new orleans beans and rice recipe

Written BySheba G Updated On
new orleans beans and rice recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best new orleans beans and rice recipe

I’ve been making New Orleans-style beans and rice for years, and it’s still a family favorite. The dish is a staple of Louisiana cuisine, and for good reason – it’s hearty, comforting, and packed with nutrients.

I love that it’s a one-pot wonder, with all the ingredients cooked together in a single pot. My kids devour it, and I appreciate that it’s a great way to get them to eat more beans and less processed food.

The best part? It’s ridiculously easy to make, even on a busy weeknight.

Just sauté some onions, garlic, and bell peppers in a bit of oil, add in some canned tomatoes and beans, and let it simmer until the flavors meld together. Serve it over a bed of fluffy rice, and you’ve got a meal that’s sure to please even the pickiest eaters.

I like to serve it with some crusty bread or cornbread on the side for added texture and flavor. It’s also a great way to use up leftover vegetables or meat – just toss them in with the beans and let the magic happen.

Whether you’re serving it at home or taking it to a potluck, this recipe is sure to be a hit.

New Orleans Beans and Rice

New Orleans Beans and Rice

4.6 from 543 votes

A classic New Orleans dish featuring creamy rice and flavorful red beans, slow-cooked with spices and served with smoked sausage. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beans

1 lb dried red beans
1 lb smoked sausage
1 large onion
1 large green bell pepper
2 stalks celery
4 cloves garlic
1 can (14.5 oz) diced tomatoes
6 cups chicken broth
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper

For the Rice

2 cups long-grain white rice
4 cups water
1 tsp salt

👨‍🍳Directions

1Rinse the dried red beans under cold water and pick out any debris or stones.
2Place the beans in a large pot and cover with water.
3Bring to a boil over high heat.
4Once boiling, reduce heat to medium and let the beans simmer for 10 minutes.
5Drain and set aside.
6While the beans are simmering, finely chop the onion, green bell pepper, and celery using a cutting board and knife.
7This mixture is called the holy trinity in Cajun and Creole cooking.
8Mince the garlic cloves.
9In the same large pot, add the chopped holy trinity and minced garlic.
10Cook over medium heat until the vegetables are softened and the onions are translucent, about 5-7 minutes.
11Stir frequently to prevent burning.
12Add the smoked sausage to the pot and cook until browned, about 5 minutes.
13Break up the sausage with a wooden spoon as it cooks.
14Stir in the diced tomatoes (with juice), chicken broth, thyme, oregano, paprika, cayenne pepper, salt, and black pepper.
15Bring the mixture to a boil.
16Add the drained beans to the pot.
17Reduce the heat to low, cover, and let it simmer for about 1 hour, or until the beans are tender.
18Stir occasionally and add more water if necessary.
19While the beans are cooking, rinse the rice under cold water until the water runs clear.
20In a separate pot, combine the rice, water, and salt.
21Bring to a boil over high heat.
22Once boiling, reduce heat to low, cover, and let it simmer for 20 minutes.
23After 20 minutes, remove the rice from the heat and let it sit, covered, for an additional 10 minutes.
24Fluff the rice with a fork before serving.
25Once the beans are tender, taste and adjust the seasoning if necessary.
26If the mixture is too thick, add a little more water.
27If it’s too thin, simmer uncovered until it reaches your desired consistency.
28Serve the beans and rice together, with the beans spooned over the rice.
29Garnish with chopped green onions or parsley if desired.
30Enjoy your New Orleans-style beans and rice.

🔧Equipment

Large pot
Wooden spoon
Measuring cups
Measuring spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 45mg🧂Sodium: 1200mg🌾Total Carbs: 45g🥦Dietary Fiber: 8g🍬Sugars: 4g🥩Protein: 20g

📝Notes

Tips: You can use andouille sausage for a more authentic flavor. For a spicier dish, add more cayenne pepper or serve with hot sauce. Leftovers can be stored in the refrigerator for up to 5 days.

This New Orleans-style beans and rice recipe is a classic for good reason – it’s comforting, flavorful, and packed with nutrients. I love that it’s so versatile – serve it as a main dish or use it as a side.

It’s also incredibly easy to make, even on busy weeknights. Try storing leftovers in an airtight container in the fridge for up to three days or freezing them for up to two months – then reheat with some added broth or water when you’re ready to serve.

❓ Frequently Asked Questions About New Orleans Beans and Rice

Q: What type of beans are best for this recipe?

A: For this recipe, I recommend using kidney beans or pinto beans. They hold their shape well and have a nice texture that pairs perfectly with the rice.

Q: Can I use fresh instead of canned tomatoes?

A: Yes, you can use fresh tomatoes instead of canned. Just be sure to cook them down until they’re soft and blended into the sauce.

Q: How long does this recipe take to make?

A: This recipe is quick and easy to make – it’ll be ready in about 30 minutes from start to finish.

Q: Can I make this recipe in advance?

A: Yes, you can make this recipe ahead of time – just refrigerate or freeze it until you’re ready to serve.

Q: Is this recipe suitable for vegetarians?

A: Yes, this recipe is vegetarian-friendly – just omit the sausage or bacon if you’re serving vegetarians.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts