Name: Louisiana Red Beans and Rice
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Creole
Ingredients: 1 pound dried red kidney beans; 4 cups distilled water (for soaking); 2 tablespoons salt (for soaking); 2 tablespoons vegetable oil or bacon drippings; 1 cup finely chopped onion; 1 cup finely chopped bell pepper; ½ cup finely chopped celery; 1 tablespoon minced garlic; 1 teaspoon ground thyme; 1 tablespoon fresh chopped parsley; ½ teaspoon cayenne pepper (optional); 1½ tablespoons Creole or Cajun seasoning; 2 dried bay leaves; 1 pound smoked ham hock or other smoked meat; Water (enough to cover beans); 2 cups long-grain white rice; 4 cups water (for cooking rice)

Description

A hearty, flavorful Creole dish featuring creamy red beans simmered with smoked sausage, ham, and the “holy trinity” of Cajun cooking—onion, bell pepper, and celery. Traditionally served over white rice, it’s a comforting meal that’s perfect for any day of the week.

Ingredients

1 pound dried red kidney beans
4 cups distilled water (for soaking)
2 tablespoons salt (for soaking)
2 tablespoons vegetable oil or bacon drippings
1 cup finely chopped onion
1 cup finely chopped bell pepper
½ cup finely chopped celery
1 tablespoon minced garlic
1 teaspoon ground thyme
1 tablespoon fresh chopped parsley
½ teaspoon cayenne pepper (optional)
1½ tablespoons Creole or Cajun seasoning
2 dried bay leaves
1 pound smoked ham hock or other smoked meat
Water (enough to cover beans)
2 cups long-grain white rice

4 cups water (for cooking rice)

Instructions

Soak the red kidney beans in salted water overnight; drain beans; do not rinse.
In a Dutch oven, add oil and brown ham hock (or other meat) about 10 minutes; remove large pieces and set aside; leave the oil in the Dutch oven.
Add finely chopped onion, bell pepper, and celery to oil; sauté for 10 minutes (or until soft); then add the garlic; sauté another 5 minutes.
Add soaked beans and browned meat back to Dutch oven.
Add water to cover.
Add thyme, parsley, Creole or Cajun seasoning, and bay leaves; combine and cook on low, uncovered for 3 hours.
After the beans are tender, remove large pieces of meat and bay leaves, taste for seasonings; add more Creole/Cajun seasoning and/or cayenne pepper if you want it spicier.

Notes

For a vegetarian version, omit the meat and use vegetable broth.

Beans can be made a day ahead; flavors improve overnight.

Serve with cornbread or collard greens for a complete meal.

Prep Time: 15 minutes
Cook Time: 3 hours
Category: Main Course
Method: Stovetop
Cuisine: Creole, Cajun, Southern

Keywords: Louisiana red beans and rice, Creole beans, Cajun rice, smoked sausage, ham hock, southern comfort food