There is something deeply comforting about a pot of red beans gently simmering away on the stove, filling the kitchen with that rich, savoury smell that tells you dinner is going to be worth the wait. This Red Beans And Rice is hearty, cosy, and exactly the kind of meal you make when you want something filling without being fussy.

It is the kind of red beans and rice meal that works just as well for a quiet weeknight as it does for feeding a hungry crowd. Simple ingredients, slow cooking, and big flavour make this an easy red beans and rice recipe you will come back to again and again.

Hot Red beans and rice in a bowl with a spoon. - 1
  • What Makes This Red Beans and Rice Work
  • What Goes Into This Red Beans and Rice
  • Add Ins And Substitutions
  • How To Make This Red Beans and Rice
  • Pro Kitchen Tips That Actually Help
  • Recipe FAQ’s
  • Red Beans and Rice Recipe

What Makes This Red Beans and Rice Work

This Red Beans And Rice works because every step is intentional, without being complicated. It keeps the process simple while letting the ingredients do the heavy lifting, giving you a dish that feels rich, comforting, and properly satisfying.

  • Slow simmered beans create that naturally creamy texture without adding anything extra
  • Smoked sausage and ham hock build deep, savoury flavour right into the base
  • The classic onion, celery, and capsicum trio adds balance and subtle sweetness
  • One pot cooking keeps things easy while allowing the flavours to develop properly

What Goes Into This Red Beans and Rice

Flat lay photo of ingredient shot of dried red bean, olive oil, andouille sausage, onion, green bell pepper, celery rib, garlic, tomato paste, dried Italian herbs, cajun seasoning, ground cumin, paprika, cayenne pepper, thyme sprigs, smoked ham hock, water, bay leaves, parsley, green onions, salt, cracked pepper - 2

This Louisiana-style red beans and rice is all about building deep, savory flavor from scratch. With a handful of pantry spices, fresh herbs, and a few key ingredients, you’ll have a comforting meal worth every simmered minute.

  • Dried Red Beans: The star of this red beans and rice recipe, these soak up all the rich, smoky flavors as they slowly cook into a creamy, hearty dish.
  • Andouille Sausage: Smoky and spicy, this sausage brings bold New Orleans flavor and adds a meaty bite to each spoonful.
  • Ham Hock: A meaty smoked ham hock infuses the pot with deep, savory flavor that defines a true red beans and rice meal.
  • The Holy Trinity (Onion, Celery, Bell Pepper): This classic Cajun combo lays the aromatic foundation that gives red beans dishes their signature depth and warmth.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements

Add Ins And Substitutions

If you want to change things up slightly without breaking the recipe, these swaps work beautifully.

  • Smoked Turkey Leg: A great alternative to ham hock if you want a slightly lighter finish while still keeping that smoky depth running through the beans.
  • Chicken Stock: Swapping some or all of the water for chicken stock adds extra savoury richness without overpowering the spices or sausage.
  • Leafy Greens: Chopped kale or spinach stirred in during the last few minutes wilts gently and adds colour, texture, and a little freshness to balance the richness.
  • Alternative Rice: Brown rice or cauliflower rice both work well here, depending on whether you want something heartier or a bit lighter on the plate.

How To Make This Red Beans and Rice

Rinse the dried red beans and place them in a large bowl filled with water. - 3
  1. Soak the Beans: Rinse the dried red beans and place them in a large bowl filled with water. Soak overnight, then drain, rinse, and set aside when ready to cook.
Heat the olive oil in a large pan and add the andouille sausage and cook until brown and fragrant. - 4
  1. Sauté the Sausage: Heat the olive oil in a large pot over medium-high heat. Add the Andouille sausage and cook, stirring occasionally, until browned and fragrant.
Add chopped onion, bell pepper, celery, and garlic to the pot. - 5
  1. Build the Base: Add chopped onion, bell pepper, celery, and garlic to the pot. Sauté for 3 to 4 minutes until the vegetables are softened and aromatic.
Stir in the tomato paste, Italian herbs, Cajun seasoning, cumin, paprika, cayenne, and thyme sprigs. - 6
  1. Add Seasonings: Stir in the tomato paste, Italian herbs, Cajun seasoning, cumin, paprika, cayenne, and thyme sprigs. Cook for another minute to bloom the spices.
Add the hock, red beans, water, and a pinch of salt and black pepper. Boil, then reduce the heat, cover, and simmer. - 7
  1. Simmer with Ham Hock: Add the hock, red beans, water, and a pinch of salt and black pepper. Boil, then reduce the heat, cover, and simmer for 1 ½ to 2 hours.
Shred the meat off the bone, discard the bone, and return the meat to the pot. - 8
  1. Shred the Meat: Once the beans are tender, remove the ham hock from the pot. Shred the meat off the bone, discard the bone, and return the meat to the pot.
Stir in chopped parsley and simmer for 10 more minutes. - 9
  1. Final Flavor Boost: Stir in chopped parsley and simmer for 10 more minutes. Discard the bay leaves and thyme, then taste and adjust seasoning as needed.
Spoon the red beans over warm rice and top with green onions. - 10
  1. Serve and Enjoy: Spoon the red beans over warm rice and top with green onions. Add a splash of hot sauce or Tabasco for a true Southern finish.

For a cozy and well-rounded red beans and rice meal, try serving it with a warm, golden piece of Garlic Bread , perfect for scooping up every bit of that smoky gravy. A crisp side of Garlic Butter Prosciutto Wrapped Asparagus adds a light, garlicky contrast that cuts through the richness.

If you’re going for full comfort, a bowl of Salmon and Avocado Caesar Salad on the side brings just the right amount of crunch and tang. Each of these red beans dishes pair beautifully with flavors that complement the spice and soul of this Southern classic.

Pro Kitchen Tips That Actually Help

Here’s how you make this dish go from “nice dinner” to “signature recipe”:

  • Soak or quick soak? Overnight soaking is ideal but a one-hour quick soak gets you close enough.
  • Creamier beans without cream : Mash a cup of the beans against the side of the pot late in cooking and stir. Instant silky texture.
  • Taste as you go : Salt early and adjust at the end. Too salty at the start can’t be unseen later.
  • The rest day effect : Leftovers taste even better the next day once the spices settle and chill together.

Yes, but the texture and flavor will differ slightly. If using canned beans, reduce the simmering time to 30–40 minutes and use about 3 to 4 cans (drained and rinsed).

Soaking is recommended for even cooking and better texture, but if you’re short on time, use the quick soak method: boil beans for 2 minutes, then let sit for 1 hour before draining.

Andouille sausage is the traditional choice for authentic flavor. If you can’t find it, smoked kielbasa or chorizo make good substitutes

Hot Red beans and rice in a bowl with a spoon. - 11 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 12

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IngredientsUSMetric1x2x3x

  • ▢ 1 pound dried red beans
  • ▢ 1/4 cup olive oil
  • ▢ 13 ounces andouille sausage sliced about 1/2-inch thick
  • ▢ 1 large onion chopped (2 cups chopped)
  • ▢ 1 medium green bell pepper chopped
  • ▢ 1 large celery rib chopped
  • ▢ 6 cloves garlic finely chopped or minced
  • ▢ 2 tablespoons tomato paste
  • ▢ 2 teaspoons dried Italian herbs
  • ▢ 1 teaspoon cajun seasoning
  • ▢ 1/2 teaspoon ground cumin
  • ▢ 1/2 teaspoon paprika
  • ▢ 1 pinch cayenne pepper or to taste, optional
  • ▢ 3 sprigs thyme
  • ▢ 1 meaty smoked ham hock or ham shanks, about 1 1/2 – 2 pounds
  • ▢ 6 cups water
  • ▢ 2 bay leaves
  • ▢ 1/4 cup fresh chopped parsley
  • ▢ 2 tablespoons green onions chopped
  • ▢ 1/2 teaspoon salt or to taste
  • ▢ 1/4 teaspoon cracked pepper or to taste

Instructions

  • Rinse the dried red beans thoroughly under cool water. Transfer them to a large bowl and cover with plenty of water. Let them soak overnight. When ready to cook, drain the beans, give them a final rinse, and set aside.
  • In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the sliced Andouille sausage and cook until browned and fragrant, about 5 to 6 minutes, stirring occasionally to get color on all sides.
  • Add the chopped onion, bell pepper, celery, and garlic to the pot with the sausage. Sauté for 3 to 4 minutes, until the vegetables are softened and aromatic. Stir in the tomato paste and cook for another minute.
  • Sprinkle in the Italian herbs, Cajun seasoning, cumin, paprika, cayenne, and toss in the thyme sprigs. Stir everything well to coat. Add the soaked red beans, ham hock, water, salt, and black pepper. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 1½ to 2 hours, or until the beans are tender and the broth has thickened.
  • Once the beans are cooked through, remove the ham hock from the pot. Shred the meat off the bone, discarding any skin and fat. Return the shredded meat to the pot along with chopped parsley. Let it simmer uncovered for 10 more minutes to meld the flavors. Remove and discard the thyme and bay leaves.
  • Ladle the red beans over bowls of warm cooked rice. Top with freshly chopped green onions and a splash of hot sauce or Tabasco if desired for that signature Southern kick.

Notes

  1. Cover your beans with at least 2-3 inches of cold water overnight.

  2. You can use canned beans if you wish, but they will not yield the same creamy results.

  3. Substitute water with chicken stock or broth if omitting ham hock.

  4. Andouille sausage is the best option in this recipe. It adds a kick of spice and smoky flavour.

  5. Add more stock or water if the beans become too dry. You want a nice, thick and creamy consistency, NOT watery.

  6. In a medium saucepan over medium heat, bring water to a boil. Add rice, butter and salt.

  7. Bring pan back to a simmer; lower heat, cover and cook for 15-18 minutes, or until rice is fork-tender and water has fully absorbed.

  8. Remove from heat and let sit, covered, for a further 5 minutes, then fluff up with a fork and serve.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Hot Red beans and rice in a bowl with a spoon. - 13

Red Beans and Rice

Ingredients

  • 1 pound dried red beans
  • 1/4 cup olive oil
  • 13 ounces andouille sausage sliced about 1/2-inch thick
  • 1 large onion chopped (2 cups chopped)
  • 1 medium green bell pepper chopped
  • 1 large celery rib chopped
  • 6 cloves garlic finely chopped or minced
  • 2 tablespoons tomato paste
  • 2 teaspoons dried Italian herbs
  • 1 teaspoon cajun seasoning
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 pinch cayenne pepper or to taste, optional
  • 3 sprigs thyme
  • 1 meaty smoked ham hock or ham shanks, about 1 1/2 - 2 pounds
  • 6 cups water
  • 2 bay leaves
  • 1/4 cup fresh chopped parsley
  • 2 tablespoons green onions chopped
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon cracked pepper or to taste

Instructions

  • Rinse the dried red beans thoroughly under cool water. Transfer them to a large bowl and cover with plenty of water. Let them soak overnight. When ready to cook, drain the beans, give them a final rinse, and set aside.
  • In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the sliced Andouille sausage and cook until browned and fragrant, about 5 to 6 minutes, stirring occasionally to get color on all sides.
  • Add the chopped onion, bell pepper, celery, and garlic to the pot with the sausage. Sauté for 3 to 4 minutes, until the vegetables are softened and aromatic. Stir in the tomato paste and cook for another minute.
  • Sprinkle in the Italian herbs, Cajun seasoning, cumin, paprika, cayenne, and toss in the thyme sprigs. Stir everything well to coat. Add the soaked red beans, ham hock, water, salt, and black pepper. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 1½ to 2 hours, or until the beans are tender and the broth has thickened.
  • Once the beans are cooked through, remove the ham hock from the pot. Shred the meat off the bone, discarding any skin and fat. Return the shredded meat to the pot along with chopped parsley. Let it simmer uncovered for 10 more minutes to meld the flavors. Remove and discard the thyme and bay leaves.
  • Ladle the red beans over bowls of warm cooked rice. Top with freshly chopped green onions and a splash of hot sauce or Tabasco if desired for that signature Southern kick.

Notes

  1. Cover your beans with at least 2-3 inches of cold water overnight.

  2. You can use canned beans if you wish, but they will not yield the same creamy results.

  3. Substitute water with chicken stock or broth if omitting ham hock.

  4. Andouille sausage is the best option in this recipe. It adds a kick of spice and smoky flavour.

  5. Add more stock or water if the beans become too dry. You want a nice, thick and creamy consistency, NOT watery.

  6. In a medium saucepan over medium heat, bring water to a boil. Add rice, butter and salt.

  7. Bring pan back to a simmer; lower heat, cover and cook for 15-18 minutes, or until rice is fork-tender and water has fully absorbed.

  8. Remove from heat and let sit, covered, for a further 5 minutes, then fluff up with a fork and serve.

Nutrition

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