new orleans red beans recipe

Written ByJenny Smyth Posted on
new orleans red beans recipe
Jump to Recipe Jump to Video Print Recipe

The Best new orleans red beans recipe

I’ve always been fascinated by the rich culinary history of New Orleans, and one dish that stands out to me is the classic red beans recipe. This hearty, comforting dish has been a staple in the city’s cuisine for centuries, and its origins date back to the 18th century when French colonists brought their own version of red bean soup to the region. The dish quickly became a beloved tradition among the city’s residents, who would often cook it on Mondays using leftover pork or bacon from Sunday’s dinner.

This tradition was later adopted by African Americans who came to New Orleans as slaves, and they added their own unique twist to the recipe by incorporating ingredients like onions, garlic, and bell peppers. Today, red beans are still a popular dish in New Orleans, and you can find them on menus throughout the city. But what I love most about this recipe is how easy it is to make and how delicious it is – it’s perfect for a weeknight dinner or a special occasion.

The key to making great red beans is to use high-quality ingredients and to cook them slowly over low heat, allowing all the flavors to meld together. This process takes time, but trust me, it’s worth it. The resulting dish is thick, rich, and full of flavor – it’s a true comfort food that never fails to hit the spot.

My family loves this recipe because it’s so easy to make and customize – we like to add in some sausage or bacon for extra flavor. And the best part? It’s incredibly healthy – just think about all those fiber-rich beans!

As a busy mom, I appreciate that this recipe can be made ahead of time and reheated as needed. It’s also a great way to get my kids involved in cooking – they love helping me sort through the ingredients and stirring the pot every now and then. We’ve even started making this recipe on special occasions like Mardi Gras – it’s become a beloved tradition in our household.

Whether you’re from New Orleans or just visiting, this red beans recipe is sure to become a new favorite in your household too.

New Orleans Red Beans

New Orleans Red Beans

4.7 from 940 votes

A classic Creole dish of slow-simmered red beans with smoked sausage, ham hock, and the holy trinity of vegetables. Served over steamed rice for a hearty, flavorful meal that embodies the spirit of Louisiana.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beans

1 pound dried red kidney beans, sorted and rinsed
1 meaty ham hock (about 12 ounces)
1 pound smoked sausage (such as andouille), sliced into 1/2-inch rounds
8 cups water or low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste

For the Holy Trinity

2 tablespoons vegetable oil or bacon fat
1 large yellow onion, diced (about 2 cups)
1 green bell pepper, seeded and diced (about 1 cup)
3 celery ribs, diced (about 1 cup)
4 cloves garlic, minced

For Serving

Hot cooked white rice
Sliced green onions for garnish
Hot sauce (optional)

👨‍🍳Directions

1Place the sorted kidney beans in a large bowl and cover with cold water by 2 inches.
2Soak at room temperature for at least 8 hours or overnight.
3Drain and rinse the beans thoroughly before using.
4In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
5Add the sliced smoked sausage and cook, stirring occasionally, until browned on both sides, about 5 minutes.
6Transfer the sausage to a plate and set aside.
7Reduce the heat to medium and add the diced onion, bell pepper, and celery to the pot.
8Cook, stirring frequently, until the vegetables are softened and the onion is translucent, about 8 minutes.
9Add the minced garlic and cook for 1 minute more until fragrant.
10Return the browned sausage to the pot along with the soaked and drained beans, ham hock, water or broth, bay leaves, dried thyme, smoked paprika, and cayenne pepper if using.
11Stir to combine all ingredients.
12Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
13Cover the pot with the lid slightly ajar and cook, stirring occasionally, for 2 hours to 2 hours and 30 minutes, until the beans are tender and creamy and the liquid has thickened to a gravy-like consistency.
14Remove the ham hock from the pot and let it cool slightly.
15Once cool enough to handle, shred the meat from the bone, discarding the skin and bone.
16Return the shredded ham to the pot and stir well.
17Remove and discard the bay leaves.
18Taste the red beans and adjust seasoning with salt and black pepper as needed.
19For a creamier texture, use a potato masher or the back of a spoon to mash about one-quarter of the beans directly in the pot.
20Serve hot over steamed white rice, garnished with sliced green onions and hot sauce on the side.

🔧Equipment

Large heavy-bottomed pot or Dutch oven (at least 6 quarts)
Wooden spoon
Cutting board and knife
Measuring cups and spoons
Colander

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 45mg🧂Sodium: 950mg🌾Total Carbs: 50g🥦Dietary Fiber: 12g🍬Sugars: 5g🥩Protein: 22g

📝Notes

For best flavor, use a meaty ham hock and good quality smoked sausage. The beans can be made a day ahead and refrigerated; the flavors meld and improve overnight. If the beans become too thick upon reheating, thin with a little water or broth.

Watch Video Of How New Orleans Red Beans Works

One of my favorite things about this New Orleans-style red beans recipe is how well it stores and reheats – whether you’re looking for a quick weeknight dinner or a delicious side dish for your next family gathering, these beans are always a good idea. To store leftover red beans safely, be sure to refrigerate them within two hours of cooking and keep them at 40°F (4°C) or below.

You can reheat them in the microwave or on the stovetop until warm throughout – just be sure not to overcook them! For serving ideas, try pairing these delicious red beans with some crusty bread or cornbread for dipping into that savory broth.

❓ Frequently Asked Questions About New Orleans Red Beans

Q: What type of beans should I use for this recipe?

A: For this traditional New Orleans-style red beans recipe, you’ll want to use kidney beans or pinto beans – both work beautifully and will give you that authentic flavor.

Q: Can I make this recipe in advance?

A: Absolutely! In fact, one of the best things about this recipe is that it makes perfect leftovers – simply refrigerate or freeze any leftover beans for up to 3 days or reheat as needed.

Q: How long does this recipe take to prepare?

A: Don’t worry if you’re short on time – this recipe can be made in under an hour! Just remember to soak your beans overnight if you want them to cook quickly.

Q: Can I customize this recipe with different ingredients?

A: Of course! Feel free to add your favorite spices or herbs for extra flavor – just remember that some ingredients may change the overall taste slightly.

Q: Is this recipe suitable for vegetarians?

A: Yes! Simply omit any meat-based ingredients like sausage or bacon for a delicious vegetarian version.

Q: Can I serve these red beans at room temperature?

A: Yes! In fact, serving them at room temperature is perfectly fine – just make sure they’re not too cold when serving.

Similar Posts