close up of Southern Red Beans and Rice
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5 from 3 votes

Southern Red Beans and Rice

Smoky, spicy and creamy describe Southern Red Beans and Rice, a Louisiana Creole comfort food classic. Simmered with ham, sausage and served over rice. Adapted from the Plantation Cookbook by the Junior League of New Orleans.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner, Main
Cuisine: Southern
Keyword: red beans and rice
Servings: 8
Calories: 368kcal
Author: Kevin Is Cooking

Ingredients

  • 1 lb red beans (See Note 1)
  • 1 ham bone large
  • 1 lb smoked sausage (andouille preferred) sliced
  • 1/2 lb cubed ham
  • 1 onion diced
  • 3 stalks of celery chopped
  • 1 green bell pepper diced
  • 3 garlic cloves minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp Tabasco (or favorite hot sauce)
  • 2 bay leaves
  • 1 tbsp Creole Seasoning
  • 1 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 3 cups cooked rice
  • chopped parsley for garnish (optional)

Instructions

Disclaimer:

  • Truth be told, in this IP recipe/video I decided not to sauté the vegetables and meats to see the if I could tell the difference and was quite surprised at how, through the many layers of flavors, I could not even tell if they were or not. It's just one less step and less butter overall. This is completely optional and I'm sure purists would sauté as I usually do.

Instant Pot Method

  • Soak beans over night in cold water. Drain and rinse prior to cooking (See Note 1).
  • Add all ingredients except rice and parsley to the Instant Pot. Cover with 5 cups of water, stir to mix. Cover with lid, close vent and set to Beans setting or Manual set to High. Set cooking time to 20 minutes if using pre-soaked beans OR 40 minutes if using dry beans.
  • After timer beeps, allow for a Natural release (apr. 15-20 minutes). Open vent and remove lid.
  • Discard bay leaves. Remove ham bones, set aside and start rice.
  • Carefully remove any meat from ham bones and discard bones. Chop meat and add back to the beans.
  • Using a potato masher, mash beans until slightly creamy and thickened. Season to taste and serve with rice.

Stovetop Method (Sauté version)

  • In a large pot or Dutch oven add the ham bone, 10 cups of water, Worcestershire sauce, Tabasco and beans. Cook uncovered on low.
  • In a skillet over medium heat melt 3 tablespoons of butter and add the onions, celery and bell pepper. Cook for 5 minutes and add the garlic. Sauté until onion is transparent.
  • In another skillet pan fry the sausage and ham.
  • Add the cooked meat, sautéed vegetables, bay leaves, Creole seasoning, red pepper flakes, kosher salt and black pepper to the beans. Stir and continue to cook uncovered on low: 90 minutes for pre-soaked beans (2 1/2 hours if using dry beans) or until tender.
  • Add more water to beans if necessary so they don't burn OR continue to cook for additional thickness.
  • Discard bay leaves. Remove ham bones, set aside and start rice.
  • Carefully remove any meat from ham bones and discard bones. Chop meat and add back to the beans.
  • Using a potato masher, mash beans until slightly creamy and thickened. Season to taste and serve with rice.

Notes

  1. Red kidney beans may be substituted for the red beans if they are not available. Red beans are rounder and smaller. If not using pre-soaked beans add an additional 20 minutes to the total Instant Pot cooking time.
Pro Tips:
  1. Sauté the onion, celery, bell pepper and garlic in some butter first before adding to the pot. Also, pan fry the ham and sausage slices too.
  2. After the red beans have cooked, remove the ham bones and pick any meat from them, discard the bones and chop the meat. Add that back to the pot.
  3. To get that creamy consistency, grab a potato masher and mash the beans a few times to thicken.

Nutrition

Calories: 368kcal | Carbohydrates: 35g | Protein: 19g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 1097mg | Potassium: 480mg | Fiber: 5g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 15.7mg | Calcium: 41mg | Iron: 2.9mg