Save A classic Creole dish featuring tender red beans simmered with smoky sausage and aromatic vegetables, served over fluffy white rice. Hearty, flavorful, and perfect for a comforting meal.
This recipe has been a staple in my family for years, bringing warmth and nostalgia to our dinner table every time.
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Ingredients
- Beans & Protein: 1 pound (450 g) dried red kidney beans, rinsed and soaked overnight, 12 ounces (340 g) smoked sausage (e.g., andouille or kielbasa), sliced, 1 ham hock or 4 ounces (115 g) diced smoked ham (optional)
- Vegetables: 1 large yellow onion, diced, 1 green bell pepper, diced, 2 celery stalks, diced, 4 garlic cloves, minced
- Liquids: 6 cups (1.4 L) low-sodium chicken or vegetable broth, 2 cups (480 ml) water
- Seasonings: 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (adjust to taste), 1 teaspoon dried oregano, 1 teaspoon salt (to taste), 1/2 teaspoon black pepper
- Rice: 3 cups (525 g) cooked long-grain white rice
- Garnishes (optional): Sliced green onions, Fresh parsley, Hot sauce
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Instructions
- Step 1:
- Drain and rinse the soaked beans. Set aside.
- Step 2:
- In a large Dutch oven or heavy pot, heat a splash of oil over medium heat. Add the sausage and ham (if using) and cook until browned, about 5 minutes. Remove and set aside.
- Step 3:
- Add onion, bell pepper, and celery to the pot. Sautรฉ for 5โ7 minutes until softened. Stir in the garlic and cook for 1 minute.
- Step 4:
- Return the sausage (and ham/hock) to the pot. Add the soaked beans, broth, water, bay leaves, thyme, paprika, cayenne, oregano, salt, and pepper. Stir well.
- Step 5:
- Bring to a boil, then reduce heat to low. Cover partially and simmer for 1 hour, stirring occasionally, until beans are tender and creamy. Add more water if needed.
- Step 6:
- Remove the ham hock (if used), shred any meat, and return it to the pot. Discard bay leaves. Taste and adjust seasoning as needed.
- Step 7:
- Serve hot over cooked rice. Garnish with green onions, parsley, and a splash of hot sauce if desired.
Save This dish brings everyone together at our family dinners, evoking cherished memories and hearty laughter.
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Notes
Best served with cornbread or a simple green salad.
Required Tools
Large Dutch oven or heavy pot, Chef's knife, Cutting board, Measuring cups & spoons, Wooden spoon or spatula, Ladle
Allergen Information
Contains: None of the major allergens. If using sausage or ham check for gluten and soy in processed meats. Always verify ingredient labels if allergic or sensitive.
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This recipe is a soul-warming favorite that never fails to impress and satisfy.
Recipe FAQ
- โ Can I make this dish vegetarian?
Yes! Simply omit the smoked sausage and ham, then add smoked paprika and a dash of liquid smoke to keep the rich, smoky flavor.
- โ How long should I soak the beans?
Soaking the kidney beans overnight softens them and reduces cooking time, ensuring a creamy texture.
- โ What type of sausage works best?
Smoked sausages like andouille or kielbasa add a deep, smoky flavor that complements the beans well.
- โ Can I prepare this ahead of time?
Absolutely. The flavors deepen if allowed to rest overnight, making it ideal for ahead-of-time preparation.
- โ What sides pair well with this dish?
Cornbread or a simple green salad provide fresh and comforting contrasts to the hearty beans and sausage.
- โ How can I adjust the spice level?
Modify the cayenne pepper quantity to suit your heat preference, adding more for a spicier finish or less for milder taste.
