Red Beans and Rice

Classic red beans and rice is easy, affordable, and delicious. Season with creole seasoning to taste and let the onions, garlic, celery, and pepper do the rest.

⏲️ Time needed

You’ll want to plan ahead so you can soak the beans overnight. You’ll need about 90 minutes to actually prepare the dish. The beans will need to cook for about an hour, and you can cook the rice and chop the vegetables and sausage during that time. After adding the vegetables and sausage, you’ll cook the beans for another 30 minutes.

🥘 Ingredients

• dry kidney beans or small red beans
• smoked beef sausage
• onion
• fresh garlic
• celery
• green pepper
• Creole seasoning
• cooked white rice

📋 Instructions

Soak the beans overnight in water. Drain and rinse beans and add fresh water to a depth twice as deep as the beans. Bring the beans to a boil and cook for about an hour or until tender, checking the water level periodically and adding water if needed.

While the beans are cooking, cook your rice and prepare the vegetables. After the beans have softened up and are getting close to being done, add the rest of the ingredients. Simmer the beans, sausage, and vegetables for about a half an hour longer, or until the beans are tender, then serve over rice.

💭 Tips

If you forget or don’t have time to let the beans soak overnight, you can use 3-4 cans of beans for this recipe instead of dry beans.

If your pot is large enough, you can cook extra dried beans to stock the freezer.

📖 Recipe

Red Beans and Rice

Servings per Recipe: 6 servings

Calories per Serving: 542

Course: Main Dish

Cuisine: Creole, Gluten-free

Diet: Gluten Free

Keyword: red beans and rice

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5 from 1 vote

Prep Time: 12 hrs

Cook Time: 1 hr 30 mins

Total Time: 13 hrs 30 mins

Classic red beans and rice is easy, affordable, and delicious. Season with creole seasoning to your preference and let the onions, garlic, celery, and pepper do the rest.

Ingredients

• 1 pound dry kidney beans or small red beans, rinsed and sorted
• 1 pound smoked beef sausage, sliced
• 1 large onion, chopped
• 4-5 cloves of garlic, minced
• 4 stalks of celery, chopped
• 1 green pepper, chopped
• Creole seasoning to taste
• 3 cups cooked white rice

Instructions

• Soak the beans overnight in water.
• Drain and rinse beans and add fresh water to a depth twice as deep as the beans.
• Bring the beans to a boil and cook for about an hour or until tender, checking the water level periodically and adding water if needed.
• After the beans have softened up and are getting close to being done, add the rest of the ingredients. Simmer the beans, sausage, and vegetables for about a half an hour longer, or until the beans are tender.
• Serve over rice.

Notes

Plan ahead since the beans need to soak. In a pinch you can use 3-4 cans of beans.

If your pot is large enough, you can cook extra dried beans to stock the freezer.

Nutrition

Calories: 542kcal | Carbohydrates: 75g | Protein: 26g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 454mg | Potassium: 1131mg | Fiber: 13g | Sugar: 3g | Vitamin A: 85IU | Vitamin C: 21.4mg | Calcium: 100mg | Iron: 5.4mg

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