Can I make Louisiana Red Beans and Rice in a slow cooker?

Yes! After browning the sausage and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours until the beans are tender.

How do I store leftovers?

Store the bean mixture separately from the rice in airtight containers in the refrigerator for up to one week. The flavors actually improve after a day or two!

Can I freeze Louisiana Red Beans and Rice?

Absolutely. The bean mixture freezes well for up to 3 months. Freeze it without the rice, as rice can become mushy when thawed. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Louisiana Red Beans and Rice: A Hearty Classic

Name: Louisiana Red Beans and Rice
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Cajun / Creole
Ingredients: — The Beans & Meat —; 1 lb (450g) dried red kidney beans, sorted and rinsed; 1 lb (450g) Andouille sausage, sliced into rounds; 1 lb (450g) smoked ham hocks or smoked turkey wings; 2 tablespoons bacon grease, butter, or vegetable oil; — The Holy Trinity & Aromatics —; 1 large yellow onion, diced; 1 large green bell pepper, diced; 3 stalks celery, diced; 4 cloves garlic, minced; — The Liquid & Spices —; 6-8 cups chicken stock (low sodium); 2 bay leaves; 1 tablespoon Creole or Cajun seasoning (like Tony Chachere’s); 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon cayenne pepper (adjust to heat preference); 1/2 teaspoon black pepper; — For Serving —; Hot cooked white rice; chopped green onions; Hot sauce (Tabasco or Crystal)

Ingredients

— The Beans & Meat —

1 lb (450g) dried red kidney beans, sorted and rinsed

1 lb (450g) Andouille sausage, sliced into rounds

1 lb (450g) smoked ham hocks or smoked turkey wings

2 tablespoons bacon grease, butter, or vegetable oil

— The Holy Trinity & Aromatics —

1 large yellow onion, diced

1 large green bell pepper, diced

3 stalks celery, diced

4 cloves garlic, minced

— The Liquid & Spices —

6-8 cups chicken stock (low sodium)

2 bay leaves

1 tablespoon Creole or Cajun seasoning (like Tony Chachere’s)

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (adjust to heat preference)

1/2 teaspoon black pepper

— For Serving —

Hot cooked white rice

chopped green onions

Hot sauce (Tabasco or Crystal)

Instructions

1. **Soak:** Place the dried beans in a large bowl and cover with water by at least 2 inches. Let them soak overnight (8–12 hours). Drain and rinse before cooking.

2. **Sear Sausage:** In a large Dutch oven or heavy-bottomed pot, heat the bacon grease (or oil) over medium-high heat. Add the sliced Andouille sausage and cook until browned on both sides. Remove the sausage with a slotted spoon and set aside.

3. **Sauté Vegetables:** In the same pot with the sausage drippings, add the onion, bell pepper, and celery. Sauté for 5–7 minutes until softened and fragrant. Add the minced garlic and cook for another minute.

4. **Simmer:** Return the sausage to the pot. Add the soaked beans, ham hocks (or turkey wings), chicken stock, bay leaves, thyme, oregano, cayenne, and black pepper. Stir well. Bring the mixture to a boil.

5. **Cook Slow:** Reduce heat to low, cover, and simmer for 1.5 to 2.5 hours. Stir occasionally to prevent sticking. The beans are done when they are completely tender and creamy.

6. **Thicken:** Remove the ham hocks from the pot. Pull any meat off the bones, chop it, and return it to the pot (discard bones/skin). Take a wooden spoon or potato masher and smash about 1/4 of the beans against the side of the pot. This releases starch and creates that signature creamy gravy texture.

7. **Season:** Stir in the Cajun seasoning. Taste and add salt if needed (the meats and stock are salty, so wait until the end to salt). Simmer uncovered for another 15–20 minutes to thicken further.

8. **Serve:** Serve a generous ladle of beans over a mound of hot white rice. Top with green onions and a dash of hot sauce.

Notes

The Creamy Texture: The hallmark of ‘soulful’ red beans is the creamy consistency. Don’t skip the step of mashing some of the beans at the end!

Quick Soak Method: If you forgot to soak overnight, add beans to a pot of boiling water, boil for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain and proceed.

Salt Warning: Smoked meats and Cajun seasoning can be very salty. Do not add extra salt until the very end, and only if you’ve tasted it first.

Make Ahead: This dish tastes even better the next day as the flavors have more time to meld. It also freezes beautifully.

Author: Anna Lovae
Prep Time: 20
Cook Time: 180
Category: Dinner
Method: Stovetop
Cuisine: Cajun / Creole
Diet: Gluten Free