Monday Red Beans and Rice with Smoked Sausage

Why You’ll Love This Recipe

• Classic Monday supper from New Orleans: economical, comforting, and deeply flavorful.
• Luxuriously creamy beans without cream—just time, technique, and a little mashing.
• Flexible: make it with smoked sausage, a ham hock, or both; easy vegetarian swap included.
• Meal-prep friendly: tastes even better the next day and freezes beautifully.

Grocery List

• Produce: 1 large yellow onion, 1 green bell pepper, 3 ribs celery, 4 garlic cloves, 1 bunch green onions, 1 small bunch flat-leaf parsley
• Dairy: Unsalted butter (optional for rice)
• Pantry: 1 lb dried red kidney beans, long-grain white rice, low-sodium chicken broth, bay leaves, dried thyme, smoked paprika, cayenne, black pepper, kosher salt, neutral oil, Louisiana-style hot sauce

Full Ingredients

For the Red Beans

• 1 lb dried red kidney beans, sorted and rinsed (see soak options below)
• 2 tbsp neutral oil (such as canola or vegetable)
• 12 oz smoked andouille or kielbasa, halved lengthwise and sliced 1/2-inch thick and/or 1 smoked ham hock (12–16 oz)
• 1 large yellow onion, diced (about 2 cups)
• 1 green bell pepper, diced (about 1 cup)
• 3 ribs celery, diced (about 1 cup)
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried thyme (or 1 tbsp fresh, chopped)
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (add more to taste)
• 1 tsp freshly ground black pepper
• 6 cups low-sodium chicken broth
• 2 cups water (plus more as needed)
• Kosher salt to taste (start with 1–1.5 tsp; adjust at the end)
• 2 green onions, thinly sliced (for finishing)
• 2 tbsp chopped flat-leaf parsley (for finishing)
• 1 tsp apple cider vinegar or lemon juice (optional, to brighten at the end)

For the Rice

• 2 cups long-grain white rice (such as jasmine or standard long-grain)
• 3 cups water
• 1/2 tsp kosher salt
• 1 tbsp unsalted butter (optional)

For Serving

• Louisiana-style hot sauce
• Extra sliced green onions and chopped parsley

Step-by-Step Instructions

Step 1: Soak the Beans (Overnight or Quick-Soak)

Overnight method (preferred for even cooking): Place the sorted, rinsed beans in a large bowl and cover with cold water by 2 inches. Soak 8–12 hours, then drain and rinse.

Quick-soak method: Place beans in a pot, cover with water by 2 inches, bring to a boil for 2 minutes, turn off heat, cover, and soak 30 minutes. Drain and rinse. The timing below assumes soaked beans; if cooking unsoaked, add 20–30 minutes to the simmer time.

Step 2: Brown the Smoked Meat

In a large heavy pot or Dutch oven, heat 2 tbsp neutral oil over medium heat. Add the sliced sausage and cook, stirring occasionally, until browned at the edges, 5–6 minutes. Transfer sausage to a plate. If using a ham hock, sear it in the drippings until nicely browned on all sides, 5–6 minutes; leave it in the pot.

Step 3: Sweat the Trinity and Garlic

Add the onion, bell pepper, and celery to the pot with a pinch of salt. Cook over medium heat, stirring and scraping up browned bits, until softened and glossy, 8–10 minutes. Add the garlic and cook 1 minute more until fragrant.

Step 4: Build the Pot and Start with a Full Boil

Add the soaked beans, 6 cups broth, 2 cups water, bay leaves, thyme, smoked paprika, cayenne, black pepper, the browned sausage, and the ham hock (if using). Stir well. Bring to a full rolling boil over medium-high heat and boil for 10 minutes (important when cooking red kidney beans).

Reduce to a gentle simmer, partially cover, and cook 75–90 minutes, stirring every 15 minutes. Maintain a low simmer—add hot water in 1/2-cup increments as needed to keep the beans just submerged. Begin tasting at 75 minutes; beans should be tender but not falling apart.

Step 5: Make It Creamy

Remove the ham hock to a cutting board. Using a ladle or potato masher, mash 1 to 1.5 cups of the beans against the side of the pot to release starch and thicken the pot liquor. If using the ham hock, pull the meat from the bone, chop, and return it to the pot. Continue to simmer uncovered 20–30 minutes, stirring occasionally, until the liquid is silky and coats a spoon.

Season to taste with kosher salt (start with 1–1.5 tsp total if using low-sodium broth and adjust). For a touch of brightness, stir in 1 tsp apple cider vinegar or lemon juice. Remove bay leaves.

Step 6: Cook the Rice

While the beans simmer, rinse the rice in cool water until it runs mostly clear. Combine 2 cups rice, 3 cups water, 1/2 tsp salt, and 1 tbsp butter (optional) in a medium saucepan. Bring to a boil over medium-high heat, cover, reduce heat to low, and cook 16–18 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork.

Step 7: Finish and Serve

Stir in the sliced green onions and parsley. If the beans are thicker than you like, loosen with a splash of hot water or broth; if too thin, simmer a few minutes more. Spoon about 1 cup fluffy rice into bowls and ladle 1 to 1.25 cups creamy red beans on top. Serve hot with plenty of Louisiana-style hot sauce.

Pro Tips

• Safety first: Always bring red kidney beans to a full boil for 10 minutes before lowering to a simmer.
• Texture control: Mashing a portion of the beans is the key to that classic creamy body—adjust how much you mash to suit your taste.
• Gentle heat: Keep the simmer low and steady; aggressive boiling can split skins and make beans chalky.
• Salt timing: Hold most of the salt until the beans are nearly tender, then season to finish for perfect texture and balance.
• Even creamier: Stir in 1 tbsp cold butter off heat for a glossy finish (optional).

Variations

• Vegetarian/Vegan: Skip the meat. Use vegetable broth, add 2 tsp smoked paprika, 1 sheet kombu or 1/2 tsp smoked salt, and 8 oz sliced mushrooms sautéed with the trinity for savory depth.
• Pressure Cooker: Sauté sausage on Sauté mode. Add ingredients and cook on High Pressure for 35 minutes (soaked) or 45 minutes (unsoaked). Natural release 20 minutes. Mash some beans and simmer on Sauté to thicken as needed.
• Extra Smoky: Use both sausage and a ham hock, and add 1/2 tsp liquid smoke to taste at the end.

Storage & Make-Ahead

Cool beans completely and refrigerate in airtight containers up to 4 days; rice up to 4 days. Beans freeze well for up to 3 months; thaw overnight in the refrigerator. Reheat beans gently on the stovetop with a splash of water or broth until hot and creamy again. Rice reheats best in the microwave with a teaspoon of water per serving, covered. Flavor improves on day two.

Nutrition (per serving)

Approximate for 1/6 of recipe with sausage and rice: 700 calories; 28 g protein; 94 g carbohydrates; 20 g fat; 13 g fiber; 950 mg sodium. Values vary with sausage, broth, and salt choices.