Red Beans and Rice

This recipe is a little more complex than my other one. (More ingredients). It takes advantage of canned red beans so can be made in much less time. NO sacrifice in taste, just quicker.

Andouille sausage is THE sausage of the South ! If you can't find it, then any quality smoked sausage will do.

Southern Beans and Rice

  • Prep Time: 30 Mins
  • Cook Time: 3 H 15 Mins
  • Total Time: 3 H 45 Mins
  • Yield: 8 Servings
  • Calories: 542kcal


  • 1 lb Dry Red kidney beans
  • 1 tbsp Vegetable Oil
  • 12 ounces Andouille sausage diced
  • 1 cup Onion finely diced
  • 3/4 cup Celery chopped
  • 3/4 cup Poblano Peppers
  • 4 cloves Garlic minced
  • 2 quarts Chicken broth more as needed
  • 1 smoked Ham Hock
  • 2 Bay Leaves
  • 1 tsp Black Pepper freshly ground
  • 1 tsp Dried Thyme
  • 1/2 tsp Cayenne Pepper or to taste
  • Hot sauce to taste
  • 4 cups Cooked White Rice
  • 2 tbsp Green Onion chopped, or to taste


Step 1

Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.

Step 2

Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.

Step 3

Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.

Step 4

Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.

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