Published October 29, 2021.This post may contain affiliate links. Please read my disclosure policy.
This delicious homemade red beans and rice recipe is jam-packed with Cajun country flavors and is perfect for grazing on all day long.
We are such big-time comfort food eaters in our house. We love being able to nibble on a smoked pork shoulder all day or even sip on matzo ball soup during the winter months. If you’re like us then definitely check out my Hoppin’ John or potato soup recipe.
Red Beans and Rice
Red beans and rice are a staple in Louisiana, in fact, red beans are held in the highest of regards in New Orleans when it comes to the entire legume family. The origin story of red beans and rice is certainly up for debate. Did come from Spanish-Caribbean settlers in Louisiana, Enslaved African Americans in that territory, or Acadians from Canada who migrated to the area in the 1700s. All have claim over this prized dish.
The basics of the recipe consist of slow-cooked red beans in a broth of the trinity (onions, celery, bell peppers), ham, and then served with some andouille sausage and alongside some white rice. It’s a very comforting dish that is incredibly flavorful and fairly easy to make.
How to Make Red Beans and Rice
Use these easy-to-follow instructions for making this tasty red beans and rice recipe:
- Add red beans to a container and cover them with about 4-6 inches of cold water and let sit overnight. The next day when ready to cook, drain, rinse, and set aside until ready to use.
- Sweat the onions, celery, peppers, and garlic in a large pot with rendered bacon fat, butter, or oil over medium heat for about 10 minutes.
- Next, add in the beans, stock, bay leaves, cajun seasoning and herbs, and ham.
- Cover and cook over low heat for about 2 hours or until the beans are very tender and the liquid is thick.
- Finish by stirring in sliced pre-cooked andouille sausage, tabasco, salt, and pepper.
- Serve alongside cooked white rice and garnish with sliced green onions.
Should It be Soupy?
The red beans should be a creamy mixture and the beans should be tender and soft. The liquid with the beans should be that of nappe or coat the back of a soup. It should never be broth-like inconsistency.
How to Thicken Red Beans and Rice
If your red beans and rice is on the thinner side, you can either add a roux or a simple slurry to help thicken it. Use a simple ratio of 1 part cornstarch to 2 parts water to make the slurry add about a ¼ cup of it and gently whisk it into the red beans.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 1 day ahead of time.
How to Store: Cover and keep separate from the rice in the refrigerator for up to 5 days. This will freeze well covered and separate from the rice for up to 6 months. Thaw for 1 day in the refrigerator before reheating.
How to Reheat: Add the desired amount of red beans and rice to a small pot and heat over low heat until warm. You can also heat in the microwave until warm.
chef notes + tips
- When using canned beans, drain, and add with half the amount of chicken stock and cook for ½ the amount of time.
- To fast track soaking the beans, cover them with boiling water, and let stand for 1 hour before using.
- If you do not want to use the Cajun seasoning, substitute for 1 teaspoon of cayenne pepper, 2 teaspoons of garlic granules, and 2 teaspoons of dry thyme.
- Other dry herbs you can use are oregano, sage, or basil.
- For the ham, you can simply use leftover ham, a smoked ham hock, or a small shoulder cottage butt.
- Use Camellia red beans if you can.
- Absolutely use water in place of chicken stock as that would be more traditional. I believe chicken stock adds another layer of flavor to the recipe.
- If your andouille sausage is not pre-cooked, add it to the red beans pot about 30 minutes before it’s finished cooking.
More Comfort Food Recipes
- Hungarian Goulash
- Chicken Teriyaki
- Salisbury Steak
- Chicken Marsala
- Steak Diane
Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this recipe then definitely drop me a comment and a rating below.
Video
Save
Homemade Red Beans and Rice Recipe
5 from 24 votes
This delicious homemade red beans and rice recipe is jam-packed with Cajun country flavors and is perfect for grazing on all day long.
Servings: 10
Prep Time: 15 minutes minutes
Cook Time: 2 hours hours 30 minutes minutes
Ingredients
- 1 pound dried red kidney beans
- 3 tablespoons rendered bacon fat, butter, or oil
- 2 peeled small diced yellow onions
- 3 small diced celery stalks
- 1 seeded small diced green bell pepper
- 1 seeded small diced red bell pepper
- 4 finely minced garlic cloves
- 6 cups chicken stock
- 4 bay leaves
- 3 tablespoons Cajun seasoning
- 1 ham hock or 1 ½ cups of large diced smoked ham
- 1 pound cooked sliced andouille sausage
- 4 cups of cooked white rice
- Tabasco sauce to taste
- salt and pepper to taste
- sliced green onions for garnish
Instructions
Add the beans to a large container and completely cover them with cold water until the water is about 4-6 inches over the top of the beans. Let sit overnight. When you’re ready to start cooking, drain the beans, rinse with water, and set aside until it’s time to add them into the recipe.
Add the bacon fat to a large pot over medium heat and sweat the onions, celery, peppers, and garlic, stirring frequently, which takes about 10 minutes.
Next, add in the beans, stock, bay leaves, seasonings, and ham, cover with a lid, and cook over low-medium heat for about 2 hours or until the beans are very tender and the liquid has thickened.
Finish the mixture with sliced cooked sausage, Tabasco, salt, and pepper, and cook for 10 more minutes over low-medium heat.
Serve with cooked white rice and garnish with sliced green onions.
Notes
Chef Notes:
Make-Ahead: You can make this recipe up to 1 day ahead of time.
How to Store: Cover and keep separate from the rice in the refrigerator for up to 5 days. This will freeze well covered and separate from the rice for up to 6 months. Thaw for 1 day in the refrigerator before reheating.
How to Reheat: Add the desired amount of red beans and rice to a small pot and heat over low heat until warm. You can also heat in the microwave until warm.
When using canned beans, drain, and add with half the amount of chicken stock and cook for ½ the amount of time.
To fast track soaking the beans, cover them with boiling water, and let stand for 1 hour before using.
If you do not want to use the Cajun seasoning, substitute for 1 teaspoon of cayenne pepper, 2 teaspoons of garlic granules, and 2 teaspoons of dry thyme.
Other dry herbs you can use are oregano, sage, or basil.
For the ham, you can simply use leftover ham, a smoked ham hock, or a small shoulder cottage butt.
Use Camellia red beans if you can.
Absolutely use water in place of chicken stock as that would be more traditional. I believe chicken stock adds another layer of flavor to the recipe.
If your andouille sausage is not pre-cooked, add it to the red beans pot about 30 minutes before it’s finished cooking.
Nutrition
Calories: 557kcalCarbohydrates: 56gProtein: 30gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 65mgSodium: 671mgPotassium: 1120mgFiber: 9gSugar: 5gVitamin A: 1482IUVitamin C: 29mgCalcium: 72mgIron: 5mg
Course: Main
Cuisine: cajun, southern
Author: Chef Billy Parisi
Elevate Your Every Day Cooking
Get Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter!
Add a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
41 comments
- Jason
Can you make this in a slow cooker? How long would you recommend?
- Reply
probably. Without testing it myself, I’m not 100% sure.
- Reply
- Irene Connelly
Another great recipe by Chef Parisi. Outstanding, flavorful, without being overly spicy. Great balance! The one thing I love about Chef Parisi’s recipes is the ability to make substitutions without fear of failure. I use his recipes to elevate my every day cooking without fussiness. I can use what I have on hand, often missing or substituting an ingredient or two, and it still cooks up to be a fabulous meal: the magic is in the technique, not strict attention to ingredient lists. Cooking “Chef Billy style“ has become a way of life- we are busy, but still eat better than ever!
- Reply
- DJ
Oh my goodness – the flavor!
- Reply
so good!!
- Reply
- Lee LaRaviere
Hello team.
This is my first time here and I followed the recipe to a tee…My family loved it and I will make this again…Excellent job! (My family is hard to please).
I look forward to more recipes since I have found you.
- Reply
- Teresa
I live in the mountains of North Carolina and its getting cooler here. Time to pull out the stews, soups, chili, etc. recipes. Thanks Billy for sharing this recipe and for mentioning Paul Prudhomme. He was a great cook and mentor to me. Congratulations on your new kitchen. The drain board is awesome. I always appreciate your tips and tricks you share. Every recipe I’ve made so far has been delicious. Thank you, you are an awesome chef.
- Reply
- Chef Billy Parisi
Appreciate you trying it, thanks a lot!
- Reply
- Nick Shimmin
Another 5 star winner from this amazing chef. Such an incredible source of inspiration in the kitchen. I’m always delighted to see one of Billys recipes and can’t wait to have a go !!
- Reply
- Paula Mendenhall
Another winner Billy! Thanks! I made it just as you wrote it (I never measure precisely but I was close ha ha) and I even used your Cajon Seasoning. It was soooo good!
- Reply
- Dianna
Absolutely delicious! Best recipe ever for red beans and rice! One of my favs!
- Reply
- TrishC
By far the easiest and tastiest rbr recipe. I crave this. I have shared it on so many food groups I belong to.
- Reply
Love it!
- Reply
- Michelle
I love this so much. Am making it for the third time, maybe more. I like to make a batch on Sundays or Monday’s and eat it for lunch or supper all week. Thank you Chef Billy
- Reply
- Angee Hughes
The only things I do differently, for the most, is:
1 Use Camellia brand red beans
2) Use Goya brand ham flavored broth
3) While sautéing veggies, I also add in a can of mild or original Rotel tomatoes and cook down until it’s all mush (but don’t let it burn!
4) When about 30 minutes from serving, I add 1/2 to 1 stick real butter, allowing it to melt and be incorporated back with all of the other ingredients. Puts this over the top!This is an AWESOME recipe!
- Reply
Make it work for you! Great job!
- Reply
- Ruth Robins
This recipe has been great! Easy to make and delicious!
- Reply
Perfect!
- Reply
- MAGGIE
I’m from New Orleans and this recipe is hands down spot on. I encourage everyone to try this recipe. You won’t be disappointed. Enjoy!
- Reply
Thanks for giving it a shot!!
- Reply
- Amanda Gayle
I was born in NOLA – very good!
- Reply
Great!
- Reply
- Irene
Fantastic! We’ll have this in our regular weeknight rotation!
- Reply
- Melanie Jones
So much flavor and very hearty!!
- Reply
- Reed Dimmitt
Won a cook off with this.
- Reply
- Michelle
I was sick a couple weeks back, all I could think of eating was this and grilled cheese sandwiches. This recipe was delicious, I ate it every day till it was gone.
- Reply
- Jen H
I make this recipe often and freeze the leftovers. Amazing!
- Reply
- Yvonne Davis
I made the red beans and rice and my family raved about it.
- Reply
- Ruby Dyer
I have made so many of your recipes.
- Reply
- Pascale
Was delicious
- Reply
- Patricia
I cooked this recipe tonight, it is so delicious! my husband had two full servings, and he’s also taking some for lunch tomorrow, as far as sharing? Not happening!!! I Followed the recipe to a tee along with your homade Cajun seasoning, not only does this dish smell fantastic, it’s very flavorable and so easy to make make. Once you have your prep ready, you can accomplish any recipe.
- Reply
- Don
An excellent nutritious comfort food!
- Reply
- Mary
If you’re using canned beans, how many cans are required?
- Reply
Whenever you want to use canned beans from a dried bean version, simply double the amount of can in cups. For example, if I am using 1 cup of dried beans, then I will need two cups of canned. Dried beans usually double in size once soaked.
- Reply
- Mary
Thank you!
- Reply
- Edwin Davis
Dang good! Definitely added to my repeat list.
- Reply
- Diana Arana
I made this following it exactly! We all loved the flavor profile! So much so that my daughter asked to have this added to our winter meal rotation!
- Reply
- Maritza
I love this recipe, I made the chicken and wild rice soup
I couldn’t stop eating it! Love it!
If it wasn’t so cold in Indiana , I’d be your neighbor♥️- Reply
- Vicki Gray
I live in Kentucky, what if you can’t find Andouille sausage. Would smoked sausage or kelbasia ( sp) work? I really want to try this recipe because my husband and loves Cajun foods. Thank you very much for helping me try new foods.
Vicki Gray- Reply
Yes!
- Reply
