Red Beans and Rice

12 servings Prep: 20 m Cook: 8 h Total: 8 h 30 m Intermediate
5.0/5 (9)
Red Beans and Rice
A Cajun Classic! The general consensus is to soak beans 8 to 10 hours before cooking, noting however you can cook beans without pre-soaking. Sautéing veggies can be done and will enhance flavor. This traditional Monday meal features red kidney beans, smoked sausage, and bacon in a rich, creamy gravy served over rice.

Ingredients

12 servings
  • 1 pound dried red kidney beans
  • 1 medium yellow onion diced
  • 1 medium bell pepper diced
  • 4 ribs celery finely diced
  • 1 pound smoked pork sausage, 1/4 inch diced
  • 6 strips thick cut smoked bacon, finely cut julienne style
  • 4 cloves minced garlic
  • 5 whole bay leaves
  • 1 1/2 tsp salt
  • 1 tsp cayenne pepper
  • 2 quarts water
  • 3 cups cooked rice
  • 1/2 tsp celery seed
  • 1 tsp onion powder
  • 1 tsp garlic powder

Step-by-Step Instructions

  1. If you have a large crock pot, put all ingredients except the rice into the crockpot and cook on high for 8 hours. Serve over cooked rice.
  2. Stove Top: Large heavy bottom pot. Bring to boil for 45 minutes, occasionally stirring through. Bring down to simmer for 4 1/2 hours covered. Stir about every 30 minutes.
  3. Last hour: In a separate pot, put 3 cups rice to cook. Salt to taste.
  4. When beans are done, mash about 1/3 of mixture and blend in with remainder of beans. Water may be added to make a saucy gravy. Serve over cooked rice.
  5. Method 2 another popular cooking version from a visitor: With both sides of my family’s history rooted in New Orleans, I’ve come to love red beans and rice. My grandma made it, eventually passed that on to my father vice versa on my mother’s side. These were (and still are) a weekly staple in our weekly menu. There are a few things I’d do differently here. 1.) Soak the red beans overnight. You can use the water you soak the beans in as a broth the next day and add more flavor to the beans (chicken/beef stock works too). 2.) Use fresh celery, garlic, and onion. Sauté the ingredients in olive oil on the stove and cook until tender and fragrant. I use lots of garlic as it makes the beans burst with flavor. I love the smell as they slow cook. 3.) Add turkey sausage/beef sausage etc in the slow cooker during the last hour. You don’t want to overcook the meat to remove its flavor.

Common Problems and Solutions

Q: Why are my beans still hard after cooking for hours?

A: This usually happens if beans are old or if salt was added too early. Add salt in the last hour of cooking, and check the age of your dried beans - older beans may never fully soften.

Q: Can I cook red beans without soaking overnight?

A: Yes, but add at least 2 extra hours to cooking time. The beans will take longer to become tender, and you may need to add more water during cooking.

Q: Why is my bean gravy too watery?

A: Mash more of the beans against the side of the pot to release their starches, which naturally thickens the gravy. You can also increase heat to evaporate excess water, but stir frequently to prevent sticking.

Tips and Techniques

For creamier beans, mash about 1/3 to 1/2 of the cooked beans against the side of the pot - this releases starches that create that signature thick, creamy gravy. Add the sausage in the last hour of cooking to keep it from becoming rubbery and losing flavor.

Ingredient Substitutions

  • smoked pork sausage: andouille sausage or kielbasa
  • smoked bacon: salt pork or ham hock
  • dried red kidney beans: canned red beans
  • cayenne pepper: Louisiana hot sauce

Equipment Needed

  • Large slow cooker (6-8 quart capacity)
  • Dutch oven or heavy-bottomed pot
  • Wooden spoon for mashing beans

Historical Context

Red beans and rice became a Louisiana Monday tradition because it was washday - the beans could simmer all day unattended while families did laundry. Cooks would use the leftover ham bone from Sunday dinner, making it both economical and delicious.