Louisiana-Style Red Beans and Rice Recipe
This classic Louisiana-Style Red Beans and Rice recipe is a rich, hearty dish featuring tender red kidney beans slow-cooked with smoky andouille sausage, crispy bacon, and a flavorful ham hock. Aromatic vegetables and spices create a deeply savory base, while a touch of sherry vinegar adds brightness. Perfectly paired with steamed buttery white rice, it’s a satisfying one-pot meal that brings the taste of New Orleans to your table.
- Prep Time: 15 minutes (plus 8-16 hours soaking time)
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes (excluding soaking)
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Louisiana Creole
Ingredients
Beans and Meat
- 1 lb. dried red kidney beans
- 6 strips thick cut bacon, diced
- 1 lb. andouille sausage, cut into rounds
- 1 large smoked ham hock
Vegetables and Aromatics
- 1 yellow onion, diced
- 3 ribs celery, diced
- 1 green bell pepper, diced
- 5 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1-2 tablespoons sherry vinegar
- Kosher salt (1 1/2 tablespoons for soaking beans and to taste)
- Freshly cracked black pepper, to taste
Liquids
- 6 cups homemade chicken stock
To Serve
- Green onions, sliced
- Hot sauce, for serving
- Steamed white rice with butter
Instructions
- Soak the Beans: In a large bowl, combine the dried red kidney beans with 1 1/2 tablespoons kosher salt and 6 cups of water. Stir until the salt dissolves. Let soak undisturbed at room temperature for at least 8 hours or up to 16 hours. Drain and rinse the beans thoroughly.
- Cook the Bacon and Sausage: Heat a 5-quart dutch oven over medium-low heat. Add the diced bacon and cook, stirring occasionally, until crispy and the fat has rendered. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium, add the sliced andouille sausage, and cook until browned, turning occasionally. Transfer sausage to the bowl with bacon.
- Sauté the Vegetables: To the rendered fat in the pot, add the diced onion, bell pepper, and celery. Cook over medium heat, stirring, until the vegetables start to brown and soften. Add minced garlic, smoked paprika, dried thyme, and cayenne pepper, cooking for an additional 2 minutes to release the aromas.
- Add Meats, Stock, and Beans: Return the cooked bacon and sausage to the pot. Pour in 6 cups of homemade chicken stock, scraping the bottom of the pot with a wooden spoon to loosen any flavorful browned bits. Stir in Worcestershire sauce, soaked beans, whole ham hock, and bay leaves. Bring everything to a gentle simmer.
- Simmer the Beans: Cover the pot, reduce heat to medium-low, and cook for 2 hours, allowing the beans to become tender and absorb all the smoky, savory flavors.
- Finish Cooking: Remove the lid and continue to simmer for another 25 to 30 minutes, stirring occasionally, until the beans are very creamy and thickened. Remove the ham hock, shred the meat, discarding bones, and stir the meat back into the beans. Season with additional salt, freshly cracked black pepper, and add sherry vinegar to brighten the flavor.
- Serve: Spoon the beans over steamed buttery white rice. Garnish with sliced green onions and a dash of hot sauce for an authentic Louisiana-style meal.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- Using homemade chicken stock adds richness but store-bought can be substituted.
- Adjust cayenne pepper for desired heat level.
- Sherry vinegar adds brightness; add gradually to taste.
- Make sure to render bacon fat slowly to avoid burning and to maximize flavor.
- This dish tastes even better the next day as the flavors meld.
- Leftovers can be refrigerated up to 4 days or frozen for longer storage.
