Red beans and rice is undeniably a comfort food staple, perfect for any time of year. Its unique blend of Cajun spices brings a delightful warmth to cooler evenings and an intriguing zest to hot summer nights. For many, including myself, this dish is a long-time favorite, a go-to meal that consistently satisfies. Recently, after making a pot of red beans and rice with Tasso ham, andouille sausage, and my signature Cajun Garlic sauce, I was reminded just how much I love it and wanted to delve deeper into what truly makes this dish shine – and especially, what to serve alongside it.
Understanding Authentic Red Beans and Rice
Before we explore the best pairings, it’s crucial to understand what makes authentic red beans and rice. It’s surprising how often recipes mistakenly call for red kidney beans. While easily accessible, red kidney beans are not the traditional choice. Authentic red beans and rice uses small red beans. These beans, about half the size of kidney beans, have a thinner skin and a more delicate flavor. They cook faster and create a creamy, full-bodied texture that is essential to the dish.
Furthermore, “Red Beans and Rice” is more accurately described as a stew rather than just beans on rice. This iconic New Orleans dish features small red beans simmered with the Cajun “trinity” – onions, celery, and bell pepper – and generously seasoned with garlic, andouille sausage, Tasso ham, and bay leaves. A properly made red beans and rice is rich and flavorful, with a slightly “milky” appearance and a delightful spiciness. Often, extra andouille sausage is seared and served on top as an entree enhancement.
The Monday Tradition and Why It Matters
Red beans and rice has a strong historical connection to Mondays in Louisiana. Traditionally, Monday was laundry day. A pot of red beans would be set to simmer throughout the day, providing a simple, delicious, and satisfying meal once chores were done. This tradition continues, with many restaurants in Louisiana and New Orleans still offering red beans and rice as a Monday special. Thinking about starting your week? There’s truly no better way to look forward to Monday than with a comforting bowl of this flavorful dish.
A hearty bowl of red beans and rice, showcasing its rich color and stew-like consistency, a perfect representation of comfort food.
Key Ingredients: Tasso Ham and Andouille Sausage
Two ingredients are paramount to the authentic flavor of red beans and rice: andouille sausage and Tasso ham. Andouille sausage, with its French origins, is a double-smoked pork sausage, heavily spiced with garlic. Its robust flavor profile is integral to Cajun and Creole cuisine and perfectly complements the red beans.
Tasso ham, despite its name, isn’t actually ham. It’s Cajun-spiced, cured, and smoked pork butt, cut into thin pieces. Tasso serves as a potent flavoring agent in many Louisiana dishes, adding a deep, smoky, and spicy dimension rather than being eaten as a main cut of meat.
Finding Tasso outside of Louisiana can be challenging. When I visit Louisiana, I always make sure to stock up. On a recent trip, a stop at Rouse’s Market, a fantastic grocery store I wish I had closer to home, allowed me to replenish my Louisiana staples – Tasso ham, fresh gulf shrimp, King Cake, and muffuletta sandwiches. Tasso freezes exceptionally well, making it easy to store for future use. If Tasso isn’t available, a good substitute is regular ham combined with an extra teaspoon of Cajun Garlic Sauce or Cajun seasoning to mimic its unique flavor.
What to Serve With Red Beans and Rice: Complementary Dishes
While red beans and rice is a complete and satisfying meal on its own, adding the right side dishes can elevate the dining experience even further. Here are some fantastic options that pair wonderfully with red beans and rice:
- Cornbread: A classic Southern staple, cornbread’s slightly sweet and crumbly texture is perfect for soaking up the flavorful red bean stew. Whether you prefer it sweet or savory, cornbread is an excellent accompaniment.
- Coleslaw: The cool and crispness of coleslaw provides a refreshing contrast to the warm, spicy red beans. Its acidity cuts through the richness of the stew, creating a balanced meal.
- Fried Chicken: For a truly hearty Southern feast, serve red beans and rice with fried chicken. The crispy, savory chicken and the creamy, spicy beans are a match made in culinary heaven.
- Grilled Sausage: If you want to enhance the meaty flavors, grilled smoked sausage (like andouille, if you want to double down!) is a fantastic choice. The smoky char from the grill adds another layer of flavor.
- Green Salad with Vinaigrette: A simple green salad with a light vinaigrette dressing offers a fresh and light counterpoint to the richness of the red beans and rice. It’s a great way to add some greens to the meal and cleanse the palate.
- Roasted Vegetables: Roasted vegetables like bell peppers, zucchini, or okra can add a healthy and flavorful side. Their slightly caramelized sweetness pairs well with the savory beans.
- French Bread: Toasted French bread is essential for scooping up every last bit of the delicious stew. Its crusty texture and mild flavor make it an ideal accompaniment.
- Biscuits: Fluffy, buttery biscuits are another great bread option to serve with red beans and rice, especially if you want a softer texture than French bread.
Serving Suggestions for Red Beans and Rice
As the saying goes, stews often taste even better the next day. This is certainly true for red beans and rice. As it sits, the flavors meld and deepen, the stew thickens, and the overall taste becomes even more incredible. However, if you’re eager to enjoy it right away, there are ways to maximize the immediate enjoyment.
While the beans are finishing, mash a few against the side of the pot. This helps to release starch, giving the stew a creamier texture and that signature “milky” appearance. For an entree presentation, sear extra andouille sausage and place it atop each bowl. Serve the red beans and rice over separately cooked white rice, and don’t forget plenty of toasted French bread for soaking up all the deliciousness. Garnish with diced green onions and offer hot sauce on the side for those who like extra heat.
Enjoy this soul-satisfying meal, and experiment with these serving suggestions to create your perfect red beans and rice experience!
Print Recipe
Description
This soul-satisfying dish is a comfort meal no matter the season. Red beans and rice is an easy, slow-simmering dish that can be put on in the afternoon for a delicious, filling dinner.
Ingredients
Scale
- 1 pound small red beans, soaked overnight
- 12 oz Andouille sausage, plus 4 oz per person
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 4 oz diced Tasso Ham (may substitute regular ham plus 1 tsp cajun seasonings)
- 8 cups low sodium chicken stock
- 3–4 bay leaves
- 1 TBS Melissa’s Cajun Garlic Sauce
- 1 tsp Melissa’s Woo Woo Sauce, (or 2 tsp regular Worcestershire)
- 2 tsp smoked paprika
- 1/2 tsp cayenne
- 1 tsp salt, plus to taste
- Black pepper, to taste
- Diced green onions, for garnish and serving
- Hot sauce, to serve, optional
Instructions
- Soak red beans overnight. Drain and rinse.
- In a heavy bottomed dutch oven, Cut 12 oz andouille into half moons. Sear in pot for 4-5 minutes, then add Tasso ham. Cook for 3-4 more minutes. Remove to a paper towel lined plate.
- Add onions, celery, and bell pepper to pot and sear in oil left from sausage. Cook for 5-6 minutes over medium-high heat, then reduce to medium low. Add in garlic and cook for 3-4 minutes, or until fragrant.
- Add remaining ingredients, stirring to incorporate. Bring to a boil, then reduce to a simmer and cover. Check on every 30 minutes or so and stir. Cook for 2-3 hours, or until beans are tender.
- Remove top, and lightly mash about 10% of beans against the side or bottom of the Dutch oven, then stir to incorporate. Allow to lowly simmer to reduce to a stew-like consistency.
- Serve with white rice, diced green onions, and toasted French bread.
