This is a classic Louisiana dish I’ve been making for longer than I can remember. Hands down, I’d choose a mound of red beans and rice any day of the week over a bowl of gumbo.
I have long prepared red beans and rice following the traditional Creole method of using dried beans, which meant soaking the beans overnight and simmering on the stove for hours. Somewhere along the way, though, I went rogue and started using canned beans. The ground surely shifted when my long lineage of Cajun relatives turned over in their graves as I opened the first can of beans.
Truth is, using already prepared canned beans is so much quicker and easier than their dried counterpart. Sure, using dried beans creates an amazing texture and flavor for red beans and rice. With a few tricks, though, you can render the same consistency and taste using canned beans.
To achieve the brothy taste you get when simmering ham hocks and dried beans the old-fashioned way, I use chicken broth instead of water. I also mash some of the beans before tossing into the pot to create that thick, rich texture. That’s really all there is to it. These two little adjustments when using canned beans, along with some good Cajun spices, are all that’s needed to prepare a delicious pot of red beans.
This dish is always a favorite for gatherings, on game day, and chilly days. I hope you enjoy it as much as my family does.
Bon appétit!
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Menu Planning |
- This is a hearty dish, and you don’t need to add much to the meal. I recommend either cornbread or, my favorite, crusty French bread with real butter.
- If serving a crowd, make the beans ahead of time (up to two days beforehand). Store in an airtight container until ready to reheat and serve. To reheat, simply add beans back to the pot and simmer on low. The sauce will thicken, so you may need to add a splash of water while reheating.
- I do not recommend cooking this dish in a slow cooker; however, I do use the slow cooker to keep the beans warm. After cooking on the stovetop, pour the cooked beans into the slow cooker and turn to the lowest setting. This is an ideal way to serve buffets or potlucks.
- Remember to put a bottle of hot sauce on the table when serving this dish. It’s a must-have for sure!
- If you’re using a rice cooker with warmer, no need to worry about storing these leftovers. Rice will stay warm for 12 hours or more in these nifty appliances. Store leftover beans separately in an airtight container in the refrigerator for up to five days. Easily reheat in the microwave or on a low setting on the stovetop. You may need to add a splash of stock or water if the sauce is too thick.
- If you have lots of leftovers, consider freezing for a future meal. Freeze cooled beans and rice separately in airtight containers or freezer bags for up to six months. When ready, thaw in the refrigerator overnight and then microware to desired temperature, usually three to four minutes.
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Drink Pairings |
- I’m not a sommelier, but I know what I like. And with this dish, I love the crisp, slightly sweet flavors of a Riesling. Start with a glass and finish the bottle. Yep, that’s exactly how I do it.
- Nothing better than an ice-cold beer with your bowl of red beans and rice. A pale ale or IPA are fan favorites; however, any cold beer is good. And it’s even better when served in a frozen cooling beer glass!
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Helping Hand |
- As you might guess from the name, the key ingredient in this recipe is red beans. Red beans and kidney beans are not the same. Red beans are smaller in size with a milder flavor that pairs well with the stronger flavors of the sausage and hams. If needed, red kidney beans are a wonderful substitute.
- For true southern cooking, use authentic andouille sausage. Made with pork and a combination of dried herbs and spices, Andouille has tons of flavor that goes so well with red beans. If you can’t find this popular Louisiana sausage, any type of smoked pork or beef sausage is the next best choice. If using an alternative to andouille, you may want to add about 1/8 to 1/4 teaspoon of cayenne pepper to the beans to make up for the spiciness you’re missing from the andouille.
- There’s a lot of choices when it comes to ham. I like to use already cooked and diced ham found at my local market. It’s already cooked and cut up, which makes it so much easier to prepare. Other good options are to use up any leftover ham or diced smoked ham.
- I use lard when making this dish. Yes, good old-fashioned lard, which I think gets an unfair bad rap. When used in moderation, lard is as healthy as olive oil and adds an amazing flavor to dishes like this one. You’ll always find a tub of lard in my pantry, and I do recommend it for this recipe. However, if you’re not up to it, real butter is the next best option followed by vegetable or canola oil.
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Grocery & Gourmet |
- Remember to put hot sauce on the table! Try my favorite Crystal Hot Sauce or Frank's Red Hot for authentic Cajun flavors: .
- The crisp, slightly sweet flavors of a Riesling white wine will create a wonderful balance with the spices in this dish.
- Warm, freshly cooked rice is an absolute must for this dish. I recommend Nishiki Medium Grain Rice or Botan Calrose Rice. Both are plump, medium grains that soak up the thick gravy and taste remarkable with red beans. I promise you’ll taste an incredibly tasty difference over other types of rice.
- Try a good old-fashioned lard in this recipe. It’s as healthy as olive oil and adds a whole new layer of flavor to this dish.
- There’s not a lot of seasoning needed when making red beans, even though the results are quite flavorful. Tony Chachere’s Creole Seasoning has the right combination of flavors that work wonderfully in this recipe. A teaspoon or two of Tony’s is all you need. For a milder and less salty spice, try Slap Ya Mama. Yummy!
