Description
This Southern Red Beans and Rice recipe is a delicious and hearty comfort food classic. Featuring slow-simmered red beans infused with smoked sausage and ham, and served over fluffy long-grain white rice, this dish combines savory spices and tender beans to create a satisfying meal full of rich Southern flavors.
Ingredients
Scale
Beans and Vegetables
- 1 pound dried red beans
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Liquids and Proteins
- 6 cups water
- 1 pound smoked sausage, sliced
- 1/2 pound ham, cubed
Rice and Garnish
- 2 cups long-grain white rice
- 2 tablespoons chopped fresh parsley
- Hot sauce (optional)
Instructions
- Rinse and soak beans: Rinse the dried red beans in cold water, removing any debris or damaged beans. Place them in a large bowl, cover with water, and soak for at least 8 hours or overnight to soften.
- Drain the beans: After soaking, drain the beans and set aside for cooking.
- Sauté vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery, sautéing about 5 minutes until softened.
- Add garlic and spices: Stir in minced garlic and cook for 1 minute. Then add smoked paprika, dried thyme, bay leaves, cayenne, black pepper, and salt, coating the vegetables evenly with spices.
- Boil water and add beans: Pour in 6 cups water and bring to a boil over high heat. Reduce heat to low and add drained beans to the pot.
- Simmer beans: Cover and simmer beans for about 1 hour, stirring occasionally. Continue cooking if beans are not tender, checking every 15 minutes.
- Cook sausage and ham: While beans cook, heat a pan over medium heat. Brown the sliced smoked sausage 5-7 minutes, then add cubed ham and cook 3-4 minutes until heated through.
- Add meat to beans: Once beans are tender, add the browned sausage and ham mixture to the pot. Stir and simmer an additional 20 minutes to meld flavors.
- Prepare rice: Cook long-grain white rice according to package instructions in a separate pot. Fluff with a fork when done and set aside.
- Finish and serve: Remove bay leaves from beans. Serve beans and meat mixture over the cooked rice. Garnish with chopped parsley and provide hot sauce on the side for extra heat.
Notes
- Soaking beans overnight ensures even cooking and helps reduce cooking time.
- You can substitute smoked sausage and ham with other smoked meats as desired.
- Adjust cayenne pepper and hot sauce amount to control the spice level to your taste.
- Leftover beans and rice can be refrigerated and reheated; flavors improve after sitting overnight.
- If short on time, canned red beans can be used, but texture and flavor may differ.
