Louisiana-Style Red Beans and Rice

Louisiana-Style Red Beans and Rice

Louisiana-Style Red Beans and Rice

This recipe for red beans and rice is to die for. The beans are spicy and smokey in flavor, with 2 types of pork. What is different about Louisiana-style red beans and rice is that the beans are cooked like a stew and served on the side with rice instead of mixing the rice in with the beans.
Prep Time5 minutes
Cook Time3 hours 10 minutes
Course: Main Course, Side Dish
Cuisine: Louisiana
Keyword: Louisiana, main course, Pork, rice, side dish, USA
Author: Alex Gorgos

Ingredients

  • 2 tbsp vegetable oil
  • 1 small onion diced
  • 1 green bell pepper diced
  • 2 stalks celery diced
  • 3 tsp creole seasoning
  • 3 bay leaves
  • 3 smoked pork neck bones or 1 smoked ham hock
  • 3 andouille sausages diced
  • 1 lb dried red beans
  • 6 garlic cloves minced
  • 10 cups water
  • steamed rice for serving

Garnish

  • green onions chopped

Instructions

  • Heat up cooking oil in a pot over medium high heat. Sauté the onions, bell pepper, celery, creole seasoning, and bay leaves for 5 minutes.
    Louisiana, main course, pork
  • Add in the andouille and pork neck bones(or ham hock). Sauté for 5 minutes.
    Louisiana, main course, pork
  • Add in the beans and garlic. Pour in the water. Bring to a boil and simmer over medium heat for for 2 hours.
    Louisiana, main course, pork
  • Take out the pork bones. Remove any meat from the bones and chop. Add back into the pot.
    Louisiana, main course, pork
  • Simmer for another hour. Remove the bay leaves.
    Louisiana, main course, pork
Louisiana, main course, pork
Serve the beans in a bowl. Place a scoop of rice in the center of the beans. Garnish with chopped green onions.