Name: Red Beans and Rice
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Cajun
Ingredients: 1 lb dried red kidney beans or small red beans, soaked 8 hours or overnight; 1 tbsp vegetable oil; 12 oz andouille sausage, sliced into 1/4-inch rounds; 1 large yellow onion, diced; 2 ribs celery, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 2 tsp Cajun seasoning; 1 tsp dried thyme; 1/2 tsp black pepper; 1/4 tsp cayenne pepper, optional; 1 smoked ham hock (about 1 lb), optional; 4 cups low-sodium chicken stock; 4 cups water, plus more as needed; 2 bay leaves; Kosher salt, to taste; 2 cups uncooked long-grain white rice, cooked according to package directions; 4 green onions, sliced; Hot sauce

By Isabel Bernard | Updated: Sep 26, 2026 | ⏱ 13 min read | 17.6K saves on Pinterest

Isabel Bernard

Isabel is the organizer and home cook behind Sip Savor Mix. She writes about simple systems that keep a home calm and cozy fall dinners that fit real weeknights. Read more

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Red beans and rice is Louisiana comfort food at its best. Dried red beans simmer low and slow with smoked sausage and vegetables until they turn thick, creamy and deeply savory.

It is inexpensive, feeds a crowd and tastes even better the next day. Most of the cooking time is hands-off, so it is a good project for a slow weekend afternoon.

This red beans and rice recipe uses dried beans, andouille and a smoked ham hock for flavor, plus a simple trick for that signature creamy texture.

Why this recipe works

Dried beans. Dried beans release starch as they cook, creating a naturally creamy, gravy-like texture that canned beans can’t fully match.
Browned sausage. Browning the andouille first leaves flavorful fat and browned bits in the pot for cooking the vegetables.
The holy trinity. Onion, celery and green bell pepper are the classic base of Cajun and Creole cooking and give the beans their savory backbone.
A ham hock. The hock adds smoky, meaty depth to the cooking liquid over the long simmer.
Mashing some beans. Smashing part of the beans against the side of the pot near the end thickens everything into a creamy sauce.

Ingredients you’ll need

Full amounts are in the recipe card. Here are the key ingredients and smart swaps.

Dried red kidney beans. Small red beans are more traditional in New Orleans, and light or dark red kidney beans work too. Look for beans that aren’t too old; very old beans can take much longer to soften.
Andouille sausage. This smoked, spicy Cajun sausage is classic. Kielbasa or any good smoked sausage works if you prefer less heat.
Smoked ham hock. Optional but worth it. A smoked turkey leg or a few ounces of diced smoked ham are good substitutes.
Onion, celery and bell pepper. Dice them fairly small so they melt into the beans.
Cajun seasoning, thyme and bay leaves. Store-bought Cajun seasoning varies a lot in salt, so add it before salting and taste as you go. Cayenne adds extra heat if you want it.
Chicken stock and water. A mix gives flavor without making the dish too salty after the long simmer.
Long-grain white rice. Fluffy, plain white rice is the traditional base and soaks up the creamy beans.

Ingredient notes and smart substitutions

Beans

A 1-pound bag of dried beans is about 2 1/3 cups and cooks up to 6 cups. Small red beans (sometimes labeled Camellia or Central American red beans) are creamier and cook a little faster than kidney beans; use them 1:1 if you find them. Check the bag for a best-by date and skip any with a lot of cracked or wrinkled beans. Pinto beans are a reasonable swap for texture, though the color and flavor change.

Sausage

Twelve ounces of andouille gives smoke, heat and enough fat to cook the vegetables. Kielbasa, smoked bratwurst or any coarse smoked pork sausage swaps in at the same weight; add 1/4 teaspoon cayenne to make up for andouille’s spice. Chicken or turkey sausage works too, but it is leaner, so add 1 extra tablespoon of oil to the pot.

Ham hock

A single 1-pound smoked hock adds smoke, gelatin and body. A smoked turkey wing or drumstick is the same weight and nearly as good. Six ounces of diced smoked ham or 4 ounces of bacon (cooked with the sausage) gives smoky flavor without the bone. If you skip all of these, stir in 1 teaspoon smoked paprika with the Cajun seasoning.

The trinity

One large onion, two ribs of celery and one green bell pepper is about 3 cups of diced vegetables. Green pepper is traditional and slightly bitter in a good way; red or yellow pepper is sweeter and fine to use. Frozen diced onion-pepper-celery blends work in a 12-ounce bag, straight from frozen.

Cajun seasoning

Blends range from very salty to salt-free, so read the label. If yours lists salt first, use it as written and hold off on any added salt until the end. To make your own, mix 1 teaspoon paprika, 1/2 teaspoon each garlic powder and onion powder, 1/4 teaspoon each dried oregano and cayenne, and 1/4 teaspoon black pepper.

Stock and water

Four cups stock plus 4 cups water is enough for the beans to cook fully and thicken. Using all stock makes the beans too salty after 2 hours of reduction; using all water makes them flat. Vegetable broth is the direct swap for a vegetarian pot.

Rice

Two cups of uncooked long-grain white rice makes about 6 cups cooked, enough for 8 servings. Jasmine is a fine swap. Brown rice needs 45 minutes and more water, so start it earlier. Rinse white rice until the water runs mostly clear for separate, fluffy grains.

How to make it

1. Soak the beans

Rinse the beans and pick out any small stones or shriveled beans. Cover them with several inches of cold water and soak for 8 hours or overnight. Soaking shortens the cooking time and helps the beans cook evenly.

Short on time? Use a quick soak: cover the beans with water, bring to a boil for 2 minutes, then cover and let them stand off the heat for 1 hour.

2. Brown the sausage and cook the vegetables

Brown the sliced andouille in a large Dutch oven, then set it aside. Cook the onion, celery and bell pepper in the drippings until soft, then add the garlic and spices.

3. Simmer the beans

Add the drained beans, ham hock, stock, water and bay leaves. Bring the pot to a full, rolling boil and let it boil for 10 minutes. This step matters for safety: raw and undercooked kidney beans contain a natural toxin that is destroyed by vigorous boiling.

Then lower the heat, partially cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the beans are completely tender. Add water as needed to keep the beans just covered.

4. Make it creamy

Pull out the ham hock and bay leaves. Use a wooden spoon to mash about a cup of the beans against the side of the pot, then stir them back in. Add the browned sausage and any meat from the hock, and simmer uncovered for another 20 to 30 minutes until thick and creamy.

5. Serve over rice

While the beans finish, cook the rice. Spoon the beans over the rice and top with sliced green onions and a few dashes of hot sauce.

Common mistakes and how to fix them

The beans are still firm after 2 hours. Old beans, hard water or an acidic ingredient added too early all slow softening. Keep simmering and add hot water as needed; they will get there, sometimes at the 3-hour mark. Adding 1/4 teaspoon baking soda to the pot speeds it up. Do not add vinegar, tomatoes or hot sauce until the beans are tender.

The beans are tender but the liquid is thin. The pot was covered too tightly, so nothing evaporated. Take the lid off, raise the heat to a steady simmer and mash another cup of beans against the side of the pot. Ten to 15 minutes uncovered fixes it.

The beans split and fell apart. A hard boil for the full cooking time breaks the skins. After the initial 10-minute boil, the surface should barely bubble. Split beans still taste fine; they just look more like a puree.

The bottom scorched. Thick beans stick and burn once the liquid gets low. Stir all the way to the bottom every 10 minutes in the last hour, and lower the heat as the pot thickens. If you smell scorching, move everything to a clean pot without scraping the bottom.

The pot is too salty. Sausage, hock, stock and seasoning stacked up. Add 1 to 2 cups of water and a peeled, halved potato, simmer 15 minutes, then remove the potato. Serving over unsalted rice also balances it.

The beans taste flat. Long-simmered beans need acid and heat at the end. Stir in 1 teaspoon apple cider vinegar or several dashes of hot sauce and a pinch more salt, then taste again.

The rice is mushy. Too much water or the lid came off too early. Use a 1:1 1/2 ratio of rice to water, keep the lid on for the full cook time and let it rest 10 minutes off the heat before fluffing.

Timing and make-ahead plan

The night before: Rinse, sort and soak the beans in a large bowl with at least 3 inches of water over them. Dice the trinity and store it covered in the fridge.
The day before (best option): Cook the beans completely, cool them and refrigerate. They thicken and taste better on day two.
Morning of: If cooking today, start the pot by 2 p.m. for a 6 p.m. dinner. Slice the green onions.
30 minutes before: Start the rice. Reheat made-ahead beans over medium-low with 1/2 cup water, stirring often.
Holding it warm: Beans hold on the lowest burner setting for 1 hour with a splash of water every 20 minutes, or in a slow cooker on warm for up to 3 hours. Keep the rice covered off the heat; it stays hot for 30 minutes.

Tips for the best red beans and rice

Salt near the end. Sausage, ham hock, stock and Cajun seasoning all bring salt. Taste once the beans are tender before adding more.
Be patient with tenderness. Beans are done when they are creamy all the way through, not just soft on the outside. Test several.
Keep it at a gentle simmer. After the initial boil, a hard boil can break the skins and scorch the bottom.
Stir the bottom. As the beans thicken, scrape the bottom of the pot every 10 minutes or so to prevent sticking.
Make it a day ahead. Red beans thicken and deepen in flavor overnight. Add a splash of water when reheating.
Add a splash of vinegar. A teaspoon of apple cider vinegar or a few dashes of hot sauce stirred in at the end brightens the rich, smoky beans without making them taste sour.

Variations

Slow cooker. Soak the beans, then boil them hard for 10 minutes on the stove before transferring everything to the slow cooker. Cook on low for 7 to 8 hours. Slow cookers alone don’t get hot enough to make kidney beans safe.
Vegetarian. Skip the meat, use vegetable broth, and add 1 teaspoon smoked paprika and a splash of liquid smoke for smoky flavor.
Extra smoky. Add 4 ounces of diced bacon with the sausage.
Canned beans shortcut. Use three 15-ounce cans of red kidney beans, drained, and simmer with the vegetables and 2 cups of stock for 30 minutes, mashing some to thicken.

Equipment that makes this easier

A 6- to 7-quart Dutch oven. The beans triple in volume and need room for 8 cups of liquid plus a ham hock. A heavy bottom also spreads the heat and reduces scorching.
A wooden spoon. Flat-edged is best for scraping the bottom and for mashing beans against the side of the pot.
A large bowl for soaking. The beans double in size overnight, so use one that holds at least 4 quarts.
A rice cooker or a heavy 3-quart saucepan with a tight lid. Either one gives you fluffy rice without babysitting while the beans finish.
A fine-mesh strainer. For rinsing the beans and the rice.
Freezer-safe quart containers. Red beans freeze in neat 2-cup portions for future dinners.

Scaling up or down

To halve it: Use 8 ounces of beans, 6 ounces of sausage and 2 cups each stock and water in a 4-quart pot. The cooking time is about the same, since it depends on the beans rather than the quantity. A whole hock is too much for a half batch; use 3 ounces diced smoked ham instead.

To double it: Two pounds of beans need an 8- to 10-quart stockpot and about 14 cups of liquid rather than 16, since a bigger pot evaporates proportionally less. Brown the sausage in two batches so it browns instead of steams. Expect the pot to take 15 to 20 minutes longer to come to a boil, and give the thickening stage an extra 15 minutes.

Rice for a crowd: Cook rice in two separate pots rather than one huge one; large batches cook unevenly with a mushy bottom and dry top.

What to serve with it

Serve red beans and rice with cornbread, a simple green salad or braised collard greens. If you love beans on a cold night, try our chipotle black bean soup next.

For a sausage-forward weeknight, the sausage and cabbage skillet uses a similar smoked sausage and cooks in about 30 minutes.

Dried beans are also a pantry workhorse. Our guide to organizing your pantry for fall cooking covers how to store them so they cook evenly.

How to store, freeze and reheat

Refrigerate: Store the beans and rice separately in airtight containers for up to 4 days. Cool the rice quickly and refrigerate it within an hour or two of cooking.

Freeze: Red beans freeze very well. Freeze them in portions for up to 3 months. Rice can be frozen separately, flattened in zip-top bags. See our fall freezer meal prep plan for more batch-cooking ideas.

Reheat: Thaw overnight in the fridge, then warm the beans on the stove over medium-low heat with a splash of water or stock until steaming, stirring often. Reheat rice in the microwave with a sprinkle of water, covered.

Leftover ideas

Red bean burritos. Wrap warmed beans and rice in large flour tortillas with cheese and pickled jalapeños, then toast in a skillet.
Bean and sausage soup. Thin 2 cups of beans with 3 cups chicken stock, add a handful of chopped greens and simmer 10 minutes.
Red bean dip. Puree cold beans with a squeeze of lime and a spoonful of hot sauce; serve with tortilla chips.
Loaded fries or baked potatoes. Spoon hot beans over crispy fries or a split baked potato and top with cheese and green onions.
Bean cakes. Mash 2 cups beans with 1/2 cup breadcrumbs and an egg, form into patties and pan-fry until crisp. Serve on buns.
Breakfast skillet. Warm beans and rice in a skillet, make wells and crack in eggs, then cover and cook until the whites set.

Nutrition notes

One serving with rice (an eighth of the recipe) works out to roughly 520 to 600 calories, 28 to 32 grams of protein, 65 to 75 grams of carbohydrates and 15 to 20 grams of fat, along with a good amount of fiber from the beans. The ham hock and sausage drive most of the fat and sodium. Treat these as estimates; sausage brands, hock size and rice portions all shift the numbers.

Lighter: Use chicken andouille, skip the hock and add 1 teaspoon smoked paprika. That cuts fat by about a third.
Lower sodium: Use unsalted stock, a salt-free Cajun blend and rinse the sausage slices before browning.
Gluten-free: The dish is naturally gluten-free as long as your sausage and Cajun seasoning are labeled that way.
Dairy-free: It already is. Just skip any butter on the cornbread alongside.