The Best Red Beans and Rice Recipe (Easy + Freezer-Friendly)
This red beans and rice recipe is the perfect thing to make for a crowd and those cozy winter nights—made with slow-cooked red beans, sausage, ham, and bacon, it’s the ultimate comfort meal!
When winter rolls around, there are some recipes that are nonnegotiable, and this red beans and rice recipe is one of them! It’s a labor of love, but there’s nothing more comforting than a warm bowl of red beans and rice, especially on a cold winter’s night.
Ingredients You’ll Need
- Dried red kidney beans. Aside from being cheaper, using dried beans instead of canned gives you more control over the salt content and cooking process. Especially when making red beans and rice, go for a good-quality brand—I prefer Camellia!
- Vegetable oil. Oil has a higher smoke point than butter, so it is best to cook the sausage and vegetables in for more color.
- Smoked sausage. Andouille or smoked sausage works best for this recipe. If you have access to it, I highly recommend using Conecuh sausage—it has an amazing flavor!
- Uncooked bacon slices.
- Yellow onion, green bell pepper, and celery. This will act as a mirepoix—a mixture of diced vegetables that form the aromatic base of our dish. A typical mirepoix is made from carrots, onion, and celery, but we’ll be using the Creole mirepoix today with onions, celery, and green bell peppers.
- Garlic.
- Dried basil and bay leaves. The subtle aromatics that flavor the stew.
- Ham bone or ham hocks. This is key—a good ham bone or ham hock will give the dish its body and rich flavor.
- Water. If you want to use stock, you can, but water is just fine.
- Salt and pepper.
How to Serve Red Beans and Rice?
I’m not too particular—just give me a bowl of red beans and rice and I’m satisfied—but there are a few ways you can add your own spin on this dish if you want! You can serve it:
- With rice or bread. Obviously, you need rice for red beans and rice!
- With sliced green onions.
- With hot sauce. For an extra kick.
- Add butter or bacon drippings. I think this dish is rich enough on its own, but some people like to mix in butter or bacon drippings after cooking for extra flavor.
Storage Instructions
One of the best things about this recipe is how freezer-friendly it is! Especially since it makes a lot of servings, here are some storage tips for when you have leftovers.
- In the refrigerator. Place the cooled stew in an airtight container (separate from the rice) and refrigerate for up to 4-5 days. Reheat on the stove or in the microwave.
- In the freezer. Store the cooled red beans in an airtight container in the freezer for up to three months. Before serving, let the container defrost overnight in the fridge, then reheat on the stove or in the microwave.
I hope you try this recipe out—it’s one of my favorites! Happy cooking!
xoxo
The Best Red Beans and Rice Recipe
Ingredients
- 1 pound dried red kidney beans, preferably Camellia brand
- ½ tablespoon vegetable oil
- 1 pound smoked sausage, preferably Conecuh
- 3 slices uncooked bacon, sliced
- 2 cups diced yellow onion
- 1 cup diced green bell pepper
- ½ cup diced celery
- ½ tablespoon minced garlic
- 1 teaspoon dried basil
- 2 medium dried bay leaves
- 1 large meaty ham bone or two meaty ham hocks
- 2 quarts water
- Salt and pepper, to taste
- Rice, green onions, and hot sauce, to serve
Instructions
- Rinse the beans and discard any broken or wrinkled ones. Place them into a bowl or pot and add water to cover, ensuring the beans are covered with an inch of water. Soak overnight (up to 12 hours).
- Alternatively, take the pot of beans with water and bring to a rapid boil. Boil the beans for 5 minutes, uncovered, then turn off the heat, cover the pot, and let the beans soak for one hour. Drain and set aside.
- Heat the vegetable oil in a large pot over medium-high. Cut the sausage into 1 inch slices and add them to the pot, stirring and cooking until browned. Remove the sausage and set aside, then add in the bacon and cook until the fat is rendered.
- Add in the onion, bell pepper, and celery with a pinch of salt. Sauté until the onions are translucent and the vegetables are tender, around 5 minutes. Stir in the garlic, basil, and bay leaves and continue to cook for about 3 minutes (do not let the garlic burn).
- Carefully add in the ham bone or ham hocks, the soaked beans, the reserved sausage, and the water. Increase the heat to high and bring the pot to a boil.
- Reduce the heat to a simmer and cook, uncovered, for around 2 hours, stirring occasionally until the beans are tender and the stew has thickened.
- Remove the bay leaves from the pot and discard, then carefully remove the bone or hocks, picking off any meat and returning it to the pot. Discard the bones, then taste the stew and adjust for seasonings.
- Serve the stew over hot, cooked rice and garnish with green onion and hot sauce, if desired.