new orleans red beans and rice recipe

Written ByJenny Smyth Posted on
new orleans red beans and rice recipe
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The Best new orleans red beans and rice recipe

New Orleans red beans and rice is a dish that has been passed down through generations of my family. It’s a staple in our household, especially on Mondays when I traditionally cook it.

The smell of the sautéed onions and bell peppers fills the entire house, making everyone’s stomach growl with anticipation. This dish is more than just a meal; it’s a family tradition that brings us together.

The key to making this recipe is to use smoked sausage, such as Andouille, which gives it a distinct flavor. My kids love helping me prepare the ingredients, from chopping the vegetables to stirring the pot.

The best part is that it’s easy to make in large quantities, perfect for feeding a crowd. I often serve it with crusty French bread for sopping up the flavorful broth.

My grandmother used to make this dish for me when I was a child, and now I carry on her tradition by making it for my own family. There’s something comforting about the rich flavors of this dish that never fails to put a smile on our faces.

When I’m feeling under the weather, there’s nothing like a warm bowl of red beans and rice to nurse me back to health.

New Orleans Red Beans and Rice

New Orleans Red Beans and Rice

4.9 from 688 votes

A classic Creole dish of creamy red beans simmered with smoked sausage and aromatic vegetables, served over fluffy white rice. This hearty one-pot meal is a staple of Monday night dinners in New Orleans.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Red Beans

1 pound dried red kidney beans, soaked overnight
1 tablespoon vegetable oil
1 pound smoked sausage, sliced into 1/2-inch rounds
1 large yellow onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 teaspoon smoked paprika
6 cups chicken broth
Salt and black pepper to taste
2 tablespoons apple cider vinegar

For the Rice

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

👨‍🍳Directions

1Drain and rinse the soaked kidney beans, then set them aside.
2In a large Dutch oven over medium-high heat, add the vegetable oil and cook the sliced sausage for 5 to 7 minutes until browned on both sides.
3Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
4Reduce the heat to medium and add the diced onion, bell pepper, and celery to the pot.
5Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
6Stir in the minced garlic, bay leaves, thyme, oregano, cayenne, and smoked paprika, and cook for 1 minute until fragrant.
7Add the drained beans and the chicken broth to the pot, then bring the mixture to a boil over high heat.
8Once boiling, reduce the heat to low, cover the pot partially with a lid, and let it simmer gently for 2 hours, stirring every 20 minutes to prevent sticking.
9After 2 hours, remove the lid and continue simmering uncovered for 30 minutes, stirring occasionally.
10The beans should be tender and creamy, and the liquid should have thickened to a gravy-like consistency.
11Stir in the apple cider vinegar and season with salt and black pepper to taste.
12While the beans simmer, prepare the rice by combining the rice, water, and salt in a medium saucepan.
13Bring to a boil over high heat, then reduce the heat to low, cover tightly, and cook for 18 minutes without lifting the lid.
14Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
15Return the browned sausage to the pot of beans and stir to combine.
16Simmer for 5 minutes to reheat the sausage.
17Serve the red beans over a generous portion of steamed rice, garnished with sliced green onions or hot sauce if desired.

🔧Equipment

Large Dutch oven or heavy pot
Medium saucepan with lid
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 45mg🧂Sodium: 1200mg🌾Total Carbs: 58g🥦Dietary Fiber: 12g🍬Sugars: 5g🥩Protein: 22g

📝Notes

Soaking the beans overnight reduces cooking time and improves texture. For a vegetarian version, omit the sausage and use vegetable broth. The beans taste even better the next day.

Watch Video Of How New Orleans Red Beans and Rice Works

This New Orleans red beans and rice recipe is one I turn to again and again because it is reliable and always a hit. For leftovers, I store the beans in a container in the fridge for up to five days, and they actually taste even better the next day as the flavors meld together.

When I reheat them, I add a little chicken broth or water to loosen the sauce and warm them slowly on the stovetop. I always make fresh rice to go with it because leftover rice can get dry, but the beans themselves reheat beautifully.

For serving, I like to set out hot sauce, sliced green onions, and crusty bread on the side so everyone can customize their bowl. It is a meal that works just as well for a casual family dinner as it does for a bigger gathering with friends.

I have brought it to potlucks and holiday meals, and it always gets compliments. This recipe is simple, affordable, and full of flavor, making it a solid choice any time you want something comforting and satisfying.

❓ Frequently Asked Questions About New Orleans Red Beans and Rice

Q: What type of sausage should I use?

I recommend using Andouille sausage for its smoky flavor.

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

Yes, you can use dried red kidney beans, but make sure to soak them overnight before cooking.

Q: How do I prevent the beans from becoming mushy?

To prevent the beans from becoming mushy, make sure not to overcook them and add some acidity like lemon juice or vinegar towards the end of cooking.

Q: Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply brown the sausage and cook the vegetables before transferring everything to the slow cooker with the beans and broth.

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