Simple Red Beans and Rice Recipe

This Simple Red Beans and Rice is a true Southern classic packed with bold, smoky, and savory flavor. Creamy red beans and tender sausage simmer low and slow, soaking up every bit of that smoky ham bone goodness. Warm spices tie it all together, served over a fluffy bed of rice. A true hands-off meal that everyone at the table will love!

A Quick Look At The Recipe

Recipe Name: Easy Red Beans and Rice
Serves: 4
Main Ingredients: ham bone (with a little meat remaining), small dried red beans (about two cups), chopped small onion, minced garlic, heaping teaspoons seasoned salt, salt, black pepper, dash of cayenne pepper or more to taste
Why You'll Love It: This easy red beans and rice recipe is packed full of flavor, with seasonings, tender ham bone, and smoked sausage on a bed of rice.

Gather Around for a Southern Favorite

Growing up, the smell of slow-simmering beans on Sunday mornings always meant it was time to slow down and gather. This red beans and rice recipe is a beloved one in my family, and I’m absolutely delighted to share it with you.

What makes this dish so special is how hands-off it is. After a quick overnight soak, you simply toss the beans into a pot with your spices and a ham bone, letting them simmer and soak up all that incredible smoky flavor while you go about your day. I like to stir in the sliced sausage during the last hour of cooking to keep it perfectly tender and juicy.

Served over a fluffy bed of rice with a side of warm, buttered cornbread to scoop up every drop of that rich gravy, it’s a soul-warming meal that practically makes itself. Scoop up a bowl and get ready to watch your family run for seconds!

Ingredients

Ham bone
Red beans (or kidney beans)
Onion
Smoked sausage
Bay leaf
Garlic (jar, fresh, or dried garlic)
Cayenne pepper
Seasoned salt
Salt & black pepper
Rice

Recipe Variations

Spice it up: Add an extra dash of cayenne pepper, hot sauce, or swap seasoned salt for Cajun or Creole seasoning.
Swap the protein: Try turkey kielbasa, Andouille sausage, or cooked bacon bits. Swap the ham bone for a smoked ham hock, or omit it entirely.
Add more veggies: Toss in a chopped green bell pepper, 3 diced celery ribs, or a can of diced tomatoes for a Louisiana-style twist.
Change the base: Use brown rice, quinoa, or couscous instead of white rice. Substitute water for chicken, beef, or vegetable broth. And if you want the ultimate pairing, be sure to try my Red Beans and Cornbread!
Save time: Skip the soak and use canned red beans or kidney beans instead.

Scooping a spoonful of red beans and rice out of a white bowl.

How to Make Easy Red Beans and Rice

1. Prep & Soak Beans

Start by sorting through your beans and placing them in a large bowl. Then cover them with water and let them sit overnight.

Note: It’s not uncommon to find small stones mixed in with the beans – just one of those things that happens when they’re grown and harvested. To avoid any surprises, simply pour a small amount of beans into your hand, check for stones, and add them to your bowl. Repeat this process until all the beans are sorted.

Red beans soaking in a glass bowl of water.

2. Drain

In the morning, drain the water off the soaked beans. It is normal for the beans to lose some of their color during soaking.

Add beans into a stockpot and cover with water by an inch or two.

3. Add Ingredients & Simmer

Now add the hambone, onions, garlic, and spices to the stock pot. Bring to a boil, then reduce the heat to low and simmer for several hours, or until tender.

A stock pot with beans, hambone, onions, garlic, and spices.

Note: The longer you simmer, the thicker and more flavorful your broth will be!

Add and stir in the sliced sausage about an hour before serving.

Adding sausage slices to cooked red beans.

4. Prepare Rice

When the liquid has thickened and the beans are tender, remove the bay leaf and ham bone.

Prepare your rice if you have not already done so. You can use any type of cooked rice you prefer for this recipe. There are plenty of great options to choose from: boil-in-the-bag, instant rice, precooked, or long-grain white rice. Any of these will pair beautifully with the flavorful red beans!

Taking a spoonful of red beans out of a stock pot.

5. Serve

Serve your red beans atop the hot, cooked rice. Enjoy!

Easy red beans and rice on a blue plate.

Storage

Store leftover red beans and rice in an airtight container in the fridge for up to 4 days. Reheat them in the microwave or on the stovetop. You can also freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.

Easy Red Beans and Rice FAQs

What is the secret to good red beans and rice?

The secret to great red beans and rice is all in the pork and patience! I always use high-quality andouille sausage and throw in a smoked ham hock while the beans simmer to get that deep, smoky flavor.

What seasoning is good in red beans and rice?

You want a mix of savory garlic, earthy herbs, and a little kick of heat! Traditionally, authentic recipes get their rich flavor from bay leaves, thyme, smoked paprika, and cayenne pepper. For my version, I kept things simple but super flavorful with bay leaf, garlic, cayenne pepper, seasoned salt, regular salt, and black pepper.

What is traditionally served with red beans and rice?

Red beans and rice is a versatile recipe that you can enjoy as both a main meal and a side dish. It’s often enjoyed alongside other Southern favorites, such as buttermilk biscuits, collard greens, mashed potato salad, fresh fried corn, and barbecue meats like beef brisket, pulled pork, or baby back ribs.

Are red beans and rice a healthy meal?

Yes, red beans and rice is a classic comfort food dish that’s actually relatively healthy. It’s packed full of protein thanks to the beans, ham bone bits, and sausage. The only other ingredients are the onion and seasonings.

Can I make red beans and rice in the slow cooker?

Absolutely! For crock pot red beans and rice, follow all of the directions. However, instead of putting the ingredients into a large pot, put them in the slow cooker and cook them on low for 6 to 8 hours. Then follow the remaining directions, like adding the sausage an hour before serving, removing the bay leaf, and cooking the rice according to package directions.

Did this recipe make it to your dinner table? I’d love to hear all about it! Drop a star rating and leave a comment below!