American
Red Beans and Rice
A Louisiana Monday classic with creamy red beans simmered slowly with smoked pork, andouille, the holy trinity, bay, and thyme. Serve it ladled over fluffy long-grain rice with a little hot sauce at the table.
Watch it madeAdam Ragusea · 7:41
Ingredients
- Dried small red beans or red kidney beans1 cup
- Long-grain white rice1/2 cup
- Water for rice1 cup
- Vegetable oil1 tbsp
- Andouille sausage, sliced4 oz
- Smoked ham hock or smoked pork neck bone1 small
- Yellow onion, finely chopped1/2 medium
- Green bell pepper, finely chopped1/2 small
- Celery rib, finely chopped1
- Garlic cloves, minced2
- Bay leaf1
- Dried thyme1/2 tsp
- Cajun or Creole seasoning1 tsp
- Cayenne pepper1 pinch
- Black pepper1/4 tsp
- Kosher saltto taste
- Flat-leaf parsley, chopped2 tbsp
- Green onion, thinly sliced1
- Louisiana-style hot saucefor serving
Method
- Sort through the beans, rinse them well, cover with several inches of cold water, and soak overnight.
- Drain the soaked beans and set them aside.
- Heat the oil in a heavy pot over medium heat, add the andouille, and brown it for 3 to 4 minutes.
- Add the onion, bell pepper, and celery, and cook until softened and lightly browned, about 8 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add the drained beans, ham hock, bay leaf, thyme, Cajun seasoning, cayenne, black pepper, and 3 cups water.
- Bring to a boil, then reduce to a gentle simmer and cook partially covered until the beans are tender, about 1 1/2 to 2 hours.
- Stir occasionally and add small splashes of water if the beans begin to dry out before they are tender.
- Remove the ham hock, pull off any meat, chop it, and return the meat to the pot.
- Mash a spoonful of beans against the side of the pot and simmer uncovered for 15 to 20 minutes, until the liquid turns creamy.
- Season with salt only after the beans are tender, then discard the bay leaf.
- While the beans finish, rinse the rice until the water runs mostly clear.
- Combine the rice, 1 cup water, and a pinch of salt in a small saucepan, bring to a boil, cover, reduce the heat to low, and cook for 15 minutes.
- Let the rice rest off the heat for 5 minutes, then fluff with a fork.
- Stir the parsley into the beans and serve them over the rice with green onion and hot sauce.
Common questions
Can I substitute canned beans for dried beans in red beans and rice?
Yes, but the texture and timing change. Use 3 to 4 cans drained and rinsed, skip soaking, and simmer only 30 to 40 minutes with the sausage, vegetables, and seasonings. Add the beans later so they don’t turn mushy.
How long does red beans and rice take from start to finish?
With overnight soaking, plan on about 2 to 2 1/2 hours of cooking time the next day, plus 15 minutes to cook the rice. If you skip the soak, dried beans can take several hours longer and may cook unevenly.
What are the most common mistakes when making red beans and rice?
The biggest mistakes are undercooking the beans, not seasoning enough, and letting the pot dry out. Keep the beans at a gentle simmer, stir occasionally, add water as needed, and mash a few beans near the end to thicken the pot.
How should I store and reheat leftovers?
Cool quickly, then refrigerate in airtight containers for up to 4 days. The beans thicken as they sit, so reheat gently on the stove with a splash of water or broth. You can also freeze them for up to 3 months.
What should I serve with red beans and rice?
Serve it over hot long-grain white rice, with hot sauce on the side if you like heat. A simple green salad, cornbread, collard greens, or sliced scallions work well. It’s also good with extra sausage for a heartier plate.