Red Beans and Rice
User Reviews
5
9 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
6 servings
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Calories
803 kcal
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Course
Main Course
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Cuisine
American
Red Beans and Rice
Report
🫘🍚😍 Louisiana-style red beans and rice is a Southern comfort food classic that’s EASY to make! Complete with Andouille sausage, ham, Creole seasoning, tender red beans, and plenty of fluffy rice, this dish packs some spiciness but it’ll leave you coming back for more!
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Ingredients
- 1 tablespoon olive oil
- 1 green bell pepper seeded and diced small
- 1 vidalia onion diced small (yellow onion may be substituted, medium, sweet
- 2 celery ribs diced small
- 3 to 5 cloves garlic finely minced
- 1 ½ to 2 teaspoons creole seasoning or to taste
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- ½ teaspoon thyme dried
- 1 pound smoked ham diced into bite-sized pieces
- 1 ham hock
- 14 ounces andouille sausage sliced into thin bite-sized pieces, smoked
- red beans drained and rinsed, three 15-ounce cans
- 3 cups chicken broth plus more if desired, reduced sodium
- 1 teaspoon Worcestershire sauce
- 1 bay leaf 2 bay leaves
- 2 to 3 tablespoons flat-leaf parsley finely minced; for garnishing, fresh
- 3 cups white rice or as desired, cooked
- okra optional for serving, pickled
- hot sauce optional for serving, Crystal Louisiana brand
Instructions
- To a large skillet or stock pot, add the olive oil, green pepper, onion, celery, and saute over medium-high heat for about 5 minutes; stir frequently.
- Add the garlic and cook for 1 minute; stir continuously.
- Add the Creole seasoning, salt, pepper, thyme, and cook for 1 minute; stir continuously. Tip - If you want to make this in a slow cooker, stop here, transfer the mixture to a large slow cooker, add everything else except the garnishes, cover, and slow cook on low for about 4 to 5 hours, or on high for about 2 /12 to 3 hours. As it simmers, watch the liquid level and add additional chicken broth or water, if desired. Garnish as desired and serve. If making this on the stove, simply continue onto step 4.
- Add the smoked ham, ham hock, Andouille sausage, red beans, chicken broth, Worcestershire, bay leaves, stir to combine, reduced the heat to medium, and allow the mixture to simmer uncovered, for about 30 minutes. Stir a couple times while it simmers. Tips - The amount of broth will reduce and evaporate as the mixture simmers. Add additional chicken broth or water, as desired, for consistency according to your preference. If you want a soupier consistency, you'll likely need to add more liquid. Simmering for at least 30 minutes is my recommendation, although it can go longer, about 1 hour, if desired if you like a thicker consistency and want the flavors to marry more.
- Taste the mixture and if desired, make any necessary seasoning adjustments such as additional salt, pepper, or Creole seasoning.
- Remove the bay leaves, and stir in the parsley, or garnish each indivual portion with parsley if you prefer to add it that way.
- Serve alongside or on top of cooked long grain white rice. Tip - I prefer this method than stirring the rice into the pot of red beans.
- Optionally garnish with pickled okra, Crystal Louisiana Hot Sauce or a similar hot sauce, or garnish as desired before enjoying. Leftover red beans and rice will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Tip - I recommend storing the red beans and rice separately for best taste and texture of the leftovers.
Equipments used:
Notes
- *Ham - You can use smoked ham from the deli counter, pre-packaged in packets where sandwich meat is sold, or if you have leftover ham, this is a great recipe to use it. I like to slice the ham in fairly thick bite-sized pieces.
- **Andouille Sausage - I recommend using precooked sausage that's sold in a U-shaped ring. I like this Johnsonville Andouille Sausage. However, another favorite sausage such as a Polish Kielbasa or similar precooked pork sausage will work fine.
- ***Red Beans - I suggest using 3 cans of red beans. However, you can also use dried uncooked red beans. You'll need about 1 1/2 cups dried beans for the equivalent of 3 cans of beans. To save time, I suggest using my Instant Pot Beans method and recipe with the red beans.
Nutrition Information
Show Details
Serving
1serving
Calories
803kcal
(40%)
Carbohydrates
75g
(25%)
Protein
53g
(106%)
Fat
33g
(51%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
15g
(75%)
Cholesterol
113mg
(38%)
Sodium
2011mg
(84%)
Potassium
1490mg
(32%)
Fiber
16g
(64%)
Sugar
1g
(2%)
Vitamin A
349IU
(7%)
Vitamin C
6mg
(7%)
Calcium
106mg
(11%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 803 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 803kcal | 40% |
| Carbohydrates | 75g | 25% |
| Protein | 53g | 106% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 113mg | 38% |
| Sodium | 2011mg | 84% |
| Potassium | 1490mg | 32% |
| Fiber | 16g | 64% |
| Sugar | 1g | 2% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 106mg | 11% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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