New Orleans Red Beans Rice (Print)
Classic Creole comfort: creamy red beans slow-simmered with smoky sausage, aromatic vegetables, and spices, served over fluffy rice.
# Ingredient List:
→ Beans and Rice
01 - 1 pound dried red kidney beans, rinsed and soaked overnight
02 - 6 cups water
03 - 2 cups long-grain white rice
04 - 4 cups water (for rice)
05 - 1 bay leaf
→ Meats
06 - 12 ounces smoked andouille sausage, sliced into 1/4-inch rounds
07 - 1 ham hock or 1 cup diced smoked ham
→ Aromatics and Vegetables
08 - 1 large yellow onion, finely chopped
09 - 1 green bell pepper, finely chopped
10 - 2 celery stalks, finely chopped
11 - 4 cloves garlic, minced
→ Seasonings and Herbs
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon cayenne pepper
16 - 1/2 teaspoon freshly ground black pepper
17 - 1 1/2 teaspoons kosher salt
18 - 2 teaspoons hot sauce
19 - 2 tablespoons chopped fresh parsley or green onions, for garnish
→ Fats and Liquids
20 - 2 tablespoons vegetable oil
# How-To Steps:
01 - In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium heat.
02 - Add the sliced andouille sausage and ham hock (if using) to the pot. Cook for 4-5 minutes until thoroughly browned. Remove the browned sausage and set aside, reserving the rendered fat in the pot.
03 - Add the finely chopped onion, green bell pepper, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.
04 - Stir in the minced garlic and cook for 1 minute until fragrant.
05 - Add the soaked and drained red beans, 6 cups of water, bay leaf, dried thyme, dried oregano, smoked paprika, cayenne pepper, black pepper, and kosher salt to the pot. Return the browned sausage and ham hock to the mixture.
06 - Bring the bean mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and creamy. If the mixture becomes too thick, incorporate additional water as needed.
07 - While the beans are simmering, prepare the rice: In a separate saucepan, bring 4 cups of water to a boil. Add the long-grain white rice and a pinch of salt. Stir once, cover the saucepan, reduce heat to low, and simmer for 15-18 minutes until the rice is tender and all water has been absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
08 - Remove the bay leaf and ham hock from the bean mixture. For a creamier texture, mash some of the beans against the side of the pot. Adjust seasoning with additional salt and hot sauce to taste.
09 - Serve the creamy red beans over hot, fluffy white rice. Garnish with chopped fresh parsley or green onions.
# Expert Suggestions:
01 -
- It's like a warm hug from the inside out, perfect for chasing away any grey day blues.
- This dish somehow tastes even better the next day, making meal prep a dream.
02 -
- Patience is truly a virtue with these beans; rushing the simmer will leave them tough, so let them take their time.
- Don't be shy about mashing a few beans against the side of the pot; it releases their starches and creates that wonderfully creamy, thick texture everyone loves.
03 -
- Always taste and adjust your seasonings towards the end of cooking; salt levels can change as liquids reduce.
- If your beans are still a bit firm after the recommended time, just keep simmering; sometimes beans need a little extra coaxing.