Creamy slow-simmered red beans with andouille, smoked pork and the Creole trinity
Red beans and rice are a New Orleans Monday tradition built for an unhurried pot and a hungry household. Dried red beans simmer with smoky pork, andouille, onion, celery, green bell pepper, garlic, thyme and bay until creamy. Mashing a portion of the beans thickens the gravy naturally, while the rice stays separate for clean meal-prep portions.
- Prep
- 25 mins
- Cook
- 3 hours 30 mins
- Rest
- 8 hours for soaking.
- Total
- 11 hours 55 mins
- Serves
- 10
- Difficulty
- Easy
The recipe
As an Amazon Associate I earn from qualifying purchases. Links marked “paid link” may earn a commission at no extra cost to you.
Before you start
Sort and rinse the beans, cover with cold water, and soak for 8 hours. Drain before cooking. Dice the onion, bell pepper and celery evenly to make the Creole trinity. Keep the rice separate until the final stage.
Ingredients
For the red beans
For the rice
Quantities change with servings; cooking times stay the same.
Equipment
- Large Dutch oven with lid paid link
- Large soaking bowl paid link
- Medium saucepan with lid paid link
- Wooden spoon paid link
- Ladle paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
Method
Heat a large Dutch oven over medium heat. Brown the andouille in batches and transfer it to a bowl.
Add oil only if the pot is dry. Cook onion, bell pepper and celery for 8 minutes, scraping up the browned sausage fond.
Add garlic and cook for 1 minute.
Add drained beans, ham hocks, thyme, bay leaves, cayenne, black pepper and water. Bring to a strong simmer, then reduce to gentle bubbling.
Cover partially and cook for 2–3 hours, stirring every 30 minutes and adding hot water to keep the beans barely submerged.
When the beans are creamy, remove the ham hocks, thyme and bay. Shred the ham-hock meat and return it with the browned andouille.
Mash roughly one-quarter of the beans against the side of the pot. Simmer uncovered for 15 minutes, then taste before adding salt.
Rinse the rice. Combine with water and salt, bring to a boil, cover, and cook over low heat for 15 minutes. Rest off the heat for 10 minutes.
Serve the creamy beans around or beside the rice and finish with scallions.
Chef’s notes
Wait until the beans are tender before making final salt adjustments because the smoked meats season the pot.
Maintain a gentle simmer. Hard boiling breaks the skins before the centers become creamy.
Mash beans, not sausage, to thicken the cooking liquid without flour or roux.
Tips and variations
Cook the beans a day ahead; they become creamier and more integrated after chilling.
Small red beans produce an especially creamy texture, but red kidney beans are also traditional.
Freeze beans and rice in separate containers for the best reheated texture.
Offer Louisiana hot sauce at the table so each person controls the heat.
Serve with
Spoon the red beans into shallow bowls with a mound of rice in the center, making sure each portion includes sausage and shredded smoked pork.
Storage
Refrigerate beans and rice separately for up to 4 days. Freeze the beans for up to 3 months and the rice for up to 1 month. Reheat both to 74°C, adding water to loosen the bean gravy.
Nutrition per serving (estimated)
- 760 kcal
- Calories
- 39 g
- Protein
- 88 g
- Carbohydrates
- 28 g
- Fat
- 13 g
- Fibre
- 7 g
- Sugar
- 1,180 mg
- Sodium
Allergens
Contains celery. Andouille may contain milk, mustard, soy or gluten depending on the producer, so check its label carefully.
Made it?
Rate this recipe. Your rating helps other cooks.
No ratings yet. Be the first.
Questions
Must the beans soak overnight?
No, but soaking shortens the simmer and makes the batch easier to schedule. Unsoaked beans require additional water and cooking time.
What makes the beans creamy?
Slow cooking releases starch, and mashing part of the pot thickens the liquid naturally.
Can another smoked sausage replace andouille?
Yes, but the seasoning and smoke level will change. Choose a firm smoked pork sausage.
Why should the rice be stored separately?
Rice continues absorbing moisture and can become soft if left in the bean gravy for several days.
