Justin Wilson’s Red Beans and Rice Recipe: Slow-Simmered Creole Classic

This slow-simmered Creole classic brings authentic Louisiana flavor to your kitchen. The traditional method transforms humble ingredients into a rich, heartwarming dish.

What makes this version special is the long, gentle cooking process that develops deep, complex flavors. The beans become creamy while maintaining their shape, perfectly complementing the fluffy rice.

Ingredients for Justin Wilson Red Beans and Rice

Authentic Louisiana ingredients transform into a rich, heartwarming Creole classic with deep, complex flavors.

For authentic flavor, smoked ham hock and andouille sausage are non-negotiable. Seek these out at specialty butchers or well-stocked grocers like Whole Foods. The kidney beans must be dried—Camellia brand is the gold standard for Creole cooking. Ensure your smoked paprika is Spanish, not Hungarian, for the right depth. The trinity (onion, bell pepper, celery) should be finely diced for even cooking and texture.

No andouille? Kielbasa works in a pinch, though the flavor profile differs. Substitute smoked turkey for ham hock if avoiding pork. Dried beans are essential—canned beans lack the creamy texture this dish demands. Fresh thyme can replace dried at three times the amount, but dried is traditional here. For heat, adjust cayenne to taste, but don’t skip it entirely.

This reheats beautifully, with flavors deepening overnight. Store leftovers in the fridge for up to 5 days or freeze for 3 months. The rice is best cooked fresh, but the beans hold their creaminess well. Garnish with parsley just before serving for a pop of color and freshness.

Step-by-Step Instructions for Slow-Simmered Creole Red Beans and Rice

This is the method Justin Wilson himself would recognize—timeless, authentic, and built on patience.

Step 1: Soak and Prepare the Beans

Begin by sorting through the 1 lb Dried Red Kidney Beans to remove any stones or debris, then rinse them thoroughly under cold water. Place the beans in a large bowl and cover with water by at least 2 inches. Let them soak overnight or for at least 8 hours.

Drain and rinse the soaked beans before cooking. This soaking step is crucial—it softens the beans, reduces cooking time, and helps achieve that signature creamy texture that defines a proper Creole red bean dish.

Step 2: Build the Flavor Base with the Holy Trinity

In a large, heavy pot, combine the 1 whole Smoked Ham Hock, 12 oz Andouille Sausage (sliced into rounds), 1 whole Yellow Onion (finely diced), 1 whole Green Bell Pepper (finely diced), and 3 pieces Celery Stalks (finely diced). Add enough water to cover everything by 1 inch.

Bring to a boil over high heat, then reduce to a simmer. The holy trinity of onion, bell pepper, and celery forms the aromatic foundation, while the ham hock and andouille infuse the broth with deep, smoky flavor.

Step 3: Simmer the Beans to Creamy Perfection

Add the soaked and drained 1 lb Dried Red Kidney Beans to the pot along with 4 cloves Garlic Cloves (minced), 2 pieces Bay Leaves, 1 tsp Dried Thyme (crushed), 0.5 tsp Cayenne Pepper, 1 tsp Smoked Paprika, 1 tbsp Kosher Salt, and 1 tsp Ground Black Pepper. Stir well to combine.

Simmer uncovered for 2 to 2.5 hours, stirring occasionally and adding water as needed to keep the beans submerged. The beans are done when they’re tender and the liquid has thickened into a rich, creamy gravy. Mash a few beans against the side of the pot to encourage a thicker consistency.

Step 4: Adjust Seasoning and Serve with Rice

Once the beans reach your desired consistency, taste and adjust the seasoning if needed. Remove the bay leaves and the smoked ham hock—shred any remaining meat from the hock and return it to the pot. Discard the bone.

Cook the 2 cups Long-Grain White Rice separately according to package instructions. To serve, spoon a generous portion of rice into a bowl and ladle the red beans and their gravy over the top. Garnish with 0.25 cup Fresh Parsley (chopped) for a pop of color and freshness.

Regional Styles of This Recipe

New Orleans Style

In the Big Easy, this dish is a Monday tradition, often cooked all day while laundry gets done. I use Camellia brand red beans and Savoy’s andouille for that authentic Crescent City taste. The beans should be creamy with just enough bite. 🗺️

Cajun Country Approach

Out in the bayous, they’re likely to use wild game sausage or even duck instead of ham hock. The roux gets darker, almost chocolate-colored, for a deeper flavor. I’ve had versions with tasso ham that were incredible.

Houston Variation

Texas influence shows here with added cumin and chili powder for a Tex-Mex twist. Some Houston cooks even add a splash of beer while simmering. The beans end up slightly spicier but still rich and creamy.

Rural Louisiana

In the country parishes, you’ll find more smoked pork—ribs or shoulder—instead of ham hock. The cooking time stretches to 3-4 hours on the stovetop. I love how the pork falls apart and melts into the beans.

Modern Twist

Some New Orleans chefs now use duck confit or alligator sausage for upscale versions. The technique stays the same, but the flavors get more adventurous. I tried a version with rabbit that was surprisingly good.

Frequently Asked Questions