New Orleans Style Red Beans Rice
Experience the rich, soulful flavors of Louisiana with this classic New Orleans Style Red Beans and Rice recipe. Slow-simmered red kidney beans are cooked to creamy perfection with smoky andouille sausage and the "holy trinity" of Creole cooking—onion, bell pepper, and celery—infused with aromatic herbs and a subtle kick of spice. This comforting dish is paired with fluffy white rice and garnished with fresh green onions and parsley for a vibrant touch. Perfect for a hearty family meal or an authentic Mardi Gras celebration, this recipe brings the taste of the Big Easy right to your kitchen. Ideal for meal prep and a crowd-pleasing favorite, it's a savory staple you’ll come back to again and again.
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 1 pound smoked sausage (such as andouille), sliced
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 3 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 6 cups chicken stock or water
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cayenne pepper (optional)
- 0.5 teaspoon hot sauce (such as Tabasco, optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups white rice
- 4 cups water for rice
- 2 stalks green onions, sliced (for garnish)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Rinse the dried red kidney beans thoroughly and soak them overnight in cold water. Drain and set aside.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the smoked sausage slices and brown them on both sides, about 5 minutes. Remove the sausage and set aside.
In the same pot, add the diced onion, green bell pepper, and celery (the 'holy trinity' of Creole cuisine). Sauté until soft, about 7-8 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Return the browned sausage to the pot, then add the soaked and drained red beans. Pour in the chicken stock or water.
Add the bay leaf, dried thyme, smoked paprika, dried oregano, cayenne pepper (if using), hot sauce (optional), salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-2.5 hours, stirring occasionally. Check for tenderness of the beans and add more water if needed to keep them submerged.
While the beans are cooking, prepare the rice. In a medium saucepan, combine the rice and water. Bring to a boil, reduce heat to low, cover, and cook for 18-20 minutes until the rice is tender and water is absorbed. Fluff the rice with a fork and keep warm.
Once the beans are tender and the liquid has thickened to a creamy consistency, remove the bay leaf. Taste and adjust seasoning as needed (add more salt, hot sauce, or spices if desired).
Serve the red beans over a bed of rice. Garnish with sliced green onions and chopped parsley for a fresh and vibrant finish. Enjoy hot!
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1837 mg | 80% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 5.7 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1523 mg | 32% | |
*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.
