Recipe of Homemade Red Beans & Rice (Louisiana Style)

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As for the number of servings that can be served to make Red Beans & Rice (Louisiana Style) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Red Beans & Rice (Louisiana Style) estimated approx 210-240 mins.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Red Beans & Rice (Louisiana Style) using 21 ingredients and 8 steps. Here is how you cook it.

A Louisiana-style comfort food dish that’s hearty and very flavorful. It’s slow-cooked for hours to include andouille sausage, chunks of ham (or pork), and of course red beans. It’s a traditional menu item in New Orleans with its history dating back to those “laundry days” at home (on Mondays) throughout the Deep South.

Ingredients and spices that need to be Make ready to make Red Beans & Rice (Louisiana Style):

1. 1 lb. “dry” red kidney beans (or small red beans)
2. 4 cups vegetable stock
3. 1 cup water
4. 1 smoked ham hock (or hambone)
5. 2 dried bay leaves
6. Dash salt and pepper
7. 1 Tsp. dried thyme
8. 1/2 Tsp. cayenne pepper
9. 1/2 Tsp. dried sage
10. Dash Cajun seasonings
11. Dash olive oil
12. 1 lb. andouille sausage
13. 1 medium onion, diced
14. 1 green bell pepper, diced
15. 3 stalks celery, chopped fine
16. 2 Tbs. garlic, minced
17. 1 lb. cured ham, diced
18. 1-2 cups debris gravy (beef/pork gravy)
19. 1/2 cup fresh parsley, chopped
20. Dash hot sauce & cider vinegar
21. 5-6 cups “cooked” long grain white rice

Steps to make to make Red Beans & Rice (Louisiana Style)

1. Day ahead: Soak beans overnight in a large pot of salted water. This hydrates the beans and reduces the overall cooking time the next day.
2. Drain the beans and then add the measured stock and water to the pot. Place the ham hock, bay leaves, and all the seasonings into the pot.
3. Bring this to a slight boil and then reduce the heat to medium-low. Cover (slightly ajar) and simmer for 2.5 hours. Stir occasionally.
4. [At the 2.5 hour mark …] In a skillet, heat oil over medium heat and brown the andouille sausage for 3-4 minutes per side. Remove from pan and set aside to cool.
5. In the same pan, sauté onions, bell pepper, and celery in a little oil until soft, about 3-4 minutes. Add the garlic and heat this for another minute.
6. Transfer the vegetables to the simmering pot of beans. Slice the sausage (1/3 inch) and diced ham and add to the pot. Continue to simmer.
7. [At the 3.5 hour mark …] Remove the ham hock, shred the meat, and add to the pot. Add the brown gravy and parsley with a dash of hot sauce and vinegar and stir. Heat this for 30 minutes.
8. Serve the bean-gravy (when the beans are tender) over steamed white rice, with a side of cornbread and enjoy.

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