Authentic Red Beans and Rice

5 from 1 vote

A true Louisiana classic — smoky, creamy, and full of bold flavor. This authentic red beans and rice recipe brings together tender red kidney beans, andouille sausage, and a smoked turkey leg simmered low and slow in rich homemade chicken stock. Serve it over hot white rice for the perfect Southern comfort meal.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: Southern

Keyword: authentic red beans and rice, red beans and rice

Servings:

Ingredients

For the Beans:
1 pound red kidney beans
1 smoked turkey leg or wing
2 tablespoons olive oil divided
1 pound andouille sausage sliced
1 onion chopped
2 –3 ribs celery chopped
1 green bell pepper chopped
1 clove garlic pressed
1 bay leaf
⅛ teaspoon cayenne pepper
¼ teaspoon ground cumin
2 cups homemade chicken stock plus additional water as needed
For Serving:
Hot cooked white rice
Sliced green onions for garnish

Instructions

Sort and rinse the beans thoroughly. Place them in a large bowl, cover with water by about two inches, and soak overnight.
Hot Flash (Quick Soak) Option:If you don’t have time to soak overnight, place the sorted and rinsed beans in a large pot and cover with water by two inches. Bring to a boil and let it roll for 2 minutes. Remove from heat, cover the pot, and let the beans sit for 1 hour. After that, drain and rinse before continuing with the recipe as directed.
In a 5-quart Dutch oven, heat 1 tablespoon olive oil over medium heat. Add onion, celery, and green pepper. Sauté until softened, then add garlic and cook for another minute.
Stir in andouille sausage and cook until browned.
Add the soaked beans and their soaking liquid, smoked turkey leg or wing, bay leaf, cayenne, and cumin. Pour in 2 cups of homemade chicken stock and enough water to cover the beans by about an inch. Bring to a gentle boil, then reduce heat to low and simmer uncovered.
Simmer for 2–3 hours, stirring occasionally, until beans are soft and creamy. Add more stock or water if needed.
Remove the turkey leg or wing, shred the meat, and return it to the pot. Taste and adjust seasoning.
Serve over hot rice and top with sliced green onions.

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