Louisiana Style Red Beans Rice (Printable)
Smoky sausage and tender red beans simmered with vegetables, served over fluffy white rice in Southern style.
# What You’ll Need:
→ Meats
01 - 12 oz smoked andouille sausage, sliced
02 - 7 oz smoked ham hock or bone-in pork shank (optional, for flavor)
→ Beans
03 - 2 cups dried red kidney beans, soaked overnight and drained
04 - 1 bay leaf
→ Vegetables
05 - 1 large onion, finely chopped
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
09 - 2 spring onions, sliced (for garnish)
→ Liquids
10 - 5 cups low-sodium chicken stock or water
→ Spices & Seasonings
11 - 1 tsp dried thyme
12 - 1 tsp smoked paprika
13 - 1/2 tsp cayenne pepper (adjust to taste)
14 - 1/2 tsp freshly ground black pepper
15 - 1 tsp salt (plus more to taste)
16 - 1/2 tsp dried oregano
17 - 2 tbsp vegetable oil
18 - 2 tbsp chopped fresh parsley (for garnish)
19 - Tabasco or hot sauce (for serving, optional)
→ Rice
20 - 2 cups long-grain white rice, rinsed
21 - 4 cups water
22 - 1/2 tsp salt
# How to Prepare:
01 - Heat the vegetable oil in a large Dutch oven or heavy pot over medium heat. Add the sausage and ham hock (if using); cook until the sausage is browned, about 5 minutes. Remove sausage and set aside, leaving the rendered fat in the pot.
02 - Add onion, bell pepper, and celery to the pot. Cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
03 - Return the sausage to the pot. Add soaked and drained beans, ham hock (if removed), bay leaf, thyme, paprika, cayenne, black pepper, oregano, and salt. Pour in the chicken stock or water and bring to a boil.
04 - Reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, stirring occasionally, until beans are tender and the mixture is creamy. If the liquid reduces too much, add a little more water as needed.
05 - Combine rice, water, and salt in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
06 - Remove the ham hock and bay leaf from the beans. If desired, mash some beans against the side of the pot for a creamier texture. Adjust seasoning with salt and hot sauce to taste.
07 - Serve the red beans over a mound of hot white rice. Garnish with spring onions and parsley. Offer extra hot sauce on the side.
# Expert Advice:
01 -
- The beans transform into the most velvety, creamy texture youve ever tasted, almost like a thick stew thats been simmering for generations
- One pot feeds a crowd and somehow tastes even better the next day, making it perfect for lazy Sundays or Monday night leftovers
02 -
- The beans need to stay covered with liquid throughout cooking, so keep an eye on them and add more water if they start looking dry
- Mashing some beans at the end is the secret to getting that restaurant quality creaminess without adding any heavy cream
03 -
- Sort through your dried beans before soaking and discard any small stones or shriveled beans
- Let the pot cool slightly before refrigerating leftovers, and reheat with a splash of water to bring back the creamy consistency