I’m so excited to share with you my family’s favorite New Orleans-style red beans recipe. This hearty dish is a staple in our household, and I love how it brings everyone together.
The rich flavors and comforting textures of this recipe are a perfect combination of Louisiana’s culinary traditions. Our family’s love for this recipe started when my kids were young, and we would make it together on Sundays after church.
They’d help me soak the beans overnight, and then we’d spend the afternoon cooking up a big pot of goodness. As they grew older, they began to appreciate the history behind this dish, learning about its roots in African and European cuisines.
Today, my kids still request this recipe for family gatherings and special occasions. There’s something magical about gathering around the table with loved ones, watching the sunset, and enjoying a warm, satisfying meal that fills the heart as well as the belly.
New Orleans Style Red Beans
4.8 from 1184 votes
A classic Creole dish featuring creamy red beans slow-simmered with smoked sausage, ham hock, and the holy trinity of vegetables. Served over steamed white rice, it is a hearty and flavorful meal that embodies the soul of New Orleans.
1 pound dried red kidney beans, soaked overnight and drained
6 cups chicken broth or water
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional)
Salt and black pepper to taste
For the Saute Base
2 tablespoons vegetable oil
1 large yellow onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
For the Meat
1 pound smoked sausage (such as andouille or kielbasa), sliced into rounds
1 meaty ham hock or 1/2 pound smoked ham, cubed
For Serving
Cooked white rice
Chopped green onions
Hot sauce (optional)
👨🍳Directions
1Heat the vegetable oil in a large heavy pot over medium heat until it shimmers.
2Add the diced onion, bell pepper, and celery, and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8 minutes.
3Add the minced garlic and cook for 1 minute until fragrant.
4Stir in the sliced smoked sausage and the ham hock, and continue cooking for 5 minutes, allowing the sausage to brown slightly on the edges.
5Pour in the drained red beans and the chicken broth, then add the bay leaves, dried thyme, smoked paprika, and cayenne pepper if using.
6Stir everything together and bring to a boil over high heat.
7Reduce the heat to low, cover the pot, and let the beans simmer gently for 2 to 2. 5 hours.
8Stir occasionally and check the liquid level, adding more broth or water if the beans become too dry; the beans should be tender and creamy when pressed against the side of the pot.
9Remove the ham hock from the pot and let it cool slightly.
10Once cool enough to handle, shred the meat from the bone, discarding the bone and any excess fat, then return the shredded meat to the pot.
11Taste the red beans and season with salt and black pepper as needed.
12For a thicker consistency, mash some of the beans against the side of the pot with the back of a spoon.
13Serve the red beans over steamed white rice and garnish with chopped green onions and hot sauce if desired.
Soaking the beans overnight reduces cooking time and helps them cook evenly. For a vegetarian version, omit the meat and use vegetable broth, adding a smoked paprika and liquid smoke for depth.
Watch Video Of How New Orleans Style Red Beans Works
This New Orleans-style red beans recipe is always a good idea for any occasion – whether it’s a cozy family dinner or a festive gathering with friends.
The leftovers are just as delicious served as they are when fresh out of the pot.
Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
❓ Frequently Asked Questions About New Orleans Style Red Beans
What type of beans should I use for this recipe?
For this New Orleans-style red beans recipe, you’ll want to use kidney beans or pinto beans. Both types work well, but kidney beans are more traditional in this dish.
Can I use canned beans instead of soaking dried beans?
While you can use canned beans as a substitute, I highly recommend soaking dried beans for their superior flavor and texture. Dried beans absorb all the flavors of the spices and seasonings during cooking, whereas canned beans can be bland by comparison.
How long should I soak the dried beans?
Soaking dried kidney or pinto beans overnight will give them enough time to rehydrate and become tender during cooking. If you’re short on time, you can also soak them for several hours before cooking.
What’s the significance of using Andouille sausage in this recipe?
Andouille sausage is a classic ingredient in New Orleans-style red beans, adding a smoky flavor that complements the spices beautifully. You can substitute other types of sausage if you prefer, but traditional Andouille is the way to go.
Can I make this recipe in a slow cooker?
Yes! This recipe is perfect for slow cookers. Simply brown the sausage and onions, then transfer everything to your slow cooker with the soaked beans and cook on low for 8-10 hours or high for 4-5 hours.
How do I store leftover red bean mixture?
Leftover red bean mixture can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. When reheating, make sure to heat it thoroughly to prevent foodborne illness.
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