new orleans beans and rice recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best new orleans beans and rice recipe

I’m so excited to share with you one of my family’s favorite recipes – New Orleans Beans and Rice. This dish has been a staple in our household for years, and it’s always a crowd-pleaser. Whether we’re having a big family gathering or just a simple weeknight dinner, this recipe never fails to impress.

The combination of tender beans, flavorful rice, and the perfect balance of spices is just magic. And the best part? It’s incredibly easy to make and can be customized to suit your taste preferences.

I’ve lost count of how many times I’ve made this recipe for my kids’ school events, potlucks, and even for our church functions. It’s just that good! One of the things I love about this recipe is how versatile it is.

You can serve it as a main course, side dish, or even as a comforting bowl on its own. The flavors are rich and satisfying, making it perfect for a chilly evening or a special occasion. I’ve also experimented with different types of beans and seasonings to give it an extra boost of flavor.

My kids adore helping me in the kitchen, and this recipe is always a hit with them too – they love getting involved in the cooking process and tasting the various stages of preparation. But what really sets this recipe apart is its incredible health benefits. By using red kidney beans, we’re getting a good dose of fiber, protein, and essential vitamins.

And when paired with brown rice, we’re enjoying the added benefits of complex carbohydrates and minerals like manganese and selenium. This recipe is truly a win-win for our family’s health and happiness.

New Orleans Red Beans and Rice

4.5 from 1896 votes

A classic Creole dish featuring spicy red beans, smoked sausage, and rice. This hearty meal is perfect for a satisfying dinner.

Prep Time20 mins
Cook Time1 hr 40 mins
Resting Time0 mins
Total Time2 hrs
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beans

1 lb red kidney beans
1 large onion, chopped
1 large bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 lb smoked sausage, sliced
1 can diced tomatoes
4 cups chicken broth
1 tbsp Creole seasoning
1 tsp thyme
1 tsp oregano
1 tsp cayenne pepper
1 bay leaf
salt and pepper to taste

For the Rice

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

For Garnish

2 green onions, chopped
1 tbsp fresh parsley, chopped

👨‍🍳Directions

1Rinse and sort the red kidney beans.
2Place them in a large pot and cover with water.
3Bring to a boil, reduce heat to medium, and simmer for 1 hour, until beans are tender.
Drain.
4In a large pot, heat 1 tbsp olive oil over medium heat.
5Add onion, bell pepper, and celery.
6Cook for 5 minutes, until vegetables start to soften.
7Add garlic and cook for 1 minute, until fragrant.
8Add sausage and cook for 5 minutes, until browned.
9Add diced tomatoes, chicken broth, Creole seasoning, thyme, oregano, cayenne pepper, and bay leaf.
10Stir well to combine.
11Add the drained beans to the pot.
12Bring to a boil, then reduce heat to low, cover, and let it simmer for 30 minutes, until the beans are tender and the flavors have melded.
13While the beans are cooking, rinse the rice under cold water until the water runs clear.
14In a medium pot, combine rice, water, and salt.
15Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, until the rice is tender and the water is absorbed.
16Once the beans are done, remove the bay leaf and season with salt and pepper to taste.
17Serve the beans over a bed of rice.
18Garnish with chopped green onions and fresh parsley.
19Serve hot and enjoy.

🔧Equipment

Large pot
Wooden spoon
Measuring cups
Measuring spoons
Cutting board
Knife
Colander

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 15g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 1200mg🌾Total Carbs: 55g🥦Dietary Fiber: 10g🍬Sugars: 8g🥩Protein: 25g

📝Notes

Tips: You can adjust the spiciness by increasing or decreasing the amount of cayenne pepper. For a smokier flavor, use andouille sausage.

This New Orleans Beans and Rice recipe has been a staple in my household for years, and I can confidently say it’s always a good idea for any occasion.

Whether you’re hosting a big gathering or just need a comforting meal for your family, this recipe delivers every time.

Its versatility makes it perfect for serving at potlucks, school events, or even as a quick weeknight dinner solution.

❓ Frequently Asked Questions About New Orleans Red Beans and Rice

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

Red kidney beans are my go-to choice for this recipe, but you can also use other types like black beans or pinto beans.

Q: Can I use instant rice instead of regular rice?

While you can use instant rice in a pinch, I highly recommend using regular long-grain rice for the best results.

Q: How long does it take to cook the beans?

The cooking time will depend on whether you’re using dried or canned beans – if using dried beans, plan to soak them overnight before cooking.

Q: Can I add any additional ingredients to this recipe?

Sure thing! Feel free to customize it with your favorite spices or herbs – some options include cumin powder, smoked paprika, or chopped fresh parsley.

Q: Can I store leftovers in the fridge or freezer?

Yes – simply refrigerate or freeze leftover portions in an airtight container for up to 3 days.

Similar Posts