Growing up in the South, red beans and rice was more than just a meal—it was a comfort-food ritual, the kind of dish that quietly simmered its way into your memory. This version stays true to those roots, starting with hearty red beans, smoky andouille sausage, and a generous mix of fresh vegetables and spices. There’s just enough heat to give it a gentle kick, warming without overpowering, and plenty of depth that only time can create. As it slowly simmers for a full two and a half hours, the aromas fill the house, turning the kitchen into the coziest place to be. It’s the perfect dish for a relaxed Sunday afternoon, especially when enjoyed in front of a fireplace, spooned over fluffy rice and shared at an unhurried pace—simple, soulful, and deeply satisfying.
Red Beans And Rice
Ingredients
1 lb Dry Kidney Beans
2 tbl Olive Oil
2 tbl Butter
1 lg Yellow Onion, chopped
1 lg Green Bell Pepper, seeded and chopped
1 lg Red Bell Pepper, seeded and chopped
3 Celery Stalks, split and chopped
3 cloves Garlic, minced
6 cu Chicken Stock
2 Bay Leaves
1 tsp Cajun Seasoning
½ tsp Cayenne Pepper, optional
1 tsp Louisiana Hot Sauce
2 tbl Fresh Parsley, roughly chopped
1 tsp Fresh Thyme
1 tsp Salt
1/2 tsp Pepper
1 tbl Cider Vinegar
1/2 lb Ham Hocks*
1 lb Andouille Sausage, sliced at an angle
Rice
4 cu Water
1 tbl Butter
1 tsp Salt
2 cu White Rice
Garnish
2 tbl Fresh Parsley, chopped, and/or
2 tbl Scallions, chopped
Louisiana Hot Sauce
Method
Rinse beans, and then soak in a large pot of water overnight. Add enough water to cover the beans by about 2”, because beans will expand sand soak up the liquid.
The next day, heat oil and butter in a skillet over medium heat. Sauté onions until just translucent, about 4 minutes. Add green peppers, red peppers, and celery, and sauté an additional 2-3 minutes. Add garlic sauté for about 1 minute longer.
Drain and rinse the beans. Transfer them to a large pot and add 6 cups chicken stock. Stir in the cooked vegetables. Season the pot with bay leaves, parsley, thyme, Cajun seasoning, ham hock, hot sauce, and cayenne pepper. Bring mixture to a boil, and then reduce heat to medium-low. Add in sat and pepper. Simmer for 1 1/2 hours, stirring occasionally.
After 1 1/2 hours, sear the andouille sausage over medium high heat with 1/2 tablespoon of olive oil. Transfer cooked sausage to the pot. Add cider vinegar and continue to simmer for additional 1 hour. After an hour, remove bay leaf and season to taste.
Meanwhile, prepare the rice. Bring water to a boil in a saucepan. Stir in butte and salt. Stir in rice and then reduce the heat to an immersion. Cover the pot and simmer for 20 minutes.
For a thicker, creamier consistency before serving, my friend Tony Lauricella recommends taking about 2 cups of the mixture, without any meat, and either mashing it up or pulsing it in a blender and adding it back in.
To serve, scoop rice into a bowl or serving dish. Ladle a red beans on top or to the side and garnish with chopped parsley and/or scallions. Add additional hot sauce to taste.
*Ham hocks can sometimes be found in meat markets at the grocery store. Small packages of two are usually about a pound to a pound and a half. If you can’t find any, a substitute I’ve been doing is just one or two meaty pork ribs. I slice them into individual ribs and add them to the pot with a teaspoon of smoked paprika.