BEST Red Beans and Rice Recipe

Looking for a hearty and flavorful Southern classic? This red beans and rice recipe is slow-cooked with smoked ham shanks, garlic, onions, celery, and bell peppers for rich, savory taste. Served over white rice, it’s the perfect comfort food for any night of the week.

Why You’ll Love This Recipe

This authentic red beans and rice dish brings the warm, smoky flavors of Louisiana right to your kitchen. It’s easy to make, budget-friendly, and feeds a crowd. Whether you’re cooking for family or meal prepping for the week, this is a satisfying, one-pot meal packed with flavor.

What Is Red Beans and Rice?

Red beans and rice is a traditional Louisiana recipe, especially popular in New Orleans. It’s often made with smoked meats like ham shanks or Andouille sausage, and simmered with vegetables and spices. The dish is typically Cajun or Creole in style, depending on the ingredients used.

This version leans more Cajun, thanks to the use of the “Holy Trinity” — onion, celery, and bell pepper and no tomatoes.

Ingredients You’ll Need

• 1 pound dry small red beans
• 1 1/2 to 2 pounds smoked ham shanks (or ham hocks with added sausage)
• 4 cups water
• 4 cloves garlic, minced
• 1 large onion, chopped (about 2 cups)
• 1 1/2 cups chopped celery
• 1 cup chopped green bell pepper
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Cajun or Creole seasoning (or to taste)
• Tabasco sauce, to taste
• Salt and black pepper, to taste
• Cooked white rice (from about 3 cups uncooked rice)

Optional substitutions:

• Use smoked turkey sausage instead of pork.
• No Cajun seasoning? Use thyme, paprika, and a bay leaf instead.

How to Make Red Beans and Rice

1. Soak the Beans. Place the dry beans in a large bowl and cover with cold water (about 2 inches above the beans). Let them soak for 8 hours or overnight.
2. Shortcut: Pour boiling water over the beans, cover, and soak for 2 hours. Drain before cooking.
3. Cook the Beans and Ham. In a large 8-quart pot, combine the soaked beans, ham shanks, garlic, chopped onion, and 4 cups of water. Bring to a boil, then lower to a simmer. Cover and cook for 1 1/2 hours, or until the beans are soft.
4. Shred the Meat. Remove the ham shanks and let them cool a little. Shred the meat off the bones and return it to the pot.
5. Add Veggies and Seasonings. Add chopped celery, bell pepper, Worcestershire sauce, and Cajun seasoning. Cover again and cook for about 1 hour, until the mixture
6. Final Touches. Season to taste with Tabasco sauce, salt, and black pepper.
7. Serve. Spoon the red beans mixture over hot white rice and serve warm.

Expert Tips

• Using ham hocks? They have less meat, so consider adding 1/2 pound of sliced, browned Andouille sausage.
• Want a thicker texture? Mash some of the beans against the side of the pot in the final 30 minutes of cooking.
• Meal prep friendly: This dish tastes even better the next day.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months.
• To reheat: Warm on the stove or microwave until hot, adding a splash of water if needed.

Nutrition Information (Per Serving)

• Calories: 323
• Fat: 1g
• Carbohydrates: 69g
• Protein: 8g

Note: Nutritional values are estimates and can vary depending on exact ingredients used.

Conclusion

Red beans and rice is a comforting Southern favorite that’s simple to make and full of flavor. This slow-simmered version brings out the smoky richness of the ham, paired perfectly with rice for a complete, satisfying meal.

Tried this recipe? Leave a rating and comment below — we’d love to hear how it turned out!

Red Beans and Rice

This hearty Red Beans and Rice recipe is a Louisiana favorite. Made with smoked ham shanks, red beans, and the classic Cajun trinity of onion, celery, and bell pepper, it’s simmered to perfection and served over white rice for a comforting, flavorful meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Soaking Time 8 hours hrs

Total Time 11 hours hrs 5 minutes mins

Servings: 8 bowls

Course: Main Course

Cuisine: Cajun, Southern American

Calories: 323

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 pound dry small red beans
• 1.5 to 2 pounds meaty ham shanks or ham hocks with sausage added
• 4 cups water
• 4 cloves garlic minced
• 1 large onion chopped, about 2 cups
• 1.5 cups celery chopped
• 1 cup green bell pepper chopped
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Cajun or Creole seasoning or to taste
• Tabasco sauce to taste
• Kosher salt and freshly ground black pepper to taste
• Cooked white rice from about 3 cups raw rice

Equipment

• Large pot (8-quart)
• Cutting board
• Knife
• Large bowl
• Measuring cups and spoons

Method

 

1. Place the dry beans in a large bowl and cover with cold water by about 2 inches. Soak for 8 hours or overnight. For a quick soak, pour boiling water over them and let soak for 2 hours. Drain before cooking.
2. In a large 8-quart pot, combine the soaked beans, ham shanks, garlic, chopped onion, and water. Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hours or until the beans are tender.
3. Remove the ham shanks from the pot and let cool slightly. Shred the meat away from the bones and return it to the pot.
4. Add the celery, bell pepper, Worcestershire sauce, and Cajun seasoning. Stir well. Cover and simmer for about 1 hour or until the mixture thickens.
5. Taste and season with Tabasco, salt, and pepper as needed.
6. Serve hot over a bed of cooked white rice.

Notes

If using ham hocks instead of shanks, you may want to add sliced Andouille sausage to increase the meat content. You can also use smoked turkey sausage for a pork-free version. Leftovers taste even better the next day and freeze well.