Entree: United States – Cajun and Creole Louisiana – Red Beans and Rice

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Total 2 hrs 45 min

Ingredients

- 1 lb (454 g) dried red kidney beans, picked over and rinsed
- 2 cups (370 g) long-grain white rice (uncooked)
- 4 cups (940 ml) low-sodium chicken stock (plus extra as needed)
- 2 cups (470 ml) water (for cooking beans/adjustment)
- 1 smoked ham hock, approx. 12 oz (340 g)
- 12 oz (340 g) andouille sausage, sliced into 1/3-inch (8 mm) rounds, approx. 12 oz (340 g) usable
- 2 tbsp (30 ml) vegetable oil or bacon drippings
- 1 large yellow onion, chopped, approx. 10 oz (280 g)
- 1 green bell pepper, chopped, approx. 6 oz (170 g)
- 3 celery stalks, chopped, approx. 6 oz (170 g)
- 3 garlic cloves, minced (about 9 g)
- 2 tsp (6 g) Creole seasoning (adjust to taste)
- 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4–1/2 tsp (1–2 g) cayenne pepper (optional, to taste)
- 1 tbsp (15 ml) Worcestershire sauce
- Salt to taste (start with 1 tsp / 6 g after beans are tender)
- 2 tbsp (8 g) chopped fresh parsley
- 3 green onions (scallions), sliced for garnish
- Hot sauce, for serving

Instructions

Short Description:
Slow-simmered red kidney beans cooked with smoked pork (ham hock and andouille), Creole seasonings, and the Louisiana "holy trinity" of onion, bell pepper, and celery, served over steamed long-grain rice. A hearty Monday staple born from using leftover Sunday pork for flavor.

Regional Notes:
This is the Creole/Louisiana style: red beans cooked low and slow with a smoked ham hock and sliced andouille (or leftover ham), seasoned with Creole spices and thyme, and finished creamy by mashing some beans against the pot. It differs from other regions by the use of the holy trinity, Creole seasoning, and serving over long-grain white rice as a complete main course.

1. Soak and pre-cook beans: Cover the dried beans with cold water by 2 inches and soak overnight, or use quick-soak: place beans in a pot, cover with water, bring to a boil 2 minutes, remove from heat and soak 1 hour. Drain and rinse.
2. Start the rice: Rinse the rice until water runs clear. Combine 2 cups (370 g) rice with 4 cups (940 ml) water and 1/2 tsp salt in a saucepan, bring to a boil, reduce to low, cover and simmer 18 minutes. Remove from heat and let rest covered 10 minutes.
3. Brown the sausage: In a heavy Dutch oven or large pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Add sliced andouille and brown 3–4 minutes per side until browned. Remove and set aside, leaving rendered fat in the pot.
4. Sauté the holy trinity: Add the chopped onion, bell pepper, and celery to the pot and cook over medium heat 6–8 minutes until softened and beginning to color. Stir in minced garlic and cook 30 seconds until fragrant.
5. Build the pot: Return browned andouille to the pot along with the drained beans and the smoked ham hock. Add 4 cups (940 ml) chicken stock and 2 cups (470 ml) water to just cover the beans and pork. Stir in Creole seasoning, dried thyme, bay leaves, black pepper, cayenne (if using), and Worcestershire sauce.
6. Simmer low and slow: Bring to a gentle boil, then reduce heat to low so the mixture barely simmers. Partially cover and cook 1.5–2 hours, stirring occasionally and adding up to 1 cup (240 ml) extra stock or water if it becomes too thick. Cook until beans are very tender and the broth is creamy.
7. Thicken and finish: Remove the ham hock and bay leaves. Shred the meat from the ham hock with forks, discarding bone and excess fat, and return the meat to the pot. Mash about 1–2 cups of the beans against the side of the pot with a spoon to thicken the sauce, then simmer 5–10 more minutes to marry flavors. Taste and add salt (start with 1 tsp / 6 g) and more Creole seasoning or cayenne as needed.
8. Serve: Spoon steamed rice into bowls or onto plates and ladle generous portions of red beans and sauce over the rice. Garnish with chopped parsley and sliced green onions, and pass hot sauce at the table.