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Southern Style Red Beans and Rice is an authentic Louisiana dish. The beans, sausage, ham, and vegetables are cooked low and slow on the stove top until the red beans are tender and creamy. Then, the delicious and slightly spicy dish is served over white rice.

I love my mother’s Southern Red Beans and Rice, which is packed with chunks of ham and sausage. Though I have tried to duplicate them, I struggle to figure it all out. So, finally, I put aside my pride and asked for the recipe.

Related: Sausage and Chicken Jambalaya

When you are cooking Southern Style Red Beans and Rice on the stove top, be aware that the dry red beans need a lot of time to cook. (Soaking the dry beans overnight will help reduce the cooking time.)

But, when you turn the stove to low, you can leave the kitchen and do other things while it bubbles and fills your house with a delicious aroma. Just come back and stir occasionally.

Southern Red Beans and Rice Ingredients

This stove top Red Beans and Rice recipe using dry beans is full of New Orleans flavor with an extra southern side of ham. The rice portion of the dish is not cooked with the beans but separately.

To make Southern Style Red Beans and Rice, you will need:

1 pound dried red beans sorted and rinsed (best if soaked overnight too)
1 28 ounce can diced tomatoes
1 pound ham pieces (a great way to use leftover ham)
1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper
2 bay leaves
2 cloves garlic, chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground white pepper I personally use freshly ground black.
1/2 teaspoon ground red cayenne pepper (or more if you desire)
8 cups water
1 pound smoked sausage cut in half and sliced (turkey, kielbasa or andouille – depending on how spicy you want your Red Beans and Rice)
Rice, cooked separately

How do you make Red Beans and Rice spicier?

There are two ways to turn up the heat on your Souther Style Red Beans and Rice.

First, you can increase the amount of cayenne pepper you use up to 1 teaspoon. Remember that since this recipe cooks for a long time, the heat continues to rise the longer the cayenne is simmered. So, if you taste the Southern Red Beans and Rice right away and feel the pot needs an added kick of spice, wait another hour before adding more cayenne.

Another way to control the spice level of your Southern Red Beans and Rice is with the type of sausage you use. Andouille (or Cajun) sausage is going to raise the spiciness significantly more than a smoked sausage or kielbasa.

Can you use canned beans in Red Beans and Rice?

Yes, you can use canned beans in Southern-style Red Beans and Rice. While traditionally the dish is made using dried small red beans or red kidney beans that are soaked and cooked, using canned beans can be a convenient and time-saving option.

When using canned beans as a substitute in this recipe for Red Beans and Rice, you can use canned light or dark red kidney beans or red beans, also called chili beans.

Avoid using beans with added flavors.

It’s also a good practice to rinse and drain canned beans prior to adding to this recipe.

Can you make Southern Red Beans and Rice in the Slow Cooker?

Yes, this recipe for Southern Red Beans and Rice can be made in a slow cooker.

RELATED: Country Lima Beans and Ham

Using a slow cooker can be a convenient way to prepare this dish, as it allows for hands-off cooking and helps develop rich flavors.

If using a slow cooker or crockpot, the recipe will need to cook on low for 6 to 8 hours.

What can you serve with Red Beans and Rice?

Southern Red Beans and Rice is a hearty and flavorful dish that can be enjoyed on its own, but there are several delicious side dishes that can complement the meal.

Here are some popular options to serve with Red Beans and Rice:

Cornbread: The slightly sweet and crumbly texture of cornbread pairs exceptionally well with the flavors of Southern Style Red Beans and Rice. Serve a slice or two of warm cornbread alongside the dish.
Fried or Grilled Chicken: Chicken, whether fried or grilled, can be a tasty addition to the meal. The contrast in texture and flavors complements the Southern Red Beans and Rice.
Collard Greens: A classic Southern side dish, collard greens provide a deliciously earthy and slightly bitter element that pairs nicely with the rich flavors of the Red Beans and Rice. Don’t like collards? Turnip greens work well too.
Steamed or Sautéed Vegetables: Add some freshness and color to the meal by serving steamed or sautéed vegetables such as green beans, broccoli, or zucchini. Lightly season the vegetables with salt and pepper or a squeeze of lemon juice.
Coleslaw: A refreshing and tangy coleslaw can balance out the richness of the Red Beans and Rice. The cool and crunchy texture of the slaw adds a nice contrast.
Salad: A simple green salad with a light vinaigrette dressing can provide a refreshing and crisp component to the meal. Consider using mixed greens, tomatoes, cucumbers, and any other favorite salad ingredients.
Corn on the Cob: Roasted or boiled corn on the cob is a popular side dish that complements the flavors of Red Beans and Rice. It adds sweetness and texture to the meal.

These are just a few suggestions, but feel free to explore other side dishes that appeal to your taste preferences.

What is the best way to store leftovers of Red Beans and Rice?

When putting away the leftovers, decide whether or not you want the Southern Style Red Beans and Rice stored with the rice mixed in or separately.

To store leftovers of Red Beans and Rice properly, follow these guidelines:

Cool the leftovers: Allow the Southern Red Beans and Rice to cool to room temperature before storing. Leaving it at room temperature for no more than 2 hours helps prevent bacterial growth.
Choose appropriate storage containers: Use airtight containers or resealable plastic bags to store the leftovers. This helps maintain freshness and prevents the absorption of odors from the refrigerator.
Portion out the leftovers: Divide the Southern Style Red Beans and Rice into individual or family-sized portions based on your needs. This makes it easier to reheat only the amount you require, reducing waste.
Refrigerate promptly: Place the containers or bags in the refrigerator within 2 hours of cooking. Storing the leftovers at temperatures below 40°F (4°C) helps slow bacterial growth and maintain food safety.
Label and date: Label the containers with the contents and date of storage. This allows for easy identification and helps track the freshness of the leftovers.
Consume within 3-4 days: Southern Style Red Beans and Rice leftovers can typically be safely refrigerated for 3-4 days. After that, the quality and taste may begin to deteriorate. If you can’t consume them within that timeframe, consider freezing for longer storage.
Freezing (optional): If you want to extend the storage time, you can freeze Red Beans and Rice. Place the cooled leftovers in freezer-safe containers or bags, leaving some headspace for expansion. Label the containers with the contents and date. When properly stored, Red Beans and Rice can be frozen for up to 3 months.

Remember to always use good food safety practices and trust your senses. If the leftovers develop an off smell, unusual texture, or show signs of spoilage, it’s best to discard them.

How do you reheat leftovers?

To reheat Red Beans and Rice, you have a few options depending on your preference and the equipment available to you. Here are a few common methods:

Stovetop: Place the desired amount of Red Beans and Rice in a saucepan or skillet. Add a splash of water or broth to prevent sticking and help with moisture. Heat over medium-low heat, stirring occasionally, until the dish is heated through. If the mixture appears dry, you can add a little more water or broth as needed.
Microwave: Transfer the Red Beans and Rice to a microwave-safe dish. Cover the dish to retain moisture, either with a microwave-safe lid or a microwave-safe plastic wrap with a vent for steam. Microwave on high in 1-minute intervals, stirring in between, until the dish is thoroughly heated. Be cautious not to overcook, as it may result in dried-out beans.
Oven: Preheat your oven to around 350°F (175°C). Place the Red Beans and Rice in an oven-safe dish and cover it with foil to prevent drying. Bake for approximately 20-30 minutes or until the dish is heated throughout. Stir once or twice during the process to ensure even heating.

Regardless of the method you choose, it’s a good idea to check the internal temperature of the dish before consuming to ensure it reaches a safe temperature of at least 165°F (74°C).

Additionally, you can add a splash of water or broth while reheating to maintain moisture and prevent the dish from drying out.