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Sunny's Easy Red Beans and Rice

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  • Level: Easy
  • Total: 1 hr
  • Active: 20 min
  • Yield: 4 to 6 servings
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2 tablespoons olive oil

1 pound andouille sausage, sliced on the bias  1/2-inch-thick

1 green bell pepper, seeded and chopped 

1 celery stalk, chopped 

1/2 cup chopped white onion 

Kosher salt and freshly ground black pepper 

One 15.5-ounce can red kidney beans, liquid reserved 

2 cloves garlic, grated on a rasp or minced 

1 smoked ham hock 

4 cups cooked white rice 

Hot sauce, to taste 


  1. Add the olive oil and sausage to a Dutch oven over medium heat. Cook, stirring, until the sausage releases some fat and begins to curl a bit on the edges, 3 to 5 minutes. Add the bell pepper, celery, onion, a pinch of salt and plenty of hefty grinds of black pepper (more than usual!). Cook, stirring, until the veggies are tender and the celery and onion are translucent and beginning to brown, 3 to 5 minutes. Stir in the beans and their liquid, garlic and ham hock.
  2. Add 1 cup water and bring to a boil. Lower to a simmer, then cover and cook until the beans are very tender, about 30 minutes. Serve over white rice with a shake of hot sauce.