New Orleans is known for a lot of things.  Music, culture, jazz, architecture, folklore, Mardi Gra. But guess what we love most about this treasured city: The food!

And here is one of the most comforting, satisfying dishes in the world.  Deep in flavor with a little heat…oh boy, do they get it right down in Louisiana.  We show you the tips and tricks to make this dish authentic and through-the-roof delicious.  And it’s easy as can be! Serve with steamed white rice for authentic taste and flavor.

Ingredients

The ingredients in this classic dish are not exotic and easy to get your hands on. Next time you cook a bone-in ham, be sure to save (and freeze) that bone! Here’s what you’ll need to have on hand:

Dried beans – Red kidney beans are classic, but you could substitute pinto beans. We don’t recommend canned beans.

Hambone – Hopefully you have one frozen from your holiday ham. If not, seek out ham hocks from the meat department. In a pinch, add two strips of smoked bacon to the simmering broth.

Meats – Smoked andouille sausage and smoked ham can be found in the meat department of many well-stocked supermarkets, or at your butcher. Kielbasa, or any type of smoked sausage can be substituted.

Vegetables – Chopped onions, jalapeño, tomato, and garlic. Remove the seeds from the pepper, unless you want some heat.

Seasonings and Flavor Enhancers – Mustard, preferably whole grain. Red wine vinegar (can substitute with apple cider vinegar), dried thyme, cayenne pepper (extra for increased heat), salt, and pepper.

For Serving – Steamed white rice (we don’t recommend Instant). Chopped scallions, and plenty of hot sauce, such as Tobasco.

EXPERT TIP: It’s okay if there is meat still on the ham bone. Actually, this is fantastic. As it simmers, the meat will deepen in flavor and fall into the broth. Huge flavor! You’ll need to remove the bones (plus any excess fat or cartilage from the bone) before serving.

Tips for Making Perfect Red Beans and Rice

Soak the Beans: For the best texture and flavor, soak your dried red beans overnight. This helps them cook evenly and reduces the cooking time. If you’re short on time, you can use the quick soak method by boiling the beans for a few minutes and then letting them sit for an hour.

Use a Flavorful Base: Start with a flavorful base by sautéing the “holy trinity” of Cajun and Creole cooking: onions, bell peppers (or jalapeño), and celery (optional). Adding garlic, bay leaves, and spices like thyme and cayenne will enhance the overall flavor of the dish.

Cook Low and Slow: Allow the beans to simmer gently for an extended period. Cooking them low and slow helps to develop a rich, deep flavor and ensures that the beans become tender. Aim for at least 1.5 to 2 hours of simmering.

Adjust Seasoning and Consistency: Taste the beans as they cook and adjust the seasoning as needed. If the mixture is too thick, add a bit of water or broth to reach your desired consistency. For a creamier texture, you can mash some of the beans against the side of the pot.

EXPERT TIP: Sauté the sliced sausage and cubed smoked ham in a little oil in a sturdy pot until starting to char in spots. This adds major flavor to the dish.

How To Serve

This dish will not be as thick as a stew, but the steamed rice will absorb some of the flavorful broth.

You can serve the pot of red beans separate from the rice and let folks serve themselves, or, do what we prefer, which is to load up serving bowls with a mound of rice and then ladle the red beans mixture all around it.

Pair this with cold beer, a classic hurricane, or iced tea for a truly authentic experience. Be sure to have plenty of hot sauce available.

A side of Southern cornbread is always a nice touch.

EXPERT TIP: We use two pots to make this dish. First, we start with a pot (or Dutch oven) to sauté the vegetables and smoked meats along with the other aromatics. Then, we transfer that to the pot that has been simmering with the ham bone and beans.

Other Classic Cajun or Creole Recipes to Try

We’ve yet to meet a classic dish from Louisiana that we didn’t love. Here is a collection of our favorite recipes that you’ll want to make time and time again! Perfect for a Mardi Gro celebration!

• Shrimp and Sausage Gumbo
• Chicken and Sausage Gumbo
• Classic Jambalaya
• Crawfish Etouffée
• Dirty Rice
• Muffuletta
• Fried Catfish Po-Boy
• Cajun Baked Shrimp
• Homemade Beignets
• Bananas Foster
• King Cake
• Hurricane Cocktail

These are classic and so much fun to make in your kitchen. But, in the meantime, isn’t this dish calling your name?

Can Red Beans and Rice Be Made In Advance?

Yes! In fact, this is one of those dishes that gets even better after a few days.

Store in a pot or container with a tight-fitting lid for up to 5 days.

This dish also freezes wonderfully. Freeze for up to 3 months. Thaw completely and then bring to a simmer on the stove in a pot over medium heat.

You won’t believe how your house will smell when you make this iconic N’awlins dish!

Be sure to have your favorite hot sauce handy…and as is often the case, this is even better the next day!

This recipe is just so comforting, and keeps you and your loved ones coming back for more and more and more!!

Ready to make the best dish this side of the Bayou?  Go for it!

And when you do, be sure to take a photo of it and post it on Instagram and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Print Recipe

4.89 from 9 votes

Classic Red Beans and Rice

This recipe for Classic Beans and Rice is one of our all-time favorite dishes from Louisiana. If you don't have a ham bone, ask your butcher for ham hocks or ham bones. Simmering for several hours only requires a stir every now and then, but the end result is well worth the wait!

Prep Time20 minutes mins

Cook Time3 hours hrs 15 minutes mins

Total Time3 hours hrs 35 minutes mins

Course: Entree

Cuisine: Creole / Louisiana

Servings: 8

Calories: 378kcal

Author: Kris Longwell

Equipment

• Pot or Dutch oven for sautéing meats and veggies
• Large pot (or stock pot) for simmering water, beans, and everything else.

Ingredients

• 1 lb dried red beans
• 1 ham bone or ham hocks, See NOTES
• 4 bay leaves dried or fresh
• 14 oz andouille sausage smoked, sliced, a generous cup
• ½ lb ham smoked, cubed, a generous cup
• 1 medium onion chopped
• 1 mediume tomato diced
• 2 jalapenos stemmed, seeded, and finely chopped
• 6 cloves garlic minced
• 2 tablespoon whole grain mustard
• ¼ cup red wine vinegar
• 1 tablespoon Kosher salt
• 2 teaspoon thyme seeds dried
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• Steamed white rice for serving
• Scallions thinly slice, for garnish
• Hot sauce for garnish

Instructions

• Soak the beans overnight and then drain. See NOTES for Quick Soak instructions.
• Combine the beans, 1 gallon of water (16 cups), ham bone, and bay leaves in a large stock pot and bring to a simmer over medium heat.
• Meanwhile, heat the oil in a pot or large skillet over medium-high heat. Add the sausage and ham and cook until lightly browned, about 8 to 10 minutes.
• Add the onion and peppers and cook until softened, 5 minutes more.
• Add the tomato, jalapenos, garlic, mustard, vinegar, salt, thyme, black pepper, and cayenne and continue to cook until the mixture is hot and the ingredients have softened, an additional 5 to 8 minutes.
• Add the sausage mixture to the pot of beans. Simmer slowly, uncovered, stirring occasionally, until creamy and tender, about 3 hours.
• Approximately 10 minutes before the beans are done, use a wooden spoon to smash some of the beans against the inside of the pot.
• Remove the bones and bay leaves. Pick out any cartilage or bone that may have come from the ham bone.
• Serve over hot steamed white rice with sliced scallions and hot sauce.

Video

Notes

Watch the video for visual guidance. If you liked the video, please subscribe to our YouTube channel. 

Be sure to save (and freeze) your holiday ham bones so you can make this dish! If you don’t have a ham bone handy, then look for ham hocks in the meat supermarket. Rib bones can also be used. If you can’t get any bones, then add a couple of thick smoked strips of bacon (uncooked) to the simmering water. Remove before adding the sausage mixture.  

If you don’t have time to soak the beans overnight, you can rinse them with water, and then place them in a pot and cover with water. Bring to a boil, turn off the heat, cover, and let them rest for at least one hour, and then proceed with the recipe. Canned beans can be used in a pinch, but, the taste and flavor won’t be the same. 

Leftovers will keep covered in the fridge for up to 1 week. Freeze for 2 to 3 months. Reheat on the stove over medium heat until simmering and heated through. 

Nutrition

Calories: 378kcal | Carbohydrates: 39g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 1514mg | Potassium: 1019mg | Fiber: 9g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 5mg