The BEST Red Beans And Rice Recipe

I love making this Southern Red Beans And Rice Recipe from scratch. The rich aroma of smoked ham hock, robust Andouille sausage and tender red beans fills my kitchen with the promise of hearty flavor and tradition. Every bite evokes cherished memories from vibrant Southern kitchens and spirited family gatherings.

I’ve spent years perfecting my version of Red Beans and Rice, and trust me, this recipe is a game changer. I start off by soaking 1 lb of dried red kidney beans overnight (or using a quick soak if you’re in a hurry) which forms the base of this hearty dish.

Next, I add 1 lb of thickly sliced Andouille sausage and a smoked ham hock to bring an intense, smoky flavor that really sets this meal apart. I love mixing in a large diced onion, chopped green bell pepper, and three celery stalks for an aromatic blend that fills the kitchen with the smell of Louisiana.

Then, four garlic cloves, a teaspoon of dried thyme, two bay leaves, and a hint of cayenne kick things up a notch. Cooking it all in 4 cups of chicken stock, this dish is pure comfort with an authentic Creole twist that you just have to try.

Enjoy it over a bed of cooked white rice for that classic Southern rice recipe flair!

Why I Like this Recipe

I love this recipe because it fills my whole kitchen with a warm, comforting smell that makes me feel like I’m right back in my grandma’s kitchen. I also really dig how the Andouille sausage and smoked ham hock bring a deep, spicy flavor to the dish – it’s just so satisfying. Another reason is that the beans end up super tender and thick after a long, slow simmer, which gives the dish an amazing texture that I can’t resist. Plus, it’s a one-pot meal that feels simple to make but tastes way better than anything takeout can offer.

Ingredients

• Red kidney beans provide hearty protein and fiber while giving a subtle, earthy flavor.
• Andouille sausage adds smoky, spicy taste with ample protein and savory fats.
• Ham hock infuses deep savory richness, boosting overall flavor with tender meat notes.
• Onion brings natural sweetness, vibrant aroma, and a burst of antioxidant goodness.
• Garlic intensifies flavors while offering immune boosting benefits in every bite.
• Bell pepper adds freshness and mild tang, supplying essential vitamins and crunch.
• Celery gives a light crunch and subtle bitterness that complements the overall hearty stew.
• Chicken stock deepens flavors and ensures a smooth, comforting consistency throughout.

Ingredient Quantities

• 1 lb dried red kidney beans, soaked overnight or quick soaked
• 1 lb Andouille sausage, sliced into thick rounds
• 1 smoked ham hock
• 1 large onion, diced
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 2 bay leaves
• 1/2 tsp cayenne pepper (adjust to your spice taste)
• Salt and black pepper to taste
• 4 cups chicken stock (or water as needed)
• Cooked white rice, for serving

How to Make this

1. Soak the red kidney beans overnight or use the quick soak method (boil them briefly then let them rest in hot water for an hour)

2. In a big pot, brown the Andouille sausage slices over medium heat until they get a bit crispy

3. Toss in the smoked ham hock along with the diced onion, chopped green bell pepper, and celery. Cook them until they start to soften

4. Add in the minced garlic, dried thyme, bay leaves, and cayenne pepper and stir for about a minute so all the flavors mix well

5. Drain the soaked beans and add them into the pot, then pour in enough chicken stock to cover everything (add water if needed)

6. Bring it all to a boil then reduce the heat and let it simmer slowly for about 2 to 3 hours until the beans become tender

7. Stir occasionally and mash some beans against the side of the pot to thicken the sauce a bit

8. Once the beans are soft, take out the ham hock, remove any meat from it, and add that meat back into the pot

9. Season with salt and black pepper to taste and let it simmer a few more minutes

10. Serve hot over cooked white rice and enjoy this comforting, spicy Creole dish!

Equipment Needed

1. Large pot or Dutch oven for browning the sausage and simmering the stew
2. Cutting board for chopping the onions, bell pepper, celery, and garlic
3. Chef’s knife to dice and slice all the ingredients
4. Strainer or colander to drain the soaked kidney beans
5. Wooden spoon or spatula for stirring and mashing the beans
6. Measuring spoons for the thyme, bay leaves, and cayenne pepper
7. Bowl for soaking the beans overnight or for the quick soak method
8. Rice pot or pan to cook the white rice on the side
9. Stove for all the cooking steps

FAQ

The BEST Red Beans And Rice Recipe Substitutions and Variations

• For red kidney beans you can use black beans or pinto beans instead which changes the texture a bit but still tastes great
• If you cant find Andouille sausage, try using smoked sausage or even chorizo which gives a nice spicy kick
• Instead of a smoked ham hock you might substitute with a smoked turkey leg that still brings a smoky flavor into the dish
• For the chicken stock, using a rich vegetable stock works good too if you’re looking for a lighter option
• If you’re low on celery, you could add extra green bell pepper to keep the crunch and flavor in the mix

Pro Tips

1. When you’re browning the sausage, really let it get some crisp edges so that nice caramelized flavor comes out, but don’t burn it coz that bitterness is just not worth it.
2. Keep an eye on your simmering pot and stir it every once in a while. Mashing some beans against the side helps thicken the stew naturally and adds body to the dish.
3. Be careful with adding the cayenne pepper. It’s better to start with a little and taste as you go, cause once it’s in there, you can’t really take it out if you overdo it.
4. When you take out the ham hock, let it cool down a bit before pulling off the meat. That way you’ll avoid burning your fingers and it gives you a chance to check for any extra fat that might be worth skimming off.