Description
This classic New Orleans-style Red Beans and Rice recipe delivers creamy, flavorful beans simmered with aromatic vegetables and smoked pork, served over steaming white rice. A staple of Creole cuisine, it’s a hearty and comforting main dish perfect for any occasion.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
Spices & Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
Main Ingredients
- 1 tablespoon vegetable oil
- 1 pound dried red kidney beans, soaked overnight and drained
- 1 smoked ham hock or 1/2 pound andouille sausage, sliced
- 6 cups water or low-sodium chicken broth
- 4 cups cooked white rice
Garnishes
- Chopped green onions
- Hot sauce (optional)
Instructions
- Sauté the Vegetables: In a large Dutch oven or heavy pot, heat the vegetable oil over medium heat. Add the chopped onion, green bell pepper, and celery. Cook, stirring occasionally, for 5 to 7 minutes until the vegetables are softened and translucent.
- Add Spices and Garlic: Stir in the minced garlic, dried thyme, smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute more until the mixture is fragrant and the spices are well combined with the vegetables.
- Add Beans and Meat: Add the drained red kidney beans, smoked ham hock or sliced andouille sausage, water or chicken broth, and bay leaves to the pot. Stir to combine all ingredients.
- Simmer the Beans: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 2 to 2 1/2 hours. Stir occasionally to prevent sticking. The beans should become tender and the sauce creamy. If the mixture thickens too much, add a little water to achieve the desired consistency.
- Remove Bay Leaves and Shred Meat: Take out the bay leaves and the ham hock if used. Shred any meat from the ham hock and return it to the pot. Give everything a good stir and taste for seasoning, adjusting salt or pepper as needed.
- Serve: Spoon the hot red beans over cooked white rice. Garnish with chopped green onions and a dash of hot sauce if desired for an extra kick.
Notes
- For a vegetarian version, omit the meat and use vegetable broth instead of water or chicken broth.
- If using canned beans, reduce cooking time and the amount of liquid accordingly since canned beans are pre-cooked.
- Leftovers can be stored in the refrigerator for up to 4 days and tend to taste even better the next day.
