Red Beans and Rice
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Additional Time
4 hrs
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Total Time
2 hrs 20 mins
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Servings
8
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Calories
545 kcal
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Course
Main Course
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Cuisine
Cajun
Red Beans and Rice
Description
This classic Red Beans and Rice recipe relies on soaking dry red beans overnight to soften them before slow cooking with sautéed onion, bell pepper, celery, and garlic to build foundational aromatics. The addition of chicken broth and a blend of spices including thyme, parsley, cayenne, and Cajun seasoning enhances depth and warmth. Smoked meats—ham hock and andouille sausage—lend robust smoky flavors and body to the dish.
After simmering until beans are tender, meat is removed, chopped, and returned along with sausage pieces for a 20-minute finish that melds flavors further. The finished beans are served over white rice, creating a filling and balanced meal with soft beans, tender meat, and mildly spicy, herbaceous broth. Garnishing with fresh herbs like parsley and green onions adds a fresh note.
This red beans and rice recipe suits slow cooking and benefits from careful seasoning adjustments to taste. The smoky and spiced profile reflects traditional preparations, making it a nourishing dish often enjoyed as a main course.
Ingredients
- 1 pound red kidney beans or another variety of red beans, dry
- 2 tablespoons olive oil
- 3/4 cup onion chopped
- 1 green bell pepper chopped
- 1/2 cup celery chopped
- 1 1/2 tablespoons garlic minced
- 6 cups chicken broth low sodium
- 2 bay leaves dried
- 1/4 teaspoon cayenne pepper
- 1 teaspoon thyme dried
- 2 teaspoons parsley dried
- 1 teaspoon Cajun seasoning
- 1 ham hock or 1 ham bone or 1 cup diced smoked ham, smoked
- 1 pound andouille sausage cut into quarters lengthwise and sliced
- 6 cups white rice cooked
- 1/4 cup fresh herbs such as chopped parsley and sliced green onions
- salt to taste
- black pepper to taste
Instructions
- Rinse the beans. Put them in a bowl of water and soak for 6-8 hours.
- Heat the olive oil in a large pot over medium heat. Add the onion, green pepper and celery.
- Cook for 3-4 minutes or until vegetables are tender. Add the garlic and cook for 30 seconds.
- Place the beans, chicken broth, bay leaves, cayenne pepper, thyme, parsley, Cajun seasoning and ham hock (or ham bone) in the pot. If you're using diced ham instead of a ham hock or bone, reserve it for later on.
- Bring the pot to a boil, then reduce the heat to low and simmer for 1 1/2 - 2 hours or until beans are tender.
- Remove the ham hock from the pot. Cut the meat off the bone then coarsely chop. Discard the bone.
- Add the diced ham and sausage to the beans. Cook for an additional 20 minutes or until sausage is heated through. Taste and add salt and pepper if needed.
- Serve the beans over the rice, topped with fresh herbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 51g | 17% |
| Protein | 27g | 54% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 65mg | 22% |
| Sodium | 611mg | 25% |
| Potassium | 735mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 17.3mg | 19% |
| Calcium | 61mg | 6% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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