Red Beans and Rice

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. 

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

How To Make Red Beans And Rice

1. 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.

2. While the beans are boiling, cook celery, onion, bell pepper and garlic in a skillet.

3. 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.)

4. 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.

5. 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!

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.

While The Beans Simmer

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