Red Beans and Rice Recipe

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.

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.

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.

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!