Red beans and rice is a classic dish from Louisiana with creamy beans simmered slowly in a pot with smoked ham, andouille sausage, and lots of spices, served with rice for a surprisingly complex flavor.
Try these delicious southern recipes next! Jambalaya, Collard Greens.
Recipe for Red Beans and Rice
Red Beans and Rice is a dish that needs a special place in your go-to recipe box. Huge on flavor, easily adjustable, and infinitely satisfying, it works as a simple weeknight meal, a hearty weekend side dish, or as a way to fill up the bellies of your hungriest party goers.
What You'll Love About This Recipe
- Big Cajun Flavor. My recipe uses traditional ingredients like andouille sausage, smoked ham, and the "holy trinity" of Cajun cooking - onions, bell peppers, and celery - for a genuine taste of Louisiana.
- You Can Customize the Spice factor: I show how you can adjust spiciness by substituting jalapeno peppers for bell peppers for those who prefer a spicier dish.
- Easy to Make! It's made for easy cooking, simply simmering the ingredients together until the beans are tender and creamy, making it accessible even for novice cooks.
It also freezes wonderfully, so you can make an extra large batch like I do and freeze some for quick lunches and dinners throughout the week.
Featured Reader Comment
From Trevor: "Made this last night after seeing your post. Did the fast track version with canned beans (sorry, not sorry), and my homemade venison andouille. It was outstanding, and a perfect rainy day dinner. Will definitely add this to the do-again list, which has several recipes from you!"
The Story of Red Beans and Rice
Red Beans and Rice is traditionally cooked on Mondays in the south, where southern cooks were able to use some of the leftover stew meat and/or bones from their Sunday night suppers. It was also popular on Fridays during Catholic lent, made without meat.
It's really transformed over the years, where now Cajun or Creole style Red Beans and Rice is made with andouille smoked sausage and/or smoked ham, though other meats are certainly welcomed in this dish.
It truly is a southern staple dish, so hearty and satisfying, a signature of New Orleans and Cajun cuisine.
Let's talk about how to make red beans and rice, shall we?
Red Beans and Rice Ingredients
- Vegetables. Onion, Celery, Green Bell Pepper (I use Jalapeno Pepper for some spicy heat), Garlic.
- Meats. Smoked Ham (smoked ham hock is awesome), Andouille Sausage.
- Seasonings. Cajun seasoning blend, dried thyme, dried sage, salt and black pepper. You can also use Creole seasoning. Add cayenne pepper for extra spicy.
- Beans. Use dried red beans for this recipe, though you can use canned. Red kidney beans can be used.
- Liquids. Chicken broth or chicken stock, apple cider vinegar.
- Rice. White long grain rice is ideal.
- Extras. Oil for cooking, chopped parsley for serving.
How to Make Red Beans and Rice - the Recipe Method
First, heat a large pot to medium heat and add the olive oil. Heat the oil.
Add the onions, bell peppers and celery and cook them until softened, about 5 minutes. This is your Cajun holy trinity of vegetables.
Add the garlic and smoked ham and cook another minute, stirring, until fragrant.
Add the andouille sausage, Cajun seasonings, bay leaves, thyme, sage, red beans and chicken broth. Bring to a boil, then reduce the heat.
Simmer for 90 minutes, stirring occasionally, or until the beans are tender and slightly creamy. It could take longer. Just keep testing to your desired doneness.
If the dish starts to dry out, add a bit more stock or water and simmer until done. Cooking times can vary a bit depending on the beans and cooking temperatures.
Stir in the vinegar and mash up the beans a bit with a spoon, if desired, for a creamier consistency.
Serve over rice and garnish with chopped parsley.
I always serve it with some hot sauce on the side for those who want to spice it up a little. So good with hot sauce!
Slow Cooker Red Beans and Rice
To make this recipe in a slow cooker, sauté the onions, peppers, celery and garlic in a pan, then transfer to a slow cooker or crock pot with the remaining ingredients.
Cover and cook on HIGH for 6-8 hours, or until the beans are cooked through and creamy to your preference.
Recipe Notes & Tips
- Recipe Variations. Other meats are welcomed here. Try smoked turkey or leftover turkey. Bacon is good, as well as boudin, or ham hocks, or pickled ham. It works great with chicken, too.
- Dried or Canned Beans. I like to use dried beans, then soak them overnight in a large bowl. However, canned beans will work for this recipe as well. You just won't need to simmer the pot as long.
- The Rice. I cook mine without rice and serve it over rice, sometimes as the meal, though you can cook the rice into the pot the last half hour or so. When serving as a side, I cook the rice into the pot.
NOTE: Pickled pork is an often used ingredients with Red Beans and Rice, but it’s hard to find. Instead, just add a bit of apple cider vinegar to add some vibrancy to the flavor, though this is not required. Purely optional for you.
How to Soak the Beans
First, sort and rinse the beans. Add the rinsed beans to a pot with 6 cups of cold water. Soak the beans overnight, 6-8 hours for a long soak.
For a quick soak method, add the rinsed beans to a pot with 6 cups of water, then bring to a quick boil. Boil for 2 minutes, then remove from heat. Cover and soak for 1 hour. Be careful not to over-soak the beans, or they can split.
NOTE: A 1 pound package of dried beans will result in 5-6 cups of cooked beans.
To Soak or Not to Soak the Beans?
Big discussion here, with opinions for both methods. Soaking can reduce cooking time and softening of the beans.
However, if you drain the beans, you may be losing some of the nutrients from the beans that have leached into the water. Soaking does help to soften the tough bean skins.
I like to add about 3 tablespoons of salt to the cold water for more of a brine when soaking, which helps soften the beans and adds a bit more flavor and creamy bean interiors. Also, some people report experiencing bad gas from unsoaked beans, so consider and decide accordingly.
Cooking time for soaked beans is about 1 hour to soften them up, though it can take longer depending on a number of factors, including the age of the beans.
Storage Information
Store leftover red beans and rice in airtight containers in the refrigerator for up to 5 days.
You can also freeze it in sealed containers for 3 months or longer. To enjoy again, thaw in the refrigerator, then gently reheat in a pot and serve.
That's it, my friends! I hope you enjoy your Red Beans and Rice! Let me know how it turns out for you!
Cookbook Recommendation
If you enjoy Cajun and Creole cuisine, I recommend the following cookbook, which I used to adapt this recipe. It has a lot of great recipes.
- Louisiana Real and Rustic, by Emeril Lagasse (affiliate link, my friends!)
Try Some of These Other Popular Southern Recipes
- Hoppin' John
- Black Eyed Peas Recipe
- Succotash
- Cajun Chicken and Sausage Gumbo
- Creole Chicken and Sausage Gumbo
- Shrimp Creole
- Cajun Shrimp
- Maque Choux (Cajun Corn)
- Cajun Boiled Peanuts
- Dirty Rice
- Boudin Balls
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Red Beans and Rice Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion chopped
- 1 large green bell pepper chopped
- 1 jalapeno pepper chopped (optional – I like it for a bit of extra heat)
- 1 stalk celery chopped
- 2 cloves garlic chopped
- 1 pound chopped smoked ham (Or use a ham hock instead)
- 1 pound andouille sausage sliced
- 2 tablespoons Cajun seasoning blend (or use Creole seasonings)
- 4 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
- 1 pound dried red beans (sorted through, rinsed, soaked and drained)
- 6 cups chicken broth (or use water)
- ¼ cup apple cider vinegar (optional, to brighten up the flavor)
- 4 cups cooked white rice for serving
- Chopped parsley for serving
- Hot sauce to taste Use Crystal for a local hot sauce
Instructions
- Heat a large pot to medium heat and add the oil.
- Add the onion, peppers and celery and cook them until softened, about 5 minutes.
- Add the garlic and smoked ham and cook another minute, stirring, until fragrant.
- Add the andouille sausage, Cajun seasonings, thyme, sage, salt and pepper, red beans and chicken broth. Bring to a quick boil, then reduce the heat.
- Simmer for 90 minutes, or until the beans are tender and slightly creamy. It could take longer. Just keep testing to your desired doneness.
- Stir in the vinegar and mash up the beans a bit with a spoon.
- Serve over rice and garnish with chopped parsley.
Video
Notes
Nutrition Information
NOTE: This poste was updated on 9/25/24 to include new information and video. It was originally published on 1/7/19.
Katrina says
all your recipes are outstanding, only bad thing I can say is "why can't you be my neighbor so I can invite myself over for dinner?"
Mike Hultquist says
Thanks, Katrina! Haha, I'd be happy to bring you stuff if you lived next door. My neighbors do like me. =)
Chance says
Hey Mike,
If I use a slow cooker, how long and on what temperature?
Mike Hultquist says
Chance, I added a section to the recipe for this: "To make this recipe in a slow cooker, saute the onions, peppers, celery and garlic in a pan, then transfer to a slow cooker or crock pot with the remaining ingredients. Cover and cook on HIGH for 6-8 hours, or until the beans are cooked through and creamy to your preference." Let me know how it turns out. Enjoy!
Tracy says
Do you add the rice in the slow cooker too or cook it separately?
Mike H. says
Tracy, I cook mine without rice and serve it over rice, sometimes as the meal, though you can cook the rice into the pot the last half hour or so. When serving as a side, I cook the rice into the pot.
Tracy Bergmann says
hi, the last half hour on the stove or in the crock pot?
Mike Hultquist says
Tracy, stovetop.
Robert says
Hi Mike,
What and when with the Jalapeño pepper?
Mike Hultquist says
Hey, Robert. Add them in Step 2, when you add the bell peppers. Enjoy!!
Robert says
Yeah, my bad.
“2. Add the onion, peppers …”.
Plural!
Cheers!
Mike Hultquist says
All good! Enjoy!
Kevin Kearney says
Nothing better on a cold winter day.
Mike Hultquist says
I agree! Perfect! Thanks, Kevin.
Angela says
This is my go-to recipe for red beans and rice! Hubby LOVES it!
Mike Hultquist says
Outstanding!! Glad he likes it, Angela! Thanks.
Dan says
Another winner! Smells as good as it tastes.
Mike H. says
Appreciate it, Dan. Enjoy!
Econjack says
I always have RB&R in the freezer as it's an easy reheat-and-enjoy. I usually cook in a way similar to this recipe, but I remove about 1/3 of the beans after cooking for about an hour and use a potato masher to break them up and then return them to the pot. If you want a smoother consistency, use an immersion blender. For variation, when I reheat them and the RB are hot, sometimes I'll throw in a few shrimp and cook until they turn pink and ladle over the rice. Good stuff!!
Mike Hultquist says
Wonderful!
Charles Pascual says
This makes a nice dish. We like red beans and rice and this is a good one. I used a ham hock and canned beans; otherwise followed the recipe as written (adjusting the amount of broth and cooking time to go with the canned beans). I'll make this again. Thanks, Mike.
Mike Hultquist says
Thanks, Charles. Glad you enjoyed this one. I need to make it again! Easy to customize for sure.