Description
Louisiana Red Beans and Rice is a classic Creole dish that’s full of smoky, spicy flavors. Traditionally slow-cooked with ham hocks or sausage, these tender red beans are served over fluffy rice for a comforting and hearty meal. This dish is a staple in Southern cooking, often enjoyed on Mondays in New Orleans as an easy way to use up leftover meats.
Ingredients
Units
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For the Beans:
- 1 pound dried red kidney beans, rinsed and soaked overnight
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 pound smoked sausage (like andouille), sliced
- 1 ham hock (optional, for extra flavor)
- 6 cups chicken broth (or water)
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 2 bay leaves
- 1 teaspoon hot sauce (optional)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
- 1/4 cup fresh parsley, chopped
For the Rice:
- 2 cups long-grain white rice
- 4 cups water
- 1/2 teaspoon salt
Instructions
- Prepare the Beans: Drain and rinse the soaked red beans. Set aside.
- Sauté the Vegetables: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onion, bell pepper, and celery. Sauté for about 5 minutes until softened. Add the garlic and cook for another minute.
- Brown the Sausage: Add the sliced smoked sausage and cook until browned, about 5 minutes. If using a ham hock, add it now.
- Simmer the Beans: Stir in the soaked beans, chicken broth, Cajun seasoning, thyme, smoked paprika, black pepper, salt, bay leaves, hot sauce, and red pepper flakes (if using). Bring to a boil, then reduce the heat to low. Cover and let simmer for about 1.5 to 2 hours, stirring occasionally, until the beans are tender and creamy.
- Cook the Rice: While the beans are simmering, bring 4 cups of water to a boil in a separate pot. Add the rice and salt, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender. Fluff with a fork.
- Mash Some Beans: To thicken the dish, use the back of a spoon to mash some of the beans against the side of the pot. Stir well to create a creamy consistency.
- Finish and Serve: Remove the bay leaves and discard the ham hock (if used). Taste and adjust seasoning as needed. Serve the red beans over rice, garnished with sliced green onions and fresh parsley.
Notes
- For a vegetarian version, omit the sausage and ham hock and use vegetable broth instead of chicken broth. Add extra smoked paprika for a smoky depth.
- Short on time? Use canned red beans (rinsed and drained) and reduce the simmering time to 30 minutes.
- Want it spicier? Add more hot sauce or a pinch of cayenne pepper.