Get ready to spice up your mealtime with these 20 flavorful red beans and rice recipes! This classic Southern dish is a staple in many cuisines, from Cajun to Creole, and even Mexican-inspired. Whether you’re a vegetarian or a meat-lover, there’s a recipe on this list for you.
In this article, we’ll be exploring the rich flavors of red beans and rice, with 20 different recipes that showcase the versatility of this beloved dish. From hearty main courses to comforting side dishes, these recipes will take your taste buds on a journey from the Gulf Coast to the Caribbean and back again.
So grab your apron, put on your favorite cooking tunes, and let’s get started! In this article, we’ll be diving into the world of red beans and rice, exploring different ingredients, techniques, and flavor profiles. Whether you’re looking for a quick weeknight dinner or a special occasion meal, there’s something for everyone in this list.
Stay tuned for some serious culinary inspiration!
Cajun-style red beans and rice with smoked sausage
This classic Cajun dish is a hearty one-pot meal that’s easy to make and packed with flavor. Smoked sausage adds a rich, savory element to the tender red beans and creamy rice.
Ingredients:
– 1 lb dried red kidney beans, soaked overnight and drained
– 1 lb smoked sausage (such as Andouille or kielbasa), sliced
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup uncooked white rice
– 4 cups water
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Remove the sausage from the pot, then add the oil, onion, and garlic. Cook until the onion is translucent, about 3-4 minutes.
3. Add the soaked red beans, rice, water, cumin, salt, and pepper to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1 hour or until the beans are tender.
5. Add the cooked sausage back into the pot and stir to combine. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 1 hour
Vegetarian red beans and rice with bell peppers
This hearty, flavorful dish is a staple of Louisiana cuisine, perfect for a comforting weeknight meal or a casual gathering with friends. This vegetarian version swaps out meat for tender red beans, cooked in a rich tomato-based broth.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 2 cups vegetable broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 large bell peppers (any color), sliced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup cooked white rice
Instructions:
1. In a large pot, combine soaked red beans, vegetable broth, onion, garlic, cumin, paprika, salt, and pepper.
2. Bring mixture to a boil, then reduce heat and simmer for 45 minutes or until beans are tender.
3. Add sliced bell peppers and continue to simmer for an additional 10-15 minutes or until they’re tender.
4. Serve red bean mixture over cooked white rice.
Cooking Time: 1 hour 15 minutes
Creole red beans and rice with andouille sausage
A classic Creole dish that’s easy to make and full of flavor, this recipe combines tender red beans with spicy sausage and a side of fluffy rice.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound Andouille sausage, sliced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 2 tablespoons tomato paste
– 2 tablespoons Worcestershire sauce
– 2 cups uncooked white rice
Instructions:
1. In a large pot, combine red beans, onion, garlic, sausage, cumin, paprika, salt, and pepper.
2. Add chicken broth, tomato paste, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 45 minutes or until beans are tender.
3. Cook rice according to package instructions.
4. Serve red bean mixture over cooked rice.
Cooking Time: 1 hour 15 minutes
Slow cooker red beans and rice with ham hocks
This classic Southern dish is a hearty and comforting meal that’s perfect for a chilly evening. With the rich flavor of ham hocks, the creamy texture of red beans, and the simplicity of cooking in a slow cooker, this recipe is sure to become a favorite.
Ingredients:
– 1 lb dried red kidney beans, soaked overnight and drained
– 2 tbsp vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 ham hocks
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper to taste
– 4 cups cooked white rice
– 4 cups chicken broth
Instructions:
1. Brown the chopped onion and minced garlic in a skillet with vegetable oil until softened.
2. Add the soaked and drained red beans, ham hocks, cumin, paprika, salt, and pepper to the slow cooker.
3. Pour in the chicken broth and add the cooked rice on top of the bean mixture.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Spicy red beans and rice with jalapeños
Add a kick to your classic red beans and rice dish with the bold flavor of jalapeños.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 jalapeño pepper, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
– 4 cups cooked white rice
– 2 tablespoons olive oil
Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and jalapeño; cook for an additional minute.
4. Add the soaked red beans, cumin, smoked paprika, salt, and black pepper.
5. Pour in enough water to cover the beans by at least 2 inches.
6. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beans are tender.
7. Serve over cooked white rice.
Cooking Time: 1 hour 15 minutes
Red beans and rice with coconut milk and thyme
This hearty dish is a twist on the classic Southern favorite, red beans and rice. The addition of coconut milk adds richness and depth to the flavors, while thyme provides a subtle hint of herbaceousness.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 4 cups water
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup coconut milk
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the soaked and drained red beans, diced tomatoes, coconut milk, thyme, salt, and pepper to the pot.
4. Stir well to combine, then bring the mixture to a boil.
5. Reduce heat to low and simmer, covered, for 1 hour or until the beans are tender.
6. Cook the white rice according to package instructions using 4 cups of water.
7. Serve the red beans over the cooked rice.
Cooking Time: 1 hour
One-pot red beans and rice with bacon
A hearty, comforting one-pot dish that’s perfect for a weeknight dinner. This recipe combines the flavors of red beans, crispy bacon, and fluffy rice in a simple, hands-off cooking process.
Ingredients:
– 1 lb dried red kidney beans, soaked overnight and drained
– 1 lb boneless pork shoulder or ham hock, cut into large pieces
– 6 slices of thick-cut bacon, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 cups of uncooked white rice
– 4 cups of chicken broth
– Salt and pepper to taste
– Optional: 1 tsp ground cumin
Instructions:
1. Heat the pot over medium-high heat. Add the diced bacon and cook until crispy, about 5 minutes.
2. Remove the bacon from the pot with a slotted spoon and set aside.
3. Add the chopped onion and minced garlic to the pot; cook until softened, about 3-4 minutes.
4. Add the soaked red beans, pork shoulder or ham hock, and uncooked rice to the pot. Stir to combine.
5. Pour in the chicken broth and add salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beans are tender and the liquid has been absorbed.
6. Serve hot, garnished with crispy bacon and chopped fresh cilantro if desired.
Cooking Time: 1 hour
Mexican-inspired red beans and rice with chorizo
Elevate your weeknight meal with this bold and flavorful dish, combining the comfort of red beans and rice with the spicy kick of chorizo.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 pound Spanish-style chorizo, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 cup cooked white rice
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a large pot, cook the chorizo over medium-high heat, breaking it up with a spoon as it cooks, until browned and crispy.
2. Add the onion, garlic, and red bell pepper to the pot; cook until the vegetables are tender.
3. Add the soaked and drained red beans, chicken broth, diced tomatoes, cumin, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 1 hour or until the beans are tender.
4. Serve the red bean mixture over cooked white rice, garnished with chopped cilantro leaves if desired.
Cooking Time: 1 hour 15 minutes
Red beans and rice with smoked turkey legs
A classic Louisiana-inspired dish that combines the rich flavors of smoked turkey legs with creamy red beans and fluffy rice.
Ingredients:
– 2 cups uncooked white rice
– 4 cups water
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked smoked turkey legs, shredded
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 cup red kidney beans, drained and rinsed
– 2 tbsp vegetable oil
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Cook rice according to package instructions.
2. In a large pot or Dutch oven, heat oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Add diced tomatoes, turkey legs, red beans, thyme, salt, and pepper. Stir well.
4. Bring mixture to a simmer and let cook for 20-25 minutes, stirring occasionally.
5. Serve over cooked rice.
Cooking Time: 40-45 minutes
Vegan red beans and rice with liquid smoke
This classic Creole dish gets a rich and smoky twist with the addition of liquid smoke, perfect for a comforting and flavorful meal.
Ingredients:
– 1 cup uncooked long-grain rice
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup red kidney beans, cooked and drained
– 2 cups vegetable broth
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 2 tablespoons liquid smoke
Instructions:
1. Cook the rice according to package instructions.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Stir in the cooked red beans, vegetable broth, thyme, paprika, cayenne pepper, salt, and pepper.
4. Bring the mixture to a simmer and let cook for 20-25 minutes, or until the liquid has thickened slightly.
5. Stir in the liquid smoke and cook for an additional 2-3 minutes.
6. Serve the red beans over the cooked rice.
Cooking Time: 30-35 minutes
Red beans and rice with Cajun seasoning and shrimp
This classic Southern dish gets a boost of flavor from the addition of succulent shrimp, all tied together with the warm spices of Cajun seasoning. A hearty and comforting meal that’s perfect for any occasion.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 1 pound smoked sausage, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups cooked white rice
– 1 pound large shrimp, peeled and deveined
Instructions:
1. Cook the red beans according to package instructions.
2. In a large skillet, heat the olive oil over medium-high. Add the sausage and cook until browned, about 5 minutes.
3. Add the onion and garlic; cook until the onion is translucent.
4. Stir in the Cajun seasoning and paprika. Cook for 1 minute.
5. Add the cooked red beans to the skillet and stir to combine. Season with salt and pepper to taste.
6. Serve the bean mixture over the white rice. Top with shrimp and serve immediately.
Cooking Time: 30-40 minutes
Southern-style red beans and rice with pickled pork
This classic Southern dish is a staple of comfort food, where the richness of red beans and rice is elevated by the tangy, savory flavor of pickled pork.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight
– 1 lb smoked pork shoulder or neckbone, cut into 2-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups water
– 2 cups cooked white rice
– Pickle brine (homemade or store-bought)
Instructions:
1. Preheat oven to 275°F.
2. Cook red beans in a large pot with 4 cups of water until tender, about 45 minutes. Drain and set aside.
3. In a skillet, heat oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes. Add pork and cook until browned, about 10 minutes.
4. Add cumin, paprika, salt, and pepper to the skillet. Stir to combine.
5. Combine cooked red beans with pickle brine in a separate pot. Simmer over low heat for at least 30 minutes.
6. Serve red beans over cooked rice, topped with pickled pork.
Cooking Time: Approximately 2 hours (including soaking time)
Red beans and rice with garlic butter and parsley
A classic Southern dish, this hearty red beans and rice recipe is elevated by the rich flavors of garlic butter and fresh parsley.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 tablespoons vegetable oil
– 2 tablespoons butter
– 2 cloves garlic, minced (for garlic butter)
– 1/4 cup chopped fresh parsley
– 1 cup cooked white rice
Instructions:
1. In a large pot, sauté onion and garlic in oil until softened.
2. Add cumin, paprika, salt, and pepper; cook for 1 minute.
3. Add soaked red beans, chicken broth, and water to cover; bring to boil, then reduce heat and simmer for 1 hour or until beans are tender.
4. Melt butter with minced garlic in a small saucepan over medium heat.
5. Serve cooked red beans over rice, spooning garlic butter on top and garnishing with parsley.
Cooking Time: 1 hour 15 minutes
Jamaican-style red beans and rice with allspice
This classic Caribbean dish is a staple in Jamaican cuisine, made with tender red beans, flavorful allspice, and creamy coconut milk. This recipe serves 4-6 people.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 teaspoons ground allspice
– 1 teaspoon cumin
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup coconut milk
– 1 cup cooked white rice
Instructions:
1. In a large pot, heat the oil over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the allspice, cumin, salt, and pepper. Cook for 1 minute.
4. Add the soaked and drained red beans, diced tomatoes, and coconut milk.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the beans are tender.
6. Serve over cooked white rice.
Cooking Time: 45-50 minutes
Red beans and rice with spicy tomato sauce
A classic Louisiana dish gets a flavorful boost from spicy tomato sauce, perfect for a quick weeknight dinner.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup tomato paste
– 1 jalapeño pepper, seeded and chopped
– Salt and pepper to taste
– Cooked white or brown rice, for serving
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, and smoked paprika (if using) and cook for an additional minute.
3. Add the soaked red beans, diced tomatoes, tomato paste, and chopped jalapeño. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, or until the beans are tender.
5. Serve over cooked rice.
Cooking Time: 35-40 minutes
Red beans and rice with collard greens and vinegar
This classic Louisiana dish is a staple of comfort food, packed with protein-rich red beans, fluffy rice, and nutritious collard greens. A splash of vinegar adds a tangy twist to this flavorful one-pot meal.
Ingredients:
– 1 cup dried red kidney beans, soaked overnight and drained
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 4 cups chicken broth
– 1 cup cooked white rice
– 2 cups collard greens, chopped
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. In a large pot, heat oil over medium-high heat. Add onion and garlic; cook until softened.
2. Add cumin, paprika (if using), and red beans. Cook for 5 minutes, stirring occasionally.
3. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 1 hour or until beans are tender.
4. Stir in cooked rice and collard greens. Cook for an additional 10-15 minutes or until greens are wilted.
5. Add vinegar and season with salt and pepper to taste.
6. Serve hot, garnished with chopped scallions.
Cooking Time: 1 hour 20 minutes
Red beans and rice with cornbread crumbles
A comforting Southern staple gets a crunchy twist with crispy cornbread crumbles on top! This flavorful dish is perfect for a cozy night in.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup long-grain rice
– 2 cups vegetable broth
– 1 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 cup cornbread crumbles (homemade or store-bought)
– Scallions, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine soaked red beans, onion, garlic, rice, vegetable broth, paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until beans are tender.
4. Stir in olive oil.
5. Transfer the bean mixture to a baking dish.
6. Sprinkle cornbread crumbles on top.
7. Bake for an additional 10-15 minutes or until cornbread is crispy and golden brown.
8. Garnish with chopped scallions, if desired.
Cooking Time: 45-60 minutes
Red beans and rice with caramelized onions
Classic Red Beans and Rice with Caramelized Onions Recipe
This hearty dish is a staple of Louisiana cuisine, made even richer by the sweet and savory flavors of caramelized onions. Serve it over fluffy white rice for a comforting meal that’s sure to please.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 large onion, chopped
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 cups cooked white rice
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook until caramelized, stirring occasionally (about 20-25 minutes).
2. Add the soaked red beans, cumin, paprika, salt, and pepper to the pot. Stir to combine.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 1 hour, or until the beans are tender.
4. Serve the red bean mixture over cooked white rice.
Cooking Time: 1 hour 25 minutes
Red beans and rice with smoked paprika and bay leaves
This hearty dish is a twist on the classic Cajun staple, adding a depth of smokiness from smoked paprika and the subtle warmth of bay leaves. Serve over fluffy white rice for a comforting meal.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground cayenne pepper
– Salt and black pepper to taste
– 2 bay leaves
– 4 cups vegetable broth
Instructions:
1. In a large pot, heat the oil over medium-high. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic, smoked paprika, cumin, and cayenne pepper. Cook for an additional minute.
3. Add the soaked red beans, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Remove the bay leaves and serve the beans over white rice.
Cooking Time: 1 hour
Red beans and rice with okra and tomatoes
This classic Louisiana dish is a staple of soulful comfort food, perfect for a chilly evening or a special occasion. With the addition of okra and tomatoes, this recipe takes on a fresh twist while still maintaining its hearty and flavorful essence.
Ingredients:
– 1 pound dried red kidney beans, soaked overnight and drained
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 cup okra, sliced
– 1 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 4 cups long-grain rice
– 2 tablespoons vegetable oil
Instructions:
1. In a large pot, sauté the onion and garlic in oil until softened.
2. Add the red beans, thyme, cayenne pepper, salt, and black pepper. Stir well to combine.
3. Add 4 cups of water and bring to a boil. Reduce heat and simmer for 1 hour or until beans are tender.
4. In a separate pan, sauté the okra and tomatoes in oil until tender.
5. Combine the cooked red beans and rice mixture. Serve hot with a side of crusty bread.
Cooking Time: 2 hours
Summary
Get ready to spice up your mealtime with these 20 delicious red beans and rice recipes! From classic Cajun-style dishes to vegetarian and vegan options, there’s something for everyone. Recipes range from slow cooker favorites to one-pot wonders, and feature a variety of protein sources, including sausage, ham hocks, chorizo, and even shrimp. With flavor combinations like coconut milk and thyme, garlic butter and parsley, and smoked paprika and bay leaves, you’re sure to find a new favorite dish among these spicy and satisfying recipes.
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