Nothing says New Orleans like a perfectly seasoned bowl of red beans and rice. Years ago my friend, Rita, stay the weekend at my house. She lived in New Orleans and wanted to enjoy our beautiful beaches. During her stay, she wanted to make dinner.
What a wonderful surprise that this simple pot of thick and creamy red beans and rice was the most flavorful I have ever tasted. My cajun friend shared her secrets for her perfectly tender smoky red beans and rice.
The best part is that you don’t need to make a trip to New Orleans to savor the city’s flavors.
However, if you do visit, be sure to add a stop to Cafe DuMonde for a coffee and some beignets.
Easy Red Beans and Rice Recipe
This classic recipe is the perfect blend of spices and smoky sausage.
1 pound red beans
Hambone or ham hock
2 tablespoons olive oil
1 pound andouille sausage
1 large onion, chopped
One rib of celery, chopped
One green pepper, chopped
1 large bay leaf (or 2 small bay leaves)
1 clove garlic, pressed
1/8 teaspoon cayenne pepper
1/4 teaspoon cumin
Sliced green onion
Hot fluffy rice
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Dutch oven (this is the one I use)
Measuring cups and spoons
Knife (this is the one I use)
**For your convenience, I have gathered all my must-have cooking supplies HERE.
The fastest way to cook any recipe is to have your mise in place ready. This will ensure your meal preparation is effortless. I learned this habit while attending culinary school, and it has made cooking a pleasure.
No cajun recipe would be complete without The Holy Trinity of Cajun Cuisine. The holy trinity consists of onions, green peppers, and celery.
Place two tablespoons of olive oil in a Dutch oven (this is the one I use)—heat oil over medium heat.
Add chopped vegetables, sausage, and garlic to the pan. Saute until the vegetables and sausage are slightly browned.
Drain the liquid from the soaked beans reserving the liquid in a large measuring cup. Add the beans and ham hock to the dutch oven.
Pour in enough of the reserved bean soaking liquid to cover the beans.
Note: If you do not have enough liquid, you can substitute chicken broth for the liquid.
After adding the seasoning, stir and bring to a boil. Reduce heat and simmer for several hours. Adding more liquid if necessary.
Cook until the beans are tender.
Note: I use the back of a wooden spoon and press some of the red beans on the sides of the pot to see if they are tender.
Red Beans and Rice
- 1 pound of red kidney beans
- 1 Ham hock
- 2 tablespoons olive oil
- 1 pound andouille sausage, sliced
- 1 onion, chopped
- 1 rib of celery, chopped
- 1 green pepper, chopped
- 1 bay leaf
- 1 clove garlic, pressed
- ⅛ teaspoon cayenne
- ¼ teaspoon cumin
- Sort the beans, then rinse with cold water. Place the beans in the large bowl, cover with water plus two inches. Soak overnight.
- Place one tablespoon of olive oil In a 5-quart Dutch oven, saute celery, onion, green peppers, sausage, and garlic over medium heat until slightly brown.
- Add beans, soaking liquid, ham hock, bay leaf, cayenne, cumin to the dutch oven. Additional water if necessary.
- Simmer for several hours until the beans are soft.
- Serve over hot fluffy rice. Top with sliced green onions.
Ladle the red beans into a chili bowl and top with rice, chopped green onions, and parsley.
Serve with garlic bread or cornbread.
For dessert, beignets would be the perfect New Orleans sweet treat.
Sometimes we all need a little inspiration for easy meals and recipes. So I put together some recipes. I think you will like it.
If you like easy everyday recipes, you might enjoy my favorite recipes delivered straight to your inbox click HERE.
You might also enjoy these recipes:
Quick soak dried beans are one of my most popular recipes.
Everyone’s favorite light dessert is Rice Krispie Treats.
Thank you for your visit today.
See you soon,