New Orleans Red Beans Rice
Experience the soulful flavors of the South with this traditional New Orleans Red Beans and Rice recipe, a hearty and comforting dish that's perfect for any occasion. Tender red kidney beans are slow-simmered to creamy perfection with smoky andouille sausage, aromatic vegetables, and Cajun-inspired spices, creating a rich and flavorful stew. The addition of optional ham hock or smoked turkey leg enhances the depth of flavor, while sautéed bell peppers, onions, and celery make up the classic "holy trinity" of Louisiana cooking. Served over a bed of fluffy rice and garnished with fresh green onions, this dish is both satisfying and easy to customize with a splash of hot sauce for extra heat. Ideal for meal prep or feeding a crowd, this iconic Southern classic will transport you straight to the heart of New Orleans.
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 8 cups water
- 12 ounces andouille sausage
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.25 teaspoons cayenne pepper
- 0.5 teaspoons ground black pepper
- 1 teaspoon salt
- 1 ham hock or smoked turkey leg (optional)
- 6 cups hot cooked rice
- 2 tablespoons chopped green onions (for garnish)
- 1 bottle hot sauce (optional, for serving)
Instructions
Rinse the dried red beans under cool water and remove any debris or damaged beans.
Place the beans in a large bowl, cover with water by at least 2 inches, and soak them overnight. If short on time, use the quick soak method: bring the beans and water to a boil, remove from heat, cover, and let sit for 1 hour.
Drain the soaked beans and set aside.
Slice the andouille sausage into thin rounds.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sausage slices and brown them for 5-7 minutes. Remove the sausage and set aside.
In the same pot, add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic, bay leaves, dried thyme, smoked paprika, cayenne pepper, and black pepper. Cook for 1 minute until fragrant.
Stir in the drained red beans, browned sausage, and ham hock, if using.
Pour in 8 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 to 2.5 hours, stirring occasionally.
Check the beans for doneness after 2 hours. They should be tender and creamy. If the liquid reduces too much, add a little more water to maintain a thick, stew-like consistency.
Taste and adjust the seasoning with salt as needed.
Remove the bay leaves and ham hock (if used). Shred any meat from the ham hock and return it to the pot, discarding the bone.
Serve the red beans over hot cooked rice and garnish with chopped green onions.
Offer hot sauce on the side for those who like extra spice.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 1590 mg | 69% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 5.5 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1530 mg | 33% | |
*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.
