Red Beans and Rice Recipe
Red beans and rice is a traditional Louisiana dish that’s hearty, budget-friendly, and full of flavor. This easy recipe uses simple ingredients like red kidney beans, the “holy trinity” of Cajun cooking (onions, celery, bell peppers), and smoky meats like andouille sausage and ham hocks. Whether cooked traditionally or adapted for dietary preferences, it remains a comforting staple of New Orleans cuisine.
Ingredients
- 1 pound dried red kidney beans
- 1.5 cups long grain white rice
- 1 pound cooked sliced andouille sausage
- 1 ham hock or 1 ½ cups large diced smoked ham
- 2 small diced yellow onions
- 3 small diced celery stalks
- 1 small seeded and diced green bell pepper
- 1 small seeded and diced red bell pepper
- 3 tablespoons Cajun seasoning
- 4 cloves finely minced garlic
- 4 bay leaves
- 6 cups chicken stock
- 3 tablespoons rendered bacon fat butter, or oil
Instructions
- Soak the beans: Place 1 pound of dried red kidney beans in a large bowl and cover with double the volume of water. Let soak for 8 to 16 hours.
- Start cooking the beans: Drain and rinse the soaked beans. In a large pot, add the beans and cover with fresh water. Bring to a boil and cook for 1 hour.
- Simmer with seasonings: Reduce heat to low. Add diced onions, celery, and bell peppers (the "Holy Trinity"), minced garlic, bay leaves, and Cajun seasoning. Simmer for 30 minutes or until beans thicken.
- Prepare the rice: While the beans are cooking, rinse 1.5 cups of long grain white rice and cook with 3 cups of water for 15 minutes. Let it rest for 5 minutes before fluffing.
- Add meats and final seasonings: Stir in 1 pound of andouille sausage and 1 ham hock (or 1 ½ cups diced smoked ham). Season with black pepper, dried thyme, and ½ teaspoon cayenne pepper (adjust to taste). Continue simmering for another 1-1.5 hours until the beans reach a creamy consistency.
- Mash some beans: For a richer texture, mash some beans against the side of the pot and stir.
- Serve: Spoon the red beans over white rice. Garnish with sliced green onions or hot sauce if desired. Enjoy!
Notes
- For a vegetarian version, omit the meat and use vegetable broth.
- To save time, use canned beans (drain and rinse 2 cans to replace 1 pound of dried beans). This cuts cooking time to about 30 minutes.
- Adjust spice levels by adding more or less cayenne pepper or serving with hot sauce on the side.
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.