Louisiana Red Beans and Rice

Beans – As implied by the name, use red beans for this recipe. People differ on using small red beans or red kidney beans, but I find dark red beans easier to find. Camellia brand can be found in most areas and has always been a favorite brand in Louisiana. While canned beans can be used, I highly recommend using dry as they give the best texture and flavor.

Pork – Since the dish was originally made with leftover ham bone from Sunday dinner, this is a good option, though most people may not have one available. A good swap is a ham hock. Another common addition is andouille sausage or another smoked sausage. Other options include Tasso, smoked ham, or bacon. This recipe includes bacon, andouille, and ham hock, but I’ve also made this recipe with just sausage.

Cooking Fat – If not using bacon, I like to use bacon grease or lard to cook the sausage and veggies, which is a little more Cajun style. If using bacon, cook in the rendered fat. Optionally, just use neutral oil instead.

Vegetables – As usual for these recipes, start with the “holy trinity” of onion, green bell pepper, and celery. I also add garlic and green onions.

Herbs – These can be fresh or dried, but I typically use dried oregano, dried bay leaves, fresh thyme, and fresh parsley here.

Seasoning – You can use your favorite Cajun or Creole seasoning here, but I prefer to make my own for better control over ingredients, salt amount, and heat. I use a mix of kosher salt, black pepper, smoked paprika, cayenne, and the herbs above.

Liquid – You can make red beans & rice with just water, but I like the added depth from a no-salt or low sodium chicken stock/broth. If I need a bit more liquid, I’ll add some water or more chicken stock depending on my needs and how many people I’m serving.

Prep & Start the RB&R

The next day, start with your vegetables and parsley. Small dice the onion, pepper, and celery, mince the garlic, finely chop the fresh parsley, and chop the green onions. Finally, slice the andouille sausage into coins and set everything aside for now.

If using bacon, freeze for 10-15 minutes to make chopping easier. Chop 6 strips of bacon (or the entire package if you like) and place in a Dutch oven over medium-low heat. Allow the bacon to cook slowly to render most of the fat until the bacon pieces are crispy, around 12-18 minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate or bowl and set aside.

Now add the sliced andouille sausage into the same pot and sear on both sides at medium-high heat until starting to char, about 6-8 minutes. If you don’t use bacon, add about 1 tablespoon of bacon grease, lard, or vegetable oil first. Once seared, remove the sausage with a slotted spoon and set it aside with the bacon, or in the same manner if not using bacon.

Add the rest of your cooking fat, or a bit more if the bacon fat looks low, and toss in the diced onion, bell pepper, and celery. Cook, stirring occasionally, until the onion looks a bit translucent and all vegetables have softened some, about 7-8 minutes or so.

Once the vegetables have softened, add the garlic, dried oregano, dried thyme (if used instead of fresh), and seasoning. Continue stirring frequently for about 1-2 minutes. Now add some of the stock to help deglaze the bottom of the pan while stirring and scraping and then add the remaining stock. Turn up the heat a bit until the mixture reaches a low boil.

While waiting for the stock and veggies to start boiling, finish the beans. Strain out the soaking water and give the beans a rinse with cold water and set aside for the moment.

Cook the Red Beans & Rice

Once the stock begins to boil, add the kidney beans, ham hock, sausage, bay leaves, and fresh thyme. Cover and reduce the temperature to a low simmer. Cook, covered, for about 1 ½ - 2 hours, stirring occasionally.

After 1 ½ - 2 hours of cooking, uncover and continue cooking another 30 minutes. After uncovering, add half the bacon, half the green onions, and half the parsley and stir together. Optionally, smash a few of the beans against the side of the Dutch oven but don’t go overboard, maybe a ¼ cup worth. This helps thicken the final dish, but too many will turn it into a thick paste as it cools.

Allow 15 minutes or so to go by and remove the ham hock to cool a bit. Taste a bean or two to check how tender they are and give everything a taste. Add more salt if needed. If you want it smokier, with an umami flavor add some Worcestershire sauce. For more heat, add a few splashes of Louisiana hot sauce. If it tastes a bit flat, add a bit of vinegar (red, white, or cider).

Remove the fat from the ham hock and shred the meat off and add it back to the pot. Once you’re happy with the flavor and tenderness of the beans, it is ready to serve.

Add cooked white rice to a bowl or plate and ladle in the red beans. Top with some of the remaining bacon, green onion, and parsley. Serve with a slice of fresh cornbread or cornbread muffin and keep a bottle of vinegar and hot sauce on the table if people wish to add more. Enjoy!

📖 Red Beans & Rice Variations

This recipe is great as it is if you like red beans and rice with a creamy texture and lots of pork flavor. Here are a few variations, however, if you’re looking for less or no pork options, how to use canned beans, or vegetarian options.

Simplified Red Beans & Rice – If you’re looking for an easy version with just one meat option, I suggest just using andouille sausage and doubling it up if you wish. You could also use just a hambone or 1-2 ham hocks. If you wish to combine this with canned beans, you will need to cook the hambone or ham hock much longer before adding the beans.

Canned Beans – While I recommend dry beans for the best texture and flavor, you can also get away with canned red or dark red kidney beans. This will cut the total cooking time down to roughly 30 minutes simmered, so it is a good option if your time is limited. Use 3-4 15oz cans of drained and rinsed beans. Make as directed up to the point of simmering and cook, uncovered, for 25-30 minutes.

However, if using hambone or ham hocks, you’ll need to cook them for the full time as directed and add the canned beans for the final 30 minutes when you uncover the pot. If you’re looking to save time, skip the hambone or ham hocks.

No Pork – I you’d like to make this, but can’t eat pork, no worries. Swap the hambone or ham hocks with turkey wings and the andouille pork sausage with andouille chicken sausage (or another kind if you can’t find an andouille version). You could also use turkey bacon if you like, but personally I would just omit the bacon.

Vegan/Vegetarian Red Beans & Rice – This is actually an easy tweak to make the dish vegetarian and vegan friendly. Remove all the pork products and only use a neutral oil to cook with. Then swap the chicken stock out for either water or vegetable broth. If using canned beans, most should be vegetarian and vegan safe, but always check the label or use dried beans. Finally, if using any Worcestershire or hot sauce, be sure to find a vegan or vegetarian labeled brand or simply omit. Rice is fine, but you’d have to find a vegan cornbread recipe or box mix.

Slow Cooker – This is an easy to make red beans and rice, as you can simply toss everything in a slow cooker and let it go. However, be sure to boil the kidney beans for 15-20 minutes first. The slow cooker won’t get to a high enough temperature to remove the toxic lectin otherwise. I also like to sauté the sausage and vegetables a bit first, but that’s up to you.

Place the boiled beans and sauteed or non-sauteed items along with the rest of the ingredients into the slow cooker and cook on high 5-6 hours. Check that the beans are cooked, otherwise continue cooking. Once they taste ready, remove the lid, smash a few against the inside of the slow cooker, and let it cook another 30 minutes uncovered before serving.

Non-Reactive Bowl – When soaking overnight, or when I mix fruits and vegetables, I recommend using a non-reactive bowl. This is mostly a fancy way of saying “anything besides metal”. Ceramic and stoneware are fine, but glass and Corell (also glass) aren’t so heavy. I prefer these large glass mixing bowls personally.

Dutch-Oven – I love a decent quality enameled cast iron Dutch-oven for making large meals, braising, soups, and stews. They have lots of room, non-stick, and easy to clean later.

Once your Creole red beans and rice have cooled completely, you can store in an airtight container in the refrigerator for 3-5 days. I also recommend storing rice separately from the beans, refrigerated for 3-4 days.

To reheat, you can microwave a small portion in the microwave for 1 ½ - 2 minutes. For the best flavor and texture, I recommend heating it in a small pot over medium-low heat though. Add a bit of water or broth to help loosen the red beans, as they thicken a lot when cooled. For the rice, add some water and microwave in 20 second increments, stirring between, until hot and steaming

If you need to store longer, red beans and rice also freeze well. Place in an airtight container or freezer-safe bag and store for up to 3 months. Thaw overnight in the fridge. While you can also freeze rice, I recommend just tossing it and making a fresh batch when you decide to reheat the red beans.