Red Beans and Rice Recipe – Hearty, Flavorful & Authentic Comfort Food

There’s nothing quite like a steaming bowl of red beans and rice to warm your soul and fill your belly. This Louisiana-inspired dish is the perfect blend of smoky, savory flavors with a hint of spice, all tied together with fluffy rice. Traditionally served on Mondays in New Orleans, this recipe is just as perfect for a cozy weeknight dinner as it is for a weekend gathering. The best part? It’s budget-friendly, protein-packed, and tastes even better the next day.

Ingredients for Red Beans and Rice

For the Beans

• 1 pound (450g) dried red kidney beans – rinsed and soaked overnight
• 2 tablespoons (30ml) vegetable oil – or olive oil
• 1 large onion (150g) – finely chopped
• 1 green bell pepper (120g) – diced
• 2 celery stalks (80g) – diced
• 4 cloves garlic – minced
• 1 smoked ham hock – or 200g smoked sausage, sliced
• 1 teaspoon (2g) dried thyme
• 1 teaspoon (2g) paprika – smoked or sweet
• 1 teaspoon (2g) salt – adjust to taste
• ½ teaspoon (1g) cayenne pepper – optional, for heat
• 2 bay leaves
• 6 cups (1.4L) chicken broth – or vegetable broth for vegetarian option

For the Rice

• 2 cups (400g) long-grain white rice – rinsed
• 4 cups (960ml) water
• 1 teaspoon (5g) salt

For Garnish

• Fresh parsley – chopped
• Sliced green onions
• Hot sauce – optional

Step-by-Step Instructions

1. Soak the beans
   Place the dried kidney beans in a large bowl, cover with water, and soak overnight. Drain and rinse before cooking.
2. Sauté the trinity
   In a large pot or Dutch oven, heat vegetable oil over medium heat. Add onion, bell pepper, and celery. Sauté for 5–6 minutes until softened and fragrant.
3. Add garlic and meat
   Stir in garlic, ham hock (or sausage), thyme, paprika, and cayenne. Cook for 2 minutes to release the flavors.
4. Simmer the beans
   Add soaked beans, bay leaves, and chicken broth. Stir, bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until beans are tender.
5. Mash for creaminess
   For a creamier texture, mash about 1 cup of beans against the side of the pot, then stir them back into the mixture.
6. Cook the rice
   While the beans simmer, bring water and salt to a boil in a separate pot. Add rice, reduce heat to low, cover, and cook for 15–18 minutes, until fluffy.
7. Season and serve
   Remove bay leaves from the beans. Adjust seasoning with more salt, pepper, or hot sauce if desired. Serve beans over rice and garnish with parsley and green onions.

Tips & Variations for Red Beans and Rice Recipe

• Use canned beans for speed – If you’re short on time, use 3 cans (15oz/425g each) of kidney beans, drained and rinsed. Reduce simmer time to 30–40 minutes.
• Go vegetarian – Skip the ham hock or sausage and use vegetable broth; add smoked paprika for depth.
• Add extra heat – A diced jalapeño or a splash of hot sauce gives the dish a spicy kick.
• Meal prep friendly – This recipe tastes even better the next day and freezes well for up to 3 months.

Frequently Asked Questions

1. Can I make red beans and rice in a slow cooker?
Yes! Add all ingredients (except rice) to a slow cooker and cook on low for 7–8 hours or high for 4–5 hours, until beans are tender.

2. What’s the best rice for red beans and rice?
Long-grain white rice works best because it stays fluffy and doesn’t clump together.

3. How long will leftovers last?
Store beans and rice separately in airtight containers in the fridge for up to 4 days. Reheat on the stove or in the microwave with a splash of broth.

Love this red beans and rice recipe? Pair it with our chicken and rice recipe for a hearty weeknight rotation.

For more Southern cooking inspiration, check out New Orleans red beans and rice traditions for authentic tips and history.