Red Beans and Rice - Creole-Style Spicy Red Beans & Rice Recipe

andouille sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage is lower in fat, while smoked sausage can be more affordable.

white rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious and has a lower glycemic index.

Soak the red kidney beans overnight.

Cube the smoked ham hocks and andouille sausages into half-inch pieces.

Heat vegetable oil in a soup pot over medium heat and add the cubed sausage.

Cook the sausage for a few minutes until it releases its oil and starts to color.

Add diced onion, green bell pepper, and celery to the pot and cook until softened and translucent (5-10 minutes).

Add minced garlic and cook for about a minute without browning it.

Add 2-3 bay leaves, dried thyme, black pepper, and cayenne pepper to the pot.

Add the soaked red kidney beans and smoked ham hocks to the pot.

Pour in a couple quarts of cold fresh water and stir.

Bring the mixture to a simmer, skimming off any foam that rises to the top.

Reduce heat to low and maintain a gentle simmer for about 3-4 hours, stirring occasionally.

Add salt about halfway through the cooking time (around 1.5 hours in).

Continue cooking until the beans are very soft and the meat is tender.

Optionally, smash some beans against the side of the pot to thicken the mixture.

Taste and adjust seasoning as needed.

Serve the beans over steamed rice, garnished with chopped green onions and hot sauce.

Cooking Techniques

Equipment Needed

Spice Level: