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5.0 from 75 votes

Homemade Red Beans and Rice Recipe

This delicious homemade red beans and rice recipe is jam-packed with Cajun country flavors and is perfect for grazing on all day long.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Servings: 10
Calories: 557 kcal
Course: Main Course
Cuisine: American , Cajun

Ingredients

  • 1 pound dried red kidney beans
  • 3 tablespoons rendered bacon fat butter, or oil
  • 2 peeled small diced yellow onions
  • 3 small diced celery stalks
  • 1 seeded small diced green bell pepper
  • 1 seeded small diced red bell pepper
  • 4 finely minced garlic cloves
  • 6 cups chicken stock
  • 4 bay leaves
  • 3 tablespoons Cajun Seasoning
  • 1 ham hock or 1 ½ cups of large diced smoked ham
  • 1 pound cooked sliced andouille sausage
  • 4 cups of cooked white rice
  • Tabasco sauce to taste
  • salt and pepper to taste
  • sliced green onions for garnish

Instructions

    Cup of Yum
  1. Add the beans to a large container and completely cover them with cold water until the water is about 4-6 inches over the top of the beans. Let sit overnight. When you’re ready to start cooking, drain the beans, rinse with water, and set aside until it’s time to add them into the recipe.
  2. Add the bacon fat to a large pot over medium heat and sweat the onions, celery, peppers, and garlic, stirring frequently, which takes about 10 minutes.
  3. Next, add in the beans, stock, bay leaves, seasonings, and ham, cover with a lid, and cook over low-medium heat for about 2 hours or until the beans are very tender and the liquid has thickened.
  4. Finish the mixture with sliced cooked sausage, Tabasco, salt, and pepper, and cook for 10 more minutes over low-medium heat.
  5. Serve with cooked white rice and garnish with sliced green onions.

Notes

  • Chef Notes:
  • Make-Ahead: You can make this recipe up to 1 day ahead of time.
  • How to Store: Cover and keep separate from the rice in the refrigerator for up to 5 days. This will freeze well covered and separate from the rice for up to 6 months. Thaw for 1 day in the refrigerator before reheating.
  • How to Reheat: Add the desired amount of red beans and rice to a small pot and heat over low heat until warm. You can also heat in the microwave until warm.
  • When using canned beans, drain, and add with half the amount of chicken stock and cook for ½ the amount of time.
  • To fast track soaking the beans, cover them with boiling water, and let stand for 1 hour before using.
  • If you do not want to use the Cajun seasoning, substitute for 1 teaspoon of cayenne pepper, 2 teaspoons of garlic granules, and 2 teaspoons of dry thyme.
  • Other dry herbs you can use are oregano, sage, or basil.
  • For the ham, you can simply use leftover ham, a smoked ham hock, or a small shoulder cottage butt.
  • Use Camellia red beans if you can.
  • Absolutely use water in place of chicken stock as that would be more traditional. I believe chicken stock adds another layer of flavor to the recipe.
  • If your andouille sausage is not pre-cooked, add it to the red beans pot about 30 minutes before it’s finished cooking.

Nutrition Information

Calories 557kcal (28%) Carbohydrates 56g (19%) Protein 30g (60%) Fat 24g (37%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 65mg (22%) Sodium 671mg (28%) Potassium 1120mg (32%) Fiber 9g (36%) Sugar 5g (10%) Vitamin A 1482IU (30%) Vitamin C 29mg (32%) Calcium 72mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 557

% Daily Value*

Calories 557kcal 28%
Carbohydrates 56g 19%
Protein 30g 60%
Fat 24g 37%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 65mg 22%
Sodium 671mg 28%
Potassium 1120mg 24%
Fiber 9g 36%
Sugar 5g 10%
Vitamin A 1482IU 30%
Vitamin C 29mg 32%
Calcium 72mg 7%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.