new orleans red beans and rice recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best new orleans red beans and rice recipe

I’ve always been fascinated by the rich culinary history of New Orleans, and one dish that has captured my heart is the classic red beans and rice recipe. This hearty, comforting meal is a staple of Louisiana cuisine, and for good reason.

The combination of tender red kidney beans, flavorful sausage, and aromatic spices creates a truly unforgettable taste experience. But it’s not just the flavors that make this dish special – it’s also the way it brings people together.

Whether you’re hosting a family gathering or simply need a satisfying meal after a long day, this recipe is sure to become a favorite. And the best part?

It’s incredibly easy to make, requiring just a few simple ingredients and some basic cooking techniques. I’ve made this recipe countless times over the years, and every time it’s a hit with my family and friends.

My kids love helping me cook the beans and sausage, and my husband always asks for seconds. In fact, I’ve found that this recipe is perfect for any occasion – whether you’re looking for a comforting meal after a long week or want to impress your guests with a delicious homemade dish.

New Orleans Red Beans and Rice

New Orleans Red Beans and Rice

4.5 from 923 votes

A classic Creole dish featuring creamy red beans simmered with smoked sausage and aromatic vegetables, served over fluffy white rice. This hearty and flavorful meal is a staple of New Orleans cuisine, perfect for a comforting weeknight dinner.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beans

1 pound dried red kidney beans, picked over and rinsed
8 cups water
1 large ham hock or smoked turkey leg (about 1 pound)
2 tablespoons vegetable oil
1 large yellow onion, diced (about 2 cups)
1 green bell pepper, diced (about 1 cup)
3 celery stalks, diced (about 1 cup)
4 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 pound smoked sausage (such as andouille or kielbasa), sliced into 1/2-inch rounds
2 tablespoons apple cider vinegar
2 green onions, sliced (for garnish)
Hot sauce (such as Tabasco), for serving

For the Rice

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

👨‍🍳Directions

1Place the rinsed kidney beans in a large bowl and cover with 8 cups of cold water.
2Let them soak overnight, or for at least 8 hours.
3Drain and rinse the beans before using.
4In a large Dutch oven over medium-high heat, heat the vegetable oil until shimmering.
5Add the diced onion, bell pepper, and celery, and cook, stirring frequently, until softened and translucent, about 8 minutes.
6Add the minced garlic and cook for 1 minute until fragrant.
7Add the drained beans, ham hock, bay leaves, dried thyme, smoked paprika, cayenne pepper, 1 teaspoon salt, and black pepper to the pot.
8Pour in enough fresh water to cover the beans by about 2 inches (approximately 6 to 8 cups).
9Bring the mixture to a boil over high heat.
10Reduce the heat to low, cover the pot, and let it simmer gently.
11Cook for 1 1/2 to 2 hours, stirring occasionally, until the beans are tender and starting to break down.
12The beans should be soft enough to mash easily against the side of the pot with a spoon.
13While the beans cook, prepare the rice.
14In a medium saucepan, combine the rice, 4 cups of water, and 1 teaspoon salt.
15Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes.
16Remove from heat and let it stand, covered, for 5 minutes.
17Fluff with a fork.
18In a separate skillet over medium-high heat, cook the sliced smoked sausage until browned on both sides, about 5 to 7 minutes.
19The sausage should be heated through and have a deep golden-brown color.
Set aside.
20Once the beans are tender, remove the ham hock from the pot.
21When cool enough to handle, shred the meat from the bone, discarding the skin and bone.
22Return the shredded meat to the pot.
23Stir in the browned sausage and apple cider vinegar.
24Simmer for an additional 10 minutes to meld the flavors.
25The mixture should be thick and creamy, with the beans slightly mashed.
26Taste the red beans and adjust seasoning with salt, black pepper, and cayenne pepper as desired.
27Serve a generous portion of the red beans over a bed of steamed rice.
28Garnish with sliced green onions and offer hot sauce on the side.

🔧Equipment

Large Dutch oven or heavy-bottomed pot (at least 6 quarts)
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Colander
Medium saucepan with lid

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 15g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 950mg🌾Total Carbs: 55g🥦Dietary Fiber: 12g🍬Sugars: 5g🥩Protein: 22g

📝Notes

For a vegetarian version, omit the ham hock and sausage, and use vegetable broth instead of water. Add 1 teaspoon of liquid smoke and 1 tablespoon of olive oil for depth of flavor. The beans can be made a day ahead and taste even better after reheating.

Watch Video Of How New Orleans Red Beans and Rice Works

This New Orleans-style red beans and rice recipe has become a staple in our household – it’s easy to make, deliciously flavorful, and perfect for any occasion. Whether you’re looking for a comforting meal after a long day or want to impress your guests with a homemade dish, this recipe delivers every time.

And as an added bonus, it’s also incredibly healthy – packed with protein-rich red kidney beans, fiber-rich rice, and antioxidant-rich spices. So go ahead and give this recipe a try – I promise you won’t be disappointed!

❓ Frequently Asked Questions About New Orleans Red Beans and Rice

Q: What type of sausage should I use in this recipe?

A: For an authentic New Orleans flavor, use Andouille sausage – its spicy kick will add depth to your dish. If you can’t find Andouille, you can substitute with another spicy sausage like smoked paprika-infused sausage.

Q: Can I use canned red kidney beans instead of cooking dried beans?

A: While canned beans are convenient, they lack the rich flavor and texture of cooked dried beans. If you do choose to use canned beans, be sure to rinse them thoroughly to remove excess salt.

Q: How long should I cook the red beans?

A: Red kidney beans are typically cooked until they’re tender but still hold their shape – about 45-60 minutes on low heat. You can also cook them in a pressure cooker for about 20-30 minutes.

Q: What if I don’t have any rice vinegar on hand?

A: You can omit the rice vinegar if you don’t have it, but it does add a nice balance of acidity to your dish. Alternatively, you can substitute with white wine vinegar or even lemon juice if needed.

Q: Can I make this recipe ahead of time?

A: Yes! You can prepare the red beans and sausage up to 2 days in advance and store them in separate containers in the fridge until ready to assemble and serve.

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