Red Beans and Rice

Red beans and rice is a Louisiana Creole classic built on tender red beans, smoky sausage, and the “holy trinity” of onion, celery, and green bell pepper, all served over fluffy white rice. In this version, the andouille is diced rather than sliced into the more traditional coins, so each spoonful gets a pop of texture and flavor. Ground sage rounds out the smokiness of the pork with herbaceous, woodsy notes.Dried kidney beans are worth planning ahead for here. Soak them, then simmer them low and slow with chicken broth, Cajun seasoning, garlic, and bay leaves until tender. Add the andouille toward the end so it keeps some of its texture, then serve the beans over long-grain rice with parsley and plenty of hot sauce.What kind of beans are best for red beans and rice?Dried red kidney beans are the classic choice and what this recipe calls for. Camellia red kidney beans are a New Orleans favorite, but any good-quality dried kidney beans will work.Camellia Dried Red Kidney Beans, two 1-lb. bagsDo you have to soak red beans before cooking?Not always, but we recommend it for this recipe. Soaking dried kidney beans for 6–8 hours helps them cook more quickly and evenly, with fewer split skins. An overnight soak works too; if you’re soaking them much longer than 8 hours, refrigerate the beans. Read more:What is the holy trinity in red beans and rice?Similar to sofrito in Latin cooking or mirepoix in French cuisine, the “holy trinity” is a combination of onion, celery, and green bell pepper that forms the aromatic base of many Cajun and Creole dishes, including gumbo and jambalaya. Here, the vegetables are sautéed before the beans and seasonings go into the pot.What can I substitute for andouille sausage?Another smoked pork sausage, such as kielbasa, will work, though the flavor will be different. A smoked ham hock is another option, but add it earlier so it has time to flavor the beans.Need a pork-free option? Try duck or turkey andouille.