Description
This classic Louisiana red beans and rice recipe is hearty, smoky, and packed with rich Creole flavor. Made with bacon, ham, and andouille sausage, it’s a soul-satisfying comfort food that’s perfect for family dinners or meal prep.
Ingredients
-
3 slices thick bacon
-
1 medium yellow onion, diced
-
1 medium green bell pepper, diced
-
3 ribs celery, diced
-
3 teaspoons minced garlic (or 3 cloves)
-
8 ounces cubed ham
-
12–16 ounces andouille sausage, sliced (or beef smoked sausage)
-
2 tablespoons all-purpose Creole seasoning
-
4 cups chicken stock or broth
-
4 cups water
-
3 bay leaves
-
16 ounces dried small red beans
-
4 cups instant long grain white rice
Instructions
-
Rinse and sort the red beans. Soak overnight or use a quick-soak method if preferred. Drain before cooking.
-
In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside, leaving the drippings.
-
Add onion, bell pepper, and celery to the pot. Cook for 5–7 minutes, until softened.
-
Stir in garlic and cook for 1 more minute.
-
Add ham and sausage; cook until lightly browned.
-
Stir in Creole seasoning, then add beans, chicken stock, water, and bay leaves. Bring to a boil.
-
Reduce heat to low, cover, and simmer for 2–2½ hours, stirring occasionally, until beans are tender and creamy.
-
Discard bay leaves. Adjust seasoning with salt and pepper if needed.
-
Prepare rice according to package instructions.
- Serve red beans over rice. Garnish with bacon if desired.
Notes
-
For a thicker consistency, mash some of the beans against the side of the pot.
-
Adjust Creole seasoning to taste or use a low-sodium version if preferred.
- This dish tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern