Red Beans and Rice
There’s something magical about a bowl of homemade Red Beans and Rice. It’s the comfort food that warms both the heart and the soul, packed with flavors that make every bite memorable. Originating from Louisiana, this dish has become a staple in many homes, known for its rich taste and satisfying texture. Perfect for large gatherings, family dinners, or simply for meal-prepping for the week!
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Why You’ll Love Red Beans and Rice
- Rich, Bold Flavors: Packed with Cajun seasoning, garlic powder, and savory meats like hot sausage, andouille sausage, and pork tasso, each spoonful bursts with taste.
- Easy to Make: This one-pot wonder is simple to prepare in a large Dutch oven—just add ingredients in stages and let it simmer to perfection.
- Comforting & Filling: Perfect for cold nights or when you crave a satisfying dish, Red Beans and Rice is as filling as it is flavorful.
- Great for Leftovers: Make a big batch and enjoy leftovers for days. The flavors get even better with time!
What You Need To Make Red Beans and Rice
To make this delicious dish, you’ll need the following ingredients. Remember, exact amounts can be found in the recipe card below:
- Red Beans: Rinsed, or if you prefer, soaked overnight.
- Hot Sausage and Andouille Sausage: Adds a smoky, spicy flavor.
- Pork Tasso: A smoked and seasoned pork, essential for that authentic Cajun taste.
- Holy Trinity Mix: This classic base consists of diced yellow onion, celery, and green bell pepper.
- Minced Garlic: To enhance the flavors.
- Chicken Stock & Water: Forms the base liquid for the beans to cook in.
- Seasonings: Cajun seasoning, garlic powder, onion powder, red pepper flakes, and a few dashes of Tabasco sauce for some heat.
- Bay Leaves: Fresh bay leaves add a subtle depth of flavor.
How To Make Red Beans and Rice
1
Prepare the Meat: In a large Dutch oven, add in the sausage and pork tasso. Let it cook for 20-30 minutes until the meat starts to brown and the flavors meld.
2
Add the Holy Trinity Mix & Garlic: Toss in your diced onions, celery, green bell pepper, and minced garlic. Allow these to cook for another 7-10 minutes until they soften and become aromatic.
3
Combine the Beans & Liquid: Pour the rinsed red beans over the meat and veggies. Add in the water and chicken stock. Sprinkle all your seasonings to taste and place fresh bay leaves on top.
4
Cook & Simmer: Cover the Dutch oven and let it cook on medium heat for 4-5 hours. Stir occasionally and check for liquid levels. If the beans soak up too much, add more stock as needed.
5
Check for Thickness: Continue cooking until you reach your desired thickness. Typically, it takes around 4 hours to achieve that rich, creamy consistency. Enjoy every spoonful!
Commonly Asked Questions
What type of sausage is best for Red Beans and Rice?
Hot sausage and andouille sausage are traditional for this dish. They add both spice and smokiness, which are key flavors in authentic Red Beans and Rice.
Can I use canned beans instead of dried beans?
You can, but dried beans are recommended for the best texture and flavor. If using canned beans, reduce the cooking time significantly and adjust the liquid accordingly.
Is it necessary to soak the beans overnight?
Soaking helps reduce cooking time and improves the beans’ texture. However, if you’re short on time, you can skip the soaking and cook the beans a bit longer.
What can I use as a substitute for pork tasso?
If you can’t find pork tasso, smoked ham or bacon can be used as a substitute. The goal is to add a smoky, salty flavor to the dish.
How spicy is Red Beans and Rice?
It can be as mild or as spicy as you prefer! The heat primarily comes from the Cajun seasoning, red pepper flakes, and Tabasco sauce, all of which can be adjusted to taste.
Red Beans and Rice
Ingredients
- 2 lbs of Red Beans rinsed or soaked overnight
- 2 lbs of Hot Sausage
- 2 lbs of Andouille Sausage
- 2 packages of Pork Tasso
- Holy Trinity Mix can buy pre-made or use the following: 1 yellow onion, diced, 3 stalks of celery, diced, 1 green bell pepper, diced
- Minced Garlic
- 8 cups of water
- 1 32 oz box of Chicken Stock
- Seasonings:
- Cajun seasoning
- Garlic powder
- Onion powder
- Red pepper flakes Start with a tablespoon of each and adjust to taste
- 3-5 dashes of Tabasco sauce
- 4-6 Fresh Bay Leaves
Instructions
- Prepare the Meat: In a large Dutch oven, add the sausage and pork tasso. Cook for 20-30 minutes until browned.
- Add the Veggies: Add diced onions, celery, green bell pepper, and minced garlic. Cook for another 7-10 minutes until soft.
- Combine Beans & Liquids: Pour rinsed beans on top of the meat and vegetables. Add the water and chicken stock. Sprinkle with all seasonings to taste, and top with fresh bay leaves.
- Simmer: Cover and cook on medium heat for 4-5 hours. If beans soak up too much liquid, add more stock as needed.
- Thicken & Enjoy: Continue to cook until you reach the desired thickness, around 4 hours. Enjoy!
