If you’re looking for a real deal Louisiana red beans and rice recipe, this one’s got you covered! We use Camellia red kidney beans, smoked ham hocks, andouille sausage, plus bell pepper, celery, and onion. Everything simmers on the stove with Creole spices until the beans are creamy and full of flavor.
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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. 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.
We have an equally delicious Crock Pot New Orleans 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! Also, be sure check out our collection of Creole and Cajun recipes, from this easy dirty rice recipe and Louisiana crawfish etouffee recipe to pecan candy and homemade blackened seasoning.
Why You'll Love Recipe
- It's authentic: This recipe checks every box for being a certified Louisiana 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.
- It’s creamy: As the beans cook low and slow, the broth thickens and the beans break down just enough to create a rich, creamy texture that’s perfect for scooping up with a piece of cornbread.
Reader Reviews
- ⭐️⭐️⭐️⭐️⭐️ "Making this recipe scored by points with my husband that loves Louisiana red beans. Your recipe is amazing. Thank you!" (Giangi T.)
- ⭐️⭐️⭐️⭐️⭐️ "Made this for my Louisiana born husband for his birthday dinner tonight. It’s so good! He said it “tastes like home!”. Thanks!" (Whitney)
- ⭐️⭐️⭐️⭐️⭐️ "HOT DAYUM! THAT’S IT!!!" (Gram H.)
Ingredients
- Red kidney beans: We use Camellia dried red kidney beans because they cook up creamy without falling apart. They’re the traditional choice for red beans and soak up all the flavor from the smoked meat and seasonings.
- Smoked ham hocks: Ham hocks add that deep, smoky flavor that gives this dish its soul. As they simmer, they season the beans and make the broth rich and savory. You can substitute smoked turkey or smoked neck bones.
- Bell pepper, celery, and onion: Known as the holy trinity in Creole cooking, this mirepoix is essential for building flavor.
- Serrano peppers: These peppers aren’t traditional in red beans and rice, but we like the extra flavor and heat they bring to the dish.
See the recipe card below for full information on the ingredients and quantities.
How to Make This Louisiana Red Beans and Rice Recipe
- 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.
- 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.
- While your beans are simmering melt some butter (or a little vegetable oil) in a skillet and sauté the celery, bell pepper, and onion.
- 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.
- Turn the heat off and let the beans rest for about 15 to 30 minutes to thicken.
- Finally, ladle red beans in a bowl and then top with a little bit of rice. Garnish with fresh herbs, if desired. Enjoy!
Hint: For extra texture and a thicker consistency, mash some of the beans against the side of the pot during the last 20–30 minutes of cooking. Before serving, remove the ham hocks, pull the meat from the bone, and stir it back into the beans. You'll know the beans are ready when they’re tender, creamy, and full of flavor.
What to Serve with Red Beans and Rice
Keep it simple and serve these red beans with white rice and a dash of hot sauce. For sides, try Southern cornbread or collard greens with ham hocks. If you're serving it alongside a main dish, it goes great with this Southern fried chicken recipe or Southern fried catfish.
Storing and Reheating Leftovers
Red beans taste even better the next day!
- Let the beans cool completely, then transfer to an airtight container and refrigerate for up to 3 to 4 days. If you have leftover rice, store it separately in its own container. Rice stays good in the fridge for a day or two.
- To reheat, warm the beans gently on the stove over low heat or microwave until hot.
Expert Tips
- Soaking not required: You can cook the dried beans straight from the bag! Soaking isn’t necessary, but if you want to shorten the cooking time, letting the beans soak for a few hours can help.
- Adjust the heat: Serrano chiles add a nice kick, but if you want less spice, leave them out. For more heat, try jalapeños or habaneros.
- Sauté the holy trinity: Cooking the celery, bell pepper, and onion before adding them to the pot softens them up and starts to caramelize them, which adds a flavorful base for the beans.
- Mash beans for texture: For a thicker, creamier dish, mash some of the beans against the side of the pot just before serving.
- Ham hock meat: Don’t forget to pull the tender meat off the bones and stir it back into the beans for extra flavor and texture!
Louisiana Red Beans and Rice Recipe FAQs
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, it 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 a cornerstone of African American culture and Black foodways, with roots tracing back to enslaved Africans who brought rice cultivation knowledge to the Americas. Beans and rice together reflect African and Caribbean culinary traditions found in places like Jamaica, Haiti, and Cuba. The use of ham hocks and Creole spices highlights the deep influence of African and Southern American cooking.
Our Louisiana red beans and rice recipe has a little bit of spice to it from the serrano peppers. To make it milder, use jalapenos or leave chiles out altogether. To make this dish spicier, add extra serranos or use habanero peppers instead. You can also adjust the amount of Creole or Cajun seasoning.
Dried red beans do not require an overnight soak. It's really a matter of personal preference. If you do want to soak your beans, but you're short on time, try the quick soak method. Just bring 10 cups of water to a boil and add 1 pound of dried red beans. Boil for about 5 minutes. Then, remove from heat, cover, and set aside at room temperature for 1 hour. Rinse the beans off before cooking and you're good to go.
Yes! Try our slow cooker red beans and rice recipe. It's extra creamy and delicious.
More Delicious Southern Bean Recipes
Looking for more Southern recipes featuring beans? Try these:
If you tried this Louisiana Red Beans and Rice recipe or any other recipe on our blog, consider leaving us a 🌟 star rating and let us know how it went in the 📝 comments!
📖 Recipe
Louisiana Red Beans and Rice Recipe
Ingredients
- 10 cups water
- 2 smoked ham hocks
- 3 tablespoons chicken base or chicken bouillon powder
- 2 bay leaves dried
- 3-4 serrano chiles left whole with stems removed optional for spicy flavor
- 1 head garlic peeled 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 ribs celery diced
- 1 green bell pepper diced
- ½ 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
Notes
- Soaking not required: You can cook dried beans straight from the bag! Soaking isn’t necessary, but if you want to shorten the cooking time, letting the beans soak for a few hours can help.
- Adjust the heat: Serrano chiles add a nice kick, but if you want less spice, leave them out. For more heat, try jalapeños or habaneros.
- Sauté the holy trinity: Cooking the celery, bell pepper, and onion before adding them to the pot softens them up and starts to caramelize them, which adds a flavorful base for the beans.
- Mash beans for texture: For a thicker, creamier dish, mash some of the beans against the side of the pot just before serving.
- Ham hock meat: Don’t forget to pull the tender meat off the bones and stir it back into the beans for extra flavor and texture!
- 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 or smoked turkey wings work well.
- 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 replaced with small red beans, also known as Caribbean red beans.
Robin says
This reminds me of my Cajun mother’s red beans and rice! So yummy! To minimize pots used, I sautéed the sausage with the veggies first, set it aside, and added it later. I used jalapeños instead because I couldn’t get Serrano peppers at my local market. Wonderful recipe! Thank you!
David says
Phenomenal recipe this is my go to for red beans and rice. Today we puttin smoked neck bones. Thanks for sharing this recipe