Louisiana Red Beans and Rice

Indulge in the flavors of the authentic Creole culture with this irresistible Louisiana Red Beans and Rice recipe. Red kidney beans, smoked ham hocks, andouille sausage, bay leaves, bell pepper, celery, and onion are cooked with Creole spices and served with white rice. And if you’re short on time, don’t worry – there’s a crockpot version for a hassle-free taste of New Orleans in your own kitchen.

Red beans and rice, folks, it’s more than just a recipe to me – it’s a love story. You see, New Orleans holds a special place in my heart. It’s where my husband and I tied the knot right in the heart of the French Quarter. So, this dish is like a culinary keepsake, a reminder of those vibrant streets and the love we celebrated there.

When I go to a Creole or Cajun restaurant, there’s no need to flip through the menu. I’m zeroing in on red beans and rice. It’s not just a meal; it’s my litmus test for good eats. Do they use kidney beans? How about the smoked ham or sausage – is it on point? The texture, gotta be creamy. The broth, savory and spiced to perfection. And, of course, the beans should steal the show, with more of them than rice on the plate. These details matter when you’re chasing the authentic recipe experience.

This recipe isn’t just about food; it’s about experiencing the soul of New Orleans in every mouthful. And if you’re a fan of Southern comfort food, you absolutely can’t miss this. Trust us, one bite, and you’ll be transported to the bustling streets of the French Quarter, the vibrant jazz scene, and the rich culinary traditions of the Big Easy.

Bonus! If you’re short on time but still craving that amazing flavor, there’s a crockpot version of this red beans and recipe that’s incredibly easy to make. Simply toss all the ingredients in your slow cooker, set it, and forget it!

What is Red Beans and Rice?

Red Beans and Rice is a comfort food dish that comes from Louisiana’s Creole tradition. It’s made with red kidney beans, bell pepper, onion, and celery, Creole spices (thyme, cayenne pepper, bay leaf, etc.) and pork bones (typically left over from Sunday dinner), all cooked together slowly in a pot and served with white rice. Meats like andouille or tasso are also frequently used.

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. It is a dish that resonates deeply with the history, heritage, and soul of the Southern United States and beyond.

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. This culinary connection between Africa and the New World laid the foundation for rice-based dishes like this.

As Africans adapted to their new surroundings in the Americas, they incorporated local ingredients and cooking methods, creating a unique fusion of African and American cuisines. This fusion reflects ingredients like kidney beans, ham hocks, and spices, influenced by both African and Southern American traditions.

Red Beans and Rice is also a symbol of resilience and resourcefulness. During challenging times, families turned to this dish because it was affordable, nourishing, and flavorful. It provided comfort and sustenance in the face of adversity.

In many Black families and communities, this dish has become a beloved tradition. It’s often served on Mondays, a practice that has its roots in historical laundry day schedules. This tradition has persisted as a way to celebrate community and togetherness.

Ingredients

4 quarts water
2 smoked ham hocks
2 tablespoons chicken base (or 1/4 cup chicken bouillon powder)
2 bay leaves
3-4 serrano chiles, stems removed (optional, for spicy flavor)
2 tablespoons butter
2 celery stalks, chopped
1 green bell pepper, chopped
1/2 large onion
1 pound andouille sausage, sliced into 1/4″-thick coins
1 pound dried red kidney beans
1 bulb garlic, chopped
1 tablespoon Creole seasoning, plus more to taste, if needed
Cooked white rice, for serving
Chopped parsley, for garnish
Sliced green onion, for garnish

Kidney Beans vs. Small Red Beans

So, you might be wondering, what’s the difference between kidney beans and small red beans? Well, these two are like cousins in the bean family, but they’ve got their own unique personalities. Kidney beans are bigger and they come in different shades of red, from dark to light. On the other hand, small red beans, are smaller and rounder, with a deeper red color.

Kidney beans tend to be a bit creamier when you cook them, making them ideal for Louisiana red beans and rice. Small red beans are on the firmer side and have a bit of an earthy taste. They’re often called Caribbean small red beans.

You can use both these beans in different recipes, but for authentic red beans and rice from Louisiana, kidney beans are the way to go.

The Holy Trinity of Creole and Cajun Cooking

Celery, green bell pepper, and onion make up the Creole and Cajun mirepoix, better known as the “holy trinity.” Like mirepoix, a combination of two parts onion, one part celery, and one part carrot, the “holy trinity” of Creole and Cajun cuisine consists of equal parts celery, green bell pepper, and onion.

Recipe Substitutions

Here are some alternative ingredients you may want to use in your recipe:

Smoked Meat: Tasso, neck bones, and pickled pork are common substitutes for ham hocks. For a non-pork option, smoked turkey legs, turkey wings, or turkey tails can be used.
Roasted Chicken Base or Bouillon: If you don’t have chicken base or bouillon powder or cubes, you can substitute with homemade or store-bought chicken broth or stock. Instead of water, use chicken broth or stock.
Chiles: Substitute with jalapeño or any other mild chili pepper if you prefer less heat. Adjust the quantity to your spice preference.
Butter or Oil: You can use oil or a non-dairy butter substitute if you prefer or have dietary restrictions
Sausages: If you want a substitute for andouille sausages, you can use other types of spicy or smoked sausages. For a vegetarian option, you can use plant-based sausages or omit them entirely.
Beans: Red beans can be substituted with small red beans.
Seasoning: If you don’t have Creole seasoning, you can use Cajun seasoning or make your own spice blend by combining paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, and black pepper. Adjust the proportions to suit your preferred level of spiciness.

What is the difference between Creole and Cajun Seasoning?

Creole Seasoning and Cajun Seasoning are both popular spice blends used in Louisiana and Southern cooking. They have their unique characteristics, and the choice between them can depend on personal taste and the specific flavors you desire for your dishes. Here’s a brief comparison:

Creole Seasoning: Creole Seasoning has a well-balanced and versatile flavor profile. It includes ingredients like salt, red pepper, black pepper, chili powder, garlic, and other herbs and spices. It offers a blend of spiciness, saltiness, and savory notes.

Cajun Seasoning: Cajun Seasoning is known for its spicy and bold flavor. It typically includes ingredients like salt, red pepper, black pepper, and garlic. It’s often appreciated for its kick and heat.

Special Equipment and Tools

Large Pot: You’ll need a large, heavy-bottomed pot.
Skillet: A large skillet is handy for sautéing.
Spoon or Ladle: A spoon or ladle is essential for stirring the ingredients and serving.

How to Make

Check out our Crock Pot Red Beans and Rice for a hassle-free taste of New Orleans in your own kitchen.

Step 1: Make the Broth

In a big pot, combine 4 quarts of water, smoked ham hocks, chicken base (or chicken bouillon powder), bay leaves, and serrano chiles (for some spicy heat).
Bring to a boil, then cover and reduce heat to low. Let it simmer for 1 hour.

Step 2: Add the Beans and Sausage

After an hour, toss in your dried red kidney beans, andouille sausage, and Creole seasoning.
Take taste test of the broth. If it needs a bit more flavor, add extra chicken base (or bouillon) and Creole seasoning. Let it simmer for another 30 minutes.

Step 3: The Holy Trinity

While your beans are simmering away, grab a large skillet and melt some butter over medium-high heat.
Throw in the celery, bell pepper, and onion, and sauté until they’re tender, about 6 minutes.
Add sautéed veggie to the pot of red beans. Put the lid back on and let it simmer for about 1 1/2 to 2 hours. You’ll know it’s ready when the beans are tender, and the ham hocks are falling apart. The broth should be thick and creamy.

Step 4: Time to Serve

Grab your bowl, load it up with a scoop of rice, and then ladle those flavorful red beans on top.
Finish it off with a sprinkle of fresh parsley and sliced green onions for that extra pop of color and freshness.

What to Serve

I’m all about the beans with just a little bit of rice, no extras – that’s my main course. But I get that some folks mix it with traditional sides. Collard greens, fried chicken, fried catfish, and cornbread are all popular Southern choices to pair with red beans and rice.

Storage and Reheating Instructions

Red beans and rice is one of those recipes that always tastes amazing the next day. Simply allow the beans to cool to room temperature (but do not leave them out at room temperature for more than 2 hours). Transfer any leftovers into an airtight container and store in in the refrigerator for up to 3-4 days.

Freezing (optional): If you want to store them for a longer period, consider freezing. Place in a freezer-safe container or a heavy-duty freezer bag, and label with the date for reference. They can be stored in the freezer for up to 2-3 months.

Reheating

Use the microwave or stovetop to reheat. Place a portion in a microwave-safe dish, cover, and heat in 30-second intervals, stirring in between until it’s heated through. Alternatively, transfer the beans to a saucepan or skillet, add a splash of water or broth to prevent sticking, and heat over medium-low heat. Stir occasionally until it’s heated to your liking.

Commonly Asked Questions

How can I adjust the spice level to my preference?

The spice in this dish primarily comes from serrano chiles and Creole seasoning. To make it milder, use fewer serrano chiles or opt for a milder chili variety. For more heat, add extra serrano chiles, jalapeno, or habanero. You can also adjust the amount of Creole seasoning you use.

Do I need to soak the dried beans before using them?

This recipe does not call for soaking beans overnight. It’s really a matter of personal preference.

Our Crock Pot recipe uses the quick soak method. Just bring 10 cups of water to a boil and add 1 pound of dried beans. Boil for about 5 minutes. Then, remove from heat, cover, and set aside at room temperature for 1 hour. Rinse before cooking.

Camelia Beans gets into the do’s, don’ts, myths, and more of soaking dried beans; we found it very helpful.

What’s the best type of rice to serve with this dish?

The best type of rice to serve with Louisiana Red Beans and Rice is typically long-grain white rice. This type of rice is slightly fluffy and pairs well with the creamy, flavorful red beans. If you prefer a healthier option with more fiber and a nuttier flavor, you can use brown rice. It takes a bit longer to cook, so plan accordingly. Basmati rice and Jasmine rice also have unique flavor and texture.

Can I use a slow cooker for this recipe?

Yes, we have a modified version of this recipe for a slow cooker.

Have you tried our delicious Louisiana Red Beans and Rice recipe? Share your thoughts in the comments below! If you’re snapping pics or shooting videos of your culinary masterpiece, be sure to tag us at @cookswithsoul on Facebook, Instagram, and TikTok! We can’t wait to see and share your incredible creations with our community.

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