Tulo

Red Beans and Rice Recipe

A bowl of creamy red beans studded with sliced andouille sausage, served over white rice and topped with sliced green onions.

Soaking the dried beans overnight shortens the simmer time and helps them cook evenly, while a smoked ham hock simmered right in the pot builds a deep, smoky base that canned beans or bouillon alone can't match. Mashing a portion of the cooked beans against the side of the pot thickens the liquid into the classic creamy gravy without needing a separate roux.

Prep
20 min
Cook
2 hr 30 min
Total
2 hr 50 min
Servings
8

Ingredients

Servings8
  • 1 lb dried red kidney beans, picked over and rinsed
  • 12 oz andouille sausage, sliced into rounds
  • 1 lb smoked ham hock
  • 1 large yellow onion, diced
  • 3 stalks celery, diced
  • 1 medium green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 leaves bay leaves
  • 1 tsp dried thyme
  • 2 tsp Cajun or Creole seasoning
  • 6 cups chicken broth
  • 4 cups white rice, cooked, for serving
  • 4 whole green onions, sliced, for garnish

Nutrition per serving

Calories
1986
Protein
100g
Carbs
75g
Fat
142g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Place the dried kidney beans in a large bowl, cover with at least 3 inches of cold water, and soak at room temperature for 8 hours or overnight. Drain and rinse.
  2. 2Heat a large heavy pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned, about 6 minutes. Transfer the sausage to a plate, leaving the rendered fat in the pot.
  3. 3Add the onion, celery, and bell pepper to the pot and cook in the sausage fat over medium heat, stirring occasionally, until softened, about 8 minutes.
  4. 4Stir in the garlic and cook until fragrant, about 1 minute.
  5. 5Return the sausage to the pot along with the drained beans, ham hock, bay leaves, thyme, and Cajun seasoning. Pour in the chicken broth, adding more water if needed so the beans are covered by about an inch of liquid.
  6. 6Bring to a boil, then reduce the heat to low, cover partially, and simmer, stirring occasionally, for 2 to 2.5 hours, until the beans are fully tender.
  7. 7Remove the ham hock, let it cool slightly, then pull the meat from the bone, discard the skin and fat, and shred the meat back into the pot. Discard the bay leaves.
  8. 8Using the back of a wooden spoon, mash about a cup of the beans against the side of the pot, then stir them back in to thicken the liquid into a creamy gravy.
  9. 9Simmer uncovered for another 10 to 15 minutes if the liquid still looks thin, until it coats the back of a spoon.
  10. 10Taste and adjust seasoning with salt, pepper, and additional Cajun seasoning as needed.
  11. 11Spoon the beans over cooked white rice and garnish with sliced green onions and hot sauce.

Tips & variations

  • No ham hock on hand? A smoked ham shank, a leftover ham bone, or a few extra ounces of andouille all work as substitutes for the smoky depth.
  • For a spicier pot, add a pinch of cayenne or a diced jalapeño along with the trinity.
  • Leftover beans taste even better the next day once the flavors have had time to meld, this is a dish that reheats well.
  • Vegetarian version: skip the sausage and ham hock, use vegetable broth, and add a teaspoon of smoked paprika plus a splash of liquid smoke for depth.

Storage & reheating

Refrigerate cooled red beans in an airtight container for up to 4 days. Freeze for up to 3 months in a freezer-safe container, leaving room for expansion. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the beans have thickened too much in storage.

Tips from the Tulo kitchen

  • Old dried beans that have sat in the pantry for over a year take noticeably longer to soften, buy beans from a store with good turnover if the pot is taking much longer than 2.5 hours.
  • Salt added too early can toughen bean skins before they've had a chance to soften, so hold off on salting until the beans are already tender.

FAQ

Can I use canned red beans instead of dried?

Yes, though the texture and flavor won't be quite as deep. Use 4 (15-ounce) cans, drained and rinsed, and reduce the simmer time to about 45 minutes since the beans just need to absorb the smoky broth rather than cook through.

Do I need to soak the beans overnight?

Soaking isn't strictly required, but it cuts the simmer time roughly in half and helps the beans cook more evenly. If skipping it, plan for closer to 3.5 to 4 hours of simmering and check the water level often.

Why are my red beans still firm after hours of cooking?

This is almost always caused by salt or acid (like tomatoes) added too early, or by beans that are simply old and dried out. Add salt only after the beans have softened, and use beans from a fresh batch if the pot is stalling.

Can this be made in a slow cooker?

Yes. Brown the sausage and saute the trinity on the stovetop first for flavor, then transfer everything to a slow cooker with the soaked beans, ham hock, and broth, and cook on low for 7 to 8 hours.