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Red Beans and Rice

Red Beans and Rice

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  • Author: Jaylynn Little
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Stove stop


A hearty, rich, and tender red bean and rice recipe. Made with smoked meats, the holy trinity, and served with hot rice.


Units Scale
  • 1 lb red kidney beans
  • 3 tbsp olive oil
  • 13 ounces smoked or andouille sausage, sliced
  • 1 ham hock or 2 smoked turkey necks
  • 1 small onion, diced
  • 1 green bell pepper, chopped
  • 1 celery rib, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon cajun seasoning
  • 1 tablespoon creole seasoning
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 6 cups water
  • 2 bay leaves
  • Cooked rice for serving
  • Salt & pepper, to taste (optional)


  1. Pre-soak the beans in water overnight. Be sure to add enough water to cover the beans. Once the beans are done soaking pour the water off and rinse the beans then set aside.
  2. In a large pot, heat the oil over medium-high heat then add in the sausage and smoked meat. Brown the meat on both sides for about 7 minutes, stirring occasionally. Remove the smoked meat (ham hock or smoked turkey) once it’s brown on all sides. Add in the onions, peppers, celery, garlic, and sauté until tender and fragrant.
  3. Stir in the tomato paste, oregano, cajun seasoning, creole seasoning, cinnamon, paprika, thyme, and cayenne pepper.
  4. Pour the water, pre-soaked beans, bay leaves, and smoked meat into the pot. Stir everything together then bring the pot to a boil, reduce the heat to low, then cover the pot to simmer for 1 and 1/2 to 2 hours until the beans are tender.
  5. Remove the smoked meat and carefully pull the meat off of the bone then stir the meat back into the pot. You can discard the bone.
  6. Serve with hot rice and garnish with fresh parsley and green onions. Enjoy!