Louisiana-Style Red Beans & Rice Recipe
Introduction
Louisiana-Style Red Beans & Rice is a comforting and hearty dish packed with smoky flavors and classic Creole ingredients. Perfect for a cozy dinner, it combines tender beans, spicy sausage, and savory ham 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 beans to remove any rocks or broken beans. Place beans in a large plastic container with a lid. Add 2 Tbsp. salt and 10 cups water, stirring to dissolve salt. Cover with lid and let beans soak at least 8 hours and up to overnight.
- Step 2: Drain and rinse beans, then transfer to a 5- to 6-qt. pot. Cover with 2 qt. fresh water. Add bay leaves and half of the onion and bring to a boil over high heat. Reduce heat to medium and continue to cook, stirring occasionally and mashing some beans against the side of the pot with a wooden spoon, until starting to thicken, about 1 hour.
- Step 3: When beans have about 15 minutes left in their cooking time, heat 1 Tbsp. oil in a large skillet over medium-high heat. Add ham and cook, stirring occasionally, until starting to brown, 7 to 9 minutes. Using a slotted spoon, transfer ham to the pot with beans.
- Step 4: In the same skillet over medium-high heat, heat remaining 1 Tbsp. oil. Cook sausage, stirring occasionally, until starting to brown, 7 to 9 minutes. Using a slotted spoon, transfer sausage to the pot with beans.
- Step 5: In the same skillet over medium heat, combine celery, bell pepper, and remaining onion; season with 1/2 tsp. salt. Cook, stirring occasionally, until onions start to soften, 4 to 5 minutes. Add garlic and thyme and cook, stirring, until fragrant, 1 to 2 minutes more.
- Step 6: Stir in broth to deglaze the pan, then add to the pot with beans. Bring to a simmer and cook, stirring occasionally, until liquid is the texture and thickness of gravy, about 30 minutes. Discard bay leaves.
- Step 7: Divide rice and bean mixture among bowls. Top with parsley and serve warm.
Tips & Variations
- Use smoked turkey instead of ham for a lighter version while keeping the smoky flavor.
- For extra heat, add a pinch of cayenne pepper or some hot sauce to the beans as they simmer.
- Try soaking the beans overnight with a bit of baking soda to tenderize them faster.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the mixture is too thick.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beans instead of dry beans?
While using canned beans is quicker, drying and soaking dry beans develops a richer flavor and better texture. If using canned, rinse well and reduce cooking time accordingly.
Is andouille sausage necessary for this dish?
Andouille sausage adds signature smoky spice, but you can substitute with other smoked sausages or kielbasa if preferred.
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Louisiana-Style Red Beans & Rice Recipe
- Total Time: 2 hours
- Yield: 6 servings 1x
Description
This authentic Louisiana-Style Red Beans & Rice recipe is a hearty and comforting dish featuring tender red beans simmered with smoky ham and andouille sausage, sautéed vegetables, and fragrant herbs. Perfectly served over fluffy white rice, it showcases classic Cajun flavors in a fulfilling, one-pot meal.
Ingredients
Scale
Beans and Broth
- 1 lb. dry small red beans
- Kosher salt
- 2 bay leaves
- 1 large yellow onion, finely chopped, divided
- 1 cup low-sodium chicken broth
Meats
- 2 Tbsp. canola oil, divided
- 1 lb. smoked ham, chopped
- 12 oz. andouille sausage, sliced into 1/4” rounds
Vegetables and Herbs
- 3 celery ribs, chopped
- 1 green bell pepper, seeds and ribs removed, finely chopped
- 3 garlic cloves, chopped
- 1 Tbsp. finely chopped fresh thyme
- Finely chopped fresh parsley, for serving
Serving
- Cooked white rice
Instructions
- Soak the Beans: Pick through the dry red beans to remove any debris or broken beans. Place beans in a large plastic container with a lid. Add 2 tablespoons of kosher salt and 10 cups of water, stirring to dissolve the salt. Cover and let soak for at least 8 hours or overnight.
- Cook the Beans: Drain and rinse the soaked beans. Transfer them to a large 5- to 6-quart pot and cover with 2 quarts of fresh water. Add the bay leaves and half of the chopped onion. Bring to a boil over high heat, then reduce to medium heat. Cook, stirring occasionally and mashing some beans against the side of the pot with a wooden spoon to help thicken, for about 1 hour until beans begin to soften and thicken.
- Brown the Ham: With about 15 minutes left on the beans’ cooking time, heat 1 tablespoon of canola oil in a large skillet over medium-high heat. Add the chopped ham and cook, stirring occasionally, until beginning to brown, about 7 to 9 minutes. Use a slotted spoon to transfer the ham to the pot with the beans.
- Brown the Sausage: In the same skillet, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the andouille sausage slices and cook, stirring occasionally, until browned, about 7 to 9 minutes. Transfer the browned sausage to the pot with beans using a slotted spoon.
- Sauté Vegetables: Still using the same skillet, reduce heat to medium and add the chopped celery, green bell pepper, and the remaining onion. Season with 1/2 teaspoon salt. Cook, stirring occasionally, until the onions soften, about 4 to 5 minutes. Add the chopped garlic and thyme and cook for an additional 1 to 2 minutes until fragrant.
- Deglaze and Combine: Pour 1 cup of low-sodium chicken broth into the skillet to deglaze, scraping up any browned bits from the bottom. Pour this mixture into the pot with the beans, ham, and sausage. Bring the mixture to a simmer and cook, stirring occasionally, until the liquid thickens to the consistency of gravy, about 30 minutes. Remove and discard the bay leaves.
- Serve: Divide cooked white rice among bowls, ladle the thickened red bean mixture on top, and garnish with finely chopped fresh parsley to serve.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- Mashing some beans during cooking helps to thicken the stew naturally without added thickeners.
- Using smoked ham and andouille sausage imparts authentic smoky, spicy flavors typical of Louisiana cuisine.
- Low-sodium chicken broth helps control salt levels while adding depth to the dish.
- This recipe pairs best with fluffy white rice but can also be served with brown rice for a healthier twist.
- Leftovers reheat well and develop even more flavor after a day.
- Prep Time: 15 minutes plus 8 hours soaking
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun, Louisiana
Keywords: Louisiana red beans and rice, red beans recipe, Cajun red beans, andouille sausage recipe, smoked ham recipes, comfort food, one pot meal
