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Thick, creamy, and packed with bold Cajun flavor, this Red Beans and Rice recipe brings the soul of New Orleans straight to your table. With smoky Andouille sausage, tender ham hock, fresh herbs, and just the right amount of spice, this comforting one-pot classic is everything you want in a red beans and rice meal.
Some of the best red beans dishes come right out of Louisiana, and this easy red beans and rice recipe is one of our all-time favorites. Slow-simmered until the beans are buttery and the gravy is rich and savory, it’s perfect served over fluffy rice with a side of warm Buttermilk Cornbread or even Cheesy Brussels Sprouts for a cozy, satisfying dinner.
How To Make This Red Beans and Rice
- Soak the Beans: Rinse the dried red beans and place them in a large bowl filled with water. Soak overnight, then drain, rinse, and set aside when ready to cook.
- Sauté the Sausage: Heat the olive oil in a large pot over medium-high heat. Add the Andouille sausage and cook, stirring occasionally, until browned and fragrant.
- Build the Base: Add chopped onion, bell pepper, celery, and garlic to the pot. Sauté for 3 to 4 minutes until the vegetables are softened and aromatic.
- Add Seasonings: Stir in the tomato paste, Italian herbs, Cajun seasoning, cumin, paprika, cayenne, and thyme sprigs. Cook for another minute to bloom the spices.
- Simmer with Ham Hock: Add the hock, red beans, water, and a pinch of salt and black pepper. Boil, then reduce the heat, cover, and simmer for 1 ½ to 2 hours.
- Shred the Meat: Once the beans are tender, remove the ham hock from the pot. Shred the meat off the bone, discard the bone, and return the meat to the pot.
- Final Flavor Boost: Stir in chopped parsley and simmer for 10 more minutes. Discard the bay leaves and thyme, then taste and adjust seasoning as needed.
- Serve and Enjoy: Spoon the red beans over warm rice and top with green onions. Add a splash of hot sauce or Tabasco for a true Southern finish.
For a cozy and well-rounded red beans and rice meal, try serving it with a warm, golden Skillet Garlic Bread, perfect for scooping up every bit of that smoky gravy. A crisp side of Oven-Roasted Asparagus adds a light, garlicky contrast that cuts through the richness.
If you’re going for full comfort, a bowl of Creamy Coleslaw on the side brings just the right amount of crunch and tang. Each of these red beans dishes pair beautifully with flavors that complement the spice and soul of this Southern classic.
What Makes This Red Beans and Rice Work
This red beans and rice recipe shines thanks to layers of bold, smoky flavor. Andouille sausage, ham hock, and the classic Cajun trio of onion, celery, and bell pepper build a rich, savory base that’s full of Southern comfort.
Slow simmering turns the beans thick and creamy, with every spoonful packed with spice and soul. It’s an easy red beans and rice recipe that feels both hearty and homey; the kind of red beans dish you’ll make on repeat.
What Goes Into This Red Beans and Rice
This Louisiana-style red beans and rice is all about building deep, savory flavor from scratch. With a handful of pantry spices, fresh herbs, and a few key ingredients, you’ll have a comforting meal worth every simmered minute.
- Dried Red Beans: The star of this red beans and rice recipe, these soak up all the rich, smoky flavors as they slowly cook into a creamy, hearty dish.
- Andouille Sausage: Smoky and spicy, this sausage brings bold New Orleans flavor and adds a meaty bite to each spoonful.
- Ham Hock: A meaty smoked ham hock infuses the pot with deep, savory flavor that defines a true red beans and rice meal.
- The Holy Trinity (Onion, Celery, Bell Pepper): This classic Cajun combo lays the aromatic foundation that gives red beans dishes their signature depth and warmth.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
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Red Beans and Rice
Ingredients
- 1 pound dried red beans
- 1/4 cup olive oil
- 13 ounces andouille sausage sliced about 1/2-inch thick
- 1 large onion chopped (2 cups chopped)
- 1 medium green bell pepper chopped
- 1 large celery rib chopped
- 6 cloves garlic finely chopped or minced
- 2 tablespoons tomato paste
- 2 teaspoons dried Italian herbs
- 1 teaspoon cajun seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 pinch cayenne pepper or to taste, optional
- 3 sprigs thyme
- 1 meaty smoked ham hock or ham shanks, about 1 1/2 – 2 pounds
- 6 cups water
- 2 bay leaves
- 1/4 cup fresh chopped parsley
- 2 tablespoons green onions chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon cracked pepper or to taste
Instructions
- Rinse beans then soak in a large bowl with water overnight. When ready to cook, drain the soaked beans, give them a rinse and set aside.
- Heat oil in a large heavy based pot over medium-high heat. Fry sausage until slightly browned while stirring occasionally, about 5 minutes. Add onion, bell pepper, celery and garlic, sauté for 3 to 4 minutes until soft and fragrant.
- Season with tomato paste, Italian herbs, paprika, cajun seasoning, cumin, paprika, cayenne and thyme sprigs. Sauté, stirring occasionally, for a further minute.
- Add the ham hock, water and pre-soaked beans. Season with a pinch of salt to taste (only add about 1/8 teaspoon to start with) and black pepper. Bring to a boil, then reduce heat to low and cover pot. Let simmer while stirring occasionally so that the beans don't stick to the bottom of the pot, for about 1 1/2 – 2 hours or until beans are tender
- Carefully remove ham hock and shred meat off the bone. Stir the meat back into the pot and discard bone.
- Add parsley and simmer for a further 10 minutes. Taste test and adjust seasonings accordingly. Discard bay leaves and thyme. Serve beans over rice with green onions and hot sauce (or Tabasco sauce).
Notes
- Cover your beans with at least 2-3 inches of cold water overnight.
- You can use canned beans if you wish, but they will not yield the same creamy results.
- Substitute water with chicken stock or broth if omitting ham hock.
- Andouille sausage is the best option in this recipe. It adds a kick of spice and smoky flavour.
- Add more stock or water if the beans become too dry. You want a nice, thick and creamy consistency, NOT watery.
1 cup white long grain rice
1 tablespoon butter (life changing)
A large pinch of salt (1-2 teaspoons)
- In a medium saucepan over medium heat, bring water to a boil. Add rice, butter and salt.
- Bring pan back to a simmer; lower heat, cover and cook for 15-18 minutes, or until rice is fork-tender and water has fully absorbed.
- Remove from heat and let sit, covered, for a further 5 minutes, then fluff up with a fork and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ’s
Yes, but the texture and flavor will differ slightly. If using canned beans, reduce the simmering time to 30–40 minutes and use about 3 to 4 cans (drained and rinsed).
Soaking is recommended for even cooking and better texture, but if you’re short on time, use the quick soak method: boil beans for 2 minutes, then let sit for 1 hour before draining.
Andouille sausage is the traditional choice for authentic flavor. If you can’t find it, smoked kielbasa or chorizo make good substitutes
I have made this recipe countless times. Absolutely delicious and fantastic!
Hi Katrina,
First of all, I have made so many of your recipes! Thanks so much for all the inspiration!! I made this tonight and instead of ham hock used 3 slices of lightly cooked bacon. Also, to thicken the beans I took a large spoonful of the beans/onion/peppers when soft and mashed them in a bowl to make a sofrito and then added it to the pot of beans and sausage. AMAZING ! I use your recipes weekly !!
Made this tonight and really enjoyed it. Very pleased that I can have the leftovers tomorrow. Love your recipes. Thank you!
Oh my stars!!! This will grace our table again and again. I used smoked sausage as the Andouille sausage was unavailable. It worked great. Warming and hearty and creamy and comforting. I think soaking the red beans instead of using canned beans was key to the amazing texture. Thank you for this gem.
Incredible! I make this at least once a month in the winter. Best RB&R recipe I’ve had! Thank you for sharing!