New Orleans Red Beans
Experience the soulful flavors of the South with this authentic New Orleans Red Beans recipe, a hearty and comforting classic perfect for any occasion. Slowly simmered to creamy perfection, this dish features tender red kidney beans infused with the smoky essence of andouille sausage and a ham hock. A vibrant trinity of onion, bell pepper, and celery enhances the depth of flavor, while spices like smoked paprika, cayenne, and bay leaves round out its bold Creole character. Served over fluffy white rice and optionally garnished with fresh green onions, this dish is a celebration of warm, home-cooked goodness. Ideal for family dinners or meal prepping, this recipe brings a true taste of Louisiana right to your table.
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 12 ounces andouille sausage, sliced
- 1 piece smoked ham hock
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 stalks celery stalks, diced
- 4 large garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 2 leaves bay leaves
- 6 cups chicken broth
- 2 cups water
- 6 cups cooked white rice, for serving
- 0.25 cup green onions, sliced (optional for garnish)
- to taste salt
- to taste black pepper
Instructions
Rinse the dried red kidney beans under cold water, removing any debris. Soak them overnight in a large bowl with enough water to cover by at least 2 inches.
Drain and rinse the soaked beans, then set them aside.
In a large pot or Dutch oven over medium heat, cook the sliced andouille sausage until browned. Remove the sausage from the pot and set aside.
In the same pot, add the diced onion, bell pepper, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, dried thyme, dried oregano, smoked paprika, and cayenne pepper. Stir and cook for an additional 1 minute until fragrant.
Return the browned sausage to the pot, then add the smoked ham hock, soaked beans, bay leaves, chicken broth, and water. Stir well to combine.
Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 2 to 3 hours, stirring occasionally, until the beans are tender and creamy. Add more water if needed to ensure the beans are covered throughout cooking.
Once the beans are tender, remove the ham hock. If desired, shred any meat from the ham hock and return it to the pot.
Season the beans with salt and black pepper to taste. Use a spoon to mash some of the beans against the side of the pot to thicken the mixture, if desired.
Serve the red beans over cooked white rice. Garnish with sliced green onions, if using.
Nutrition Facts
Calories |
5396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 13008 mg | 566% | |
| Total Carbohydrate | 693.7 g | 252% | |
| Dietary Fiber | 84.6 g | 302% | |
| Total Sugars | 33.9 g | ||
| Protein | 300.8 g | 602% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1260 mg | 97% | |
| Iron | 68.7 mg | 382% | |
| Potassium | 11411 mg | 243% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
