.

How can I adjust the spiciness?

You can adjust the spiciness by modifying the amount of cayenne pepper, Cajun seasoning, and jalapeños in the recipe.

If you want a milder version, use less cayenne pepper or omit the jalapeños.

For extra heat, you can add more cayenne or even a bit of hot sauce while cooking.

The dish’s heat level can easily be tailored to your taste.

Can I make this dish ahead of time?

Yes, this dish actually improves in flavor when made ahead.

You can prepare the beans and sausage in advance, and refrigerate them for up to 3 days.

The flavors will continue to meld and deepen.

If the soup thickens too much after refrigerating, simply add a little water or broth when reheating to bring it back to the desired consistency.

You can also freeze leftovers for up to 3 months.