new orleans style red beans recipe

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The Best new orleans style red beans recipe
New Orleans Style Red Beans
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How New Orleans Style Red Beans Works
❓ Frequently Asked Questions About New Orleans Style Red Beans

The Best new orleans style red beans recipe

I’ve been making New Orleans-style red beans for years, and it’s a recipe that never fails to please. My family and I love it because it’s a hearty, comforting dish that’s perfect for a weeknight dinner or a special occasion.

The best part is that it’s incredibly easy to make, and the slow cooker does all the work for you. I like to serve it with some crusty bread or over rice, and it’s always a hit with my kids.

One of the things I love about this recipe is that it’s a great way to get in some fiber and protein, thanks to the beans. Plus, the spices give it such a rich, savory flavor that’s just irresistible.

I’ve made this recipe so many times that I can almost do it in my sleep – and yet, every time I serve it, someone always asks for the recipe. It’s just one of those dishes that people love, and I’m happy to share it with you.

New Orleans Style Red Beans

4.7 from 1448 votes

A classic Louisiana dish made with red beans, smoked sausage, and the holy trinity of vegetables. This hearty, slow-simmered meal is traditionally served on Mondays with rice and crusty bread.

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Prep Time20 mins

Cook Time2 hours 30 mins

Resting Time0 mins

Total Time2 hours 50 mins

Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beans

1 pound dried red kidney beans, rinsed and picked over

8 cups water or chicken stock

1 ham hock or smoked turkey leg

2 bay leaves

For the Seasoning Base

3 tablespoons vegetable oil or bacon fat

1 large yellow onion, diced

1 green bell pepper, diced

3 celery stalks, diced

4 cloves garlic, minced

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

1/2 teaspoon dried oregano

For the Sausage and Finish

1 pound smoked andouille sausage, sliced into 1/2-inch rounds

2 tablespoons red wine vinegar or apple cider vinegar

2 green onions, sliced (for garnish)

Hot cooked white rice (for serving)

👨‍🍳Directions

1Place the rinsed red beans in a large bowl and cover with cold water by 2 inches.

2Let them soak at room temperature for at least 8 hours or overnight.

3Drain and rinse the beans thoroughly before cooking.

4In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat until it shimmers.

5Add the diced onion, bell pepper, and celery, and cook, stirring occasionally, for 8 to 10 minutes until the vegetables are softened and the onion is translucent.

6Stir in the minced garlic, salt, black pepper, dried thyme, smoked paprika, cayenne pepper, and dried oregano.

7Cook for 1 minute until fragrant, stirring constantly to prevent burning.

8Add the drained beans, water or chicken stock, ham hock, and bay leaves to the pot.

9Increase the heat to high and bring the mixture to a rolling boil.

10Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour.

11After 1 hour, remove the lid and stir the beans.

12Continue to simmer uncovered for another 1 to 1.
5 hours, stirring occasionally, until the beans are tender and the liquid has thickened to a creamy consistency.

13The beans should mash easily when pressed against the side of the pot with a spoon.

14While the beans simmer, heat a separate skillet over medium-high heat.

15Add the sliced andouille sausage and cook for 4 to 5 minutes, turning once, until browned on both sides.

16Remove the sausage from the skillet and set aside.

17Once the beans are tender, remove the ham hock and bay leaves from the pot.

18Use a fork to shred any meat from the ham hock and return the meat to the pot.

19Stir in the browned sausage and red wine vinegar.

20Simmer for an additional 10 minutes to blend the flavors.

21Taste the red beans and adjust seasoning with additional salt, pepper, or cayenne if desired.

22Serve the beans over hot cooked white rice and garnish with sliced green onions.

23For the best flavor, let the beans rest for 10 minutes before serving.

🔧Equipment

Large heavy-bottomed pot or Dutch oven (at least 6 quarts)

Cutting board

Chef’s knife

Wooden spoon

Measuring cups and spoons

Colander

Large bowl (for soaking beans)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 45mg🧂Sodium: 980mg🌾Total Carbs: 48g🥦Dietary Fiber: 12g🍬Sugars: 5g🥩Protein: 22g

📝Notes

For a vegetarian version, omit the ham hock and sausage, use vegetable stock, and add 1 tablespoon of liquid smoke. The beans can be made a day ahead; the flavor improves overnight. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.

Watch Video Of How New Orleans Style Red Beans Works

Storing leftover red beans is easy. Let the pot cool down, then transfer the beans to an airtight container and keep them in the fridge for up to five days. The flavors actually get better overnight.

For reheating, I put the beans in a saucepan over medium low heat and add a little chicken broth or water to loosen them up. Stir occasionally until they are hot all the way through. You can also reheat individual portions in the microwave for about two minutes, stirring halfway.

This recipe is always a good idea for any occasion. It works perfectly for family gatherings because it feeds a crowd without breaking the bank. I often make a double batch for potlucks or Sunday dinners with my parents and siblings.

Serve it over steamed white rice with a sprinkle of chopped green onions and a dash of hot sauce on the side. It is simple, satisfying, and brings everyone to the table.

❓ Frequently Asked Questions About New Orleans Style Red Beans

1. Do I have to soak the red beans overnight?

Soaking overnight is not required, but it helps reduce cooking time by about an hour. If you forget to soak, you can do a quick soak by bringing the beans to a boil, turning off the heat, and letting them sit for one hour. Then drain and proceed with the recipe.

2. Can I use canned red beans instead of dried?

Yes, you can use canned red beans to save time. Use two 15-ounce cans, rinsed and drained, and reduce the simmering time to about 30 minutes. The texture will be slightly less creamy, but it still tastes great.

3. What kind of sausage should I use?

Andouille sausage is traditional for New Orleans style red beans. It is a smoked pork sausage with a coarse texture and spicy flavor. If you cannot find andouille, use a good quality smoked sausage like kielbasa or even turkey sausage for a lighter option.

4. How do I make the beans creamy without adding dairy?

The creaminess comes from the beans themselves. Near the end of cooking, take a potato masher or the back of a spoon and mash some of the beans against the side of the pot. This releases their starch and thickens the liquid naturally. No cream or butter needed.

5. Can I freeze leftover red beans and rice?

Yes, red beans freeze very well. Let them cool completely, then transfer to an airtight container or freezer bag. They will keep for up to three months. Thaw in the refrigerator overnight and reheat on the stove with a splash of water or broth. The rice is best made fresh, but you can freeze the beans alone and cook rice when you are ready to serve.

new orleans style red beans recipe

The Best new orleans style red beans recipe

New Orleans Style Red Beans