Red Beans and Rice

Red Beans And Rice Recipe

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Patrick Johnson


Red beans and rice is the quintessential New Orleans dish. Traditionally, it was prepared on Mondays (wash day) as the beans would cook all day while the ladies did laundry.

Even Thibidaux can easily scale this recipe up for larger crowds.


★★★★★ 1 vote

30 Min
3 Hr
Stove Top


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32 oz
ham hocks, smoked, halved
3 c
yellow onion, chopped
1 1/2 c
celery, chopped
1 1/2 c
green bell pepper, chopped
1 tsp
cayenne pepper, ground
1 tsp
white pepper, ground
1 tsp
black pepper, ground
1 tsp
garlic powder
1 tsp
onion powder
4 clove
garlic, minced
1 Tbsp
thyme, fresh
1 Tbsp
oregano, fresh
bay leaves
1 Tbsp
tabasco sauce
1 lb
andouille sausage, cut into qurter inch pieces
3 c
ham, diced
1 lb
kidney beans, (soaked to package directions
1 stick
butter, unsalted

How to Make Red Beans and Rice


  • 1In a large, heavy pot add the halved ham hocks with a small splash of oil and saute on high heat for 3-4 minutes. Your kitchen should be smokey.
  • 2Add, onions, celery, green pepper, ground peppers (red, white and black), garlic and onion powders and Tabasco and saute until vegetables are tender crisp, about 3-4 minutes.
  • 3Add minced garlic, thyme and oregano and saute for an additional minute.
  • 4Cover mixture with water, cover and simmer of approximately 1 hour.
  • 5Remove ham hocks from pot and allow to cool. When cool, remove the meat from the hocks and discard fat and bones. Reserve meat with andouille sausage.
  • 6Add ham and beans to pot and return to boil. Simmer uncovered for another hour. Stir every 15 minutes or so to ensure beans do not stick to bottom of pan.

    If mixture becomes too dry, add water to allow beans to soften.
  • 7Add sausage and meat from ham hocks and simmer for an additional 45 minutes to 1 hour until beans are soft mixture is desired consistency.
  • 8Once beans are cooked and mixture has reached the perfect consistency, remove pot from heat and add stick of butter. Stir until butter is completely incorporated.
  • 9If needed, season with salt and adjust heat with cayenne.
  • 10Serve over hot white rice with cornbread.

    Typical garnish is green onions.

Printable Recipe Card

About Red Beans and Rice

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Cajun/Creole
Hashtags: #cajun, #red beans

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