Big Easy Red Beans N Rice

Dive into the heart of Southern comfort cuisine with this Big Easy Red Beans N Rice recipe—a slow-cooked masterpiece brimming with bold Creole flavors. Tender red kidney beans are simmered to perfection with smoky andouille sausage, a rich ham hock, and the holy trinity of Cajun cooking: onion, bell pepper, and celery. Infused with a medley of Creole seasoning, thyme, and a hint of cayenne, this dish delivers a flavorful kick in every bite. Served over fluffy white rice and garnished with fresh parsley and green onions, it's a hearty, soul-warming classic that's perfect for family dinners or casual gatherings. With just 20 minutes of prep and a slow simmer on the stove, this one-pot wonder makes a deliciously satisfying meal for six.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1 pound dried red kidney beans
• 12 ounces andouille sausage
• 2 tablespoons olive oil
• 1 large yellow onion
• 1 medium green bell pepper
• 2 celery stalks
• 4 garlic cloves
• 1 smoked ham hock
• 1 tablespoon Creole seasoning
• 1 teaspoon dried thyme
• 0.5 teaspoon ground cayenne pepper
• 2 bay leaves
• 6 cups chicken broth
• 4 cups cooked white rice
• 0.5 cup green onions, chopped
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Rinse the dried red kidney beans under cold water and soak them overnight in a large bowl filled with water. Drain and set aside.

Step 2

Slice the andouille sausage into 1/2-inch pieces. Finely dice the onion, green bell pepper, and celery. Mince the garlic cloves.

Step 3

Heat the olive oil in a large Dutch oven over medium heat. Add the sausage slices and cook until browned, about 5 minutes. Remove from the pot and set aside.

Step 4

In the same pot, add the onion, bell pepper, and celery. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another 1 minute.

Step 5

Add the smoked ham hock, soaked and drained kidney beans, Creole seasoning, thyme, cayenne pepper, bay leaves, and chicken broth to the pot. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2.5 to 3 hours, stirring occasionally. Add water as needed to keep the beans covered during cooking.

Step 7

After the beans have softened and the mixture has thickened, remove the ham hock. Shred any meat from the hock and return it to the pot. Discard the bone.

Step 8

Add the cooked sausage back into the pot and cook for an additional 10-15 minutes. Adjust seasoning with salt and pepper to taste.

Step 9

Serve the red beans over freshly cooked white rice. Garnish with chopped green onions and parsley for a burst of freshness.

Nutrition Facts

Serving size	3505 grams (3505.0g)

Amount per serving	% Daily Value*
Calories	4287

Total Fat 154.90g	199%
Saturated Fat 47.70g	239%
Polyunsaturated Fat 3.30g
Cholesterol 370mg	123%
Sodium 11668mg	507%
Total Carbohydrate 508.20g	185%
Dietary Fiber 82.80g	296%
Total Sugars 27.50g
Protein 224.30g	449%

Vitamin D 0IU	0%
Calcium 1093mg	84%
Iron 59mg	329%
Potassium 9968mg	212%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 20.7%

Carbs: 47.0%