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Soulful and Savory Authentic Red Beans and Rice Recipe to Savor - Featured Image

Soulful and Savory Authentic Red Beans and Rice Recipe to Savor

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Learn how to make delicious Authentic Red Beans and Rice Recipe. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 pound dried red kidney beans (or canned red beans for a quicker version)
  • 1 large onion, finely chopped
  • 1 green bell pepper, diced
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 smoked ham hock or 1 cup chopped smoked sausage (Andouille if available)
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to your heat preference)
  • 2 bay leaves
  • 6 cups low-sodium chicken broth or water
  • Salt and freshly ground black pepper, to taste
  • 2 cups long-grain white rice
  • 2 tablespoons olive oil or bacon drippings
  • 1/4 cup chopped fresh parsley (optional, for garnish)
  • Hot sauce, for serving (optional)

Substitution Tips: If you prefer a vegetarian version, omit the ham hock and use vegetable broth, adding smoked paprika and liquid smoke for depth. For a gluten-free meal, be sure your sausage is gluten-free or skip it entirely.

Instructions

  1. Prepare the beans: If using dried beans, rinse them thoroughly and soak overnight in plenty of cold water. This step softens the beans and helps reduce cooking time. If short on time, use the quick soak method by boiling them for 2 minutes, then letting them sit for an hour before draining.
  2. Sauté the vegetables: In a large heavy-bottomed pot or Dutch oven, heat the olive oil or bacon drippings over medium heat. Add the chopped onion, bell pepper, and celery—the classic “holy trinity” that my mother always insisted gave the dish its soulful foundation. Cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  3. Add the smoked meat: Stir in the ham hock or smoked sausage pieces. This smoky element is what gives the dish its distinctive depth. Let it brown slightly, about 3-4 minutes, to release those rich flavors.
  4. Spice it up: Sprinkle in the thyme, smoked paprika, cayenne pepper, and bay leaves. Stir well to coat the vegetables and meat in these warming spices.
  5. Add the beans and liquid: Drain the soaked beans and add them to the pot. Pour in the chicken broth or water, enough to cover the beans by about an inch. Bring the mixture to a boil, then reduce to a gentle simmer.
  6. Simmer slowly: Cover the pot partially and let the beans cook for 1.5 to 2 hours, stirring occasionally. The beans should be tender, creamy, and the liquid slightly thickened. During this time, the flavors meld together beautifully—this slow cooking is where the magic happens. If you remember my Nonna Rosa’s kitchen, you’ll know patience truly is a virtue here.
  7. Cook the rice: About 20 minutes before the beans are done, rinse the rice until the water runs clear. Cook the rice separately according to package instructions—usually 2 cups rice to 4 cups water, simmered gently until fluffy.
  8. Final touches: Once the beans are tender, remove the ham hock and bay leaves. If you used a ham hock, shred the meat and return it to the pot. Taste and season with salt and pepper as needed. For a creamier texture, mash some of the beans against the side of the pot and stir.
  9. Serve warm: Spoon the red beans generously over the fluffy white rice. Sprinkle with fresh parsley and add a dash of hot sauce if you like a little kick.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://sofiacooking.com/authentic-red-beans-and-rice-recipe/