Louisiana-Style Red Beans and Rice Recipe
Louisiana-style red beans and rice is the perfect comfort food recipe! Creamy red beans loaded with sausage and ham served over buttery rice.
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Makes: 6 -8 servings
Ingredients
- 1 lb. dried red kidney beans
- 6 strips thick cut bacon, diced
- 1 lb. andouille sausage, cut into rounds
- 1 yellow onion, diced
- 3 ribs celery, diced
- 1 green bell pepper, diced
- 5 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 6 cups homemade chicken stock
- 1 large smoked ham hock
- 1-2 tablespoons sherry vinegar
- Kosher salt
- Freshly cracked black pepper
- Green onions, sliced
- Hot sauce, for serving
- Steamed rice, see above instructions
Instructions
- In a large bowl, combine the dried kidney beans, 1 1/2 tablespoons kosher salt, and 6 cups of water. Stir until the salt is dissolved. Leave undisturbed at room temperature for at least 8 hours, up to 16. Drain and rinse.
- Heat a 5-quart dutch oven over medium-low heat. Add the bacon and cook, stirring occasionally, until crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a small bowl. Increase the heat to medium and add the sliced sausage and cook, stirring occasionally, until browned. Using a slotted spoon, transfer the browned sausage the bowl with the bacon.
- Add the onions, bell pepper, and celery to the pot and cook the veggies until they're starting to brown. Add the garlic, paprika, thyme, and cayenne and cook for 2 more minutes.
- Return the sausage and bacon to the pot and add the chicken stock. Use a wooden spoon to scrape up any browned bits. Add the Worcestershire, soaked beans, ham hock, and bay leaves and bring to a simmer. Cover, reduce the heat to medium-low, and cook for 2 hours.
- Remove the lid and simmer for another 30-25 minutes, until the beans are very creamy. Remove the ham hock, shred the meat (discard the bones), and return the meat to the beans. Season to taste with salt and pepper and add a bit of sherry vinegar to taste for brightness.
- Serve over buttery white rice topped with green onions and hot sauce.
Nutrition
Serving: 1cupCalories: 400kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 4gCholesterol: 60mgSodium: 900mgFiber: 6gSugar: 1g
