Red Beans and Rice

This post may contain affiliate links, please visit our privacy policy for details.

Cozy and warming Red Beans and Rice! It’s similar to the classic you know and love, but made even better. Perfectly spicy, very filling, lots of flavor, and just SO. GOOD. Trust me, this is the wholesome and comforting bowl you’ll be wanting to reach for and enjoy the rest of winter! Bonus? It’s truly one of the easiest things you can make using just one pot and just letting it simmer for hours to really bring out all of those amazing flavors. It’s warm and spicy, accompanied with your favorite white rice, and finished with just a pinch of fresh chopped herbs on top to really finish off this amazing and delicious bowl. It doesn’t get any better or simpler than this classic southern dish!

About The Recipe

The weather here in Texas is still getting pretty cold! Especially at nighttime. The other night, the temperature dropped to 28 degrees! We’ve had colder temps, sure, but the rest of the week it’s been pretty warm. So, even though the weather is promising to warm up a few degrees here, we thought that now would be the perfect time to share a bowl of something hot and just a little bit spicy to keep everyone warm.

Which…is how we came up with the idea of sharing this red beans and rice!

This recipe is an updated version of a recipe in my great grandmother’s cookbook. I think, if i remember right, it was a friend of hers recipe, but when we tried to make it the first time…it wasn’t very good. I mean, it was fine! But, the beans had completely popped by the end of cooking so it was almost…paste-like and there just wasn’t all that much flavor.

So, we went back to the drawing board. The first thing we did was swap out using dried red beans for using canned. In the end, this made a HUGE difference in the recipe and the beans stayed intact! We made a few other tweaks, adding andouille to give it a little more oomph, some fresh herbs to brighten since it really is a heavy dish, and used chicken stock instead of water.

Oh, and we added in some garlic. Because…everything is better with garlic. In the end, we came out with a completely different meal!

This red beans and rice is unlike anything you’ve had before. There’s flavor in every bite, not just spice! Oh, and it’s a little bit healthier because we opted out of adding extra fat/grease/oil to this meal! Which means, you still get a filling and delicious bowl for dinner, but with less grease .

So, while this isn’t really a traditional red beans and rice, it IS absolutely delicious..and that’s coming from me! I generally don’t like any kind of bean and rice dish, but this has definitely changed my mind. It’s quickly becoming one of my new favorite meals…especially in the winter time!

Why You Will Love This Red Beans and Rice

• This recipe is made all in one pot and can even be made in your instant pot!
• It’s spicy without being too spicy.
• Is made a tiny bit better for you without added fats and grease.
• Can be made in advance and frozen for later.
• Makes for a wonderful meal during the winter time.
• Tastes absolutely delicious!

Equipment Needed

• Large Stock Pot
• Wooden Spoon

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

• Andouille Sausage
• Yellow Onion
• Bell Pepper
• Celery
• Garlic
• Creole Spice
• Red Kidney Beans
• Ham Hocks
• Chicken Stock
• Bay Leaves
• Fresh Thyme
• Fresh Oregano
• Hot Sauce

How To Make Red Beans and Rice

Step 1: Sauté the andouille

In a large stock pot, sauté the sliced andouille until just starting to brown on both sides, about 2-3 minutes.

Step 2: Sauté vegetables

Add the onions, bell pepper, celery, and garlic. Cook until onions are translucent, about 5 minutes.

Step 3: Add beans and cook

Add the beans, creole spice, bay leaves, thyme, oregano, chicken stock, and ham hocks. Bring to a boil. Cover and reduce heat to simmer. Cook for 2 hours, stirring occasionally.

Step 4: Remove ham hocks

Remove ham hocks and place on cutting board. Remove and chop the meat.

Step 5: Return to pot and season

Return the meat to the pot and stir in. Season to taste with hot sauce.

Serve over prepared rice.

What To Serve With Red Beans and Rice

Honestly, we have two favorite things to serve alongside this recipe. First being our Buttermilk Cornbread, but also our Homemade Sourdough Bread! Both work wonderfully as an accompaniment to this meal. You can also try our Homemade Dinner Rolls!

How To Store

Once the red beans have cooled, you can store them a couple of different ways. Since this makes quite a bit, we highly recommend freezing the leftovers! The size and quantity is up to you, but make sure you store it in a freezer-safe bag. It works great for both single servings and large portions for the whole family. It’ll keep 2-3 months in the freezer.

You can also refrigerate your leftovers! Just store in an airtight container and it should keep about 3-4 days.

Expert Tips

• 4 cups diced onion = 2 large or 3 medium onions. 1 cup diced bell pepper = 1 large bell pepper. 1 cup diced celery = 3-4 stalks celery. 1 Tablespoon chopped garlic = 5-6 cloves. 5 cups kidney beans = 3 (16 oz) cans.
• Make sure your canned beans are NOT flavored! You will also need to drain the liquid and wash the beans before using in this recipe.
• If you can’t find ham hocks, you can use any smoked and not sweet thick-sliced ham that you like.
• You can make this recipe in your instant pot!
• Be careful when taking the ham hocks out. They will be very hot!
• This recipe freezes well.

When you make this Red Beans and Rice, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

– Still Hungry? –

Here are a few recipes may like!