Overhead shot of a cup of white long grain rice on top of and surrounded by red beans and sausage.

Red Beans and Rice

This classic blends pinto beans with bay leaf, garlic, turkey ham, onions, thyme and Creole seasonings and served on a bed of long grain white rice to make a complete meal. Just like in the South.

  • Serving Size
    1 cup rice; ½ cup beans
  • Prep Time
    20 min
  • Cook Time
    3 hr
  • Total Time
    3 hr 20 min


  • 2 tablespoons vegetable oil
  • 2 cups yellow onion
  • 2 tablespoons garlic
  • ½ tablespoon creole seasoning
  • 1 each bay leaves
  • ½ teaspoon black pepper
  • 1 teaspoon dry leaf thyme
  • 2 pound smoked turkey or ham
  • 1 pound pinto beans
  • 3 quarts water or stock
  • ½ cup parsley
  • 3 quarts long grain or parboiled rice


  • In large braiser or rondo, heat oil over medium-high heat; add onion and saute 4-5 minutes, until onions start to turn golden brown. Add garlic, Creole seasoning, bay leaf, pepper and thyme and continue cooking 2-3 minutes, stirring often.
  • Add turkey or ham and continue to cook 3-4 minutes or until heated through and mixture starts to caramelize.
  • Add beans and water or stock and bring to a boil; reduce heat, cover and simmer 3 hours or until beans are tender and liquid is reduced and thickened. Adjust seasonings.
  • Remove from heat and stir in parsley. Keep warm. For each serving, scoop 1 cup hot, cook rice into a bowl and ladle top of rice with ½ cup beans.