This easy and authentic red beans and rice recipe is right out of my home in Louisiana. This dish is a huge staple in my cooking because of how inexpensive it is to make and all the ingredients can be easily found in most grocery stores. Red beans and rice is also one of my kids favorites so I usually make a big pot and then freeze the rest for when I need something quick. This recipe is super easy and can be made in a crock pot over night, an instant pot, or any large pot with a lid.
Whats the history of red beans?
Red beans and rice was originally brought over to Louisiana by the Haitians in the 1700’s. People soon brought over this recipe into their homes and its been around ever since.
Red beans are traditionally made on Mondays because it was the same day as laundry day. People needed a meal that could simmer on the stove all day while they did their laundry, which of course was done by hand. To this day red beans and rice are still a popular meal to cook on Monday’s even though we have modern washing machines.
To soak or not to soak?
Some people soak their beans over night in cool water and some don’t. I personally have done both and I don’t find a huge difference. Soaking your beans will take some cooking time off if you are on a time constraint but feel free to do either one!
Equipment
- Dutch oven or large pot
- knife
- cutting board
- large spoon
- measuring cups
Ingredients
- 2 cups red kidney beans
- 1 Package of andouille sausage ( or any smoked sausage)
- 1 Tablespoon olive oil
- 1 Large yellow onion
- 1 Green bell pepper
- 2 Ribs of celery
- 2 Teaspoons minced garlic
- 6 Cups chicken stock or broth
- 2 Bay leaves
- 2 Teaspoons creole seasoning
- Fresh parsley for garnish (optional)
- 1 Teaspoon of your favorite hot sauce (optional)
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Instructions
- Prepare all your vegetables by dicing them finely
- Slice your sausage in half inch circles
- Heat olive oil in a large pot and add your sausage
- Cook until slightly browned
- Once sausage is cooked remove it from the pot and set it aside.
- Add the diced onions, bell pepper and celery or your “trinity” and cook until translucent.
- Next add your garlic and cook for another minute.
- Place the sausage back in the pot with the vegetables and add your red beans and chicken stock. If you do not have chicken stock you can also use chicken bouillon cubes with water.
- add your bay leaves and creole seasoning. Make sure if your seasoning contains salt to not add extra salt at the end.
- Bring everything to a boil then set the stove to a low simmer and cover with a lid.
- Let it simmer for 4-5 hours stirring occasionally. You will know when the beans are done when they are super soft and has a creamy texture.
- Add salt and pepper to taste. I like to add my favorite hot sauce to kick it up a notch but you don’t have too.
- Serve with long grain rice, top with fresh parsley and enjoy!
Notes: There are so many variations of this dish and it really is about making it your own. If you don’t have andouille sausage you can use any smoked sausage that you like. If you don’t like sausage then you can used a smoked ham hock or turkey leg. Below are some pictures of seasonings and hot sauces I like but you can use whatever you like. I hope you enjoy this recipe, let me know what you think!