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Red Beans and Rice in a white pot

Quick Red Beans and Rice

A perfect dish to make with the holiday ham bone or leftover ham. Red beans are seasoned, then cooked with sausage, ham, bell pepper, celery, onion and garlic. Okra, rice and hot sauce are added when it’s time to serve to make this a complete, hearty dish.
5 from 1 vote
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Course: Dinner
Cuisine: Cajun American
Keyword: red beans sausage rice recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 362kcal
Author: Sandy

Equipment

  • Dutch Oven

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 cup Sweet Onions, diced
  • 1 Green Bell Pepper, diced
  • 2 ribs Celery, diced
  • 1 Tablespoon Garlic, minced
  • 1 teaspoon Salt
  • ½ teaspoon Ground Black Pepper
  • ½ teaspoon Dried Thyme Leaves (not ground)
  • 2 Bay Leaves
  • 1 ½ teaspoons Creole Seasoning, like Tony’s
  • 1 12.8-ounce package Smoked Andouille Sausage, thinly sliced
  • 3 15-ounce cans Red Beans, drained and rinsed
  • 1 teaspoon Worcestershire Sauce
  • 3 cups Chicken Stock, low sodium
  • 1 Ham Hock
  • 1 pound Smoked Ham, diced
  • 2 Tablespoons Flat Leaf Parsley, chopped, plus extra for serving

For Serving

  • 1 jar Pickled Okra, for serving (optional)
  • Louisiana Hot Sauce, like Crystal's, for serving, optional
  • 1 cup Cooked White Rice

Instructions

  • Heat the olive oil in a large stock pan and cook the onion, bell pepper, celery, and garlic for 5 minutes.
  • Stir in the salt, pepper, thyme bay leaf and creole seasoning and cook for another minute.
  • Add the sausage, beans, worcestershire sauce, chicken stock, ham hock, and smoked ham to the pan. Stir and let simmer for 30 minutes to an hour or longer. Add more broth if needed.
  • To serve, either stir the rice into the beans, or put a couple of spoons of rice in a bowl and top with the red beans.
  • Serve with cornbread.

Notes

Tips

  • Add more or less Creole seasoning to your taste.
  • This is a perfect way to use the ham bone from the holidays and use up the leftover ham.
  • As this cooks, the juice thickens with the beans, you can thin it out with more broth if you want it to be more of a soup instead.
  • This is generally served with a side of cornbread.

Storage

  • Store in an airtight container for up to 5 days.
    Freeze in an airtight container for up to 3 months.
 
 
 
Calories are approximate

Nutrition

Calories: 362kcal