Louisiana Red Beans and Rice

Posted by by Sara 4 months Ago 76 Views

Louisiana Red Beans and Rice is a staple of Creole cuisine, beloved for its rich, smoky flavors and hearty, comforting texture. Traditionally made on Mondays—historically known as “wash day” in Louisiana—this dish would simmer slowly on the stovetop while laundry was being done.

This one-pot wonder is packed with tender red beans, spicy Andouille sausage, smoky ham hock, and bold Cajun seasonings, all slow-cooked to perfection and served over fluffy white rice. It’s an affordable, protein-rich meal that’s deeply satisfying, whether enjoyed as a weeknight dinner or a festive family gathering.

Ingredients (Serves 6-8)

For the Red Beans

  • Dried red kidney beans – 500g
  • Andouille sausage – 300g, sliced into rounds (or smoked sausage)
  • Ham hock – 1 large (or 200g smoked ham, diced)
  • Yellow onion – 1 large (finely chopped)
  • Green bell pepper – 1 large (diced)
  • Celery stalks – 2 (diced)
  • Garlic cloves – 4 (minced)
  • Chicken or vegetable broth – 1 liter
  • Water – 1 liter
  • Bay leaves – 2
  • Dried thyme – 1 teaspoon
  • Cajun seasoning – 2 teaspoons
  • Smoked paprika – 1 teaspoon
  • Dried oregano – 1 teaspoon
  • Black pepper – ½ teaspoon
  • Salt – To taste
  • Hot sauce – 1 teaspoon (optional)
  • Worcestershire sauce – 1 tablespoon
  • Olive oil or butter – 2 tablespoons

For the Rice

  • White rice – 400g (long-grain preferred)
  • Water – 800ml
  • Salt – ½ teaspoon

For Garnish

  • Green onions – 2, finely sliced
  • Fresh parsley – For garnish
  • Hot sauce – To taste

Instructions

1. Soak the Beans (Overnight Method or Quick Method)

  1. Overnight Soak: Rinse the beans and place them in a large bowl. Cover with water and let them soak overnight (at least 8 hours).
  2. Quick Soak: If you’re short on time, place the beans in a pot, cover with water, and bring to a boil for 2 minutes. Remove from heat, cover, and let sit for 1 hour before draining.

2. Cook the Red Beans

  1. Heat oil or butter in a large pot or Dutch oven over medium heat.
  2. Add the sliced Andouille sausage and cook for 5 minutes until browned. Remove and set aside.
  3. In the same pot, add the onion, bell pepper, and celery. Sauté for 5 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Add the soaked and drained beans, ham hock, bay leaves, thyme, Cajun seasoning, smoked paprika, oregano, black pepper, Worcestershire sauce, broth, and water.
  6. Bring to a boil, then reduce heat to low and simmer uncovered for 2 to 2.5 hours, stirring occasionally. Add more water if needed.

3. Mash and Thicken the Beans

  1. Once the beans are tender, remove ½ cup of beans and mash them with a fork.
  2. Stir the mashed beans back into the pot to create a creamy consistency.
  3. Add the browned sausage back in and simmer for another 30 minutes.

4. Cook the Rice

  1. Rinse the rice under cold water until the water runs clear.
  2. In a medium pot, bring 800ml water to a boil. Add salt and rice, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

5. Serve and Garnish

  1. Remove the ham hock and discard the bones (shred any meat and return to the pot).
  2. Spoon the red beans over a serving of rice.
  3. Garnish with green onions, parsley, and a dash of hot sauce.
  4. Serve with cornbread or crusty French bread for the ultimate Southern meal!

Nutrition Information (Per Serving)

  • Calories: 480 kcal
  • Protein: 28g
  • Carbohydrates: 55g
  • Fat: 16g
  • Fiber: 9g
  • Sugar: 5g
  • Sodium: 750mg

(Nutritional values are estimates based on ingredients used.)

Tips & Tricks for the Best Red Beans and Rice

✔ Use Dry Beans – While canned beans save time, dried beans develop a richer, creamier texture when slow-cooked.

✔ Don’t Skip the Andouille Sausage – This gives the dish its signature smoky, spicy depth. If unavailable, use smoked sausage.

✔ Let It Simmer – The longer the beans cook, the thicker and creamier they get.

✔ Adjust the Spice – Add more Cajun seasoning or hot sauce for extra heat.

✔ Make It Vegetarian – Skip the sausage and ham hock, and use vegetable broth instead of chicken broth.

✔ Leftovers Taste Even Better – This dish develops deeper flavors when stored overnight. It keeps well in the fridge for 3-4 days and freezes for up to 3 months.

Why You’ll Love This Recipe

✅ Budget-Friendly & Hearty – Perfect for feeding a crowd on a budget.
✅ Authentic Creole Flavor – Smoky, spicy, and packed with Louisiana goodness.
✅ Perfectly Creamy & Flavorful – Slow cooking brings out the best in every ingredient.
✅ Great for Meal Prep – A perfect make-ahead dish that reheats beautifully.