Authentic New Orleans Red Beans and Rice

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New Orleans Red Beans and Rice is a beloved Creole dish that embodies the heart and soul of Southern comfort food. Traditionally served on Mondays as an easy, slow-cooked meal while people tended to household chores, this dish has become a staple in Louisiana cuisine. Made with creamy red beans, smoky sausage, the “holy trinity” of vegetables, and classic Creole seasonings, this one-pot meal is both simple and packed with rich, deep flavors.

Whether you’re looking for an authentic taste of New Orleans or just want a hearty, satisfying meal, this recipe will transport you straight to the French Quarter.

Ingredients

For the Beans:

  • 1 lb dried red beans (Camellia brand is a New Orleans favorite)
  • 10 cups water (or unsalted chicken broth for extra flavor)
  • 1 ham hock or smoked turkey leg (for depth of flavor, optional)
  • 1 tbsp vegetable oil or bacon grease
  • 1 large onion, finely chopped
  • 1 bell pepper, finely chopped
  • 3 celery stalks, finely chopped
  • 4 cloves garlic, minced
  • 1 lb smoked sausage (like Andouille or smoked pork sausage), sliced
  • 2 tsp Creole seasoning (such as Tony Chachere’s or Zatarain’s)
  • 1/2 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp hot sauce (like Crystal or Tabasco, optional)
  • 1 tsp white vinegar (helps soften the beans)
  • 1/2 cup green onions, chopped (for garnish)
  • 1/4 cup fresh parsley, chopped (for garnish)

For Serving:

  • 4-5 cups cooked white rice (preferably long-grain)
  • Hot sauce (optional, for extra heat)
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Instructions

Step 1: Prepare the Beans

  1. Rinse and Sort the Beans: Place the dried red beans in a colander and rinse under cold water. Pick out any bad beans or debris.
  2. Soak the Beans: (Optional but recommended) Place beans in a large bowl, cover with water, and let them soak overnight. This reduces cooking time and improves texture. If short on time, use the quick soak method:
    • Bring a pot of water to a boil, remove from heat, add beans, and let sit for 1 hour. Drain before using.

Step 2: Cook the Base

  1. Sauté the Holy Trinity: In a large pot or Dutch oven, heat oil or bacon grease over medium heat. Add the onion, bell pepper, and celery, and sauté for 5-7 minutes until softened.
  2. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
  3. Brown the Sausage: Add the sliced sausage and cook for about 5 minutes until browned. This adds a smoky depth to the dish.

Step 3: Simmer the Beans

  1. Add Beans and Seasonings: Stir in the red beans, bay leaves, Creole seasoning, thyme, paprika, cayenne, salt, black pepper, Worcestershire sauce, and vinegar.
  2. Pour in Water or Broth: Add 10 cups of water or broth (enough to cover the beans by about 2 inches). If using a ham hock or smoked turkey leg, add it now.
  3. Bring to a Boil, Then Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, stirring occasionally. If the liquid level gets too low, add a bit more water or broth.

Step 4: Mash for Creaminess

  1. Mash Some Beans: Around the 2-hour mark, remove about 1 cup of beans and mash them against the side of the pot using a spoon or potato masher. Stir them back in to create a creamier texture.
  2. Final Simmer: Let the beans simmer uncovered for another 30 minutes to thicken.

Step 5: Adjust and Serve

  1. Taste and Adjust Seasoning: Remove the bay leaves and ham hock (if used). Adjust salt, pepper, or Creole seasoning if needed. Stir in hot sauce if using.
  2. Garnish and Serve: Spoon the red beans over warm cooked white rice and garnish with chopped green onions and parsley.

What to Serve with Red Beans and Rice

This dish is hearty on its own, but for a true New Orleans experience, serve it with:

  • Cornbread or French bread
  • Fried chicken
  • Collard greens
  • Fried okra

Tips for the Best Red Beans and Rice

  • Don’t skip the soaking (if possible). Soaking the beans overnight reduces cooking time and makes them easier to digest.
  • Let it simmer low and slow. The longer the beans cook, the better they taste. A slow simmer helps develop deep flavors.
  • Use Andouille sausage for an authentic kick. Andouille is a smoked, spiced sausage that adds a rich, smoky flavor.
  • For vegetarian red beans and rice, omit the sausage and use vegetable broth. Add smoked paprika for a hint of smokiness.
  • If using canned beans, reduce cooking time to about 30 minutes, but the flavor won’t be as deep as using dried beans.

Why You’ll Love This Recipe

Authentic New Orleans Flavor: This recipe stays true to the traditional way of making red beans and rice, packed with smoky, savory goodness.
Budget-Friendly and Nutritious: Red beans are inexpensive and full of fiber and protein, making this a filling and affordable meal.
Great for Meal Prep: The flavors get even better the next day, making leftovers a treat!

Final Thoughts

Authentic New Orleans Red Beans and Rice is more than just a meal—it’s a taste of Louisiana tradition. Whether you’re making it for a family dinner, a Mardi Gras celebration, or just craving some classic Southern comfort food, this dish is guaranteed to satisfy.

Pair it with your favorite hot sauce, some crusty bread, and a cold drink, and enjoy a bowl of pure Creole goodness!

Laissez les bons temps rouler! (Let the good times roll!)

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