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.
Red Beans and Rice is a dish that needs a special place in your go-to recipe box. This is a recipe I've been making for years, ever since the first time I fell in love with the cuisine of Louisiana.
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.
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.
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.
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.
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!"
Recipe 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 Recipe
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.
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!
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
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.
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
Try these delicious southern recipes next! Jambalaya, Collard Greens.
NOTE: This poste was updated on 9/25/24 to include new information and video. It was originally published on 1/7/19.
JoAnn V says
If you soak your beans, do you use all the soaking water in addition to the chicken stock? How much liquid is too much? I would prefer to use the soaking water for the nutrients but I make my own stock which is also very savory.
Mike Hultquist says
JoAnn, use 10 cups water per 1 pound dried beans for soaking. If you want to use the soaking liquid for the recipe, use 6 cups, per the recipe. Let me know how it goes for you.
AJ says
I use liquid smoke to soak my dry beans and cook 3 hours or mode.
Mike Hultquist says
Sounds awesome to me!
Alex Clemmons says
I'm on a low sodium diet. What can I substitute to lower sod?ium and still have those great flavors? Also can this recipe be done in slow cooker? Thanks.
Mike Hultquist says
Alex, there are many salt alternatives on the market that you may already be familiar with if you are on a low sodium diet, like "No Salt" or "Green Salt". Let me know what you wind up using. Also, yes, you can make this in a slow cooker, but I would need to test that version. Enjoy.
ann says
I never make red beans the same way twice. The most recent, soon to be shared with neighbors, was made with homemade spicy pickled pork. I make it two ways...traditional with raw and from cooked roast before it starts falling apart. One can add lots of flavor and heat to the meat so it's fun to play with. I love pickled protein from fish to pigs' feet to eggs. Some pickled chix feet I made were well-received at a gathering. Had tons of chile.
A fun discussion would be finding out how your subscribers/followers are using chiles with offal. Especially since we should be more eating nose to tail.
Always fascinating to see what others are cooking up!
Michael Hultquist - Chili Pepper Madness says
Thanks, Ann!
Charisse says
Would love to try out your recipe tonight! I’ve never cooked with dry beans and only have canned red beans on hand. How long would you recommend simmering the dish with canned beans? Thanks! Looking forward to trying your recipe out! It will be my first time making Red Beans and Rice with smoked sausage!
Michael Hultquist - Chili Pepper Madness says
Hi, Charisse. The canned beans really only need to be warmed, so they only need to simmer for about 15-20 minutes or so. Let me know how it goes for you. Enjoy!!
brent says
You created a monster: I've done this successfully with variations quite a few times...but lately for recipes I double-check with you/chilipeppermadness.
Things I NEVER change: dried red (not kidney) beans and saute the holy trinity. All else can be adjusted.
But I had to ask you about a couple things. The vinegar is new to me. Is that for tang? Louis Armstrong always said he added an 8oz can of tomato sauce at the end. This might do the same thing?
I've never seen a recipe without a shake of cayenne. Is Tony Chachere's and jalapeno going to do the job? I never over-salt if I can help it.
I have my red beans soaking now.
Michael Hultquist - Chili Pepper Madness says
Thanks, Brent. Yes, I love the vinegar for a pop of tangy flavor, though you can adjust. Tomato sauce will be good, too, just not the exact same. Season as desired! Cayenne is great, of course. There is PLENTY of cayenne in my Cajun seasoning blend. Enjoy!
Harry Rosenberg says
My go to recipe for a couple of years now. This is an easy recipe with great flavor.
Michael Hultquist - Chili Pepper Madness says
Wonderful! Thanks, Harry!
Denise Marten says
We tried this recipe mmmmmmmmm will be making it soon!!!
Michael Hultquist - Chili Pepper Madness says
Awesome! Enjoy!
Shane says
Just finished eating my second bowl, Wow this is great!! Also love your Chili Verde as well, I roll that up in a huge burrito rapping and Yummy!!!!
Michael Hultquist - Chili Pepper Madness says
Awesome! Glad you enjoyed them!
john says
Great Recipe!! A little dull, but a good spankin' with tabasco and crushed red pepper flakes did the trick.
Michael Hultquist - Chili Pepper Madness says
That's the way to spice it up, John! I encourage the use of extra spices to taste wholeheartedly!
John overholser says
Tried this for the first time . Turned out great , would like to find a way to cut back on the sodium ,
Michael Hultquist - Chili Pepper Madness says
John, I'm glad it turned out great. I assume the 3 stars is because of the sodium content. Please realize that most of the sodium content comes from the meats - andouille, ham - as well as the chicken broth. If you'd like to reduce the sodium, you can limit the amount of those meats, or substitute one of them with chicken, or a lower sodium version of those meats. You can also purchase low sodium chicken broth. That will make a big difference.
Edward U. says
My entire family loved this recipe. We served it as the main dish and there were no leftovers. A wonderful recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks, Edward! I greatly appreciate it! It's become of my favorites for sure. I LOVE Cajun cooking.
Mabel says
My mother printed this and brought it to me to make. She said it was the best she's ever had. Thanks, Mike!
Michael Hultquist - Chili Pepper Madness says
That's great, Mabel! You're welcome!