The Gumbo Pages Traditional Red Beans and Rice
Immerse yourself in the bold and comforting flavors of the South with The Gumbo Pages Traditional Red Beans and Rice, an iconic Louisiana dish that's as rich in heritage as it is in flavor. This hearty recipe combines tender red kidney beans simmered to creamy perfection with smoky ham hock, savory andouille sausage, and the "holy trinity" of onion, celery, and green bell pepper. Infused with aromatic bay leaves, thyme, smoked paprika, and a touch of cayenne for a spicy kick, this slow-cooked classic is served over fluffy white rice for a complete, soul-warming meal. Perfect for a satisfying weeknight dinner or a weekend gathering, this crowd-pleaser is sure to transport your taste buds straight to the heart of New Orleans. Don’t forget to top it off with fresh green onions and a splash of your favorite hot sauce for the ultimate Cajun experience!
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Recipe Information
Ingredients
- 1 pound Dried red kidney beans
- 6 cups Water
- 1 Ham hock or smoked pork neck bones
- 1 pound Andouille sausage
- 1 large Yellow onion, chopped
- 2 Celery stalks, chopped
- 1 medium Green bell pepper, diced
- 4 Garlic cloves, minced
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 4 cups Cooked white rice
- 2 Green onions, sliced (for garnish)
- Hot sauce (optional, for serving)
Instructions
Rinse and sort the dried red kidney beans to remove debris or broken pieces. Place them in a large bowl, cover with water, and soak overnight. Drain and rinse before cooking.
In a large pot or Dutch oven, combine the soaked beans, 6 cups of water, and the ham hock or smoked pork neck bones. Bring to a boil over medium-high heat.
Reduce the heat to low and let the beans simmer uncovered. Skim any foam or impurities from the surface as they cook.
While the beans cook, slice the andouille sausage into 1/2-inch rounds. Brown the sausage in a skillet over medium heat, then set aside.
Add the chopped yellow onion, celery, green bell pepper, and garlic to the pot. Stir in the bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper.
Continue to simmer the beans for approximately 2 to 3 hours, stirring occasionally to prevent sticking. Add water as needed to keep the beans covered.
Once the beans are creamy and tender, remove the ham hock or pork neck bones from the pot. If desired, shred the meat from the bones and return it to the pot.
Stir in the browned andouille sausage and cook for an additional 15 minutes. Adjust seasoning to taste.
Serve the red beans over steamed white rice in deep serving bowls. Garnish with sliced green onions and a dash of hot sauce, if desired.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 83.9 g | 30% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 4.8 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 8.9 mg | 50% | |
| Potassium | 1512 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
