All Creole cuisine packs a flavor punch that keeps you coming back for seconds, but red beans and rice are in a league all their own when it comes to Louisiana food staples. Most of the heavy lifting in the flavor department comes from the addition of chopped smoked ham and andouille sausage, but the backbone of this dish is the holy trinity of Southern cooking—onions, celery, and bell pepper. The red beans soak up the smoky, porky, spicy, and earthy flavors and release some starch to create a rich gravy that’s perfect for spooning over steamed white rice.
Are red beans and kidney beans the same thing?
Tons of red beans and rice recipes call for kidney beans, but there are a few differences between red kidney beans and red beans. Red beans are smaller and more plump, with thinner skins and a creamier texture, when compared to the meatier, tougher kidney bean. Camellia is the go-to brand in the South, but of course, you can use whatever you can find at your local grocery store. If you’re in a pinch and seriously craving red beans and rice, kidney beans are a fine substitute, but they may need an extra 30 minutes of boiling to soften.
Do I need to soak my beans?
Yes—you should soak your dry beans before cooking for a faster cooking time and easier digestion. Beans can soak on the countertop at room temperature for up to 8 hours. If you won’t be able to get to them right away, soak the beans in the refrigerator for up to 12 hours.
You don’t technically have to use dried beans in red beans and rice, but using the dried variety gives you a chance to introduce flavor to the beans as they cook. Dried beans are also more nutritionally dense than canned beans.
How to serve red beans and rice:
Paired with fluffy white rice, this meal is hearty comfort food all on its own. That being said, if you’re looking for easy sides to serve with this main, you can’t go wrong with some homemade cornbread, air fryer okra, Southern collard greens, or pimiento cheese corn muffins.
Directions
-
- Step 1
Pick through beans to remove any rocks or broken beans. Place beans in a large plastic container with a lid. Add 2 tablespoons salt and 10 cups water, stirring to dissolve salt. Cover with lid and let beans soak at least 8 hours or up to overnight.
- Step 2Drain and rinse beans, then transfer to a 5- to 6-quart pot. Cover with 2 quarts fresh water. Add bay leaves and half of onion and bring to a boil over high heat. Reduce heat to medium and continue to cook, stirring occasionally and mashing some beans against side of pot with a wooden spoon, until starting to thicken, about 1 hour.
- Step 3When beans have about 15 minutes left in their cooking time, in a large skillet over medium-high heat, heat 1 tablespoon oil. Add ham and cook, stirring occasionally, until starting to brown, 7 to 9 minutes. Using a slotted spoon, transfer ham to pot with beans.
- Step 4In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook sausage, stirring occasionally, until starting to brown, 7 to 9 minutes. Using slotted spoon, transfer sausage to pot with beans.
- Step 5In same skillet over medium heat, combine celery, bell pepper, and remaining onion; season with 1/2 teaspoon salt. Cook, stirring occasionally, until onions start to soften, 4 to 5 minutes. Add garlic and thyme and cook, stirring, until fragrant, 1 to 2 minutes more.
- Step 6Stir in broth to deglaze pan, then add to pot with beans. Bring to a simmer and cook, stirring occasionally, until liquid is the texture and thickness of gravy, about 30 minutes. Discard bay leaves.
- Step 7Divide rice and bean mixture among bowls. Top with parsley.
- Step 1
