Description

A pot of this Louisiana-style Red Beans and Rice is the epitome of comfort. Tender beans, tons of aromatics, and hearty smoked meat with andouille sausage simmers away in a rich and flavorful stew. It’s so delicious and served with long-grain rice for a complete, filling meal! This soulful goodness comes together so easily, y’all!

Ingredients

Scale

1 lb dried red kidney beans, soaked (preferably New Orleans Camellia brand)
4 tablespoons unsalted butter (or duck fat/bacon grease)
1 tablespoon olive oil
12 ounces andouille sausage, sliced into rounds
1 large white onion, finely chopped
1 medium green bell pepper, finely chopped
2 celery hearts, finely chopped
1 tablespoon garlic paste or 6 cloves of garlic, finely minced
1 lb smoked turkey wings or ham hocks
3 bay leaves
6 cups low sodium chicken stock/broth, plus more as needed
1 tablespoon worcestershire
8 ounces canned tomato sauce
1 tablespoon cajun seasoning, plus more to taste
freshly ground black pepper, to taste
steamed long-grain white rice, for serving
hot sauce & freshly chopped chives or parsley, for garnish- optional

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Instructions

Sort through the red beans and remove any scraggly bits. Then place the beans into a large bowl and cover with cold water. Allow the beans to soak on the counter overnight. Alternatively, see blog post for fast soak method. Before starting the recipe, drain the beans into a colander and set aside.
In a large pot over medium-high heat, add the butter and olive oil. Once hot, add in the sausage rounds and cook until evenly browned, about 2-3 minutes. Then use a slotted utensil to transfer the sautéed sausage to a clean bowl and set aside.
Toss in the onion, bell pepper, and celery. Sauté the mixture, until tender, about 4-5 minutes. Then stir in the garlic and continue cooking until fragrant, about 1 minute. Add the pre-soaked beans into the pot, followed by the smoked meat, sautéed sausage rounds, bay leaves, stock, and worcestershire. Make sure everything is submerged under the liquid. Gently stir to combine, then increase the heat to high and bring the mixture to a rolling boil for 5 minutes.
After boiling, reduce the heat to low and cover the pot with a lid. Cook for 1 1/2 to 2 hours, going back to the pot every so often to stir and check on the beans. If the mixture looks dry at any point, add more stock/broth/water to loosen, 1 cup at a time as needed.
Once the beans are tender, remove the smoked meat from the pot, and set aside to cool down for a few minutes before handling. Use two forks or your hands (fitted with disposable gloves, if desired) to tear the meat off the bones into bite-sized pieces. Discard the skin, bones, and any extra fatty pieces on the smoked meat. Take the bay leaves out and then add the pieces of smoked meat back into the pot.
Use a potato masher to mash up some of the beans, not too much, just a few strokes. This will help thicken the mixture a little and contribute to a creamy texture. Then add the tomato sauce, cajun seasoning-to taste, and black pepper. Stir well to bring everything together and let simmer, uncovered, for 15-20 minutes more.
Remove the pot from the heat and ladle the red beans into bowls. Top beans with rice and serve immediately with a few dashes of hot sauce and freshly chopped chives/parsley, if desired. Enjoy!

Notes

Please read the blog post in its entirety for more tips + tricks.

Keywords: red beans and rice, Louisiana food, cajun food, broth beans, beans recipe, creole food, New Orleans food