There’s nothing quite like a hearty bowl of red beans and rice to bring a little Southern comfort to the table. The classic dish is packed with flavor, warmth, and the perfect blend of spices, making it a go-to favorite for cozy nights or gatherings with family and friends. Red beans and rice isn’t just a meal – it’s tradition. Slow-cooked to perfection, this recipe captures the south of Southern cooking with its savory, smoky taste and wholesome ingredients. So grab a bowl, settle in, and get ready to enjoy a timeless staple that’s as comforting as it is delicious.
Ingredients You’ll Need
To develop the flavors and complexity of this classic dish for Louisiana red beans and rice, the recipe calls for a colorful medley of veggies, sausages, herbs, and spices.
- Red Kidney Beans – You will need a pound of dry kidney beans.
- Olive Oil – For sautéing the veggies and sausage.
- Andouille Sausage – You’ll need 12 to 14 ounces of this pork sausage, cut into 1/4-inch slices or diced (I prefer mine a bit diced haphazardly – lol). The brand “Aidell’s” is hands-down the best.
- Ham Hock – Two small smoked ham hock for some extra razzle dazzle (optional, but not in this household)
- Onion – I am a yellow onion girlie.
- Celery – You’ll need 2-3 celery ribs, diced.
- Bell Pepper – One small red bell pepper and one small green bell pepper.
- Garlic – Fresh garlic is great, but in this recipe I use both garlic paste and garlic powder.
- Jalapeño – Similarly to the garlic above, I like to use a jalapeño paste.
- Salt – Simple seasoning to enhance all the flavors (I mean, did I REALLY have to put this here?).
- Garlic Powder, & Blackened Cajun Seasoning – I like to get my blackened cajun seasoning from the local farmers market.
- Oregano & Thyme – Fresh! I grow my own thyme and oregano.
- Stock – You’ll need 6 cups of chicken stock. I try use low-sodium if available. Homemade is also great!
- Bay Leaves – Two whole bay leaves add fragrance and pungency to the dish.
- Green Onions – Chopped, plus more for garnish.
- Parsley – Chopped parsley is the perfect garnish for red beans and rice (I grow my own parsley as well).
- Curry Powder & Cornstarch – Not common, but I like to add it in with the smashed beans for added flavor and to thicken up the beans. Lalah’s Madras Curry Powder is the best around.
- Rice – You’ll need your favorite cooked long grain rice for serving.
Ingredient Amounts
- 1 pound dry red beans
- 2 tablespoons olive oil
- 14 ounces andouille sausage, cut into 1/4-inch slices
- 2 smoked pieces of ham hock
- 1 large yellow onion, diced
- 3 celery ribs, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1 tbsp of minced garlic paste
- 1 tbsp of jalapeño paste
- 1 teaspoon salt, or to taste
- 1 teaspoon fresh chopped oregano
- 1 teaspoon fresh chopped thyme
- 1 tablespoon blackened cajun seasoning
- 1 tablespoon granulated garlic powder
- 1 tablespoon of curry powder
- 1 tablespoon of cornstarch
- 6 cups chicken stock
- 2 bay leaves
- ½ cup chopped fresh parsley, plus more for garnish
- ¼ cup chopped fresh green onions, plus more for garnish
- 1½ cups long grain brown rice or white rice, cooked according to the directions on the package
Instructions
- Put the dry kidney beans in a large soup pot or a large bowl; cover in water and soak for 8 hours or overnight. Water should come up about 2 inches over the beans.
- When ready to cook, heat 2 tablespoons olive oil in a large Dutch oven or a heavy pot over medium heat.
- Add the sausage to the heated oil and cook until browned on both sides. Stir frequently. Remove the browned sausages from the pot and set them aside.
- Stir in the onions & bell pepper and cook over medium heat for 4 minutes or until starting to soften.
- Add in the freshly chopped oregano and thyme, plus the garlic and jalapeño paste
- Stir in the browned andouille sausage.
- Pour in the chicken stock and stir, scraping up all the browned bits from the bottom of the pot.
- Drain the soaked beans and rinse; add the beans to the pot
- Add the ham hocks, bay leaves & celery, plus the salt, garlic & blackened cajun seasoning; continue to cook for 2 more minutes. Increase the heat and bring the mixture to a boil.
- Reduce heat to low; cover and simmer for 1-½ to 2 hours or until beans are soft and tender. Start checking for doneness around the 1-½ hour mark by mashing or squeezing the beans between your fingers. The skin should be a bit resistant to pressure, but the interior should be the consistency and appearance of a baked potato.
- When beans are cooked through, remove the bay leaves from the pot and discard (I don’t but I know this is common).
- Remove 1 cup of beans to a bowl; add the curry powder and cornstarch, then mash the beans with the back of the fork, and then return to the pot and stir until blended.
- If the mixture is too thick, add up to 1 cup of water.
- Taste for salt and seasonings and adjust accordingly.
- Stir in parsley and green onions and cook for 5 more minutes.
- Remove from heat.
- Serve over cooked rice
