Let’s Make Some Red Beans and Rice
Red beans and rice has long been one of my favorite comfort foods. ♡
I love the ritual of it — sautéing the andouille and holy trinity, watching the beans simmer over hours and turn tender and creamy, all of the savory flavors melding together and making the entire house smell absolutely AMAZING. By dinnertime, all you have to do is spoon it over hot rice, add a few green onions and a splash of hot sauce, and it’s total comfort in a bowl.
This dish has deep roots in Louisiana cooking, especially in New Orleans, where I’ve read that families traditionally made it on Mondays using leftover ham bones from Sunday supper. It does take a bit of time, but most of that is hands-off simmering while the beans soak up all the rich flavors. Totally worth it.
Let’s make some red beans and rice!
Recipe Tips
Before you get started, here are a few helpful tips to make sure your red beans turn out perfect every time:
- Soak your beans overnight. It helps them cook more evenly and cuts down on overall cook time. If you forget, you can do a quick soak (boil for 1 minute, rest for 1 hour), but overnight is best.
- Brown the sausage well. Don’t rush this step. Those caramelized bits on the bottom of the pot add so much flavor to the final dish!
- Let the beans simmer gently. A low, steady simmer (not a rolling boil) keeps the beans intact and helps them turn creamy instead of splitting too quickly.
- Mash some beans at the end. This is the secret to that thick, creamy texture. Just press a spoonful or two against the side of the pot and stir them back in.
- Finish with vinegar. Just a teaspoon or two brightens the entire pot and balances the richness. It’s subtle, but it makes a difference.
Recipe Variations
This recipe is wonderfully adaptable, so feel free to make it your own:
- Make it spicier. Add extra Tabasco, a diced jalapeño, or a pinch of cayenne.
- Swap the sausage. Use smoked turkey or chicken sausage if you’d like something lighter.
- Make it vegetarian. Skip the sausage and ham hock, use vegetable stock, and add a splash of liquid smoke for depth.
- Make it creamier. Mash more of the beans, or simmer uncovered a bit longer to reduce the broth.
- Serve it differently. Spoon it over brown rice, quinoa, or even creamy grits.
FAQ
Yes! It’s even better the next day — the flavors deepen overnight, and the beans thicken beautifully.
No, but it adds incredible smoky flavor and richness. If you skip it, consider adding some bacon, or a bit more sausage and smoked paprika.
Old beans can take much longer to cook. Also, adding salt too early can slow softening, so it’s best to season at the end.
Yes. Let the beans cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
More Cajun & Creole Recipes To Try!
Red Beans and Rice
- Prep Time: 15 mins
- Cook Time: 4 hours
- Total Time: 4 hours 15 mins
- Yield: 6–8 servings 1x
Ingredients
- 1 pound dried red beans, soaked overnight and drained
- 2 tablespoons olive oil or bacon grease
- 12 ounces andouille sausage, sliced into ½-inch rounds
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 2 ribs celery, diced
- 5–6 cloves garlic, minced
- 1 large smoked ham hock
- 1 tablespoon Creole seasoning*
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 cups chicken stock, plus more as needed
- 2 teaspoons Worcestershire sauce
- 1 tablespoon unsalted butter
- 1–2 teaspoons apple cider vinegar (or white vinegar)
- Tabasco sauce, to taste
- fine sea salt and freshly-cracked black pepper
- steamed white rice, for serving
- thinly sliced green onions, for garnish
Instructions
- Brown the sausage. Heat the olive oil or bacon grease in a large Dutch oven over medium heat. Add the andouille sausage and cook until browned on both sides, about 4–5 minutes. Transfer to a plate and set aside.
- Sauté the vegetables. Add the onion, bell pepper, and celery to the pot. Cook for 5–7 minutes, stirring occasionally and scraping up any browned bits, until softened and lightly golden. Add the garlic and cook for 30–60 seconds, until fragrant.
- Bloom the seasonings. Stir in the Creole seasoning, dried thyme, bay leaves, and black pepper. Cook for about 30 seconds, just until fragrant.
- Simmer the beans. Add the soaked beans, ham hock, chicken stock, Worcestershire sauce, and a few dashes of hot sauce. Stir to combine. Bring to a gentle boil, then reduce heat to low and simmer uncovered or partially covered for 3–3½ hours, stirring occasionally, until the beans are very tender and beginning to break down.
- Add the sausage back. Return the browned sausage to the pot and continue simmering uncovered for another 20–30 minutes, until the beans are creamy and the broth has thickened. Use the back of a spoon to mash some of the beans against the side of the pot to naturally thicken the mixture.
- Shred the ham hock. Remove the ham hock to a plate. Once cool enough to handle, shred any tender meat from the bone and stir it back into the beans. Discard the bone, skin, and excess fat.
- Finish with balance. Stir in the butter and vinegar, then adjust with more hot sauce to taste. Taste carefully and add salt and pepper only if needed.
- Serve. Spoon the red beans over hot white rice and top with sliced green onions and additional hot sauce. Enjoy!
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