I’m so excited to share with you one of my family’s favorite recipes, New Orleans Rice and Beans. This dish is a staple in our household, and for good reason – it’s easy to make, packed with protein and fiber, and delicious to boot.
My kids love helping me cook it, and it’s a great way to get them involved in the kitchen. We often serve it at family gatherings and special occasions, but it’s also a regular weeknight meal that I can whip up in no time.
The best part? It’s ridiculously healthy, with the combination of rice, beans, and veggies providing sustained energy and satisfaction.
Plus, the flavors are so rich and complex that you’d never guess how simple the ingredients are. I like to think that this recipe is a little taste of heaven right here on earth.
New Orleans Red Beans and Rice
4.8 from 1588 votes
A classic Louisiana dish featuring creamy red beans simmered with smoked sausage and aromatic vegetables, served over fluffy white rice. This hearty and flavorful meal is a staple of Creole cuisine, perfect for a comforting dinner.
1 pound dried red kidney beans, soaked overnight and drained
1 tablespoon vegetable oil
1 pound smoked sausage, sliced into 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 smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt, plus more to taste
6 cups chicken broth or water
2 tablespoons apple cider vinegar
Cooked white rice for serving
Sliced green onions for garnish
👨🍳Directions
1Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2Add the sliced smoked sausage and cook, stirring occasionally, for 5-7 minutes until the sausage is browned on both sides.
3Use a slotted spoon to transfer the sausage to a plate and set aside.
4Reduce the heat to medium and add the diced onion, bell pepper, and celery to the pot.
5Cook, stirring frequently, for 8-10 minutes until the vegetables are softened and the onion is translucent.
6Add the minced garlic and cook for 1 minute more until fragrant.
7Stir in the bay leaves, dried thyme, smoked paprika, cayenne pepper, black pepper, and 1 teaspoon of salt.
8Cook for 1 minute to toast the spices, stirring constantly.
9The mixture should become very aromatic.
10Add the drained red beans and the chicken broth or water to the pot.
11Bring the liquid to a boil over high heat, then reduce the heat to low and cover the pot.
12Let the beans simmer gently for 1 hour and 30 minutes, stirring occasionally.
13After 1 hour and 30 minutes, remove the lid and add the browned sausage back to the pot.
14Continue to simmer uncovered for another 45 minutes to 1 hour, stirring occasionally, until the beans are tender and the liquid has thickened to a creamy consistency.
15The beans should break apart easily when pressed against the side of the pot.
16Remove the bay leaves from the pot.
17Use the back of a spoon or a potato masher to mash about half of the beans against the side of the pot to create a creamier texture.
18Stir in the apple cider vinegar and taste, adding more salt if needed.
19Serve the red beans and sausage over a bed of cooked white rice.
20Garnish with sliced green onions for a fresh finish.
For a richer flavor, use andouille sausage. Soaking the beans overnight reduces cooking time. Leftovers taste even better the next day.
Watch Video Of How New Orleans Red Beans and Rice Works
This New Orleans Rice and Beans recipe is always a good idea for any occasion – whether it’s a family gathering, a holiday meal, or just a regular weeknight dinner. My kids love it because it’s fun to help cook and easy to customize with their favorite toppings (cheese, sour cream, salsa…)
And as a mom, I appreciate how nutritious it is – all that fiber from the beans keeps everyone full until snack time! The best part?
It’s ridiculously easy to reheat leftovers for an even quicker meal another day.
❓ Frequently Asked Questions About New Orleans Red Beans and Rice
Q: What is New Orleans Rice and Beans?
A: New Orleans Rice and Beans is a classic dish that originated in the city’s Creole community. It’s a simple yet flavorful mixture of rice, beans, onions, garlic, and sometimes meat or sausage.
Q: Is this recipe suitable for vegetarians?
A: Yes! You can easily make this recipe vegetarian by omitting the sausage or using plant-based alternatives. In fact, many traditional recipes don’t include meat at all.
Q: Can I use different types of beans?
A: Absolutely! While black beans are traditional in this dish, you can experiment with other types like kidney beans, pinto beans, or even cannellini beans. Just be aware that cooking times may vary slightly depending on the type of bean you choose.
Q: How do I store leftover Rice and Beans?
A: Leftover Rice and Beans will keep for several days in an airtight container in the fridge or up to 3 months in the freezer. When reheating, be sure to add some water to prevent the rice from drying out.
Q: Can I make this recipe in bulk?
A: Yes! This recipe scales up beautifully for large gatherings or events. Simply multiply all the ingredients accordingly and cook them in batches if necessary.
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