Introduction
Red beans and rice is about as Cajun a meal can get. Red kidney beans, onions, celery, and bell pepper, cooked to creamy perfection, then ladled over cooked white rice. Andouille sausage, ham hocks, and spices are added for a savory, spicy kick. Sa c’est bon! It’s good!
Red Beans and Rice Recipe
Red Beans and Rice
Equipment
- large dutch oven
- slotted spoon
- cutting board
- kitchen knife
Ingredients
- 1 pound red kidney beans
- 6 cups water
- Sea salt
- 1 large onion – finely chopped
- 4 ribs celery – finely chopped
- 1 green bell pepper – seeded and finely chopped
- 1 Tbsp vegetable oil
- 1 pound Andouille sausage – cut into 1/2 inch pieces
- 4 clove garlic – minced
- ½ tsp ground Cayenne pepper
- Freshly ground black pepper
- 1 smoked ham hock – optional
- 1 tsp ground sage
- 4 sprigs fresh thyme
- 3 bay leaves
- Tabasco hot sauce
- 4 cups white rice
Instructions
- You can use canned red beans, but if you intend to make the beans from scratch, place the beans into a large bowl and cover with 6 cups of cold water. Add 2 tbsp salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse before using.1 pound red kidney beans, Sea salt, 6 cups water
- Chop the onions, bell peppers, and celery (Cajun Trinity)1 large onion, 1 green bell pepper, 4 ribs celery
- Gather and prepare remaining ingredients.
- In a large Dutch oven, heat oil until shimmering. Add sausage and cook, stirring, until lightly browned, about 5 minutes.1 pound Andouille sausage, 1 Tbsp vegetable oil
- Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables are softened, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cayenne pepper, and 10-12 grinds of black pepper. Cook, stirring, until fragrant, about 30 seconds.Freshly ground black pepper, 4 clove garlic, 1/2 tsp ground Cayenne pepper
- Add beans, along with enough water to cover by about 2 inches, ham hock (if using), thyme, sage, and bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, about 2 1/2 hours.1 smoked ham hock, 4 sprigs fresh thyme, 3 bay leaves, 1 tsp ground sage
- Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved. Discard bay leaves and thyme stems. Season to taste with hot sauce, salt and pepper.Tabasco hot sauce
- For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. Serve red beans over steamed white rice.4 cups white rice
PRIVATE NOTES
Nutrition
More Information
Cooking Tips
Add the sausage and ham hock at the beginning. The rendered fat will help to cook the vegetables. The flavors of the sausage and ham will meld with the beans while cooking.
For a creamier texture, use a potato masher to mash some of the cooked beans while the pot is simmering.
Low Cost
Red beans and rice is a hearty, delicious meal that will fill you up without much cost. If cost is a big concern, leave out the sausage and use a couple slices of bacon instead.
Variations
Instead of rice, red beans are great with a wedge of skillet cornbread. It’s a Cajun alternative to pinto beans and cornbread, such as my Ranch Hand Special.
Instead of Andouille sausage or ham, a good alternative would be Tasso. Tasso is a South Louisiana Smokey cured ham, that would taste great in this dish.
Canned beans, or made from scratch?
The choice is yours. Making beans from scratch is great, but there is nothing wrong with using canned red beans. It will save you time, and still taste really good.
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