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Authentic, No Shortcuts, Louisiana Red Beans and Rice

SUBMITTED BY: Melissa S.  PHOTO BY: ALFANN02 

"This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people."
Authentic, No Shortcuts, Louisiana Red Beans and Rice Recipe
RECIPE RATING:
This recipe has been rated 35 times with an average star rating of 4.1
Read Reviews (32)
PREP TIME  20 Min
COOK TIME  8 Hrs
READY IN  8 Hrs 20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 pound dried red beans, soaked overnight
  • 10 cups water
  • 1 pound andouille sausage, sliced into rounds
  • 1 large sweet onion, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeno pepper, seeded and chopped (optional)
  • 8 cloves garlic, chopped
  • 1 teaspoon ground black pepper
  • 1 teaspoon Creole seasoning, or to taste
  • 6 fresh basil leaves, chopped
  • 1 ham hock
  • 4 cups cooked rice

What to Drink?
Wine Riesling

DIRECTIONS

  1. Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
  2. Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

FOOTNOTE

  • When making your rice, if you have the time try it this way: Boil your rice until nearly done, drain in a metal strainer and rinse with cold water. Add about an inch of water to the pot you boiled the rice in and place the strainer full of rice on top of the pot. place on stove on medium heat, cover and steam the rice for about 15 minutes. This is a little time consuming, but it makes perfect rice.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed on jan. 28, 2009 by Kay 
This is the best recipe for red beans & rice on this site. It does need tweaking for your... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed on may 31, 2008 by CJ McD 
If you can't find andouille sausage, smoked keilbasa is a great substitute. We always add a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed on dec. 31, 2007 by HOLLY 
I have been looking for a real red beans and rice recipe ever since I visited New Orleans a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed on jun. 8, 2008 by Fatima A. 
this was the first time that I made this recipe. It was very good but only because I read the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed on feb. 21, 2008 by erinid 
This is really a pretty good recipe. I adjusted the spices to suit my families taste, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed on jul. 22, 2008 by Nicole B. 
I live in Louisiana and have never attempted to make red beans..this recipe tasted so good and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed on jan. 24, 2008 by louisianaman1 
A little too bland for me. I added chopped green onions and celery. Threw in some cayenne... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed on apr. 6, 2008 by Tammy 
This was my first ever try at making Red Beans and Rice, and it turned out great! I did leave... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed on feb. 13, 2008 by Alexandra 
Tasty, with some nice bite to it, but has too much liquid. I used 1/2 lb beans and 4 1/2 cups... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed on oct. 6, 2008 by La 
Tasty but I had to add cornstarch even after cooking uncovered for an hour to get the right... MORE

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Recipe Submitter:

Photo by Melissa S.

Cooking Level: Expert

Home Town: Mandeville, Louisiana, USA
Living In: Littleton, Colorado, USA

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Nutritional Information
Authentic, No Shortcuts, Louisiana Red Beans and Rice

Servings Per Recipe: 8

Amount Per Serving

Calories: 566

  • Total Fat: 23.3g
  • Cholesterol: 57mg
  • Sodium: 634mg
  • Total Carbs: 61.1g
  •     Dietary Fiber: 15.3g
  • Protein: 28g

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