I'd like to say that, having lived in Louisiana for a time in my childhood, I have some authority to write a recipe for red beans. Unfortunately, I have no authority but what I do have is the overwhelming enthusiasm of my family when I announce it's red beans and rice night to vouch for the tastiness of this recipe. My kids gobble this stuff up by the bowlful. My partner is practically giddy for the leftovers to take for work.
This used to be a recipe for red beans with Andouille sausage, but over time we have used the sausage less and less often. The grown-ups loved it, but the kids never tasted an Andouille that was mild enough for them. You can always add some smoked sausage to the beans once they've finished cooking. Otherwise, this recipe can be made meatless, even vegan, (sub vegetable stock in for the ham/chicken stock) pretty easily.
I think that there are two ingredients that are must-use in order to make this recipe taste as good as it does without the meat. The first is white pepper. This has a different flavor from standard black pepper, and can vary a bit in the spice level. I find it has more of a "green" or fresh flavor than black pepper, and it is unique enough to taste even with all of the other flavors going on in the dish. The second ingredient is liquid smoke. This stuff is potent! You really want to add small quantities to your foods but it brings a smoky and special flavor to the beans that would normally come from the sausages or even a smoked ham hock. Can you substitute or omit these ingredients? Of course, it's your dinner!
The recipe starts with a bit of chopping to prep the vegetables. The combination of green bell peppers, onions, and celery is known as the trinity and is the base for a lot of Cajun and Creole dishes. Once you have this part prepared, the rest of the recipe is a matter of adding all of the ingredients and then waiting patiently.
I prepare this most often in my pressure cooker. Take care to layer the ingredients in the pot as indicated in the recipe to ensure the beans stay under the liquid for complete cooking. It can also be prepared in your slow cooker and works great for a meal you start before you leave for work. Coming home to this aroma is a treat! Serve the beans with white rice and you'll be a happy camper.
Louisiana Red Beans
Ingredients
- 1 pound red kidney beans, dried
- 1 medium onion, diced
- 2 green bell peppers, diced
- 3 stalks celery, diced
- 5 bay leaves
- 1 tsp. ground white pepper
- 2 tsp. dried thyme
- 1½ tsp. garlic powder
- 1½ tsp. dried oregano leaves
- ½ tsp. ground black pepper
- 1 tsp. kosher salt
- ¼ tsp. liquid smoke double this amount if you are not using ham stock
- 5 cups ham stock substitute chicken stock, vegetable stock, or water
Instructions
Pressure Cooker:
- Add ingredients to the insert of the pressure cooker in the order listed.
- Cook, using manual high pressure, for 85 minutes. Allow a natural release of the pressure.
- Stir and taste for salt. Add additional salt if needed. Serve with rice.
Slow Cooker:
- Add all ingredients to the slow cooker. Stir and cover.
- Cook for 8 hours on low heat or 4 hours on high heat.
- Stir and taste for salt. Add additional salt if needed. Serve with rice.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
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