Louisiana Red Beans and Rice
A New Orleans wash-day classic: dried red kidney beans simmered low and slow with andouille, a smoky ham hock, and the Creole trinity until the pot turns thick, silky, and deeply savory. The magic is patience plus mashing a scoop of the cooked beans back in, which builds a creamy gravy with no flour or roux. Ladled over fluffy white rice with a shake of hot sauce, it eats like the most comforting meal in Louisiana.
Rinse and pick over 1 lb dried red kidney beans (no soak needed). Brown 1 lb sliced andouille in a Dutch oven, add a smoked ham hock, then sweat a diced onion, two celery stalks, and a green bell pepper until soft; stir in garlic, Creole seasoning, thyme, cayenne, bay leaves, and a dash of hot sauce. Add the beans and 8 cups of water or unsalted stock, bring to a boil, then drop to a bare simmer, partly covered, for 2 to 2.5 hours, stirring now and then and topping up with water so the beans stay just submerged. When the beans are tender, mash a ladleful against the side of the pot and stir it back in to make the gravy creamy; season with salt and a splash of Worcestershire. Serve ladled over hot long-grain white rice, topped with sliced green onions and more hot sauce.
- Don't rush the simmer: creaminess comes from long, gentle cooking and mashing about a cup of the cooked beans back into the pot, not from flour or roux.
- Salt only at the end: the ham hock and andouille render a lot of salt, so taste before adding any more.
- Keep the beans just barely covered with liquid as they cook, topping up with hot water so they never scorch or turn soupy.
Equipment
- Large heavy pot or Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
- Medium saucepan with lid
- Ladle
Ingrediënten
The pot
- 450 g dried red kidney beans, picked over and rinsed; Camellia brand if you can find it
- 450 g andouille sausage, sliced into 1 cm coins
- smoked ham hock, about 340 g / 12 oz; or 200 g diced smoked ham
- yellow onion, diced (about 300 g)
- celery, diced
- green bell pepper, diced
- garlic, minced
- 15 ml vegetable oil, only if the sausage is lean
- bay leaves
- 1.9 L water or unsalted chicken stock, plus more hot water as needed
Seasoning
- 8 g Creole seasoning, such as Tony Chachere's, plus more to taste; see variations for homemade
- 1 g dried thyme
- 2 g smoked paprika, optional, for color
- 0.5 g cayenne pepper, or to taste
- 1 g freshly ground black pepper
- 15 ml Worcestershire sauce, optional; contains anchovy, so omit to keep it fish-free
- 10 ml Louisiana-style hot sauce, such as Crystal, plus more at the table
To serve
- 370 g long-grain white rice, uncooked
- 710 ml water, for the rice
- 6 g fine salt, for the rice, plus more to taste for the beans
- green onions, thinly sliced
- 8 g flat-leaf parsley, chopped, optional
Bereiding
- STAP01
Tip the dried red kidney beans onto a tray and pick out any pebbles, grit, or shriveled beans. Rinse well in a colander and set aside. There is no need to soak them for this stovetop method, though an optional overnight soak will shorten the simmer (see make-ahead).
- STAP02
Set the Dutch oven over medium-high heat, adding the oil only if your andouille is lean. Brown the sausage coins in a single layer until the edges catch color, 6 to 8 minutes, then nestle in the ham hock and let it pick up some color too. The fond on the bottom is flavor, so don't clean it off.
- STAP03
Lower the heat to medium and add the onion, celery, and bell pepper. Cook, scraping up the browned bits, until softened and glossy, about 7 minutes. Stir in the garlic, Creole seasoning, thyme, smoked paprika, cayenne, black pepper, and hot sauce and cook until fragrant, about 1 minute.
- STAP04
Add the rinsed beans, bay leaves, and the 8 cups of water or unsalted stock. The ham hock should be submerged. Bring to a rolling boil for 5 minutes, then reduce to the barest simmer with the lid slightly ajar. Do not salt yet.
- STAP05
Let the pot burble gently for 2 to 2.5 hours, stirring every 20 to 30 minutes so nothing sticks. Top up with hot water whenever the beans peek above the surface. They are ready when completely tender and starting to break down.
- STAP06
Fish out the ham hock, shred any meat from the bone, and return the meat to the pot. Scoop about 1 cup of beans against the side of the pot, mash to a paste with the spoon, and stir it back in. Simmer uncovered 10 more minutes until creamy and thick enough to coat the spoon. Now taste and season with salt and Worcestershire.
- STAP07
While the beans finish, rinse the rice until the water runs clear. Combine with the 3 cups water and 1 tsp salt in the saucepan, bring to a boil, cover, and cook on low until the water is absorbed, about 15 to 18 minutes. Rest off the heat 5 minutes, then fluff with a fork.
- STAP08
Pull the bean pot off the heat and let it rest 10 minutes to thicken further and let the flavors settle; discard the bay leaves. Spoon rice into bowls and ladle the beans over the top. Finish with sliced green onions, parsley, and extra hot sauce.
Make ahead
Red beans taste even better the next day, so cook the pot up to two days ahead and simply reheat and cook the rice fresh to serve. To shorten the simmer, soak the beans in plenty of cold water overnight (or do a quick soak: boil 2 minutes, then rest off heat 1 hour), drain, and reduce the simmer to about 90 minutes.
Storage
Cool leftovers and refrigerate the beans and rice separately in airtight containers for up to 4 to 5 days. Reheat the beans gently with a splash of water to loosen the gravy. They freeze well for up to 3 months; thaw overnight in the fridge before reheating.
Variations
Smoky vegetarian and vegan
Skip the andouille and ham hock. Saute the trinity in 2 tbsp oil, add 1 tsp liquid smoke and an extra 1/2 tsp smoked paprika, and simmer the beans in vegetable stock. A drizzle of oil at the end and a heavier hand with hot sauce keep it rich and savory. Omit the Worcestershire or use a vegan version.
Instant Pot / pressure cooker
Brown the sausage on saute, add everything with 6 cups liquid, and cook on high pressure for 40 minutes with a 20-minute natural release. Mash a cup of beans and simmer on saute to thicken.
Extra-meaty with pickled pork or tasso
For a more old-school New Orleans pot, add 225 g diced pickled pork or tasso along with the ham hock. Both bring extra salt and smoke, so hold back on the Creole seasoning until you taste at the end.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Veelgestelde vragen
Do I need to soak the beans for red beans and rice?
No. This stovetop method simmers the dried beans unsoaked for 2 to 2.5 hours, which is plenty of time to cook them fully and coax out that creamy texture. Soaking overnight is optional and mainly shortens the simmer to about 90 minutes; it won't change the flavor of your red beans and rice much either way.
Why are my red beans and rice not creamy?
Creaminess in red beans and rice comes from time, not flour. Keep the simmer gentle so the beans slowly break down, and once they're tender, mash about a cup of them against the side of the pot and stir it back in. Simmering uncovered for the last 10 minutes also thickens the gravy.
What sausage is best for red beans and rice?
Andouille is the classic choice: a coarse, heavily smoked Louisiana pork sausage that gives the pot its signature depth. If you can't find it, a good smoked kielbasa or any firm smoked pork sausage works well. Browning it first builds the flavor base for the whole dish.
Can I make red beans and rice ahead and does it freeze?
Yes to both. The beans actually taste better the next day once the flavors meld, so they're ideal for making ahead. Cook the rice fresh when you serve. The beans freeze beautifully for up to 3 months; thaw overnight and reheat with a splash of water.
Is red beans and rice spicy?
As written it's warmly seasoned rather than fiery, with gentle heat from the cayenne, Creole seasoning, and hot sauce. Dial the cayenne down to a pinch for a milder pot, or pass extra Louisiana hot sauce at the table so everyone can adjust their own bowl.
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