Description

This Louisiana-Style Red Beans and Rice recipe is a classic Creole dish featuring slow-cooked red kidney beans with smoky bacon, spicy andouille sausage, and a flavorful mix of vegetables and spices. Simmered with a smoked ham hock and enriched with homemade chicken stock, this hearty, comforting stew is served over buttery white rice and topped with fresh green onions and hot sauce, perfect for a satisfying family meal.

Ingredients

Scale

Beans and Meat

1 lb. dried red kidney beans
6 strips thick cut bacon, diced
1 lb. andouille sausage, cut into rounds
1 large smoked ham hock

Vegetables and Aromatics

1 yellow onion, diced
3 ribs celery, diced
1 green bell pepper, diced
5 cloves garlic, minced

Spices and Seasonings

1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
2 bay leaves
1 tablespoon Worcestershire sauce
Kosher salt (1 1/2 tablespoons for soaking beans + to taste)
Freshly cracked black pepper, to taste
1–2 tablespoons sherry vinegar

Liquids

6 cups homemade chicken stock

To Serve

Steamed white rice, buttery
Green onions, sliced
Hot sauce, for serving

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Instructions

Soak the Beans: In a large bowl, combine the dried kidney beans, 1 1/2 tablespoons kosher salt, and 6 cups of water. Stir until the salt is dissolved. Let the beans soak undisturbed at room temperature for 8 to 16 hours. Drain and rinse before cooking.
Cook the Bacon: Heat a 5-quart Dutch oven over medium-low heat. Add the diced bacon and cook, stirring occasionally, until it is crispy and the fat has rendered. Use a slotted spoon to remove the bacon and place it in a small bowl. Increase heat to medium.
Brown the Sausage: Add the sliced andouille sausage to the pot and cook, stirring occasionally, until browned on all sides. Remove the sausage using a slotted spoon and add it to the bowl with the bacon.
Sauté the Vegetables and Spices: In the same pot, add the diced onions, bell pepper, and celery. Cook until the vegetables start to brown and soften, about 5-7 minutes. Then stir in the minced garlic, smoked paprika, dried thyme, and cayenne pepper, cooking for another 2 minutes to release their aromas.
Combine Ingredients and Simmer: Return the bacon and sausage to the pot. Pour in the chicken stock and use a wooden spoon to scrape up any browned bits on the bottom. Add Worcestershire sauce, the soaked beans, smoked ham hock, and bay leaves. Bring the mixture to a gentle simmer, cover, reduce heat to medium-low, and cook for 2 hours, allowing flavors to meld and beans to soften.
Finish Cooking and Shred Ham: Remove the lid and continue simmering uncovered for another 25 to 30 minutes, stirring occasionally, until the beans are very creamy. Remove the ham hock and shred the meat, discarding the bones. Return the shredded ham to the pot.
Season and Brighten: Taste the beans and season with additional kosher salt and freshly cracked black pepper as needed. Stir in 1 to 2 tablespoons of sherry vinegar to brighten the flavors.
Serve: Spoon the creamy red beans over servings of buttery steamed white rice. Garnish with sliced green onions and offer hot sauce on the side for added heat.

Notes

Soaking the beans overnight helps soften them and reduces cooking time significantly.
Using homemade chicken stock enhances the depth of flavor, but store-bought chicken broth can be substituted.
Leftovers keep well and often taste better the next day as flavors continue to develop.
Adjust cayenne pepper and hot sauce to suit your heat preference.
This recipe requires a long simmer but is mostly hands-off after initial steps.
For a vegetarian adaptation, omit meat and use vegetable broth, but flavor will be different.