Red Beans and Rice

Ingredients

• 454 g (1 pound)dried red beans, soaked overnight, drained and rinsed
• 227 g (1/2 pound)smoked sausage, sliced
• 1 largeonion, chopped
• 1 mediumgreen bell pepper, chopped
• 2 stalkscelery, chopped
• 3 clovesgarlic, minced
• 1 teaspoonsalt
• 1/2 teaspoonblack pepper
• 1 teaspoonpaprika
• 1/2 teaspooncayenne pepper
• 2bay leaves
• 1 teaspoondried thyme
• 1.9 litres (2 quarts)water
• about 950 ml (4 cups) cooked; about 315 ml (1 1/3 cups) uncookedlong-grain white rice
• to tastegreen onions, chopped, for serving

Instructions

1. 1

   Brown the sausage

   Set a large pot over medium heat and cook the sliced sausage until browned. Lift it out, leaving the fat in the pot.

2. 2

   Soften the vegetables

   Add the onion, bell pepper, celery and garlic to the pot. Cook for about 5 minutes, until softened.

3. 3

   Combine the ingredients

   Return the sausage to the pot. Add the beans, salt, black pepper, paprika, cayenne, bay leaves and thyme, then stir to combine.

4. 4

   Add the water

   Pour in the water and bring the mixture to a boil.

5. 5

   Simmer until tender

   Turn the heat to low, cover the pot and simmer for about 2 hours, stirring occasionally, until the beans are tender.

6. 6

   Mash some beans

   For a thicker mixture, press some beans against the side of the pot with the back of a spoon.

7. 7

   Serve with rice

   Spoon the beans over cooked rice and garnish with chopped green onions.

What are red beans and rice?

Red beans and rice is a Louisiana comfort-food staple, especially associated with New Orleans. It brings slowly cooked beans together with sausage, aromatics and rice for a filling meal.

This version builds flavour by browning the sausage first, then simmering it with the beans and vegetables. Mashing a few beans at the end gives the broth a thicker, creamier texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 395 calories, 19g protein, 61g carbs, 8g fat.

The rice and beans provide most of the carbohydrates, while the sausage contributes much of the fat and some of the protein; beans also add protein. For a more balanced plate, serve the dish with a portion of greens or salad.

The bean preparation

Soaked beans: soaking overnight helps them cook more evenly. Drain and rinse them before adding them to the pot.

Tenderness: the recipe uses a long, gentle simmer, but the beans may need a little more time if they are still firm. Keep the pot covered and check them near the end.

Building the flavour

Sausage: browning the slices first adds savoury depth, and the sausage fat is left behind to cook the vegetables.

Aromatics: onion, green pepper, celery and garlic form the flavour base. Give them about 5 minutes to soften before adding the beans and spices.

Getting the texture right

Creamy beans: press only some of the cooked beans against the pot with the back of a spoon. This thickens the cooking liquid while leaving plenty of whole beans.

Rice: serve the beans on top of cooked long-grain white rice, rather than stirring the rice into the pot. That keeps the rice fluffy and the bean mixture distinct.

Timing the simmer

Steady heat: once the pot boils, reduce it to low and keep it covered for the roughly 2-hour simmer. Stir occasionally, as directed, and avoid rushing the beans with a hard boil.

Doneness: the beans should be tender when tasted, not chalky or firm in the centre. If needed, continue simmering until they reach that point.

Serving the dish

Rice base: divide the cooked rice between bowls and spoon the beans and sausage over it. Chopped green onions add a fresh finish.

On the side: serve with a simple green salad or cooked greens if you want something fresh alongside the rich, savoury beans.

Recipe notes & tips

• Soak the beans overnight, then drain and rinse them before cooking.
• Brown the sausage well before removing it so its flavour stays in the pot.
• Keep the simmer gentle and stir occasionally while the beans cook.
• Taste the beans for tenderness before finishing the pot.
• Mash just a portion of the beans to thicken the mixture without losing their texture.

Variations

• Adjust the heat: reduce or omit the cayenne for a milder pot.
• Add a smoky note: use a smoked sausage variety you enjoy.
• Change the garnish: scatter extra chopped green onions over each serving.
• Serve with greens: add cooked greens on the side for a fresh contrast.

Common mistakes to avoid

• Skipping the soak: soak the dried beans overnight as specified so they cook more evenly.
• Cooking too fast: keep the pot at a low simmer so the beans have time to become tender.
• Leaving the vegetables raw: cook them for about 5 minutes until softened before adding the beans.
• Mashing every bean: press only some against the pot so the finished mixture still has whole beans.
• Stirring in the rice: spoon the beans over cooked rice to preserve the rice's fluffy texture.

How to store

Refrigerate leftover beans and rice in separate airtight containers for up to 3 days. Reheat until hot, adding a splash of water to the beans if they have thickened; warm the rice separately.

Frequently asked questions