John's Red Beans & Rice

John's Red Beans and RiceRecipe
Photo: Iain Bagwell; Styling: Annette Joseph
John's Red Beans and Rice are a favorite comfort food served throughout Louisiana. Be sure to cook this one-dish meal the entire time to allow the flavors to develop. Serve red beans and rice over hot cooked rice. Serve over hot cooked rice.


Makes 10 to 12 servings
Total time: 3 Hours, 55 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 3 Hours, 55 Minutes


1 (16-oz.) package dried red kidney beans
1 pound mild smoked sausage, cut into 1/4-inch-thick slices
1 (1/2-lb.) smoked ham hock, cut in half
1/4 cup vegetable oil
3 celery ribs, diced
1 medium-size yellow onion, diced
1 green bell pepper, diced
3 bay leaves
3 garlic cloves, chopped
2 tablespoons salt-free Cajun seasoning
1 teaspoon kosher salt
1 teaspoon dried thyme
1 teaspoon ground pepper
3 (32-oz.) containers low-sodium chicken broth


1. Place beans in a large Dutch oven; add water 2 inches above beans. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.

2. Cook sausage and ham in hot oil in Dutch oven over medium-high heat 8 to 10 minutes or until browned. Drain sausage and ham on paper towels, reserving 2 Tbsp. drippings. Add celery and next 8 ingredients to drippings; cook over low heat, stirring occasionally, 15 minutes.

3. Add broth, beans, sausage, and ham to Dutch oven. Bring to a simmer. Cook, stirring occasionally, 2 hours or until beans are tender. Discard ham hock and bay leaves.