Red beans and rice
Red beans and rice is a medium Southern United States recipe that serves 6. 350 calories per serving. Recipe by Adam Ragusea on YouTube.
Prep: 8 hrs 17 min | Cook: 1 hr 27 min | Total: 10 hrs 4 min
Cost: $7.30 total, $1.22 per serving
Ingredients
- 1 lb Red Beans (small Mexican red beans, soaked overnight in salted water)
- 2 Tbsp Kosher Salt (for soaking water (≈30 g))
- 2 Tbsp Olive Oil (extra‑virgin, for sautéing the trinity)
- 1 medium Yellow Onion (diced medium)
- 1 large Red Bell Pepper (sides filleted, diced medium)
- 2 stalks Celery Stalks (diced medium)
- 2 Tbsp Tomato Paste (adds color and umami)
- 1 piece Smoked Ham Hock (≈300 g, provides salty, smoky flavor)
- 1 tsp Paprika (smoked, for color)
- 1 tsp Garlic Powder
- 0.25 tsp Cumin
- 0.5 tsp Oregano
- 1 pinch Dried Sage
- 1 pinch Salt (adjust at end if needed)
- 1 pinch Sugar (balances acidity)
- 1 tsp Vinegar (white or apple cider, brightens flavor)
- 1 cup Brown Rice (uncooked, cooked pasta‑style)
- 8 cups Water (for beans) (enough to cover beans plus extra for simmering)
- 4 cups Water (for rice) (large volume for pasta‑style method)
Instructions
Soak the Beans
Place the 1 lb of red beans in a large bowl, cover with plenty of water, add 2 Tbsp kosher salt, and let soak overnight (at least 8 hours).
Time: PT8H
Rinse and Drain
The next day, pour the beans into a fine mesh sieve, discard the salty soak water, and rinse thoroughly under cold running water.
Time: PT2M
Dice the Holy Trinity
Dice the onion, red bell pepper, and celery into medium pieces (about ½‑inch).
Time: PT10M
Sauté Vegetables
Heat 2 Tbsp olive oil in the large stockpot over medium‑high heat. Add the diced onion, bell pepper, and celery. Stir constantly for about 5 minutes until softened but not browned.
Time: PT5M
Temperature: Medium‑High
Add Tomato Paste
Stir in 2 Tbsp tomato paste and cook for 2 minutes, allowing the paste to caramelize slightly and deepen the flavor.
Time: PT2M
Temperature: Medium
Combine Beans and Ham Hock
Add the rinsed beans, smoked ham hock, and 8 cups fresh water to the pot. Bring to a gentle boil, then reduce to a low boil or aggressive simmer.
Time: PT5M
Temperature: Medium
Season the Soup
Add 1 tsp smoked paprika, 1 tsp garlic powder, ¼ tsp cumin, ½ tsp oregano, a pinch of dried sage, and a pinch of salt. Stir to combine.
Time: PT2M
Temperature: Low
Simmer the Beans
Maintain a low boil/simmer for about 45 minutes, stirring occasionally, until beans are tender but still hold their shape. Adjust water if the gravy looks too thin.
Time: PT45M
Temperature: Low
Finish with Sweet‑Sour Touch
Turn off the heat. Stir in a pinch of sugar and 1 tsp vinegar to brighten the flavor. Taste and adjust seasoning if needed.
Time: PT1M
Cook Brown Rice Pasta‑Style
While beans finish, bring 4 cups water to a boil in a separate saucepan. Add 1 cup brown rice, stir, and boil uncovered for 30 minutes. Drain thoroughly in a sieve and let sit uncovered for a few minutes to steam off excess moisture.
Time: PT30M
Temperature: High
Serve and Garnish
Spoon a generous portion of beans over a bed of brown rice. Garnish with torn celery leaves or fresh parsley/cilantro if available. Serve hot.
Time: PT2M
Store Leftovers
Cool beans to room temperature, then portion into airtight containers. Freeze in ice‑cube trays for easy single‑serving thawing. Store cooked rice separately in the refrigerator.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 55 g
- Fat
- 5 g
- Fiber
- 10 g
Dietary info: Gluten-Free, Dairy-Free, Paleo‑friendly (if rice omitted)
Allergens: Pork
Ingredient Substitutions
- Instead of Red Beans: Red Kidney Beans
- Instead of Kosher Salt: Sea Salt
- Instead of Olive Oil: Vegetable Oil
- Instead of Red Bell Pepper: Green Bell Pepper
- Instead of Tomato Paste: Crushed Tomatoes
- Instead of Smoked Ham Hock: Smoked Turkey Leg, Smoked Paprika (vegetarian)
- Instead of Paprika: Regular Paprika
- Instead of Garlic Powder: Fresh Minced Garlic (1 clove)
- Instead of Cumin: Chili Powder
- Instead of Oregano: Thyme
- Instead of Dried Sage: Fresh Sage
- Instead of Vinegar: Lemon Juice
- Instead of Brown Rice: White Rice, Quinoa
Equipment Needed
- Large Stockpot
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Cups
- Measuring Spoons
- Fine Mesh Sieve
- Rice Pot or Small Saucepan
- Ice Cube Tray (optional)
Critical Steps — Do Not Skip
- Soak beans in salted water overnight
- Discard soak water and rinse beans before cooking
- Maintain a low boil without a lid to avoid burst beans and thin gravy
- Add vinegar and sugar at the end to brighten flavor
- Cook brown rice pasta‑style and drain thoroughly
Chef Tips from the Video
- Use smoked ham hock for authentic Southern depth; a smoked turkey leg works too.
- Keep the lid off during simmering to monitor liquid level and prevent over‑cooking.
- Add the acid (vinegar) at the very end; early addition slows bean softening.
- Tear fresh celery leaves into the finished dish for a bright herbal note.
Troubleshooting
Beans are still firm after 45 minutes
Continue simmering, adding a little more water if needed, until beans reach the desired tenderness.
Gravy is too thin
Uncover the pot and simmer uncovered to evaporate excess liquid, or mash a few beans against the side of the pot to thicken.
Rice is gummy
Drain the rice thoroughly and let it sit uncovered for a few minutes to steam off moisture; next time use a little more water for the pasta‑style method.
Storage
Refrigerator: Beans and rice keep 3‑4 days in airtight containers
Freezer: Freeze beans in portioned ice‑cube trays for up to 3 months; rice freezes 2 months
Room temperature: Do not store at room temperature beyond 2 hours
Make-Ahead Tips
- Freeze cooked beans in ice‑cube trays for quick weeknight meals
- Cook extra rice and refrigerate for up to 4 days
- The ham hock can be saved after cooking, shredded, and used in future soups
- Portion the finished dish into single‑serve containers for easy reheating
Frequently Asked Questions
What is the cultural significance and history of Southern Red Beans and Rice in Southern United States cuisine?
Red beans and rice is a staple of Louisiana and broader Southern cooking, originally rooted in Creole and Cajun traditions where beans were a cheap, protein‑rich food for working families. It became especially popular on Mondays when ham hocks were the leftover meat from Sunday meals, making it a comforting weekly ritual.
What regional variations of red beans and rice exist within the Southern United States?
In Louisiana, the classic version uses small red kidney beans, smoked andouille sausage, and a generous amount of Cajun seasoning. In Georgia and other parts of the Deep South, smoked ham hocks or turkey legs are common, and the seasoning leans toward paprika, oregano, and sage rather than heavy heat. Some coastal areas add seafood or use brown rice for a healthier twist.
How is Southern Red Beans and Rice traditionally served in the South?
It is typically served hot over a mound of white or brown rice, garnished with chopped green onions or celery leaves, and accompanied by hot sauce. A side of cornbread or collard greens often rounds out the meal, making it a hearty, one‑pot dinner.
On what occasions is Southern Red Beans and Rice traditionally eaten in Southern culture?
Historically it was a Monday‑night staple, using leftover pork from Sunday dinner. Today it appears at family gatherings, potlucks, and casual dinner parties, especially during colder months when a warm, filling dish is welcomed.
How does Southern Red Beans and Rice fit into the broader Southern cuisine tradition?
It exemplifies the Southern emphasis on comfort, resourcefulness, and bold flavors. The dish combines legumes, a grain, and smoked meat—core components of Southern cooking—while the holy trinity of onion, bell pepper, and celery reflects the region’s flavor foundation.
What are the authentic traditional ingredients for Southern Red Beans and Rice versus acceptable substitutes?
Authentic ingredients include small red beans (or red kidney beans), smoked ham hock or andouille sausage, the holy trinity (onion, bell pepper, celery), paprika, garlic powder, oregano, dried sage, and white or brown rice. Substitutes can be smoked turkey leg, smoked paprika for meat, or white rice if preferred.
What other Southern dishes pair well with Southern Red Beans and Rice?
Collard greens, cornbread, fried catfish, and a simple green salad are classic companions. A side of pickled vegetables or a splash of hot sauce also complements the dish’s smoky, savory profile.
What makes Southern Red Beans and Rice special or unique in Southern cuisine?
Its combination of creamy beans, smoky meat, and the aromatic holy trinity creates a uniquely silky, hearty stew that is both economical and deeply flavorful. The use of a low boil without a lid preserves the beans’ texture while allowing the broth to thicken naturally.
What are the most common mistakes to avoid when making Southern Red Beans and Rice?
Common errors include over‑salting the soak water, cooking beans at a hard boil (which can cause them to burst), covering the pot and ending up with watery gravy, and adding vinegar too early, which slows bean softening. Also, rinsing the beans after soaking prevents bitterness and excess sodium.
Why does this Southern Red Beans and Rice recipe use a low boil without a lid instead of a covered simmer?
A low boil without a lid lets excess moisture evaporate, preventing the beans from becoming mushy and keeping the gravy thick and silky. It also allows you to monitor the liquid level and adjust as needed, which is crucial for the right bean‑to‑broth ratio.
What does the YouTube channel Adam Ragusea specialize in?
The YouTube channel Adam Ragusea focuses on science‑based cooking tutorials, recipe development, and food culture explanations. Adam blends culinary technique with food science, offering clear, well‑researched videos that help home cooks understand the "why" behind each step.
Last updated: August 31, 2026
