In Louisiana, red beans and rice is traditionally a Monday meal, a pot left to simmer while the wash got done. I love that history, a humble dish that comes from patience more than money.

The beans cook down slow and creamy, seasoned with the holy trinity of onion, bell pepper, and celery, and studded with smoky andouille sausage. Spooned over a mound of white rice, it is filling and deeply savory.

It does ask for an overnight soak and a couple of unhurried hours on the stove, but the pot mostly takes care of itself. This is comfort food that rewards a slow afternoon.

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Why You’ll Love This Red Beans And Rice

Creamy, slow-simmered beans with smoky sausage.
Humble, budget-friendly ingredients.
Mostly hands-off once it is simmering.
Even better the next day, and it freezes well.

Ingredients for Red Beans And Rice

1 pound dried red kidney beans, soaked overnight
1 pound andouille sausage, sliced
1 onion, diced
1 green bell pepper, diced
3 celery stalks, diced
3 cloves garlic, minced
1 smoked ham hock (optional)
6 cups chicken broth or water
2 bay leaves
1 to 2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
Salt and black pepper
Cooked white rice, for serving

How to Make Red Beans And Rice

The night before, cover the beans with water by a couple of inches and let them soak overnight. Drain and rinse them.
Brown the sliced andouille in a large pot over medium heat, then scoop it out and set it aside.
Add the onion, bell pepper, and celery to the pot and cook in the sausage fat until soft, about 6 minutes. Stir in the garlic and cook for 1 minute.
Add the drained beans, broth, ham hock if using, bay leaves, Creole seasoning, and thyme. Bring to a boil, then lower to a gentle simmer.
Cover and simmer for 2 to 2 1/2 hours, stirring now and then, until the beans are soft and starting to break down.
Mash some of the beans against the side of the pot to make the liquid creamy. Stir the sausage back in and simmer 15 minutes more.
Season with salt and pepper. Let it rest 15 minutes, then serve over hot white rice.

Tips

Soak the beans overnight so they cook evenly and turn creamy.
Mashing some of the beans is what thickens the pot. No flour needed.
A smoked ham hock adds deep, smoky flavor, but you can leave it out.
Serve over freshly cooked white rice to soak up the sauce.

Frequently Asked Questions

Can I use canned beans? Yes, for a faster version. Use three cans, drained, and simmer just 30 to 40 minutes.

No andouille? Any smoked sausage works. Kielbasa is a fine stand-in.

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