An authentic New Orleans-style red beans and rice recipe made with red kidney beans, smoked ham hocks, andouille sausage, bell pepper, celery, and onion. Our creamy red beans are cooked with Creole spices and served with white rice!
Follow our easy, step-by-step recipe instructions updated with pictures and video!
One thing about us, we looove red beans and rice 🫘
Whenever Krysten goes to a Creole or Cajun restaurant, there’s no need to flip through the menu. She’s getting the red beans. It’s not just a meal; it’s her litmus test for good eats. Do they use kidney beans? How about the smoked sausage?
The texture—gotta be creamy; the broth—savory and spicy.
And, of course, the beans should steal the show, with more of them than rice in the bowl. These details matter when you’re chasing the best NOLA red beans and rice recipe experience!
Because we’re such fans, we have an equally delicious Crock Pot red beans and rice recipe that’s perfect for lazy days. Simply toss all the ingredients in your slow cooker, set it, and forget it!
Finally, be sure check out our growing collection of Creole and Cajun recipes, from crawfish étouffée and chicken jambalaya to pecan candy and blackened homemade seasoning.
What we love about this recipe
- It’s authentic: This recipe checks every box for being a certified New Orleans style recipe, from the “holy trinity” to the kidney beans to the smoked ham hocks.
- It’s flavorful: The broth is seasoned with smoky, spicy flavor before the beans even hit the pot. Yes, it takes a little bit longer this way but it’s absolutely worth the wait.
What is red beans and rice?
Red beans and rice is a classic comfort food dish that comes from Louisiana’s Creole culture. It’s made with red kidney beans, bell pepper, celery, and onion, Creole spices, and pork bones. Back in the day, red beans and rice was often prepared on laundry day (usually Monday), using leftover pork bones from Sunday dinner. It’s a tradition that’s persisted even to this day, Monday red beans and rice.
Red beans and rice is soul food
Red beans and rice holds a significant place in African American culture, the African diaspora, and the broader world of Black foodways.
Many enslaved Africans brought their knowledge of rice cultivation and preparation to the Americas, where rice became a crucial crop in the Lowcountry region of South Carolina and Georgia.
Using beans and rice in together also has deep roots in African cuisine and throughout the Caribbean, where variations of beans and rice are found in countries like Jamaica, Haiti, and Cuba.
Even down to using ham hocks and Creole spices, the influence of African and Southern American culinary tradition can be seen and felt in this dish.
Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
- Dried red kidney beans: Our favorite brand of red kidney beans is Camellia. We’ve partnered with them on a couple of recipes and absolutely love all of their products.
- Smoked ham hocks
- Andouille sausage
- Better Than Bouillon’s “Premium Roasted Chicken Base” (or chicken stock, broth, etc.)
- Bell pepper, celery, and yellow onion: Better known as the “holy trinity” of Creole and Cajun cooking.
- Serrano chiles: It adds a nice level of heat. Leave them out if you don’t like spicy.
- Garlic
- Butter: For sautéing the veggies.
- Creole seasoning: Our go to is Tony Chachere, but you can also use Slap Ya Mama or other Creole or Cajun spices. To increase the spice level, add some cayenne pepper.
- Cooked rice: For serving with your red beans.
- Fresh parsley or green onion for garnish (optional)
Recipe variations and modifications
- Smoked Meat: Smoked neck bones, ham bone or ham shank, tasso, and pickled pork are common substitutes for smoked ham hocks. For a non-pork option, smoked turkey legs, smoked turkey wings, etc. can be used.
- Bouillon: Use chicken flavored bouillon powder or bouillon cubes instead of Better Than Bouillon.
- Peppers: Substitute serrano peppers with jalapeños for less heat or habaneros for more heat.
- Beans: Kidney beans can be substituted with small red beans (Caribbean red beans).
How to make the best red beans and rice
Detailed instructions can be found in the recipe card below.
Step 1: Add water, ham hocks, chicken base (or bouillon), bay leaves, serrano chiles, and garlic in a large Dutch oven or other large pot. Bring to a boil, then cover and reduce heat to low. Let it simmer for 1 hour (recommended). This enhances the flavor of the broth.
Step 2: Toss in your dry beans, andouille sausage, and Creole seasoning. Taste the broth, and if it needs a bit more flavor, add extra and seasoning and let it simmer for another 30 minutes.
Step 3: While your beans are simmering melt some butter (or a little vegetable oil) in a skillet and sauté the celery, bell pepper, and onion.
Step 4: Then, transfer veggies to the pot of red beans. Put the lid back on and let it simmer for about 2 to 3 hours, or until the beans are tender and creamy.
Step 6: Turn the heat off and let the beans rest for about 15 to 30 minutes to thicken. Mash some of the beans up for added texture and pull the ham hock meat from the bone. The cooked beans should be tender and creamy.
Step 7: Finally, ladle red beans in a bowl and then top with a little bit of rice. Garnish with fresh herbs, if desired. Enjoy!
What to serve with red beans and rice
I’m all about the beans with just a little bit of rice and a dash of hot sauce, no extras – that’s the main dish. Sometimes I’ll make Southern cornbread or our sweet potato cornbread to go with it.
A lot of people like to make a pot of collard greens with ham hocks (or collard greens with smoked turkey) alongside red beans and rice.
If you’re eating it as a side dish, then we suggest fried chicken or fried catfish—two classic Southern soul food options.
How to store leftovers
Red beans and rice is one of those recipes that always tastes amazing the next day!
- To store leftovers, let the beans cool to room temperature. Then transfer to an airtight container. They’ll stay good in the refrigerator for up to 3 or 4 days.
- If there is any leftover rice, that goes in a separate container, and stays good in the fridge for a day or two.
Frequently asked questions
We hope you love this New Orleans red beans and rice recipe as much as we do! Have questions or comments? We’d love to hear from you! Leave a comment below, and be sure to share this post with friends and family.
New Orleans Red Beans and Rice Recipe
Ingredients
- 10 cups water
- 2 smoked ham hocks
- 3 tablespoons chicken base or chicken bouillon powder
- 2 dried bay leaves
- 3-4 serrano chiles left whole with stems removed (optional, for spicy flavor)
- 1 head of garlic peed and chopped
- 1 pound dried red kidney beans
- 1 pound andouille sausage sliced into coins
- 1 tablespoon Creole seasoning e.g. Tony Chachere
- 2 tablespoons butter
- 2 celery stalks diced
- 1 green bell pepper diced
- 1/2 large yellow onion diced
- Cooked rice for serving
- Chopped parsley for garnish (optional)
- Chopped green onion for garnish (optional)
Instructions
- Combine water, ham hocks, Better Than Bouillon, bay leaves, serrano chiles, and garlic in a large pot over high heat. Bring to a boil, cover, and reduce heat to low. Simmer for 1 hour (recommended). This helps the broth get really flavorful. You can do 30 minutes or skip it and put the beans in right away if you're short on time.
- Add dried beans, andouille sausage, and Creole seasoning. Taste the broth and adjust, if needed, with additional Better Than Bouillon (or bouillon powder) and Creole seasoning. Cover and continue simmering.
- Meanwhile, heat butter in a large skillet over medium high heat. Saute celery, bell pepper, and onion until softened, about 6 minutes.
- Add the vegetable mixture to the pot of red beans. Cover and continue simmering for 2 to 3 hours, or until the beans are tender and the ham hocks are falling apart.
- Turn the stove off and let the beans rest for about 15 minutes. You can also mash some of the beans up to enhance the texture.
- Serve red beans with a bit of the ham hock meat and a scoop of rice. Garnish with parsley and green onions, if desired.
Video
I loved the huge amount of flavor in these Louisiana red beans and rice. The serrano peppers were an unexpected and delicious touch!
I tried this recipe. It had a Cajun kick. It was so good. I’m definitely going to try it again.
These beans tasted just like the ones Nana used to make! It will be the perfect dish to prepare once the family gathers for the holidays.
This recipe definitely embodies Louisana in a bowl! It’s so delicious and filling. I’ll be making this often during the colder seasons.
This is exactly what red beans & rice should be. Tastes amazing and your instructions are straightforward. My new go-to recipe!
Camellia Brand Beans are the Go To Standard in New Orleans … Nothing like them!!!
We agree!
HOT DAYUM! THAT’S IT!!! (They’re not even done yet) 🙌🏽
Hahaha, yes, we love to hear that!!
It is damn delicious 😋. Make it weeks ago and making it again tomorrow 😁🎉
Made this for my Louisiana born husband for his birthday dinner tonight. It’s so good! He said it “tastes like home!”. Thanks!
How would you make this if you don’t eat pork?
Hey Christine! You can use smoked turkey for the broth and just leave out the andouille sausage, or use a beef or chicken sausage if you prefer!
Making this recipe scored by points with my husband that he loves Louisiana red beans. Your recipe is amazing.
Thank you!
Great recipe! Question: How do I keep the outside of the andouille from getting tough and chewy?
Hi David! Consider adding the sausage to the pot later in the cooking process. If you sauté it first and then add it during the last hour or so of cooking, it can help keep the exterior from becoming overly tough or chewy. I hope this helps!
Does anyone use tomatoes in their red beans??
Hi, Bill! We’ve never tried it this way, but you certainly could if you wanted to!
Will the beans cook through if they are not soaked overnight?
Hey! Yes, the red beans will still cook all the way through, it just takes a little bit longer. We cook them in the seasoned broth for about 2 hours and it’s enough time. If you want them more tender, you could always simmer them for longer time. This helpful article by Camellia brand beans explains it a little further: https://www.camelliabrand.com/soaking-salting-dried-beans-dos-donts-myths-more/
Thanks y’all! I grew up in Mobile Alabama and had a favorite diner where I always got my red beans and rice. I live In Massachusetts now and that dish is not exactly a staple here. I literally have not had red beans and rice for decades! In fact, I have to source my hocks from a local farm and smoke them myself. I’m really looking forward to making this today (even though it’s Sunday)!
Trying to up my fiber and found this recipe. I used a smoked turkey leg instead of a ham hock. Found some great andouille sausage at a local butcher. This turned out sooooo good. First time making this and it won’t be the last!