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Easy Red Beans and Rice Recipe

October 17, 2022 by Jeri Mobley-Arias 10 Comments

This Easy Red Beans and Rice recipe is a classic Louisiana dish made easy with red beans simmered in a rich stock of herbs, cajun seasoning, and andouille sausage. Enjoy this as a delicious side dish or main course.

Either way, you’ll want to sop it up with a slice of this homemade Cornbread with Honey Butter!

close up view of a bowl of red beans and rice in a bowl

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

Authentic red beans and rice is a staple of Creole cuisine. Traditionally, it was made on Mondays, when people would do laundry. Since red beans and rice is a meal that can stew for hours with little supervision, it was the perfect meal. Sunday’s leftovers would go into the pot, hence the ham hock used in this recipe.

Today, southern red beans and rice can be enjoyed any day of the week! Cooked low and slow over a few hours, this beloved dish is perfect for a cozy day spent at home. Red beans and rice is comfort food at it’s best!

Why This Recipe Works

  • Budget-friendly. This hearty meal includes ingredients you probably already have stocked in your fridge and pantry. And you can freeze leftovers to enjoy throughout the week and beyond.
  • Simple. This is such an easy red beans and rice recipe. All you need is a little time and patience to let the beans soften and the flavors meld.
  • Delicious. Although it’s a simple, classic dish, it’s bursting with complex flavors from fresh vegetables, herbs, and a variety of seasonings. This is the best red beans and rice recipe by far!
a bowl full of red beans and rice

Ingredients You Will Need

This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.

  • Beans – You can use either these red beans or these kidney beans, depending on your preference. Either protein will be a tasty addition to rice.
  • Seasoning and Spices – I used a smoky, spicy blend of kosher salt, black pepper, cayenne, and Tony Chachere’s Cajun Seasoning.
  • Butter & Olive Oil – Cooking the veggies in this, releases their flavor.
  • Meat – I used audouille sausage and smoked ham hock but you can use any meat you’d like. Smoked turkey necks and turkey sausage are often used.
  • The Holy Trinity –  This is a medley of yellow onion, celery and bell peppers. It’s commonly used as the base in Cajun dishes. (I add garlic for even more flavor.)
  • Herbs – I added fresh thyme and dried bay leaves, which serve to tenderize the beans. It also adds a fragrant element that elevates the dish.
  • Chicken stock – I prefer to use a low sodium variety as this gives you more control over seasoning with salt at the end.
  • Garnish – For presentation (and taste) I used scallions, Italian parsley and a few grinds of freshly cracked black pepper.
red-beans-and-rice

Brining Beans

Dried beans need to soak overnight so they can soften and cook faster the next day. Soaking also results in a creamier texture and more flavor. While there are a few different ways to soak beans, I brine them.

Brining is the process of soaking beans in water with a low concentration of salt. Adding just a bit of salt is better than soaking the beans in plain water because it improves the texture of the bean and makes them prime for cooking.

You will notice that the beans will hold its texture after cooking and you can hold off on seasoning with salt until after the beans have cooked.

I find that when I brine beans, I typically add very little (if any) kosher salt for flavor. For this recipe, I brine the beans (4 quarts of water + 1 tablespoon kosher salt) overnight.

all of the ingredients to make red beans rice in individual bowls and containers

Watch How to Make It

How to Make Easy Red Beans and Rice

  1. Soak Beans: The night before, place beans in a medium size mixing bowl then sort and discard any shriveled, broken or split beans.
  2. Add water and kosher salt. Cover with a towel and leave beans to soak overnight.
  3. The next day, drain and rinse beans well. Set aside.
  4. In a dutch oven (or heavy bottom pot) over medium heat, add 1 tablespoon of butter and ½ tablespoon olive oil. Once butter melts, add andouille sausage and cook until both sides are browned, about 10 minutes. Remove cooked sausage and place in a bowl. Set aside.
  5. Cook the trinity: Add the remaining butter and olive oil to the dutch oven. Add onion, celery, and bell pepper and sauté over medium heat for 4-5 minutes or until onions are transparent. Add garlic and cook for another minute.
  6. Add cayenne, black pepper, Tony Chachere’s Cajun Seasoning, and thyme, and cook for 1 minute. Next, add beans, sausage, ham hock, chicken stock, water and bay leaves. Bring to a boil then lower to a simmer. Cover pot, leaving a little crack, and cook for 2-2½ hours or until beans are soft.
  7. When beans are fully cooked, remove and discard bay leaves. Next, remove the ham hock and 1¼ cup of beans only from the pot. Smash beans with a fork, then return to the pot. Discard ham hock bones and fat. Shred the meat and add back to the pot. Stir and season to taste with kosher salt and cajun seasoning, if needed.
  8. If mixture is too thick, add up to one cup more of hot water, stir and season to taste, if needed.
  9. Serve with long-grain rice and garnish with chopped scallions, parsley and a few dabs of Diamond Crystal hot sauce.
side by side images of sliced andouille sausage being seared in a pot snd the trinity being sautéed
side by side images of andouille sausages combined with onions, celery and green peppers and the second image of the same pot with soaked beans and ham hock added

Tips Tricks and Customizations

  • Be sure to use smoked meat. As this adds tremendously to the flavor of the beans. If you don’t want to use ham hocks, smoked turkey wings or neck is fine.
  • Brine the beans. Soaking beans overnight makes for faster cooking time and increased digestibility. Brining enhances the flavor and also preserves the shape of beans during cooking.
  • Check on the beans. Although the recipe outlines 2-2½ cook time, occasionally check and stir beans for their doneness.
side by side images of the process of making red beans and rice

Frequently Asked Questions

What goes well with red beans and rice?

If you want to keep it simple, you can enjoy this as a full meal with a side of Cornbread with Honey Butter. If you make this as a side, you can pair it with fried pork chops or fried catfish for a delicious southern supper.

Top a bowl with a few dabs of this hot sauce, for a little kick.

How do you thicken red beans and rice?

Remove 1¼ cup of cooked beans. Mash them with a fork then return them to the pot. This will thicken the dish without adding any other ingredients.

Are red beans and kidney beans the same?

Although both are a reddish hue, they are two different kinds of legumes. Kidney beans are plumper with thicker skin. Red beans are much smaller and have a nutty flavor. However, both pair perfectly with rice so either would be great for this New Orleans red beans and rice recipe.

How to store leftovers?

Store leftovers in an airtight container in the fridge for up to one week. If you want it to last longer, chill the red beans and rice in the fridge before placing it in the freezer for up to 3 months.

closeup view of red beans and rice

Looking for More Southern Cuisine?

  • Southern Collard Greens
  • Easy Peach Cobbler
  • Oven-Baked BBQ Ribs

Loving this Recipe?

There’s a reason this Red Beans and Rice recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

easy-red-beans-and-rice-recipe

Easy Red Beans and Rice Recipe

5 from 5 votes
Red Beans and Rice is a classic Louisiana dish made easy with red beans simmered in a rich stock of herbs, cajun seasoning, and andouille sausage. Enjoy this as a delicious side dish or main course.
Prep Time 8 hours hours
Total Time 2 hours hours 30 minutes minutes
Servings 4 people
Author Jeri Mobley-Arias
Course Dinner, Main Course, Side Dish
Cuisine American

Ingredients

Brining Beans

  • 16 ounces red beans or kidney beans, preferably Camellia brand
  • 4 cups water
  • 1 tablespoon kosher salt, plus more to taste

Red Beans and Rice

  • 4 tablespoons salted butter, divided
  • 1½ tablespoons olive oil, divided
  • 16 ounces Audouille sausage, sliced ½-inch thick diagonal cut
  • 2 cups yellow onion, diced
  • ½ cup celery, finely diced, packed
  • 1 cup bell pepper, diced
  • ¼ cup garlic, minced
  • 1 pound smoked ham hock
  • 1½ teaspoons black pepper
  • ⅛-¼ teaspoon cayenne, if sensitive to heat only add ⅛ teaspoon
  • 1¾ teaspoons Tony Chachere's Cajun Seasoning, plus more to taste
  • 1½ tablespoons fresh thyme, chopped
  • 3 bay leaves
  • 2 cups chicken stock, low sodium
  • 5 cups water, plus 1 cup more, if needed

To Serve

  • Long grain rice, cooked

Garnish

  • Scallions, chopped
  • ¼ cup Italian parsley, chopped

Instructions

  • Soak Beans: The night before, place beans in a medium size mixing bowl then sort and discard any shriveled, broken or split beans.
  • Add water and kosher salt. Cover with a towel and leave beans to soak overnight.
  • The next day, drain and rinse beans well. Set aside.
  • In a dutch oven (or heavy bottom pot) over medium heat, add 1 tablespoon of butter and ½ tablespoon olive oil. Once butter melts, add andouille sausage and cook until both sides are browned, about 10 minutes. Remove cooked sausage and place in a bowl. Set aside.
  • Cook the trinity: Add the remaining butter and olive oil to the dutch oven. Add onion, celery, and bell pepper and sauté over medium heat for 4-5 minutes or until onions are transparent. Add garlic and cook for another minute.
  • Add cayenne, black pepper, Tony Chachere's Cajun Seasoning, and thyme, and cook for 1 minute. Next, add beans, cooked sausage, ham hock, chicken stock, water and bay leaves. Bring to a boil then lower to a simmer. Cover pot, leaving a little crack, and cook for 2-2½ hours or until beans are soft, stirring occasionally.
  • When beans are fully cooked, remove and discard bay leaves. Next, remove ham hock and 1¼ cup of beans only from the pot. Smash beans with a fork, then return to the pot. Discard ham hock bones and fat. Shred the meat and add it back to the pot. Stir and adjust seasoning with kosher salt and more cajun seasoning, if necessary. **Between brining beans, ham hock, and sausages, not much kosher salt should be needed.**
  • If mixture is too thick, add up to one cup more of hot water. Stir and season to taste, if needed.
  • Serve with long-grain rice and garnish with chopped scallions, parsley and a few dabs of Crystal hot sauce.
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Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Filed Under: Dinner, Recipes, Sides Tagged With: dinner, easy, rice, sausage, sides

Creamy Spinach Tortellini Soup

September 20, 2021 by Jeri Mobley-Arias 21 Comments

Creamy Spinach Tortellini Soup is the ultimate easy-to-make comfort food. Warm, hearty and delicious, this easy tortellini soup is perfect for quick weeknight meals and makes for great leftovers, too!

This fall adaptation is a family favorite. If you love creamy tomato based soups, then you’ll definitely love my Roasted Red Pepper and Tomato Soup and Tomato Bisque recipes!

creamy-tortellini-soup.

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

Creamy Spinach Tortellini Soup

As the weather begins to transition from to cooler, crisp fall weather (still waiting for that feeling here in LA), I quickly resort to my favorite soup recipes and this Creamy Spinach Tortellini Soup recipe is one of them. What makes this soup great is how easy it is to whip up, and it’s a guaranteed crowd-pleaser (kid-friendly, too!).

What I love most about this easy creamy spinach tortellini soup is how flavorful it is, and if you have any leftovers, lucky you, because the flavors continue to develop over time–mmm creamy, dreamy, hearty soup!

What’s the flavor profile, you ask? Think Tomato Bisque and basil-y marinara sauce–in a nutshell your taste buds will be taking a trip to flavortown, so stow this under “signature fall soups”, because this one’s a keeper.

creamy-spinach-tortellini-soup-ingredients

What is in this Creamy Tortellini Soup?

Made with Italian sausage, cheese tortellini, spinach and crushed marzano tomatoes you’ll be surprised at how all this goodness can come from one pot (and in so little time, too!).

One thing worth mentioning is the use of parmesan rind in this recipe really enhances the flavor of broth and shouldn’t be passed up. I always manage to keep a rind or two on hand by storing them in an air-tight container for later use once I’ve eating through the wedge.

Other ingredients include:

  • Avocado oil
  • Fresh basil
  • Heavy cream
  • Onion
  • Dried oregano
  • Garlic
  • Tomato paste
  • Parmesan rind
  • Red pepper flakes
  • Chicken broth
  • Salt and pepper
creamy-spinach-tortellini-soup-in-dutch-oven.jpg

How to Make Tortellini Soup

We promise to keep it simple for you. I like to use my trusted 4-quart dutch oven that perfectly holds all the contents of this soup. Now let’s get down to business:

  1. Brown Italian sausage and drain excess fat. Set aside.
  2. Sauté onions and garlic until translucent and add tomato paste.
  3. Add Italian sausage back to the pan, then add crushed tomatoes, chicken broth, dried oregano, and fresh basil. Bring to a bowl, then lower to simmer and cook for 15 minutes.
  4. Add heavy cream stir to combine, then add tortellini and cook for 4-6 minutes or until tortellini are al dente.
  5. Turn off flame and stir in spinach. Serve once spinach is wilted.
creamy-spinach-tortellini-soup-close-up

What to Serve with Creamy Spinach Tortellini Soup

  • We’re fans of eating this soup on its own, but if we happen to have some crusty ciabatta bread hanging around, we reach right for it and use it to sop up any leftover sauce.
  • Vino, anyone? We also don’t mind pouring a glass of grenache. This lighter red doesn’t rank high on tannins and it’s the perfect wine for this hearty soup.
  • Fresh parmesan, and if you ask me, i’ll take a mound of it.
soup-in-ladle

Can you Freeze Tortellini Soup?

Absolutely! What’s great about this recipe is that it makes for great quick-eats. If you find yourself with leftovers, simply place (cooled leftovers) in a freezer-safe container and into your freezer. When ready to eat, thaw completely and place the contents in a pot and warm up.

creamy-spinach-tortellini-soup-side-photo

Tips for Making Fantastic Creamy Spinach Tortellini Soup

While this is an easy, fool-proof recipe, here are a couple of things to keep in mind:

  • Add tortellini just before serving. If you’re making tortellini soup ahead of time, wait just before serving to add tortellini as it only takes 4-6 minutes for tortellini to cook to al dente, and no one wants overcooked tortells’, right?
  • Don’t skip the parmesan rind as it adds a layer of richness to the broth.
  • When adding the heavy cream, lower heat to a simmer and stir to combine. High-heat may cause heavy cream to curdle, so be mindful of the flame.

Looking for More Great Recipes?

Keep the comfy-feels going with these good eats:

  • Chicken Pot Pie
  • Garlic and Mushroom Skillet Chicken
  • Creamy Garlic Mushroom Pork Chops

Comfort in Soup Form

Are you loving it, too? Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

creamy spinach tortellini soup

Creamy Spinach Tortellini Soup

5 from 19 votes
Creamy Spinach Tortellini Soup is the ultimate easy-to-make comfort food. Warm, hearty and delicious, this easy tortellini soup is perfect for quick weeknight meals and makes for great leftovers, too!
Prep Time 5 minutes minutes
Cook Time 35 minutes minutes
Total Time 40 minutes minutes
Servings 4
Author Jeri Mobley-Arias
Course Pasta, Soup
Cuisine American, Italian

Ingredients

  • ½ Avocado oil
  • 1 pound mild Italian sausage, casings removed if necessary
  • 1 9-ounce package cheese tortellini, fresh not dried
  • 1 28-ounce can crushed san marzano tomatoes
  • 2 tablespoons tomato paste
  • 4 cups chicken broth, unsalted
  • 1 small bunch fresh basil + 2 tablespoons chopped
  • 6 ounces fresh spinach 
  • 5 large cloves garlic, minced
  • 1 medium onion, diced
  • ¾ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes, optional
  • 1 2-inch parmesan rind
  • ¾ cup heavy cream
  • ¼ teaspoon freshly cracked pepper
  • Kosher salt

Instructions

  • In a dutch oven, over medium-high heat, add ½ tablespoon avocado oil and Italian sausage. Cook until sausage is cooked through. Remove sausage from dutch oven and set aside. Discard excess fat from sausage.
  • Heat dutch oven over medium-high heat and add 1 tablespoon avocado oil. Add onion and garlic and cook until translucent, 4-5 minutes. Add tomato paste and cook for 1 minute. Add cooked sausage, dried oregano, and red pepper flakes (if using). Cook for 1 minute.
  • Add parmesan rind, crushed tomatoes, chicken broth, and 1 large fresh sprig of basil, and bring to a boil. Lower flame to medium and cook for 15 minutes.
  • Season with kosher salt and add freshly cracked pepper.
  • Lower to a simmer and slowly add heavy cream and stir to combine. Add tortellini and cook for 4-6 minutes or until tortellini are cooked al dente.
  • Turn off the flame and discard parmesan rind and basil sprig. Add spinach and stir until spinach is completely wilted. Ladle into bowls and top with freshly grated parmesan, chopped basil, and serve with crusty sourdough bread.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Filed Under: Dinner, Quick + Easy, Recipes, Soups Tagged With: dinner, italian, pasta, sausage, soup

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