Red Beans and Rice With Andouille Sausage and Ham

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/29/19
Southern Red Beans and Rice With Andouille Sausage

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  • Total: 3 hrs 25 mins
  • Prep: 10 mins
  • Cook: 3 hrs 15 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
818 Calories
31g Fat
89g Carbs
42g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 818
% Daily Value*
Total Fat 31g 40%
Saturated Fat 11g 56%
Cholesterol 127mg 42%
Sodium 856mg 37%
Total Carbohydrate 89g 32%
Dietary Fiber 3g 11%
Protein 42g
Calcium 89mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A smoked sausage flavors these delicious red beans, combined with ham hocks, garlic, and various herbs. Add some extra cayenne for spicier beans, or use spicy andouille-style sausage.

Louisiana red beans are traditionally served over cooked rice with cornbread. Add some freshly cooked greens or a tossed salad for a delicious New Orleans dinner.

Ingredients

  • 1 pound dried red beans
  • 1 1/2 pounds smoked sausage (cut into chunks)
  • 1 ham hock (or ham bone)
  • 1 cup onion (chopped)
  • 1 clove garlic (minced)
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon sage
  • 1/8 teaspoon cayenne pepper
  • Salt to taste
  • 3 cups cooked white rice (freshly cooked)

Steps to Make It

  1. Put the beans in a large bowl and cover with water to a depth of about 2 to 3 inches above the beans. The beans will absorb some water as they soak. Cover the bowl and let stand at room temperature overnight (or at least 4 to 6 hours).

  2. Drain the beans thoroughly and transfer them to a stockpot or Dutch oven.

  3. Add fresh water to cover—about 6 cups—along with the sausage and ham, onion, garlic, thyme, pepper, sage, and cayenne. Bring the beans to boil over medium-high heat.

  4. Reduce heat to low and cover the pan. Simmer the beans until they are tender, adding more water if necessary to keep them from drying out. This will take 2 to 3 hours.

  5. Add salt to taste. Discard the ham bones.

  6. Remove about 1/4 cup of beans from the mixture and mash them. Return the mashed beans to the Dutch oven and stir to blend.

  7. Simmer the beans for 15 minutes longer.

  8. Serve the red beans over hot boiled rice along with cornbread and a salad, if desired.

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