Louisiana-Style Red Beans & Rice

A comforting New Orleans classic, this slow-simmered dish combines creamy red beans, smoky sausage, aromatic vegetables, and fluffy rice. BK’S Bar-Ba-Chew Rubs Cajun-Creole Seasoning brings savory depth and a balanced Cajun-Creole kick to every bite.

Yield: 6 to 8 servings
Prep time: 20 minutes, plus soaking time
Cook time: 2 to 2½ hours

Ingredients

Red beans

  • 1 pound dried red kidney beans, rinsed and picked over

  • 2 tablespoons vegetable oil

  • 2 pounds smoked Andouille sausage, sliced into rounds

  • 1 medium yellow onion, finely diced

  • 1 green bell pepper, finely diced

  • 2 celery ribs, finely diced

  • 4 cloves garlic, minced

  • 2-3 tablespoons BK’S Bar-Ba-Chew Rubs Cajun-Creole Seasoning, divided

  • 1 smoked ham hock, optional

  • 2 bay leaves

  • 6 cups chicken stock or water, plus more as needed

  • 1 tablespoon chopped fresh parsley

  • 2 green onions, thinly sliced

Rice

  • 2 cups long-grain white rice

  • 3 cups water or chicken stock

  • 1 tablespoon butter or vegetable oil

  • ½ teaspoon salt

Instructions

  1. Soak the beans.
    Place the dried beans in a large bowl and cover them with several inches of water. Soak overnight. Drain and rinse before cooking. For a quick soak, cover the beans with water in a pot, boil for 2 minutes, remove from the heat, cover, and let stand for 1 hour.

  2. Brown the sausage.
    Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced smoked sausage and cook for 4 to 5 minutes, turning occasionally, until lightly browned. Transfer the sausage to a plate, leaving the rendered oil in the pot.

  3. Cook the vegetables.
    Add the onion, bell pepper, and celery to the pot. Cook for 6 to 8 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30 seconds.

  4. Build the seasoning base.
    Stir in 1 tablespoon of BK’S Bar-Ba-Chew Rubs Cajun-Creole Seasoning. Cook for 1 minute to release the spices’ aroma.

  5. Simmer the beans.
    Add the drained beans, browned sausage, ham hock, and chicken stock. Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and simmer for 1½ to 2 hours, stirring occasionally, until the beans are tender.

  6. Create a creamy texture.
    Remove the ham hock and bay leaves. Mash about 1 to 2 cups of the beans against the side of the pot, then stir them back into the mixture. This naturally thickens the sauce. Remove the meat from the ham hock, if using, and return it to the pot.

  7. Finish the beans.
    Stir in the remaining 1-2 tablespoons of Cajun-Creole Seasoning. Simmer uncovered for 10 to 15 minutes, adding a little water or stock if the beans become too thick. Taste and add salt only if needed, since the sausage, stock, and seasoning may already provide enough salt.

  8. Cook the rice.
    Rinse the rice until the water runs mostly clear. Combine the rice, water or stock, butter or oil, and salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.

  9. Serve.
    Spoon the red beans over the hot rice. Garnish with fresh parsley and sliced green onions. Serve with hot sauce or cornbread, if desired.

Recipe notes

  • For the best flavor, let the cooked beans rest for 10 to 15 minutes before serving.

  • BK’S Bar-Ba-Chew Rubs Cajun-Creole Seasoning contains salt, taste before adding any additional salt.

  • For a richer version, add a smoked ham hock, leftover ham bone, or a small amount of diced smoked ham.

  • The beans can be refrigerated for up to 4 days and often taste even better the next day.

  • For a spicier bowl, add cayenne pepper or serve with hot sauce at the table.