My Version Of Red Beans & Rice

Ingredients

• 1 pound Dried Red Kidney Beans (soaked overnight, drained and rinsed)
• 2 tablespoons Olive Oil (for browning sausage and sautéing vegetables)
• 1 pound Smoked Andouille Sausage (cut into 1‑inch slices)
• 1 piece Smoked Ham Hock (optional, adds depth of flavor)
• 1 large Yellow Onion (diced)
• 1 large Green Bell Pepper (diced)
• 2 stalks Celery Stalks (chopped)
• 2 stalks Green Onion (white parts only) (chopped)
• 4 cloves Garlic (minced)
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Smoked Paprika
• ¼ teaspoon Cayenne Pepper (adjust to heat preference)
• 1 teaspoon Poultry Seasoning
• 2 tablespoons Fresh Parsley (chopped, divided)
• 2 Bay Leaves
• 6 cups Chicken Stock (low‑sodium)
• 3 cups Long Grain White Rice (uncooked, cooked according to package directions)
• 2 tablespoons Hot Sauce (or to taste)
• to taste Salt
• to taste Black Pepper

Instructions

1. Soak the Beans

   Rinse 1 lb dried red kidney beans, place them in a large bowl, cover with water and let soak overnight (at least 8 hours). Drain and rinse before using.

   Time: PT0M

2. Brown the Sausage and Ham

   Heat 2 Tbsp olive oil in a Dutch oven over medium‑high heat. Add sliced smoked sausage and the ham hock, browning for 3‑4 minutes until lightly caramelized. Remove with a slotted spoon and set aside.

   Time: PT5M

3. Sauté the Aromatics

   Add the diced onion to the same pot, sprinkle with a pinch of salt and black pepper, and sauté until translucent, about 3‑4 minutes.

   Time: PT5M

4. Add Remaining Vegetables

   Stir in the diced green bell pepper, chopped celery, and the white parts of the green onions. Cook, stirring occasionally, until the vegetables begin to sweat, about 3 minutes.

   Time: PT3M

5. Season and Add Garlic

   Add minced garlic, dried oregano, dried thyme, smoked paprika, cayenne pepper, poultry seasoning, chopped parsley, and bay leaves. Cook for 1‑2 minutes until the garlic is fragrant.

   Time: PT2M

6. Combine Beans and Stock

   Return the soaked beans to the pot, pour in 6 cups chicken stock, and season with additional salt and black pepper to taste. Stir to combine.

   Time: PT2M

7. Simmer Covered

   Bring the mixture to a gentle boil, then reduce heat to low, cover, and let simmer for 1 hour 30 minutes, stirring occasionally.

   Time: PT1H30M

8. Mash Some Beans

   Using the back of a spoon or a potato masher, mash about a third of the beans directly in the pot to thicken the broth.

   Time: PT5M

9. Return Sausage and Finish Cooking

   Add the browned sausage (and ham hock if using) back into the pot. Uncover and continue to simmer for another 30 minutes, allowing the flavors to meld and the sauce to reduce.

   Time: PT30M

10. Final Seasoning and Garnish

    Stir in hot sauce, taste and adjust salt/pepper as needed. Sprinkle with the remaining chopped parsley and sliced green‑onion tops.

    Time: PT2M

11. Cook the Rice

    While the beans finish, cook 3 cups long‑grain white rice according to package directions. Fluff and keep warm.

    Time: PT20M

12. Serve

    Ladle a generous portion of the red beans over a bed of steamed rice. Serve hot with extra hot sauce on the side if desired.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

20 g

Carbohydrates

55 g

Fat

12 g

Fiber

10 g

Ingredient Substitutions

• Instead of Dried Red Kidney Beans: Great Northern beans, Cannellini beans
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Smoked Andouille Sausage: smoked kielbasa, chorizo
• Instead of Smoked Ham Hock: smoked turkey leg, omit for vegetarian version
• Instead of Yellow Onion: white onion, shallots
• Instead of Green Bell Pepper: red bell pepper, yellow bell pepper
• Instead of Celery Stalks: celery hearts
• Instead of Green Onion (white parts only): chives
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Thyme: herbes de Provence
• Instead of Smoked Paprika: regular paprika
• Instead of Cayenne Pepper: hot sauce
• Instead of Poultry Seasoning: herb blend
• Instead of Fresh Parsley: cilantro
• Instead of Bay Leaves: none
• Instead of Chicken Stock: vegetable stock, water with bouillon
• Instead of Long Grain White Rice: brown rice, basmati rice
• Instead of Hot Sauce: Tabasco, Louisiana hot sauce
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Dutch Oven
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Ladle
• Measuring Cups
• Measuring Spoons
• Pot for Rice
• Colander
• Serving Spoon

Critical Steps — Do Not Skip

• Soaking the beans overnight
• Browning the smoked sausage and ham
• Mashing a portion of the beans to thicken the stew
• Simmering uncovered for the final 30 minutes to develop flavor

Chef Tips from the Video

• For authentic flavor, use a smoked Andouille sausage and a ham hock.
• Add a dash of Worcestershire sauce during the final simmer for extra umami.
• If you like a smoky edge, a few drops of liquid smoke work well.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 3 months; thaw overnight before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The beans can be prepared a day ahead; simply reheat gently before serving.
• Cook the rice ahead of time and store refrigerated; re‑steam before serving.

Frequently Asked Questions