Louisiana Style Red Beans Rice

The smell of simmering red beans always takes me back to a tiny kitchen in New Orleans where I watched a neighbor cook this exact dish on her back porch. She told me that patience is the secret ingredient, that the beans need to bubble slowly while life happens around them. Now every Monday, my own kitchen fills with that same intoxicating aroma of smoky sausage, thyme, and slow-cooked beans.

Last winter my brother came over during a snowstorm, and I threw this together with whatever I had in the pantry. We sat at the kitchen table for hours, picking at bowls of beans and rice while the wind howled outside. He asked for the recipe before he even finished his first serving.

Ingredients

• Smoked andouille sausage: This is the flavor powerhouse of the whole dish, so get the good stuff from a butcher if you can
• Dried red kidney beans: Soaking them overnight is nonnegotiable, and trust me, they cook up much better than the canned version ever could
• The Holy Trinity: Onion, bell pepper, and celery form the aromatic foundation that makes Creole cooking sing
• Smoked ham hock: Completely optional but adds such incredible depth if you can find one at your local meat counter
• Dried thyme and oregano: These herbs become earthy and concentrated during the long simmer time
• Smoked paprika: This adds another layer of smokiness that plays beautifully with the andouille
• Bay leaf: Just one leaf adds subtle background notes you will miss if it is forgotten
• Long-grain white rice: Rinse it well until the water runs clear for fluffy, separate grains every single time

Instructions

Get your meat sizzling:

Heat the oil in your heavy Dutch oven over medium heat, then brown the sliced andouille and ham hock until the sausage develops a gorgeous crust and releases all that smoky fat into the pot.

Build the flavor base:

Cook the onion, bell pepper, and celery in the rendered fat until they soften and smell amazing, then add the garlic for just one minute so it does not burn.

Bring everything together:

Return the sausage to the pot, add the drained beans along with all those beautiful spices and herbs, then pour in enough stock to cover everything by about an inch.

Let it simmer slowly:

Bring to a bubble, then reduce to low and let it cook gently for at least 90 minutes, maybe even two, until the beans are completely tender and the liquid has thickened into something velvety and rich.

Cook the rice:

While the beans bubble away, rinse your rice until the water is clear, then simmer it with water and salt until fluffy and perfect.

Finish with love:

Fish out the bay leaf and ham hock, mash a few spoonfuls of beans against the pot wall to make it even creamier, then taste and adjust the seasoning until it sings.

Set the table:

Mound that fluffy rice in bowls and ladle the beans over the top, then scatter green onions and parsley like confetti.

Save

My daughter called me from college last week asking for this recipe because she was homesick. I walked her through each step over the phone, just like my neighbor did for me all those years ago.

Making It Your Own

This recipe welcomes substitutions like an old friend welcomes you home. Try using different smoked sausages or even some diced bacon if that is what you have on hand. The vegetables can be adjusted based on what looks good at the market, and the heat level is completely up to you.

The Monday Tradition

There is something deeply satisfying about this dish being traditionally served on Mondays, the day designated for using up leftover ham from Sunday suppers. The long, slow simmer feels like the perfect way to ease into a new week. Plus, the fact that it tastes even better on Tuesday makes Monday cooking feel like an act of Tuesday generosity toward yourself.

What To Serve Alongside

Cornbread is practically mandatory, but make sure it is the slightly sweet kind that balances all that smoky heat. A simple green salad with a sharp vinaigrette cuts through the richness beautifully. And if you want to go full Louisiana, crack open a cold beer or pour some sweet tea over plenty of ice.

• Buttered cornbread hot from the oven
• Crisp coleslaw with a tangy dressing
• Sweet tea or your favorite cold beer

Save

There is nothing quite like standing over a steaming pot of red beans, spoon in hand, knowing that something good and nourishing is about to happen.

Recipe FAQs

→ What type of sausage is used in this dish?

Smoked andouille sausage is traditionally used, adding a smoky depth and robust flavor to the dish.

→ Can I substitute the ham hock?

The ham hock is optional; for similar flavor, you can omit it or use smoked pork shank if desired.

→ How long should the beans simmer?

Simmer the soaked red beans gently for 1.5 to 2 hours until tender and creamy, stirring occasionally.

→ How is the rice prepared for serving?

Long-grain white rice is rinsed, then boiled and steamed until tender and fluffy, providing a perfect base.

→ What spices enhance the flavor?

Thyme, smoked paprika, cayenne pepper, black pepper, oregano, and salt create the signature aromatic and mildly spicy profile.

→ Is this suitable for dairy-free diets?

Yes, this dish is naturally dairy-free, relying on spices and smoky meats for flavor.

→ How can I add more heat if desired?

Adjust cayenne pepper amounts or serve with hot sauce like Tabasco on the side for customizable spiciness.