Louisiana-Style Red Beans & Rice Recipe
Classic Louisiana-style Red Beans & Rice featuring slow-cooked red beans simmered with smoked ham, andouille sausage, and aromatic vegetables served over fluffy white rice. This hearty, comforting dish delivers rich Creole flavors perfect for a satisfying meal.
- Prep Time: 10 minutes plus 8 hours soaking
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes plus soaking time
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Creole, Southern American
Ingredients
Scale
Beans and Seasonings
- 1 lb. dry small red beans
- Kosher salt, divided (about 2 tbsp. for soaking, 1/2 tsp. for vegetables, adjust to taste)
- 2 bay leaves
Vegetables
- 1 large yellow onion, finely chopped, divided
- 3 celery ribs, chopped
- 1 green bell pepper, seeds and ribs removed, finely chopped
- 3 garlic cloves, chopped
- 1 tbsp. finely chopped fresh thyme
Meats
- 1 lb. smoked ham, chopped
- 12 oz. andouille sausage, sliced into 1/4” rounds
Other
- 2 tbsp. canola oil, divided
- 1 cup low-sodium chicken broth
- Finely chopped fresh parsley, for garnish
- Cooked white rice, for serving
Instructions
- Soak the beans. Pick through the dry red beans to remove any rocks or broken beans. Place them 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 at least 8 hours or overnight to soften the beans and begin flavor development.
- Cook the beans. Drain and rinse the soaked beans, then transfer to a large 5- to 6-quart pot. Add 2 quarts of fresh water, bay leaves, and half of the chopped onion. Bring to a boil over high heat, then reduce to medium. Cook, stirring occasionally and mashing some beans against the pot sides with a wooden spoon to help thicken, for about 1 hour until the beans start to thicken.
- Brown the smoked ham. With about 15 minutes left on the bean cooking time, heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add chopped ham and cook, stirring occasionally until it starts to brown and develop flavor, about 7 to 9 minutes. Use a slotted spoon to transfer ham to the pot with beans.
- Brown the andouille sausage. In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, until it browns, about 7 to 9 minutes. Transfer the browned sausage to the pot with the beans using a slotted spoon.
- Sauté the vegetables. Using the same skillet over medium heat, add chopped celery, bell pepper, and the remaining onion. Season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the onions soften, about 4 to 5 minutes. Add garlic and fresh thyme, cooking another 1 to 2 minutes until fragrant.
- Deglaze and combine. Pour in the low-sodium chicken broth to deglaze the skillet, scraping up any browned bits from the bottom for flavor. Add this mixture to the pot with the beans and meats. Bring to a simmer and cook, stirring occasionally, until the liquid reaches the thickness of gravy, about 30 minutes. Remove and discard bay leaves.
- Serve. Spoon cooked white rice into bowls and ladle the red bean mixture over the rice. Garnish with finely chopped fresh parsley and serve warm.
Notes
- Soaking beans overnight improves texture and reduces cooking time.
- Mashing some beans during cooking helps create a creamy, thickened sauce.
- For a spicier version, add cayenne pepper or hot sauce to taste.
- Andouille sausage can be substituted with smoked sausage if unavailable.
- Leftovers keep well refrigerated for up to 4 days and freeze beautifully.
Keywords: Red Beans and Rice, Louisiana recipe, Cajun beans, Creole, smoked ham, andouille sausage, Southern comfort food
