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Red beans and rice recipe by Edible Times

Red Beans & Rice

  • Author: Christina
  • Prep Time: 20 minutes
  • Cook Time: 2-3 hours (unattended)
  • Total Time: 46 minute
  • Yield: 12, 6 ounce servings 1x
  • Category: Recipes
  • Method: Stovetop
  • Cuisine: Creole/Cajun


Just like Maw-maw used to make!


  • 1 pound red kidney beans (Camellia)
  • Water or chicken stock
  • 1 each ham hock (or a couple pinches of ham seasoning)
  • 2 tsp bacon fat
  • 14 oz smoked sausage, cut into ¼-inch slices
  • 1 each Spanish onion, minced
  • 2 stalks celery, small dice
  • 1 small green pepper, small dice
  • 2 garlic cloves, minced
  • 1 bay leaf
  • Pinch cayenne pepper
  • Salt & black pepper to taste
  • 2 tbsp fresh thyme leaves (dried is fine, too)
  • 1 pound long grain white rice, cooked according to package directions


Red Beans

  1. In a large stockpot, cover the beans with water by half an inch. Add the ham hock, and bring to a simmer.
  2. In a large sauté pan, heat the bacon fat and sauté the sausage until browned. Transfer sausage to pot with beans. In the same pan, sauté the trinity for two minutes over medium heat. Add garlic and cook until fragrant.
  3. Optional! Sprinkle flour over vegetables, and cook a few minutes more (not gluten-free, but makes thicker beans).
  4. Add to pot with beans. Add bay leaf and season generously with salt. Simmer on low until beans are tender.
  5. Bring a large stock pot of water to boil and add rice. Drain when tender and reserve.
  6. When beans are soft, smash about a quarter of them against the side of the pan with a wooden spoon (this makes the sauce thicker).
  7. Add thyme, cayenne, and salt and pepper to taste.
  8. Serve with a helping of rice atop the center of the beans.

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