Red Beans and Rice
A slow-cooked Southern staple made with love, spice, and the Holy Trinity.
red-beans

About this Recipe

This dish is steeped in family tradition, passed down through generations—from Paul’s grandmother’s stovetop to his own slow-cooker method perfected over time. Creamy, hearty, and full of depth, it’s a true taste of Louisiana comfort.

Listen to the episode “Building Bonds with Beans” to discover how red beans and rice became a symbol of connection, patience, and Southern pride in Paul’s family.

Ingredients

  • 1 smoked ham hock or Andouille sausage (or both!)
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tsp Creole seasoning (or Cajun seasoning)
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 6–8 cups water or low-sodium chicken broth
  • Cooked white rice, for serving
  • Optional: hot sauce, chopped green onions, or fresh parsley for garnish

Instructions

  1. Soak the Beans

    Rinse the dried red beans and place them in a large bowl.

    Cover with water and let soak overnight (8 hours or more). Drain before cooking.

  2. Sauté the Holy Trinity

    In a large pot or Dutch oven, heat a bit of oil over medium heat.

    Add the onion, bell pepper, and celery—this is the classic “holy trinity” of Louisiana cooking.

    Sauté for 5–7 minutes, until soft. Add the garlic and cook for another minute.

  3. Add the Flavor Base

    Stir in the ham hock or sausage, soaked beans, bay leaves, Creole seasoning, salt, and pepper.

    Pour in 6–8 cups of water or broth, enough to cover the beans by at least an inch.

  4. Simmer Low and Slow

    Bring the pot to a boil, then reduce to a low simmer.

    Cover and cook for 2 to 2½ hours, stirring occasionally, until the beans are tender and creamy.

    If the liquid reduces too much, add a little more water or broth.

  5. Final Seasoning

    Taste and adjust the seasoning with more salt, pepper, or Creole spice as needed.

    If using a ham hock, remove it, shred the meat, and return it to the pot.

  6. Serve It Right

    Spoon the red beans over a bowl of fluffy white rice.

    Garnish with chopped green onions, parsley, and a splash of hot sauce if you like it spicy.

Recipe Notes

Best enjoyed with cornbread, a cold drink, and good company. Leftovers taste even better the next day!