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Red Beans and Rice

Course Main Course
Cuisine Creole
Keyword red-beans-and-rice
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 459kcal


  • 1 lb small red beans
  • 4 slices bacon
  • 1 medium onion diced
  • 1 medium green bell pepper seeded and diced
  • 2 ribs celery diced
  • 2 cloves garlic minced
  • 1 lb smoked andouille or kielbasa sliced
  • 4 cups low sodium chicken broth
  • 3 cups water
  • 1 Tbps Creole seasoning
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 1 teaspoon garlic salt
  • cooked rice and hot sauce for serving


  • In a large bowl or pot cover beans with cold water allowing 4-inch headspace overnight. Just before cooking, drain well.
  • To prepare: In a Dutch oven or large heavy bottomed pot, cook the bacon until crisp. Remove with a slotted spoon to paper towels to drain, then crumble. Reserve drippings.
  • Add the onion, green pepper and celery to the drippings. Cook over high heat for 2 minutes or until beginning to brown. Add sausage and garlic to the pot. Cook for 1 minute longer.
  • Add beans, chicken stock, water, Creole seasoning, bay leaves and thyme. Mix well and bring to a rolling boil. Boil covered for 15 minutes then lower the heat to medium.
  • Simmer covered for an additional 1 ½-2 hours or until beans are tender. Add garlic salt at the end of cooking adjusting to your taste.  May add crumbled bacon back to the pot or serve on top.
  • Serve over cooked rice topped with sliced green onion and hot sauce. on the side. 


To thicken the broth, remove around ½ cup of beans and mash. Add back to the pot and stir.


Serving: 1serving | Calories: 459kcal | Carbohydrates: 41g | Protein: 25g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 917mg | Potassium: 1142mg | Fiber: 10g | Sugar: 3g | Vitamin A: 891IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 5mg