Looking for a recipe for red beans and rice? Well, here it is! This is an easy red beans and rice recipe that I think you will love. This delicious New Orleans favorite was traditionally cooked on Mondays, “laundry day”. And, it’s not just a weeknight meal – it’s so good, you may want to serve it to company!
A Delicious, Easy Red Beans and Rice Recipe
Nothing Says “New Orleans” Like This Easy Red Beans and Rice Recipe
If you’ve been here before, you know that I live in New Orleans. And, if this is your first visit, you can learn more about me here. In addition, you may also want to check out another New Orleans-related post here.
I’ve lived in New Orleans my whole life. As a result, I’ve cooked a lot of red beans!
Every family has their own recipe for red beans and rice. And, family recipes sometimes evolve from one generation to the next.
My Recipe
Today, I’m going to share my easy red beans and rice recipe. And, you should know that I didn’t always make them exactly like this. When I started cooking, I used my mom’s recipe. Through the years, I’ve tried other recipes, from cookbooks as well as friends’ family recipes.
As a result, my recipe for red beans and rice is a combination of the things I like best from all the others I’ve tried. I hope you enjoy this easy recipe as much as we do!
9 Secrets to the Perfect Recipe for Red Beans and Rice
1. Soak the Beans
First of all, soak the beans overnight to reduce cooking time.
2. Use Butter
Next, use butter instead of oil to saute the vegetables, before adding the meat. I like using butter because it adds so much flavor. However, be careful not to set the flame too high, since butter burns so easily.
3. Use Good Sausage
I often use Andouille, but I find the casing tough and chewy. As a result, I take the extra step to remove the skin.
In this recipe, I use Smoky Hollow smoked sausage. The flavor of this smoked sausage is really good, so I use this most of the time. The casing is tender on the Smoky Hollow sausage. Therefore, there’s no need to remove it.
4. Throw in a Ham Hock
Bring on the flavor! Slow cooking this tasty meat until it falls off the bone is what makes this dish. Smoked ham hock may be used instead of raw. If so, there is no need to season it.
5. Add Worcestershire Sauce
Next, add a little Worcestershire sauce. One tablespoon of Worcestershire sauce adds a nice depth of flavor.
6. Keep an Eye on the Pot
Also, be sure to monitor the beans while cooking. And, add water if they become too dry. Don’t let them stick to the bottom of the pot and burn – they will be ruined!
Eight cups of stock works perfectly for me. However, this has a lot to do with the humidity. And, boy, is it humid here! If you live in a dry area, you may find that you need to add more water as the beans cook down.
7. Use Your Immersion Blender
Blend just a few of the beans with an immersion blender to get that delicious, creamy consistency. But don’t overdo it!
8. Serve with French Bread
Next, it wouldn’t be Red Beans and Rice without some crusty French bread! However, sometimes I just don’t feel like running to the store. So, I serve a couple of slices of Texas Toast from the freezer. This does the trick!
9. Don’t forget the Tabasco
Finally, sprinkle a little Tabasco on your beans for an extra kick, N’awlins style!
Don’t Wait Until Monday
So, there you have it – a delicious and easy red beans and rice recipe, straight from New Orleans!
But don’t wait ’till Monday… Rather, make this dish as soon as you can. It’s so good!
Why not make this recipe for red beans and rice as the entree for your next casual get-together? Be sure to serve with plenty of bread, and a nice salad. Let me know how it turns out in the comments below!
This delicious New Orleans favorite was traditionally cooked on Mondays, "laundry day". It is incredibly easy to prepare, and good enough to serve for company!
- 2 tablespoons butter
- 1 medium onion chopped
- 2 stalks celery chopped
- ½ bell pepper chopped
- 6 cloves garlic minced
- 1 ham hock seasoned on both sides with salt and pepper
- 14 oz package Smoky Hollow smoked sausage cut in 2.5” links
- 2 bay leaves
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 pound red beans
- 8 cups chicken stock
- Worcestershire sauce
- French bread
- Tabasco sauce
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The night before: Place beans in a large bowl and cover generously with water. Allow to soak overnight. Drain and rinse before use.
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In a stock pot, saute the onions, celery, and bell pepper in butter for 2-3 minutes. Add garlic, and saute one minute.
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Add the ham hock and sausage, bay leaves, black pepper, thyme, cayenne, and salt. Continue to saute for 2-5 minutes, stirring occasionally and turning the ham hock half way through.
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Add the beans, cover with the chicken stock, and add Worcestershire sauce.
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Bring to a boil, then reduce heat and cover. Allow the beans to cook for 2 hours, stirring occasionally. Monitor the liquid while cooking, and add water if necessary.
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Remove the ham hock, and set aside on a plate. Remove the bay leaves, and discard. Blend for a few seconds with an immersion blender, taking care to avoid the sausage. Blend only a few of the beans, to add a creamy texture.
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Remove and chop the meat from the ham hock, and return to pot. Discard fat and bone.
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Re-season with salt and pepper to taste.
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Serve with a scoop of white rice and crusty French bread. Drizzle with Tabasco to taste.
- I like to use butter in this recipe to saute the vegetables, for flavor. Make sure the flame isn't too high, though, because butter burns so easily.
- Smoked ham hock may be used instead of raw. If so, there is no need to season.
- Monitor the beans while cooking, and add water if they become too dry. Don't let them stick to the bottom of the pot and burn - they will be ruined! Eight cups of stock works perfectly for me, but this has a lot to do with the humidity. If you live in a dry area, you may find that you need to add more water.
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Looks delicious!