Louisiana-Style Red Beans & Rice Recipe
Introduction
Louisiana-Style Red Beans & Rice is a classic, hearty dish packed with smoky flavors and comforting textures. Perfect for a satisfying weeknight meal, this recipe combines tender beans, savory sausage, and fragrant spices served over fluffy white rice.
Ingredients
- 1 lb. dry small red beans
- Kosher salt
- 2 bay leaves
- 1 large yellow onion, finely chopped, divided
- 2 tbsp. canola oil, divided
- 1 lb. smoked ham, chopped
- 12 oz. andouille sausage, sliced into 1/4″ rounds
- 3 celery ribs, chopped
- 1 green bell pepper, seeds and ribs removed, finely chopped
- 3 garlic cloves, chopped
- 1 tbsp. finely chopped fresh thyme
- 1 cup low-sodium chicken broth
- Finely chopped fresh parsley and cooked white rice, for serving
Instructions
- Step 1: Pick through the beans to remove any rocks or broken beans. Place the beans in a large plastic container with a lid. Add 2 tablespoons of salt and 10 cups of water, stirring to dissolve the salt. Cover and soak for at least 8 hours or overnight.
- Step 2: Drain and rinse the beans, then transfer them to a 5- to 6-quart pot. Cover with 2 quarts of fresh water. Add bay leaves and half of the chopped onion. Bring to a boil over high heat, then reduce to medium and cook, stirring occasionally. Mash some beans against the pot’s side with a wooden spoon as it thickens. Cook for about 1 hour.
- Step 3: When beans have about 15 minutes left, heat 1 tablespoon oil in a large skillet over medium-high heat. Add chopped ham and cook, stirring occasionally, until starting to brown, about 7 to 9 minutes. Transfer ham to the pot with beans using a slotted spoon.
- Step 4: In the same skillet, heat remaining 1 tablespoon oil over medium-high heat. Cook sausage, stirring occasionally, until starting to brown, about 7 to 9 minutes. Transfer sausage to pot with beans using a slotted spoon.
- Step 5: In the same skillet over medium heat, combine celery, bell pepper, and remaining onion. Season with 1/2 teaspoon salt. Cook, stirring occasionally, until onions soften, about 4 to 5 minutes. Add garlic and thyme, cooking until fragrant, 1 to 2 minutes more.
- Step 6: Stir in chicken broth to deglaze the pan and add this mixture to the pot with beans. Simmer, stirring occasionally, until the liquid thickens to gravy-like consistency, about 30 minutes. Discard bay leaves.
- Step 7: Serve the beans over cooked white rice and garnish with finely chopped fresh parsley.
Tips & Variations
- For an extra smoky flavor, try adding a smoked turkey leg or using smoked sausage instead of andouille.
- Vegetarian option: omit ham and sausage, and substitute vegetable broth for chicken broth.
- Use a slow cooker to save time; soak beans overnight then cook on low for 6-8 hours with remaining ingredients.
- Adjust spices by adding cayenne pepper or hot sauce for a spicier dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the beans if needed. This dish also freezes well for up to 3 months—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned red beans instead of dry beans?
While canned beans can be used for convenience, the traditional slow-cooked flavor and texture achieved with dry beans will be different. If using canned beans, reduce the cooking time and adjust liquid amounts accordingly.
Do I need to soak the beans before cooking?
Soaking dry beans softens them and reduces cooking time, as well as helping to break down some of the compounds that can cause digestive discomfort. While it’s possible to cook without soaking, soaking overnight is recommended for best results.
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Louisiana-Style Red Beans & Rice Recipe
- Total Time: 9 hours 55 mins
- Yield: 6 servings 1x
Description
This classic Louisiana-Style Red Beans & Rice recipe features slow-cooked small red beans simmered with smoky ham and andouille sausage, aromatic vegetables, and fragrant herbs. Perfectly seasoned and served over fluffy white rice, it offers a hearty and comforting taste of traditional Southern Creole cuisine.
Ingredients
Beans and Broth
- 1 lb. dry small red beans
- Kosher salt, for soaking and seasoning
- 2 bay leaves
- 1 c. low-sodium chicken broth
Vegetables
- 1 large yellow onion, finely chopped, divided
- 3 celery ribs, chopped
- 1 green bell pepper, seeds and ribs removed, finely chopped
- 3 garlic cloves, chopped
- 1 tbsp. finely chopped fresh thyme
Meats
- 2 tbsp. canola oil, divided
- 1 lb. smoked ham, chopped
- 12 oz. andouille sausage, sliced into 1/4” rounds
To Serve
- Finely chopped fresh parsley
- Cooked white rice
Instructions
- Soak the Beans: Pick through the dry red beans to remove any debris or broken beans. In a large plastic container, dissolve 2 tablespoons kosher salt in 10 cups water and add the beans. Cover with a lid and let soak at least 8 hours or overnight to rehydrate and reduce cooking time.
- Cook the Beans: Drain and rinse the soaked beans, then transfer them to a large 5- to 6-quart pot. Add 2 quarts fresh water, bay leaves, and half of the finely chopped onion. Bring to a boil over high heat, then reduce to medium. Simmer, stirring occasionally and mashing some beans against the pot side, until the beans begin to soften and thicken the liquid, about 1 hour.
- Cook the Ham: With about 15 minutes left for the beans, heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add chopped smoked ham and cook, stirring occasionally, until browned and caramelized, about 7 to 9 minutes. Use a slotted spoon to transfer the ham back into the pot with the beans.
- Cook the Andouille Sausage: In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned and slightly crispy, about 7 to 9 minutes. Transfer the sausage to the bean pot with a slotted spoon.
- Sauté the Vegetables: Using the same skillet, reduce heat to medium and add chopped celery, green bell pepper, and the remaining onion. Season with 1/2 teaspoon salt and cook, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add chopped garlic and thyme, cooking until fragrant, another 1 to 2 minutes.
- Deglaze and Combine: Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. Stir this mixture into the pot with the beans and meats. Bring to a simmer and cook, stirring occasionally, until the liquid thickens to gravy-like consistency, about 30 minutes. Remove and discard the bay leaves.
- Serve: Spoon the red beans over freshly cooked white rice in bowls. Garnish generously with finely chopped fresh parsley for a bright, fresh finish.
Notes
- Soaking the beans overnight reduces cooking time and helps soften them evenly.
- Mashing some beans during cooking helps thicken the sauce naturally without added thickeners.
- Andouille sausage adds authentic smoky flavor; substitute spicy smoked sausage if unavailable.
- Adjust salt cautiously as the ham and sausage are already salty.
- Serve with hot sauce or crusty bread for a more complete meal experience.
- Prep Time: 10 mins plus 8 hours soaking
- Cook Time: 1 hour 45 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole, Southern American
Keywords: red beans and rice, Louisiana recipe, Creole beans, smoked ham, andouille sausage, slow cooked beans, comfort food
