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Red beans and rice hold a special place in Southern cuisine, deeply rooted in the cultural tapestry of the region. This classic dish, often associated with Louisiana Creole cooking, emerged from the traditions of African American communities, where it became a staple due to its simplicity, flavor, and nourishing qualities. Originally prepared on Mondays, when many households had leftover meats from the weekend, red beans and rice evolved into a beloved comfort food that embodies warmth and community. The combination of creamy, hearty beans and fluffy rice makes it an ideal meal for family gatherings or a cozy weeknight dinner.

The Best Southern Red Beans and Rice Recipe

Discover the warmth and flavor of Southern cuisine with this delicious red beans and rice recipe! Learn how to prepare this classic dish that features the rich goodness of red kidney beans, the aromatic Holy Trinity of vegetables, and your choice of savory protein. Perfect for family gatherings or cozy dinners, this comforting meal is packed with nutrients and a taste of tradition. Explore variations and serving suggestions for a delightful culinary experience! #RedBeansAndRice #SouthernCooking #ComfortFood #HealthyRecipes #CulinaryTradition #FamilyDinner
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Ingredients
  

1 lb dried red kidney beans

1 large onion, diced

1 green bell pepper, diced

2 celery stalks, diced

4 cloves garlic, minced

1 smoked ham hock or 1 cup diced Andouille sausage

1 can (14.5 oz) diced tomatoes (with juice)

4 cups chicken broth

2 bay leaves

1 tsp dried thyme

1 tsp smoked paprika

1 tsp cayenne pepper (adjust to taste)

Salt and pepper, to taste

3 cups cooked white rice

2 green onions, chopped (for garnish)

Hot sauce (optional, for serving)

Instructions
 

Prepare the Beans: Rinse the dried red beans under cold water and soak them in a large bowl overnight. Drain and set aside.

    Sauté Vegetables: In a large heavy pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.

      Add Garlic and Sausage: Stir in the minced garlic and cook for an additional minute. If using Andouille sausage, add it now and cook until browned.

        Combine Ingredients: Add the soaked beans, smoked ham hock (if using), diced tomatoes with their juice, chicken broth, bay leaves, thyme, smoked paprika, cayenne pepper, salt, and pepper to the pot. Stir well to combine.

          Simmer the Beans: Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours or until the beans are tender. Stir occasionally and add more chicken broth or water if it becomes too thick.

            Adjust Seasonings: Once the beans are tender, taste and adjust the seasoning with more salt, pepper, and hot sauce if desired. Remove the ham hock, shred the meat (if applicable), and return the meat to the pot.

              Serve: Serve the red beans over a generous scoop of cooked white rice. Garnish with chopped green onions and additional hot sauce if desired.

                Prep Time: 15 min | Total Time: 2.5 hours | Servings: 6-8