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New Orleans: Hey Y’all, it’s Carnival–Laissez Le Bons Temps Roulé!

Posted by Peggy on February 8, 2015

Recipe: Red Beans and Rice


  • 1 pound dried red beans or kidney beans
  • 1/4 cup olive oil
  • 1 large white or yellow onion, coarsely chopped
  • 1 large green bell pepper, coarsely chopped
  • 2 tablespoons minced garlic
  • 2 stalks celery, sliced
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon Cajun Seasoning
  • 1 1/2- 2 pounds smoked ham hock(s) or shank(s)
  • 1 pound andouille sausage links
  • 6 cups water
  • 6-8 cups cooked extra long grain white rice
  • Your favorite hot sauce, such as Tabasco or Crystal


  1. Rinse beans, sorting out small rocks if necessary. Soak 12-24 hour in a large pot of water, or use the quick soak method.*
  2. In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat. Sauté onion two minutes then add garlic. Stir until just fragrant, about 45 seconds; don't let garlic brown.
  3. Stir green pepper and celery and continue cooking until beginning to wilt, about 3-5 minutes, then stir in bay leaves, cayenne, thyme, basil and Cajun seasoning.
  4. Add ham hocks and water. Bring to a boil, reduce heat to low and shimmer for 2 1/2 hours. (As beans soften, use a spoon to crush some of them against the side of the pot to thicken the broth.)
  5. Remove ham hock(s). When cool enough to handle, remove meat from bone, chop and return to pot.
  6. Slice andouille into 1/4-inch thick pieces and stir into the pot. Simmer until cooked through, 20-30 minutes. (Now is a good time to make the rice.) Serve over white rice. Pass the hot sauce.

*To quick cook beans, place in a pot and pour water over beans to cover by 2 inches. Bring to a boil for 1 minutes. Remove from heat, cover, and let sit 1 hours. Rinse beans then use in recipe as directed.

Preparation time: 40 minute(s) Cooking time: 3 hours

Number of servings (yield): 6-8 servings

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