Louisiana Style Red Beans and Rice

There is nothing like cooking up a big pot of red beans and rice. Number one, I always know that I am going to be off dinner duty for at least two days, and that is something worth celebrating! But I also find them to be very nostalgic of my childhood back in Louisiana. Cooking Red Beans makes me feel like a child at my granny’s kitchen table. She would always have a pot ready for us when we made it home from school on Mondays, which is the traditional day to make them in Louisiana. Legend has it; red beans taste even better on Mondays, LOL. But no matter the day you decide to cook them, it’s guaranteed to keep your family wanting more. My girls eat multiple servings of mama’s red beans and rice, and nothing makes me happier than a dinner time with no complaints!

The key to great red beans is to build on flavors, and this starts with using Camellia beans. Some may think all dried beans were created equal, but other red kidney beans don’t seem to measure up to the OG Louisiana staple, Camellia Beans. The texture is unmatched and results in the creaminess we all look for in Louisiana Style Red Beans. Now, if you do not have access to Camellia Beans, don’t worry! Your beans will still be fantastic; Camellia Beans are just the preferred option in Louisiana, so if you can get it a bag, please do!

How to Prep Red Beans

Don’t be alarmed, but some may find the prep required for Louisiana Style red beans a little extensive, and while you can make some substitutes, like buying pre-chopped seasoning, other steps should not be skipped.

01. Sort and Rinse your beans

Beans are dirty, and you don’t want to add those dirty, gritty beans to your pot. No one wants to bite down on a rock or rotten bean accidentally.

02. Soak Your Beans or Quick Boil Method

Many will also say you need to soak your beans overnight, but not me. I practically never remember to do this. Instead, after rinsing and sorting my beans, I do a quick boil for about 10-15 minutes and then allow my beans to soak in the liquid (removed from the heat source) for another 30 minutes while I work on prepping my other ingredients. I go into more detail on this process below. Once the soak is complete, I rinse the beans one final time and set aside until I am ready to add them back to the pot.

03. Chop your Smoked Meat and Cajun Trinity

You can’t make red beans or any cajun dish without first starting with the Cajun Trinity: diced bell pepper, onion, and celery and don’t forget the garlic. Lot’s of garlic! My preferred meat to use in red beans is Smoked Neckbones. I start by rinsing them and then boiling my smoked neckbones for about 10 minutes. The smoked neckbones were previously cooked, so you must return them to a safe temperature. Then, once they have been boiling for about 10 minutes, I add my rinsed Red beans to the same pot and do a quick boil of my beans in the same liquid. You’ll later add these into the pot of beans and let them cook. They’ll get extremely tender and fall off the bone.

Everything you need:

• Red Kidney Beans: Opt for Camellia red beans for their exceptional quality, providing a hearty and satisfying base to our dish.
• Smoked Meat: Infuse a smoky essence into our red beans with the addition of smoked meat, enhancing the overall flavor profile.
• Andouille Sausage: Elevate the dish with the robust, Cajun-inspired flavors of Andouille sausage, adding depth and a touch of spice.
• Cajun Trinity: A harmonious blend of onions, bell peppers, and celery, this trio forms the backbone of our recipe, contributing a flavorful and aromatic foundation.
• Chicken Broth: The savory elixir that transforms our red beans, infusing them with layers of savory goodness and ensuring a rich, flavorful result.

Why should I “quick boil” my red beans?

Quick boil means I bring the beans to a rapid boil and allow them to begin breaking down and softening, which will decrease the cooking time. Don’t boil for too long; red beans are meant to be cooked slowly and low. After rapidly boiling them for 10-15 minutes, I remove the pot from the heat, cover it, and allow it to soak. And as stated before, I do this in the same liquid I boiled the neckbones in. It gives your beans a fantastic depth of flavor, further enhances the smokiness so it can be experienced in every bite, and even prevents the need for excess salt. I don’t add salt until the end and only if needed. Trust me… the smoked meat liquid (and chicken broth) has more than enough.

Now with these tips under your belt, you are ready to prepare a fantastic pot of Louisiana Style Red Beans and Rice that your family will surely enjoy!

Print Recipe

Authentic Louisiana Style Red Beans and Rice

This authentic Louisiana red beans and rice recipe features smoked meat and andouille sausage to develop smoky cajun flavors resulting in the creamy red beans we all know and love.

Prep Time45 minutes mins

Cook Time2 hours hrs

Course: Main Course

Cuisine: Cajun

Keyword: cajun dinners, dinner ideas, easy meal ideas, family meal ideas, louisiana meals, red beans and rice, rice and beans

Author: thatsdashavu

Ingredients

• 1- pound dried red kidney beans (preferably Camellia brand)
• 4 oz package of uncooked bacon diced – used to render fat
• 1 package 12 oz. andouille sausage chopped
• 2 lbs of smoked meat i.e. smoked neck bones or ham hocks
• 1 green bell pepper diced
• 1 onion diced
• 1/2 cup celery diced
• 4 cloves garlic finely diced or minced
• 4 cups chicken broth
• 2 tbs garlic powder
• 2 tbs onion powder
• 2 tbs parsley
• 1 tbs black pepper
• 1 pinch of Cajun seasoning
• salt to taste
• cooked rice

Instructions

• Sort beans by removing any rocks and damaged beans, and rinse. Sit in cool water.
• Rinse smoked neckbones* and add to a deep pot or dutch oven. Cover with water and bring to a boil.
• Once the smoked meat has boiled for at least 10 minutes, skim the foam from the top of the pot and add your red kidney beans.
• Bring the beans and smoked neckbones to a boil for another 10-15 minutes. Turn off heat and remove the smoked neckbones from the pot.
• Cover the pot containing the red beans and allow to soak in the smoked neckbones liquid for approx. 30 minutes. Drain, rinse and set aside.
• (While soaking your beans, begin to prep other steps simultaneously)
• Add bacon to the pot, and sauté over medium heat. Sauté until fat has rendered and bacon is browned. Remove bacon from pot. Cut sausage into 1-inch chunks and bacon fat, cooking until browned; remove and set aside. (if enough fat was not rendered from your bacon, feel free to add a little oil).
• Add the diced bell pepper, onion, and celery to the drippings and sauté until tender, approx. 4- 5 minutes.
• Add the garlic, and continue cooking for about 3 minutes until fragrant, continuing to stir to ensure the garlic and veggie mixture does not burn.
• Add the smoked neckbones, bacon, sausage, and red beans. Mix together. Add the 4 cups of chicken broth. Bring to a boil.
• Reduce heat to low and cook, covered, for about 1 – 1.5 hours, stirring occasionally, or until beans are tender.
• Remove the smoked necklines and debone. Shred and add back to the pot when done.
• Remove about a cup of beans when beans are tender and mash with a fork. Add mashed red beans back to the pot and stir for added creaminess.
• Taste and adjust for seasonings. Add salt if needed.
• Serve over hot, steamed rice and Enjoy!

Notes

If you are like me and never remember to soak your beans overnight, the quick boil in the smoked meat liquid. This introduces a fantastic depth of flavor and smokiness to the pot of beans. Also, it helps drastically decrease the cooking time. 

I always debone the smoked meat because as the beans “solidify” in the fridge, it does so around the bones, making it challenging to prepare leftovers the next day.

If you use the above quick boil and soak method and/or chicken broth instead of water, do not add more than a pinch of salt. The smoked meat and broth already have a ton of sodium, and I find it is rarely needed. If so, adding it at the end will ensure your red beans are not too salty.