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
Scale
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
