There are some dishes that feel like a warm hug, and Louisiana red beans and rice is one of them. Deeply flavorful, smoky, rich, and incredibly satisfying, this classic Southern dish is all about patience and layering flavor.

I’ve made red beans and rice many times before, but this version took things to another level. The addition of smoked ham hocks gave the beans a depth and richness that truly made the dish unforgettable. Slow-simmered with andouille sausage, aromatics, herbs, and spices, this is comfort food at its finest.

Perfect for a cozy family dinner or weekend cooking project, this recipe fills your kitchen with the most incredible aroma—and your bowl with pure Louisiana soul.

Recipe Overview

Active Time: 55 minutes
Soak Time: 12 hours
Total Time: 14 hours 25 minutes
Servings: 6–8

Ingredients

• 2 cups dried red beans
• 2 tablespoons organic extra virgin olive oil
• 1 andouille sausage (14–16 oz), sliced crosswise into 1½-inch-thick pieces
• 1 large yellow onion, chopped (about 2 cups)
• 2 medium organic green bell peppers, chopped
• 2 medium organic celery stalks, chopped (about 1 cup)
• 6 medium organic garlic cloves, finely chopped
• 1½ tablespoons spice mix (black pepper, sea salt, granulated garlic powder, granulated onion, cayenne pepper, Hungarian sweet paprika)
• Dash of organic tamari
• 2 (14 – 16-ounce) smoked ham hocks
• 6 cups organic chicken stock
• 4 thyme sprigs
• 2 dried bay leaves
• Sea salt, to taste
• Basmati or jasmine rice, for serving

Instructions

1. Soak the Beans
   Place red beans in a medium pot or bowl and add enough water to cover by about 2 inches. Cover and refrigerate overnight, up to 12 hours. Drain and set aside.
2. Brown the Andouille
   Heat a Dutch oven over medium-high heat. Add olive oil and heat until shimmering. Add the sliced andouille sausage and cook until browned on both sides, about 3 minutes per side. Remove from the pot and set aside.
3. Build the Flavor Base
   Add onion, bell pepper, celery, and garlic to the same Dutch oven. Cook over medium heat, stirring often, until tender and fragrant, about 10 minutes.
4. Bloom the Spices
   Add the spice mix and cook, stirring, for about 2 minutes until fragrant.
5. Simmer the Beans
   Add the drained beans, ham hocks, chicken stock, tamari, thyme, and bay leaves. Stir to combine and bring to a simmer over medium-high heat.
   Reduce heat to low, cover, and cook gently for 1½ to 2 hours, until the beans are completely tender and the ham hocks are fork-tender. Start checking after about 1 hour.
6. Finish the Dish
   Remove thyme sprigs and bay leaves. Transfer ham hocks to a cutting board, discard bones and skin, and shred the meat.
7. Creamy Texture
   Purée about 1 cup of beans with ½ cup of cooking liquid. I use an immersion blender right in the pot—much easier. Do not purée everything. Stir the puréed beans back into the pot.
8. Bring It Together
   Stir in shredded ham and cooked sausage. Simmer for another 5 minutes until everything is heated through. Season with sea salt to taste.
9. Serve
   Serve hot over basmati or jasmine rice.

Rice Notes

I made Jasmati rice using:

• 2 cups rice
• 3 cups water
• 2 tablespoons sea salt
• 2 tablespoons olive oil

Bring to a boil, lower heat, cover, and cook until liquid is absorbed. Always follow the rice-to-water ratio on your rice package.

Final Thoughts

This dish was a definite hit. The ham hocks added that extra something—a smoky richness that really set it apart. Next time, I’ll definitely add more andouille or even an extra ham hock, because I felt it was just a bit light on meat.

If you make this recipe, please tag me—I’d love to see your bowls of comfort!

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