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A spoonful of savory Red Beans And Rice mixed with sliced sausage being lifted from a white plate.

Simple Red Beans and Rice

  • Author: jekof.com
  • Total Time: 3 hr 20 min
  • Yield: 6 servings 1x
  • Diet: Low Fat

Description

A straightforward recipe for classic red beans and rice.

Ingredients

Scale
  • 1 pound dried red kidney beans, soaked overnight and drained
  • 6 cups water or chicken broth
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 smoked ham hock or 1/2 pound smoked sausage, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked white rice, for serving

Instructions

  1. Place the soaked and drained beans in a large pot with the water or broth. Add the ham hock or sausage. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the beans are tender. Skim off any foam that rises to the surface during the first 30 minutes.
  2. While the beans simmer, heat the olive oil in a separate skillet over medium heat. Add the onion, bell pepper, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
  4. Add the cooked vegetables, thyme, salt, and pepper to the bean pot. Stir well.
  5. Continue to simmer, uncovered, for another 30 minutes, stirring occasionally, until the liquid has thickened slightly. Remove the ham hock if used. Mash some of the beans against the side of the pot to help thicken the mixture further.
  6. Serve the red beans over the cooked white rice.

Notes

  • For a quicker preparation, use canned, rinsed red beans and skip the overnight soaking step. Add them during the last 30 minutes of simmering.
  • You can substitute smoked turkey sausage for ham hock for a different flavor profile.
  • Prep Time: 20 min
  • Cook Time: 3 hr
  • Category: Main Dish
  • Method: Simmering
  • Cuisine: American (Creole/Cajun)

Nutrition

  • Serving Size: 1.5 cups beans with 1/3 cup rice
  • Calories: 450
  • Sugar: 5
  • Sodium: 650
  • Fat: 10
  • Saturated Fat: 3
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 65
  • Fiber: 18
  • Protein: 25
  • Cholesterol: 35

Keywords: red beans and rice, kidney beans, smoked sausage, southern cooking, louisiana

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Find it online: https://jekof.com/red-beans-and-rice-recipe-simple/