New Orleans Red Beans and Rice
Dive into the heart of Creole cuisine with this iconic New Orleans Red Beans and Rice recipe, a soulful dish brimming with robust flavors and comforting textures. Featuring tender, slow-simmered red kidney beans infused with smoky Andouille sausage, aromatic vegetables like onion, bell pepper, and celery, and bold spices such as smoked paprika and cayenne pepper, this dish is the perfect blend of rich, savory goodness. Cooked low and slow to achieve a creamy consistency, the beans are served over fluffy white rice and garnished with fresh green onions for a vibrant finish. Whether you’re celebrating Mardi Gras or simply craving Southern comfort food, this classic recipe—complete with its budget-friendly ingredients and hearty serving size—is sure to become a family favorite. Don't forget a dash of hot sauce for an authentic, spicy kick!
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Recipe Information
Ingredients
- 1 pound Dried red kidney beans
- 8 cups Water
- 12 ounces Andouille sausage (sliced)
- 2 tablespoons Vegetable oil
- 1 large Yellow onion (diced)
- 1 medium Green bell pepper (diced)
- 2 stalks Celery (diced)
- 4 cloves Garlic (minced)
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Cooked white rice
- 2 Green onions (sliced, for garnish)
- Hot sauce (optional)
Instructions
Rinse the dried red kidney beans under cold water and remove any debris or broken beans.
In a large pot, soak the beans in water overnight or quick-soak by boiling them for 2 minutes, then letting them sit for 1 hour. Drain and rinse.
In the same large pot or Dutch oven, heat the vegetable oil over medium heat. Add the Andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
To the same pot, add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the soaked and rinsed beans to the pot along with 8 cups of water, the browned sausage, bay leaves, dried thyme, cayenne pepper, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 2 hours, stirring occasionally to prevent sticking.
After 2 hours, uncover the pot and use the back of a spoon to mash some of the beans against the side of the pot. This will help thicken the dish. Continue cooking uncovered for an additional 30 minutes or until the beans are creamy and tender.
Taste and adjust seasonings as needed. Remove and discard the bay leaves.
Serve the red beans over warm white rice and garnish with sliced green onions. Add hot sauce for extra heat if desired.
Nutrition Facts
Calories |
4180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 7842 mg | 341% | |
| Total Carbohydrate | 595.3 g | 216% | |
| Dietary Fiber | 83.4 g | 298% | |
| Total Sugars | 30.8 g | ||
| Protein | 187.5 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1096 mg | 84% | |
| Iron | 56.0 mg | 311% | |
| Potassium | 8508 mg | 181% | |
*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.
