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Red beans and rice in a bowl with chopped green onions for garnish

Red Beans and Rice

Nothing says New Orleans like a perfectly seasoned bowl of red beans and rice. What a wonderful surprise that this simple pot of thick and creamy red beans and rice was the most flavorful I have ever tasted.
5 from 4 votes
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Course: Main Course
Cuisine: American, Cajun, Comfort Food
Keyword: Red beans and rice, red beans and rice recipe
Prep Time: 20 minutes
Cook Time: 2 hours
Soak the beans overnight: 8 hours
Servings: 8
Calories: 436kcal


  • 1 pound of red kidney beans
  • 1 Ham hock
  • 2 tablespoons olive oil
  • 1 pound andouille sausage, sliced
  • 1 onion, chopped
  • 1 rib of celery, chopped
  • 1 green pepper, chopped
  • 1 bay leaf
  • 1 clove garlic, pressed
  • teaspoon cayenne
  • ¼ teaspoon cumin


  • Sort the beans, then rinse with cold water. Place the beans in the large bowl, cover with water plus two inches. Soak overnight.
  • Place one tablespoon of olive oil In a 5-quart Dutch oven, saute celery, onion, green peppers, sausage, and garlic over medium heat until slightly brown.
  • Add beans, soaking liquid, ham hock, bay leaf, cayenne, cumin to the dutch oven. Additional water if necessary.
  • Simmer for several hours until the beans are soft.
  • Serve over hot fluffy rice. Top with sliced green onions.


Calories: 436kcal | Carbohydrates: 20g | Protein: 28g | Fat: 27g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 735mg | Potassium: 675mg | Fiber: 6g | Sugar: 2g | Vitamin A: 127IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 4mg
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