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Authentic Louisiana Creole Red Beans and Rice

A white bowl filled with fluffy white rice topped generously with rich red beans and rice and sliced smoked sausage.
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Make a hearty, slow-simmered bowl of traditional Louisiana Red Beans and Rice featuring smoked sausage and the holy trinity. This recipe delivers deep, soulful flavor perfect for a comforting dinner.

Ingredients

Scale
  • 1 pound dried small red beans, rinsed and picked over
  • 8 cups water or low-sodium chicken broth
  • 1 smoked ham hock (or 1/2 pound smoked sausage, like Andouille)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • Cooked white rice, for serving
  • Hot sauce, for serving

Instructions

  1. Place the rinsed red beans and water or broth in a large heavy-bottomed pot or Dutch oven. Add the ham hock if using. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
  2. While the beans simmer, prepare the vegetables. Heat the olive oil in a separate skillet over medium heat. Add the onion, bell pepper, and celery (the holy trinity). Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic, thyme, oregano, and cayenne pepper to the skillet. Cook for 1 minute until fragrant.
  4. Add the sautéed vegetable mixture and the bay leaf to the pot with the simmering beans. If using smoked sausage instead of a ham hock, add it now.
  5. Continue to simmer the beans, partially covered, for another 1.5 to 2 hours, or until the beans are very tender and the liquid has thickened into a creamy sauce. Stir every 20 to 30 minutes to prevent sticking. Remove the ham hock after the beans are tender, shred any meat, discard the bone, and return the meat to the pot.
  6. Taste the beans and season with salt and pepper as needed. Remember that smoked meats add salt, so season carefully at the end.
  7. Serve the red beans hot over mounds of fluffy white rice. Offer hot sauce on the side for those who want extra heat.

Notes

  • For a quicker version, you can use a slow cooker after the initial boil. Transfer contents to the slow cooker and cook on low for 6-8 hours.
  • If you prefer a smoother texture, mash about 1 cup of the cooked beans against the side of the pot and stir them back in to naturally thicken the sauce.
  • This dish pairs well with simple sides like cornbread or a crisp green salad. Consider this recipe for your weekly meal planning.

Nutrition

Find it online: https://delicerecipe.com/authentic-louisiana-red-beans-and-rice/