Easy Red Beans and Rice Recipe
Nothing says comfort food like a big bowl of Louisiana style red beans and rice complete with smoked Andouille sausage, ham, Creole seasoning, tender red beans in a rich and savory broth. Served alongside or on top of plenty of fluffy white rice is the way to go. Because of the Creole seasoning, the natural kick that Andouille sausage has, and the extra bit of hot sauce I like to use as a garnish for my red beans and rice, this Southern classic recipe is perfectly spicy. Not too spicy, but it’s not boring either! If you have leftover holiday ham, this easy red beans and rice recipe will take a pound of it off your hands! But if you don’t, that’s fine too because you can use deli ham or your favorite ham to bring some of this New Orleans favorite into your own home. Hello, Mardi Gras party-at-home! I use made my red beans with rice with canned beans, but feel free to make your own beans. More on that below. I’ve also included slow cooker directions to make sure that all the bases are covered if you want to make red beans and rice in a Crockpot.
Ingredients in Louisiana Red Beans and Rice
For this easy red beans and rice recipe with sausage, you’ll need the following common and easy-to-find ingredients including the following:
Olive oilGreen bell pepperSweet Vidalia onionCelery ribsGarlic clovesCreole SeasoningSaltPepperDried thymeSmoked hamHam hockSmoked Andouille sausageCanned red beans (or dry red beans)Reduced sodium chicken brothWorcestershire sauceBay leavesFlat-leaf parsleyCooked white ricePickled okra, optional for servingCrystal Louisiana Hot Sauce, optional for serving
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Red Beans and Rice with Sausage
To make this protein-packed dish red beans and rice dish with lots of sausage and ham, follow these basic and straightforward steps: Step 1: To a large skillet or stockpot, add the olive oil, bell pepper, onion, celery, and saute over medium high heat for 5 minutes before adding the garlic and sauteeing for another minutes. Step 2: Add the seasonings, salt, pepper, and saute for 1 minute. Step 3: Add the smoked ham, ham hock, sausage, red beans, Worcestershire, bay leaf, and simmer for at least 30 minutes. Step 4: Remove the bay leaf, add the parsley, taste for salt and seasoning balance, and add another teaspoon of salt or whatever you think it needs. You can increase the cook time for up to 1 hour total if you want less broth. Remember this is a simmer and not an all out fast boil. Step 5: Garnish with optional okra and hot sauce, and serve over white rice. Alternatively, you can stir a bit of rice into the red bean mixture.
What Are the Best Beans for Red Beans and Rice?
The beans are a crucial ingredient in this red beans and rice recipe! You’ve got a couple options:
What Type of Ham Should I Use?
In order to make sure that this easy red beans and rice recipe is full of rich flavor and will satisfy your hunger for hours, I use two types of ham: Regular red kidney beans and dark red kidney beans are larger, darker, and readily absorb other flavors making them great in chilis. Red beans, conversely, are smaller, much more vibrant red, and have a noticeable bean-forward flavor and aren’t just there to take on other flavors – they help create the flavor of the dish.
What to Serve with Red Beans and Rice
When you’re ready to serve the red beans with ham and sausage, you’ll need to decide if you want to stir rice into the red bean mixture. Or serve the red beans with ham and sausage over a bed of long-grain rice or have the two nestled side by side in a shallow bowl. This is how I normally serve and enjoy this comfort food recipe. But it’s up to you. Unsure what goes with red beans and rice? I recommend serving this dish with one of the following:
Skillet CornbreadSweet Potato CornbreadHoney Cornbread Muffins
Don’t forget the hot sauce and pickled okra, too! They’re optional but really give great authenticity to the recipe.
Storage Instructions
I know you won’t have a problem with leftovers lingering because this recipe for red beans and rice is a family-approved dish! However, if you do have leftovers, extra will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. It’s the type of dish that actually gets better in time as the flavors marry and meld together as it sits.
Tips for the Best Red Beans and Rice
Louisiana red beans and rice is such a comforting recipe that really is a cinch to prepare. Although here are a few of my tips and tricks to ensure it becomes a family favorite recipe. Sausage – I use Johnsonville brand Smoked Andouille Sausage links that are fully cooked. If you can’t find this particular exact flavor of sausage, another type of cooked pork sausage is my recommendation like a Polish kielbasa or another favorite sausage that’s generally sold in a U-shaped ring. Rice – If you know you’re going to have planned leftovers, I suggest not stirring the rice into the dish and to instead keep the red beans and rice stored separately in the fridge. I prefer the texture of everything when they’re not stored together, but it’s personal preference.
More Easy Rice and Bean Recipes:
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