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
