Here’s a classic Louisiana red beans and rice recipe—rich, smoky, and perfect for a slow simmer 🍲
Red Beans and Rice (Creole Style)
Ingredients (serves 4–6)
- 1 lb dried red kidney beans
- 1 tbsp oil or bacon fat
- 1 onion, diced
- 1 bell pepper, diced
- 2 stalks celery, diced (the “holy trinity”)
- 3–4 cloves garlic, minced
- 12–14 oz smoked sausage (andouille preferred), sliced
- 1 ham hock or 1–2 cups leftover ham (optional but traditional)
- 2 tsp Creole seasoning
- 1 tsp thyme
- 1 bay leaf
- ½–1 tsp cayenne (to taste)
- Salt & black pepper
- 6–8 cups water or chicken stock
- 3 cups cooked white rice
- Chopped green onions (for garnish)
Instructions
- Soak beans overnight in plenty of water. Drain and rinse.
- In a large pot, brown sausage in oil. Remove and set aside.
- In the same pot, sauté onion, bell pepper, and celery until soft.
- Add garlic, cook 30 seconds.
- Stir in beans, sausage, ham hock, seasonings, and bay leaf.
- Add enough liquid to cover beans by ~2 inches.
- Bring to a boil, then reduce to a low simmer, partially covered, for 2–3 hours, stirring occasionally.
- When beans are tender, mash some against the side of the pot to thicken.
- Adjust seasoning, remove bay leaf and ham hock.
- Serve over hot white rice, topped with green onions.
Tips & Variations
- Monday tradition in New Orleans—perfect for slow cooking.
- For quicker cooking, use a pressure cooker or Instant Pot (I can give times).
- Add a splash of vinegar or hot sauce at the end for balance.
- Creamier texture = longer simmer + more mashing.
Want a slow-cooker, Instant Pot, or no-soak weeknight version?
