Louisiana Red Beans and Rice Recipe

Close up of a bowl of red beans and rice garnished with green onion.

Print Recipe

5 from 6 votes

Louisiana Red Beans and Rice Recipe

Traditional New Orleans favorite! Creole seasoned red beans with rice

Prep Time15

Cook Time3

Total Time3 15

Course: Entree, Side Dish

Cuisine: Cajun, Creole, French, Louisiana

Servings:

Calories: 636kcal

Author: Anecia Hero

Ingredients

1 pound red kidney beans
4 cups distilled water , for soaking beans
2 tablespoons salt , for soaking beans
1 cup finely chopped onion
1 cup finely chopped bell pepper
½ cup finely chopped celery (about 2-3 large stalks)
1 tablespoon minced garlic (about 4 large cloves)
2 dried bay leaves
1 teaspoon ground thyme
1 tablespoon fresh chopped parsley
½ teaspoon cayenne pepper (optional)
1½ tablespoons Creole or Cajun seasoning
1 pound smoked ham hock, or other smoked meat
2 tablespoons oil , to brown the ham hock
water , enough to cover beans
2 cups long grain white rice
4 cups water

Instructions

Soak the red kidney beans in salted water overnight; drain beans; do not rinse
1 pound red kidney beans, 4 cups distilled water, 2 tablespoons salt
In a Dutch oven, add oil and brown ham hock (or whatever meat you're using) about 10 minutes; remove large pieces and set aside; leave the oil in the Dutch oven
1 pound smoked ham hock, or other smoked meat, 2 tablespoons oil
Add finely chopped onion, bell pepper and celery to oil; saute for 10 minutes (or until soft); then add the garlic; saute another 5 minutes
1 cup finely chopped onion, 1 cup finely chopped bell pepper, ½ cup finely chopped celery, 1 tablespoon minced garlic
Add soaked beans and browned meat back to Dutch oven
Add water to cover
water
Add thyme, parsley and Creole or Cajun seasoning and bay leaves; combine and cook on low, uncovered for 3 hours
1 teaspoon ground thyme, 1 tablespoon fresh chopped parsley, 1½ tablespoons Creole or Cajun seasoning, 2 dried bay leaves
After the beans are tender, remove large pieces of meat and bay leaves, taste for seasonings; add more Creole/Cajun seasoning and/or cayenne pepper if you want it spicier
½ teaspoon cayenne pepper
Serve over prepared long grain white rice and enjoy!
2 cups long grain white rice, 4 cups water

Notes

Using ham hock, bacon or andouille?

Brown whatever meat or sausage you're using first. Then saute the vegetables in that seasoned oil. Add the meat back to the stockpot when you add in the liquid.

Do not skip the soaking step; this is KEY to the success (and plumpness) of the beans

Use this ratio for soaking: 4 cups water: 2 tablespoons of salt

Drain the soaking water off the beans but do not rinse

Do not add salt to the beans while they're cooking. This may inhibit them softening.

The rest of the recipe depends upon time. This is a hands-off recipe, but you may need to check the liquid level of the beans.

If you want a "creamy" version of Louisiana red beans and rice, once the beans are tender, remove 1 cup of beans and mash them with the back of a wooden spoon; add them back into the stock pot and allow to simmer, uncovered, until thickened.

Nutrition