Red Beans and Rice

Name: Red Beans and Rice
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 green bell pepper; 1 medium sweet Vidalia onion; 2 ribs celery; 3 to 5 cloves garlic; 1 ½ to 2 teaspoons creole seasoning; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon dried thyme; 1 pound smoked ham; 1 ham hock; 14 ounces smoked andouille sausage; three 15-ounce cans red beans; 3 cups reduced sodium chicken broth; 1 teaspoon Worcestershire sauce; 1 or 2 bay leaves; 2 to 3 tablespoons fresh flat-leaf parsley; 3 cups cooked white rice; Pickled okra; Crystal Louisiana Hot Sauce

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings
6 servings
Calories
803 kcal
Course
Main Course
Cuisine
American

Red Beans and Rice

Jade Rice

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🫘🍚😍 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

Servings

1 tablespoon olive oil
1 green bell pepper seeded and diced small
1 medium sweet Vidalia onion diced small (yellow onion may be substituted)
2 ribs celery 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 freshly ground black pepper or to taste
½ teaspoon dried thyme
1 pound smoked ham diced into bite-sized pieces
1 ham hock
14 ounces smoked andouille sausage sliced into thin bite-sized pieces**
three 15-ounce cans red beans drained and rinsed***
3 cups reduced sodium chicken broth plus more if desired
1 teaspoon Worcestershire sauce
1 or 2 bay leaves
2 to 3 tablespoons fresh flat-leaf parsley finely minced; for garnishing
3 cups cooked white rice or as desired
Pickled okra optional for serving
Crystal Louisiana Hot Sauce optional for serving

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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 Monounsaturated Fat 15g Cholesterol 113mg (38%) Sodium 2011mg (84%) Potassium 1490mg (43%) 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%