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What is Louisiana Red Beans & Rice?
Louisiana Red Beans and Rice is a staple meal in Creole Cuisine. It is popularly served on Mondays in Louisiana. It’s made with red kidney beans, the holy trinity of vegetables, spices and smoked or pickled meat. Everything is cooked low and slow then served with white rice. The best part about this meal is it’s super simple to make and you can enjoy it anywhere, anytime! I LOVE to add a little hot sauce on top and eat it with a big slice of buttered cornbread. I’m telling y’all its pressure!
How To Soak
There are 4 ways to soak your beans.
- Soaking overnight- This is my go to method because it is simple and yields the best results. You simple rinse off your beans add them in a large bowl and cover with water until they are completely submerged. Cover with a lid and allow the beats to soak overnight. They will double in size the next day.
- Parboil- If don’t want to wait overnight or forget to soak them overnight you can use this method. Simply add the beans to a large pot, fill with cold water, bring to a boil and parboil the beans for 20 minutes. Remove from the heat, strain, rinse and carry on with the recipe.
- Hot soak- Add the beans to a pot of water, bring the water to a boil for 3 minutes, remove from heat and let soak in the water for 1 hour before straining and rinsing.
- Don’t soak- The last method is not soaking at all. While I recommend soaking the beans to reduce cook time and remove some of the sugars that make beans hard to digest, you really can skip it. The beans will still cook down it will just take a bit longer.
Key Ingredients
- Smoked Meat- I use a combination of smoked pork sausage, smoked turkey necks and smoked neck bones. These are my proteins of choice simply because it’s easy to work with and they are around $3 per pound. Some times I will use pickled meat or ham hocks. It all depends what I see at the store at the time. So play around with it and use your favorite combination of meats. They add so much depth of flavor to the beans.
- Red Kidney Beans- The classic brand of choice in Louisiana would be Camellia Red Kidney Beans. Red beans can be confused with red kidney beans but they are completely different beans. The both are red in color but red beans are smaller and have a rounder shape, similar to pinto beans. If you can’t find red kidney beans you can substitute for red beans. It isn’t the traditional way but it will get the job done.
- The Trinity and Garlic- almost every cajun or creole dish has this base of vegetables, onions, bell peppers and celery.
- Bay Leaves- This aromatic leaf adds a great herbal undertone to the red beans. I love using dried bay leaves over fresh because it is way more potent. Make sure to remove them after the cooking process because you do not want to eat it.
My Secret Ingredient
Just a dash of concentrated liquid seafood boil. I like to use the Zatarain’s brand. I know this dish has nothing to do with seafood but just trust me! It adds a nice kick and a flavor you didn’t know you needed in your beans. I also love to add it to my Cajun Fried Turkey injectable marinade for the holidays. Remember a little goes a long way cause this stuff is potent!
Why Are Louisiana Red Beans So Flavorful?!
In my opinion, it starts with the browning of the sausage. When the rat is rendered down, it leaves behind what we call “fond”. It’s the caramelized bits left behind from searing the meat. That’s right, you did not burn the pot. This is just what you want. It is packed with savory flavor! Once we sauté the vegetables down, the moisture that is released will assist in removing those bits up from the bottom of the pot.
This is called deglazing, and in my opinion, this is where the depths of flavor begin. Next you add in some smoked meats with the beans and water and as it cooks down low and slow all types of flavor notes are released and absorbed into the beans. This is why we use water over any type of broth. The smoked meat will give it plenty of flavor. Lastly, anything seasoned with cajun or creole spices will make your taste buds scream with joy!
Best Smoked Meats For Beans:
When it comes to adding smoked meats to beans, there are several options that can enhance flavor and provide a smoky taste. Here are some key smoked meats commonly used in beans:
1. Smoked Turkey Neck:
Smoked turkey necks are commonly used in bean dishes like red beans and rice. They add depth of flavor and a smoky richness to the beans.
2. Smoked Neck Bones:
Smoked neck bones, which are sometimes called ham hocks, are flavorful cuts of meat that can be used in bean recipes. They add a smoky and savory taste to the beans as they simmer.
3. Smoked Turkey:
Smoked turkey meat, such as smoked turkey drumsticks or smoked turkey wings, can be used to impart a smoky flavor to beans. The meat can be added during cooking and contributes richness to the final dish.
4. Smoked Sausage:
Various types of smoked sausages, like andouille or kielbasa, can be used to add smokiness and a unique flavor profile to red beans. They can be sliced, rendered and added to the beans, adding both taste and texture.
It’s important to note that the choice of smoked meat largely depends on personal preference and regional variations of bean recipes. These smoked meats can be used interchangeably or in combination, based on availability and desired flavors.
Steps
- Soak the beans overnight for best results.
- Brown the sausage then sauté the vegetables.
- Add the smoked meat and sausage back to the pot along with beans, water, herbs and spices.
- Let them cook low and slow!
- Serve over rice with some cornbread and thank me later!
Video Reel
The Best New Orleans Style Red Beans and Rice Ever
Course: MainCuisine: Southern, creole8
servings20
minutes2
hoursIngredients
1 lb dry kidney beans
2 tbs olive oil
1/2 lb smoked pork sausage or andouille sausage (1/4 inch rounds)
1 lb smoked turkey necks
1 lb smoked neck bones
1 onion (diced)
1 green bell pepper (diced)
2 celery ribs (chopped)
4 garlic cloves (minced)
8 c water
2 bay leaves
1 tbs Worcestershire sauce
1 tsp concentrated liquid seafood boil (optional)
1/4 tsp dried sage
cajun/creole seasoning to taste
Directions
- Soak beans in water overnight, strain, rinse off and remove any bad beans. Set aside.
- In a dutch oven over medium-high heat, add olive oil and brown your sausage for about 5 minutes. Remove with a slotted spoon and set aside.
- Add the onions, bell peppers, celery and saute for 5 minutes or until tender. Add garlic and saute for an additional minute.
- Add the sausage, smoked meats, beans, bay leaves, worcestershire, and enough water to cover the beans by about an inch. Bring to a boil, reduce to a simmer, and let cook covered for 2 hours. Stir every 30 minutes to make sure nothing sticks to the bottom of the pot.
- Remove the bay leaves, smoked turkey necks and neck bones. Use a fork to shred the meat from the bones. Add the shredded meat back to the pot. Cook for an additional 30 minutes.
- Season to taste, use a wooden spoon to slightly smash a few beans against the side of the pot for creamier beans, pair with rice and just like my name, you’re all done!
FAQ:
Q: I do not eat pork, what other smoked meats can I use?
A: A great sub for pork is smoked turkey. In fact, in this recipe I will be using turkey necks and neck bones. Feel free to even use turkey legs or wings in place of smoked pork.
Q: Why should you soak your beans?
A: Soaking the beans helps make them tender and shortens the cook time as well as breaks down complex sugars which makes the beans easier to digest.
Q: How do I make my beans creamier?
A: The secret to Louisiana Red Beans is slightly smashing about 20% of the beans against the pot with a spoon after it is done cooking. This will cause your beans to be thicker and creamier. If you do like more liquid, skip this step.
