Is there any dish that captures the soulful, comforting, and incredibly flavorful spirit of New Orleans more perfectly than a classic, slow-simmered bowl of Red Beans and Rice? If you’re ready to create that authentic, creamy, and deeply satisfying experience in your own kitchen, this recipe, inspired by the legendary Chef John, is your ultimate guide.
This isn’t just a recipe; it’s a taste of a cherished Louisiana tradition. For generations, Red Beans and Rice has been the quintessential Monday meal in New Orleans, a hearty and soulful dish made with the leftover ham bone from Sunday’s dinner. We’re honoring that tradition with a from-scratch recipe that uses dried beans, smoky meats, and the “Holy Trinity” of vegetables, all simmered for hours until the beans are impossibly creamy and the flavor is profound. This is the real deal.
Table of Contents
Table of Contents
Recipe Overview: A True Louisiana Classic
What makes this Red Beans and Rice recipe so authentic is its dedication to the slow, patient process of developing flavor. The foundation is built upon the smoky, spicy flavor of Andouille sausage and a smoked ham hock. The long, slow simmer is the non-negotiable secret that breaks down the dried red beans, allowing their starches to release and naturally transform the broth into a thick, creamy, and deeply savory “gravy.” It’s a rewarding, one-pot meal that is the absolute pinnacle of comfort food.
| Metric | Time / Level |
| Total Time | 11 hours 30 minutes (includes overnight soaking) |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 8 |
The Essential Ingredients for Authentic Red Beans and Rice
This recipe uses a handful of classic, high-impact ingredients to create its signature smoky and savory flavor.
- Dried Red Kidney Beans: This is the heart and soul of the dish, and using dried beans is crucial for achieving the classic creamy texture. As they simmer for hours, the beans break down, releasing their starches and naturally thickening the broth. Soaking them overnight is an important first step.
- The Meats (Andouille & a Smoked Ham Hock): This smoky duo is the key to the deep, savory flavor.
- Andouille Sausage: This is a coarse-grained, heavily smoked, and spicy Cajun-style pork sausage. Its robust, smoky flavor is absolutely essential to the dish.
- Smoked Ham Hock: A smoked ham hock (or a leftover ham bone) is simmered in the pot for the entire cooking time. It adds an incredible, deep, smoky flavor and rich collagen to the broth, and the tender meat that falls off the bone at the end is a delicious bonus.
- The “Holy Trinity”: The cornerstone of Louisiana cooking. This aromatic base consists of onion, celery, and bell pepper. This recipe uses a delicious twist by swapping the standard green bell pepper for a milder, earthier poblano pepper.
- The Seasonings: A classic Creole/Cajun blend of bay leaves, black pepper, dried thyme, and cayenne pepper adds a warm, herbaceous, and spicy depth to the dish.
Step-by-Step to Perfect Red Beans and Rice
This recipe is a rewarding, slow-simmered project. Follow these detailed steps for a truly authentic result.
Step 1: Soak the Beans (The Essential Overnight Step)
Place the 1 pound of dry red kidney beans in a large bowl or container. Cover them with several inches of cool water. Let the beans stand at room temperature for at least 8 hours, or preferably overnight.
The next day, drain the beans completely and give them a good rinse.
Pro Tip: Soaking the beans is crucial. It rehydrates them, which significantly reduces their cooking time and helps them to cook more evenly.
Step 2: Build the Flavor Base (Sausage & The Holy Trinity)
In a large, heavy-bottomed pot or Dutch oven, heat the 1 tablespoon of vegetable oil over medium heat. Add the diced Andouille sausage. Cook, stirring, for 5 to 7 minutes, until the sausage has released some of its flavorful oils and the edges are nicely browned.
Stir the finely diced onion, chopped celery, and diced poblano pepper into the pot with the sausage and its rendered fat. Cook, stirring occasionally, for 5 to 10 minutes, until the vegetables have softened and the onion has turned translucent.
Add the minced garlic and cook, stirring constantly, for about 1 minute more, until it is fragrant.
Step 3: The Long, Slow Simmer
Now, add the soaked and drained red beans, the 2 quarts of chicken broth, the smoked ham hock, the bay leaves, the black pepper, the dried thyme, the cayenne pepper, and a few dashes of hot sauce to the pot. Stir everything together.
Increase the heat to high and bring the mixture to a full boil. Once it’s boiling, immediately reduce the heat to low to maintain a very gentle simmer.
Let the red beans simmer gently, partially covered, stirring them occasionally, for 1 1/2 hours.
After 1 1/2 hours, you can add a little salt. Continue to simmer for another 1 1/2 to 2 hours. The total simmer time will be about 3 to 3 1/2 hours.
Pro Tip: This long, slow simmer is the secret to perfect red beans. It’s what makes the beans incredibly tender and allows them to break down and create that signature, naturally creamy gravy, or “pot liquor.”
The dish is done when the beans are very soft and creamy, the meat on the ham hock is fall-apart tender, and the liquid has thickened to your desired consistency.
Step 4: Finishing Touches and Serving
Carefully remove the ham hock and the bay leaves from the pot. When the hock is cool enough to handle, you can pull all the tender, smoky meat off the bone, give it a rough chop, and stir it back into the pot.
Taste the red beans and season them generously with more salt as needed.
To serve in the classic New Orleans style, spoon a generous amount of fluffy, cooked white rice into the center of a low, wide bowl. Ladle the thick and creamy red beans and sausage mixture all around the rice. Garnish generously with freshly chopped green onion. Serve immediately with a bottle of your favorite hot sauce on the side.
The Best Authentic New Orleans-Style Red Beans and Rice
A classic Louisiana-style recipe for Red Beans and Rice. This hearty one-pot meal begins with dried red kidney beans that are soaked overnight. A flavorful base is built by browning spicy andouille sausage and sautéing the ‘holy trinity’ of onion, celery, and (in this version) poblano pepper. The soaked beans are then slow-simmered for several hours with the sausage, a smoked ham hock, chicken broth, and seasonings until the beans become creamy and the meat is fall-apart tender. The dish is traditionally served over a bed of white rice and garnished with green onions.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 12 hours (includes overnight soaking)
- Yield: 8 servings 1x
- Category: Main Course
- Method: Simmering, Sautéing
- Cuisine: Cajun
- Diet: Gluten Free
Ingredients
- 1 pound dry red kidney beans
- 1 tablespoon vegetable oil
- 12 ounces andouille sausage, diced
- 1 cup finely diced onion
- ¾ cup chopped celery
- ¾ cup chopped poblano peppers
- 4 cloves garlic, minced
- 2 quarts chicken broth, or more as needed
- 1 smoked ham hock
- 2 bay leaves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper, or to taste
- Hot sauce to taste
- 4 cups cooked white rice, for serving
- 2 tablespoons chopped green onion, for garnish
Instructions
- Place the dry beans in a large container, cover with several inches of cool water, and let them soak for 8 hours or overnight. Drain and rinse the beans.
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced sausage and cook for 5 to 7 minutes, stirring, until the edges are browned.
- Stir in the onion, celery, and poblano pepper. Cook for 5 to 10 minutes, stirring, until the vegetables soften and become translucent.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the drained and rinsed red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and a dash of hot sauce to the pot.
- Bring the mixture to a boil, then reduce the heat to low. Simmer gently, stirring occasionally, for 1 1/2 hours.
- Add salt to taste and continue simmering for another 1 1/2 to 2 hours, until the beans are soft, the meat is tender, and the stew has reached your desired consistency.
- Before serving, remove the ham hock and bay leaves. The meat from the ham hock can be shredded and returned to the pot. Adjust seasonings.
- To serve, spoon rice into bowls and ladle the red beans mixture over the rice. Top with chopped green onion.
Notes
- Soaking the dried kidney beans overnight is a crucial first step for this recipe to ensure they cook evenly and become tender.
- The long, slow simmer of 3+ hours is essential for the beans to become creamy and for the flavors from the sausage and ham hock to fully develop.
- The combination of andouille sausage and a smoked ham hock provides layers of smoky and spicy flavor.
Nutrition
- Serving Size: 1/8 of recipe (without rice)
- Calories: 550-650
- Sugar: 6-9 g
- Sodium: 1200-1500 mg
- Fat: 25-35 g
- Saturated Fat: 9-13 g
- Trans Fat: 0 g
- Carbohydrates: 40-50 g
- Fiber: 15-20 g
- Protein: 25-30 g
- Cholesterol: 60-80 mg
Storage and Make-Ahead Tips
Like all great stews, Red Beans and Rice is a fantastic make-ahead meal. The flavors get even deeper and more delicious the next day!
- Make-Ahead: You can prepare this entire dish up to 3 days in advance. Let it cool completely and store it, covered, in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- The Thickening Trick: Be aware that this dish will thicken considerably as it cools. This is completely normal!
- Reheating: To reheat, simply place the red beans in a saucepan over low heat. Add a generous splash of water or chicken broth and stir as it warms up until it has loosened to your desired, creamy consistency.
- Freezing: This dish freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep well in the freezer for up to 3 months.
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Creative Recipe Variations
While this classic recipe is perfection, you can adapt it to your own taste.
- Quick Weeknight Red Beans and Rice: If you don’t have time for a long simmer, you can make a quick version using canned red kidney beans. Simply sauté the sausage and vegetables as directed, then add three to four 15-ounce cans of drained and rinsed kidney beans, along with about 3-4 cups of broth and all the seasonings. You will only need to simmer this version for about 30-45 minutes for the flavors to meld.
- Make it Vegetarian or Vegan: For a delicious vegetarian version, simply omit the meats. Sauté the vegetables in extra olive oil. To replicate the smoky flavor, add a generous amount of smoked paprika (about 1 tablespoon) and a few drops of liquid smoke to the pot along with the other seasonings. Be sure to use vegetable broth instead of chicken broth.
- Make it in a Slow Cooker or Instant Pot: This is a perfect recipe for both!
- Slow Cooker: Sauté the sausage and vegetables on the stovetop first, then transfer them to a slow cooker. Add all the other ingredients and cook on Low for 8-10 hours, or on High for 5-6 hours.
- Instant Pot: Use the “Sauté” function to brown the sausage and cook the vegetables. Add all the other ingredients, seal the lid, and cook on High Pressure for 40 minutes. Let the pressure release naturally for at least 20 minutes before opening.
Enjoy a True Taste of New Orleans!
You’ve just created a truly special dish that is the very definition of Louisiana comfort food. This authentic, from-scratch Red Beans and Rice is a perfect harmony of smoky, spicy, and savory flavors, with an incredibly creamy texture. It’s a humble yet spectacular one-pot meal that is guaranteed to warm your soul and satisfy your hunger.
We hope you enjoy every last, delicious spoonful!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves authentic comfort food!
Frequently Asked Questions (FAQs)
Q1: Why is Red Beans and Rice traditionally eaten on Mondays in New Orleans?
This is a wonderful culinary tradition! Historically, Monday was “wash day,” a day filled with the laborious chore of doing the laundry by hand. This meant that home cooks needed a meal that could be left to simmer on the stove with very little attention. They would take the leftover ham bone from Sunday’s dinner, toss it in a pot with some beans and seasonings, and let it simmer all day long, resulting in a delicious and easy meal by dinnertime.
Q2: Do I absolutely have to soak the dried beans overnight?
Soaking the beans is a highly recommended step. It dramatically reduces the required cooking time and helps the beans to cook more evenly, resulting in a creamier final texture. If you are very short on time, you can do a “quick soak” by covering the beans with water, bringing them to a boil, letting them boil for 2 minutes, then removing them from the heat and letting them sit, covered, for 1 hour before proceeding with the recipe.
Q3: What is Andouille sausage, and what can I use as a substitute?
Andouille is a hallmark of Cajun and Creole cooking. It is a coarse-grained, heavily spiced, and intensely smoked pork sausage. Its smoky flavor is key to this dish. If you absolutely cannot find it, the next best substitute would be another type of spicy, smoked sausage, like a Polish kielbasa or even a good quality, spicy smoked sausage from your local butcher.
Q4: How do I get my red beans so creamy, like in the restaurants?
The two secrets to incredibly creamy red beans are time and mashing. The long, slow simmer of at least 3 hours is what allows the starches in the beans to break down and naturally thicken the liquid into a creamy gravy. For an extra creamy result, you can use a classic trick: take the back of your large spoon and mash about a cupful of the cooked beans against the side of the pot during the last 30 minutes of cooking. This will release even more starch and create a thicker, more luscious consistency.
Q5: Are raw red kidney beans dangerous to eat?
Raw or undercooked red kidney beans contain a natural toxin called phytohaemagglutinin, which can cause illness. However, this toxin is completely destroyed by boiling the beans for at least 10 minutes. This recipe calls for bringing the entire pot to a full boil at the beginning of the simmer, which makes them perfectly safe to eat.