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Red Beans and Rice

Red Beans and Rice

Course Main Course
Cuisine Cajun, Creole, Southern
Keyword Cajun food, Red Beans and Rice
Prep Time 15 minutes
Cook Time 3 hours
Total Time 2 hours 15 minutes
Author Heather Blake


To Make the Beans

  • 1 pound red or kidney beans
  • 2 bay leaves
  • 3-4 garlic cloves, crushed
  • 1 tsp salt
  • 6 cups water

To make the Red Beans and Rice

  • 1 pound andouilli sausage, sliced
  • 8 ounces diced ham
  • 1 cup diced onions
  • 1 cup chopped poblamo pepper you can use a green pepper here
  • 2 stalks chopped celery
  • 1 tablespoon minced garlic
  • 2-3 tablespoons Cajun seasoning
  • 2-4 tablespoons hot sauce
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • cooked beans, strained
  • 6 cups chicken stock (preferably homemade)
  • Cooked rice for serving
  • sliced green onions for serving
  • extra hot sauce for serving


To Cook the Beans

  • In a large stock pot, add the beans, bay leaves, garlic and, salt. Cover with 6 cups of water. Bring the beans to a boil. Boil for 5 minutes and reduce heat to simmer. Cover and cook the beans for 1 hour 15 minutes. Strain off the water, remove the bay leaves and set aside. It's ok to leave the garlic in the beans. 

To Make the Red Beans and Rice

  • In a large stock pot, brown the sausage until almost cooked through, about 5 minutes over medium heat. Add the onions, peppers, celery, and garlic. Cook for about 3-4 minutes or until the onions become translucent. Stir in the ham, Cajun seasoning, hot sauce, bay leaves, salt, pepper, and the beans.  Cover with the chicken stock. 
  • Bring the mixture to a boil. Reduce heat to simmer and cover the stockpot with the lid. Simmer for 1 1/2 hours or until the beans are creamy and delicious. 
  • Cook as much rice as desired according to package directions. I used long grain rice for this recipe. 
  • Serve the finished Red Beans with rice and finish off with green onions and more hot sauce if desired.