Red Beans and Rice

February 5, 2025

Classic Cajun red beans and rice with sausage and ham is a wonderful way to bring some New Orleans flavor to your dinner table.

Our Best Red Beans And Rice Recipe

Authentic red beans & rice started with the Cajun tradition of having smoked ham for Sunday dinner, and simmering the leftover ham hock with beans for dinner on Monday. The resulting meal was so delicious that a new classic was born. Today, we are more likely to just make red beans and rice whenever the craving strikes. We love to serve these sausage-laden red beans with White Rice (duh) and with fresh cornbread on the side — try our Spoon Bread, our Homemade Cornbread, or go over-the-top with this Cornbread With Jalapeño Honey or Cheesy Corn Casserole. If you need more bean ideas, check out our Chili Con Carne, or Award-Winning Chili.

ingredients for homemade red beans rice in prep bowls andouille and hot louisiana sausage, ham hock, peppers, onions & spices

Easy Red Beans And Rice Ingredients

Dried red beans, rinsed
Extra-virgin olive oil
Celery, bell pepper & onions, (the ‘holy trinity’ of Cajun cooking)
Garlic
Ham hock
Kosher salt
Black pepper
Thyme (fresh or dried)
Bay leaves
Worcestershire sauce
Flat leaf parsley
Creole seasoning (we like Tony's)
Smoked ham, diced
Andouille sausage
Louisiana hot sausage

celery, onion, garlic and bell pepper being cooked in olive oil in a skillet

ingredients for homemade red beans rice in a pot made with andouille and hot louisiana sausage, ham hock, peppers & onions

andouille and hot louisiana sausage, being cooked in a skillet

How To Make Red Beans And Rice

Boil the dry red beans in a large stock pot until tender, but not cooked all the way through. Strain the beans and wipe out the pot — you’re going to use it again later in the recipe.
While the beans are boiling, cook celery, onion, bell pepper and garlic in a skillet.
Begin making the red beans really, really good. Put the partially-cooked beans back in the pot along with the ham hock and the onion, celery, pepper and garlic that you just sautéed, as well as the spices and water to cover. Simmer for hours. (This is an easy red beans and rice recipe, but not a fast one. In this case, greatness takes time.)
Cook the smoked ham and both kinds of sausages until the meat is crispy and browned, then and add it all into the pot of beans in the last hour of cooking.
Ladle the finished red beans into bowls with white rice, and offer everyone pickled okra, Cheesy Corn Casserole and Louisiana hot sauce on the side—and don’t forget the beer!

Note: If the bean mixture gets too thick, add water ¼ cup at a time until it reaches the desired consistency.

a pot of homemade red beans rice made with andouille and hot louisiana sausage, ham hock, peppers, onions and spices

a bowl of homemade red beans rice made with andouille and hot louisiana sausage and ham hock served with cornbread

How To Store Leftover Red Beans & Rice + Tips

Any leftover red beans will keep in the fridge for 3-4 days, and the same goes for the rice. We like to store them separately, and combine them after reheating and serving.
If the red bean mixture gets too thick during its long simmer, it’s OK to stir in a little water to keep the consistency where you want it and prevent burning.
Louisiana hot sausage is a sausage you’ll probably find pre-packaged in a cooler. It’s sometimes labeled “Louisiana hot links.”
Ham hocks are used in slow-cooked bean recipes like this, as well as in many soups to impart smoky, salty flavor. If you’ve never cooked with one before, fret not. Just ask for a ham hock at the meat counter, they will know what you’re talking about.

a large pot of homemade Red Beans and Rice with a ladle

a bowl of homemade red beans rice made with andouille and hot Louisiana sausage and ham hock

More Beans-For-Dinner Recipes

4 More Classic Bean Recipes

While The Beans Simmer

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Updated February 5, 2025

Serves: 8
Prep Time: 5 min
Cook Time: 2 hrs 15 min
Calories: 341

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Ingredients

1 pound dried red beans, rinsed
2 tablespoons extra-virgin olive oil
1 cup chopped celery
1 medium yellow onion, chopped
1 green bell pepper, chopped
6-8 cloves garlic, minced
1 large ham hock
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
2 teaspoons fresh thyme (or ½ teaspoon dried thyme)
3 bay leaves
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh flat leaf parsley, plus more for serving
1 tablespoon Creole seasoning (we like Tony's)
1 pound smoked ham, diced
½ pound Andouille sausage, halved lengthwise and cut into 1-inch pieces
½ pound Louisiana hot sausage, cut on the bias
Cooked white rice, for serving
Pickled okra, for serving (optional)
Louisiana-style hot sauce (like Crystal), for serving (optional)

Method

Place the beans in a large pot and fill with water. Bring to a boil over medium-high heat. Cook for 45 minutes, or until the beans are tender, then drain and reserve the pot.
Meanwhile, add 1 tablespoon of the oil to a large skillet, over medium heat. Once the oil is glistening, add the celery, onion and bell pepper. Cook, stirring, until the onion is softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes longer.
To the pot used for the beans, add the ham hock. Add the onion mixture, drained beans, salt, pepper, thyme, bay leaves, Worcestershire sauce, parsley, and Creole seasoning. Add just enough water to cover the ham, then bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 2 to 3 hours, or until the mixture has thickened to your preference.
Meanwhile, heat the remaining 1 tablespoon of olive oil in the pan used for the onion mixture over medium-high heat. Add the diced ham and sausage and cook, stirring occasionally, until browned and crispy, 5 minutes. During the last hour of cooking, add the browned ham and sausage to the pot with the bean mixture. Discard the ham hock and bay leaves.
Serve the bean mixture over the white rice. Top with the pickled okra and hot sauce if using.