Louisiana Style Red Beans (Print View)
Smoky sausage and tender red beans simmered with veggies, served over white rice for a comforting meal.
# Ingredient List:
→ Meats
01 - 12 oz smoked andouille sausage, sliced
02 - 7 oz smoked ham hock or bone-in pork shank
→ Beans
03 - 2 cups dried red kidney beans, soaked overnight and drained
04 - 1 bay leaf
→ Vegetables
05 - 1 large onion, finely chopped
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 garlic cloves, minced
09 - 2 spring onions, sliced
→ Liquids
10 - 5 cups low-sodium chicken stock or water
→ Spices & Seasonings
11 - 1 tsp dried thyme
12 - 1 tsp smoked paprika
13 - 1/2 tsp cayenne pepper
14 - 1/2 tsp freshly ground black pepper
15 - 1 tsp salt
16 - 1/2 tsp dried oregano
17 - 2 tbsp vegetable oil
18 - 2 tbsp chopped fresh parsley
→ Rice
19 - 2 cups long-grain white rice, rinsed
20 - 4 cups water
21 - 1/2 tsp salt
# How to Make:
01 - Heat vegetable oil in a large Dutch oven over medium heat. Add sliced andouille sausage and ham hock; cook until sausage is browned, about 5 minutes. Remove sausage and set aside, leaving rendered fat in the pot.
02 - Add onion, bell pepper, and celery to the pot. Cook, stirring frequently, until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Return sausage to the pot. Add soaked beans, ham hock, bay leaf, thyme, smoked paprika, cayenne, black pepper, oregano, and salt. Pour in chicken stock or water, bring to a boil, then reduce heat to low.
04 - Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until beans are tender and mixture has a creamy consistency. Add more water if liquid reduces too much.
05 - Combine rice, water, and salt in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 15-18 minutes until water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
06 - Remove ham hock and bay leaf from beans. Mash some beans against the pot side for creamier texture if desired. Adjust seasoning with salt and hot sauce to taste.
07 - Serve red beans over mounds of hot white rice. Garnish with spring onions and fresh parsley. Serve with additional hot sauce on the side.
# Expert Advice:
01 -
- The beans transform into creamy magic without any heavy cream or dairy
- One pot creates a meal that tastes like it simmered all day even if you only had an afternoon
02 -
- Soaking the beans overnight isn't optional—it's the difference between creamy perfection and disappointing crunchiness
- The mixture will look too watery for the first hour, but suddenly it will transform into that signature creamy consistency
03 -
- Mashing about one quarter of the beans against the pot creates that velvety restaurant-style texture
- If the beans are still crunchy after 2 hours, the lid might not have been tight enough or your heat was too high