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This delicious recipe Authentic New Orleans Red Beans & Rice Recipe is a comforting Southern classic dish from Southern Louisiana, slow-simmered on the stovetop for the best flavor with an optional *ham hock, slow simmered with andouille sausage, bay leaves, and Creole seasoning for a deep, smoky flavor.
A warm, hearty bowl of red beans and rice is pure comfort food, packed with deep, smoky flavors and a creamy, velvety texture that makes every bite satisfying.
This version keeps the rich, authentic Louisiana taste of the New Orleans-style classic by slow-simmering dark red kidney beans with the holy trinity of yellow onion, green bell pepper, and celery, plus bold Creole seasoning.
This is one of my favorite Cajunbean recipes, and it’s a staple in my collection of favorite meals because of its simplicity and depth of flavor.
The beans turn irresistibly tender red beans, soaking up the savory spices and aromatics for a dish that’s as flavorful as it is filling. I love making this recipe because it brings the joy of slow cooking—letting the flavors build over time and filling the kitchen with a rich, mouthwatering aroma.
Cooking the beans low heat and slow with bay leaves and a hint of tsp cayenne pepper allows their natural creaminess to shine, making the dish extra comforting. Served over fluffy long-grain rice and topped with fresh green onions, it’s a meal that feels both deeply satisfying and wonderfully simple.
If you want to switch things up, try using brown rice for a nuttier flavor or adding smoked sausage for extra depth of spice. However you make it, this pot of beans is one you’ll want to cook again and again, perfect for gathering around the table with loved ones.
Why This Louisiana Red Beans And Rice Recipe Is a Must-Try
01. A True Taste of Southern Comfort: Packed with smoky meats, creamy red beans, and bold Creole spices, this dish brings authentic Louisiana flavors straight to your table.
02. Simple to Make, Big on Flavor: Though it simmers for hours, the hands-on prep is minimal—making it an easy, hearty meal for any day of the week.
03. Budget-Friendly and Feeds a Crowd: With affordable pantry staples like dried beans and rice, this dish stretches your dollar while serving up generous portions.
04. Even Better as Leftovers: The flavors deepen overnight, making this a perfect dish to enjoy throughout the week.
05. A Meal Prep Dream: Cook once, eat multiple times—these red beans store beautifully and reheat like a charm for stress-free meals.
Ingredients
Dried Kidney Beans: The base of this recipe, beans need an overnight soak for the best texture. Or use canned beans if you’re short on time.
Andouille Sausage: Adds smoky, spicy depth; substitute with brown sausage for a milder taste.
Creole Seasoning: A must for Creole-style cooking, this blend enhances the beans with warmth and complexity. For the best Cajun cooking experience, use high-quality Cajun seasoning from your local grocery store or a homemade version.
Find the full list of ingredients and exact measurements in the printable recipe card below.
Creative Twists and Variations
- Spicier Version: Increase the heat by adding tsp cayenne pepper or using spicy sausage, which will infuse the dish with extra warmth. Adjust based on your spice tolerance.
- Smoky Depth: Adding a leftover ham bone or more smoked sausage enhances the deep, smoky notes in the dish, making the broth even richer and more flavorful.
- Vegetable-Packed: Boost nutrition by stirring in collard greens, green beans, or bell peppers. These ingredients add texture, color, and an earthy balance to the dish’s richness.
- Different Beans: Swap kidney beans for black beans for a unique take. This alternative provides a slightly firmer texture while still complementing the Creole seasoning and holy trinity flavors.
Tools You May Need
- Large pot – Essential for simmering a whole pot of beans.
- Wooden spoon – Helps stir the beans without breaking them.
- Measuring cups – Ensures you use enough water for the best texture
Tips for Best Results making Red Beans and Rice Recipe
- Soak the Beans Overnight – For the best flavor, always soak the beans overnight. This softens the beans and helps them cook evenly. If short on time, use the quick soak method by boiling for 2 minutes and letting them sit for an hour.
- Brown the Sausage First – Searing the sausage before adding it to the beans enhances its flavor. The crispy edges add a delicious texture to the final dish.
- Sauté the Holy Trinity – Cooking the onion, bell pepper, and celery before adding liquids builds a rich, savory base. This step brings out the natural sweetness of the vegetables.
- Add Seasonings in Layers – Spices should go in early so their flavors can develop fully. Salt, however, should be added at the end to prevent tough beans.
- Mash Some Beans for Creaminess – Mashing a small portion of the beans thickens the dish naturally. This gives it the classic creamy texture without needing extra thickeners.
How to Make Authentic New Orleans Red Beans & Rice Recipe
Step 1: Prepare the Beans
Rinse the dried beans thoroughly, removing any debris. Place them in a large bowl and cover with cold water. Allow them to soak overnight for best results. If short on time, use the quick soak method by boiling the beans for a few minutes and letting them sit for an hour before draining.
Step 2: Sauté the Holy Trinity
Heat vegetable oil in a large pot over medium heat. Add the yellow onion, green bell pepper, and celery, stirring occasionally until softened and fragrant. Stir in garlic powder, onion powder, and a pinch of black pepper to deepen the flavors.
Step 3: Simmer the Beans
Add the soaked beans to the pot along with chicken stock, bay leaves, Creole seasoning, and enough water to cover the beans by a few inches. Bring to a boil, then reduce to low heat and simmer the bean mixture for several hours, stirring occasionally( to make sure nothing sticks to the bottom of the pot). If needed, add a cup of water at a time to maintain the right consistency.
Step 4: Cook the Sausage
In a separate pan over medium heat, brown the smoked sausage or brown sausage until crispy on the edges. Stir the cooked sausage into the beans during the last 30 minutes of simmering to let the flavors meld together.
Step 5: Cook The Rice
In a saucepan, bring cups of water to a boil. Add the long-grain rice, stir once, then reduce the heat to low heat. Cover and let it cook until the rice absorbs all the liquid and becomes tender. Fluff with a fork before serving.
Step 6: Final Touches
Remove the bay leaf from the pot. Adjust the seasoning with additional onion powder, garlic powder, and hot sauce to taste. If the beans are too thick, stir in a little water until the desired consistency is reached. If the beans are too thin mash some of the beans to thicken them. Serve the tender red beans over the warm, fluffy rice and garnish with green onions or chopped parsley for a fresh, bright finish.
Cozy Pairings for your Red Beans and Rice
- Strawberry and Cream Frappuccino Recipe; For a refreshing contrast, this creamy and fruity frappuccino complements the rich cinnamon-sugar layers of King Cake. The cool, velvety texture makes it an indulgent treat for your Mardi Gras celebration.
- Homemade Spiced Chai Latte Mix: Easy Masala Recipe; The warm, aromatic blend of cinnamon, cardamom, and cloves in this chai latte mix beautifully enhances the sweet, buttery flavors of your King Cake. Serve it warm with a splash of milk for the ultimate cozy pairing.
- Creamy Crawfish and Shrimp Étouffée: A rich, comforting bowl of this creamy seafood étouffée is a must for any Mardi Gras feast. Its deep Cajun flavors and velvety sauce pair beautifully with King Cake, bringing a true taste of New Orleans to your table.
- Sourdough King Cake Recipe Perfect for Mardi Gras; This naturally leavened King Cake offers a deep, complex flavor with a soft, tender crumb. The tangy sourdough balances the sweet cinnamon filling and rich glaze, making it a standout treat for your Mardi Gras celebration.
FAQ’s
How do I make this recipe vegetarian?
Looking for a plant-based option? Try vegan red beans by omitting the sausage and using vegetable broth instead. You can also add extra vegetables like carrots or mushrooms for added depth, or use plant-based sausage for a meaty texture.
Can I use canned beans instead of dried?
Yes, but the texture and flavor will be different. Canned beans are already cooked, so you’ll need to reduce the simmering time significantly—about 30 minutes should be enough to let the flavors meld. However, for the most authentic, creamy consistency, dried beans are recommended.
Can I make this recipe in a slow cooker?
Yes! To make red beans and rice in a slow cooker, sauté the vegetables and sausage first, then add all ingredients (except rice) to the slow cooker. Cook on low for 6–8 hours or until the beans are tender.
More Cozy Recipes From The Cottage;
- Sourdough Salted Caramel Apple Dutch Baby Pancake
- Honey Lavender London Fog Latte Recipe; A Cozy Drink
- Sourdough Cranberry Orange Star Bread Recipe
- 🍎 Mrs. Bean’s Sourdough Nutmeg Ginger Apple Snaps Recipe 🍎
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Authentic New Orleans Red Beans & Rice Recipe
Ingredients
- 1 lb 454g dried kidney beans
- 1 green bell pepper diced (150g)
- 1 large onion chopped (200g)
- 2 stalks celery chopped (100g)
- 3 cloves garlic minced (10g)
- 1 tsp 2g Cajun seasoning
- ¼ tsp 0.5g cayenne pepper (adjust to taste)
- ½ tsp 1g dried thyme
- 2 bay leaves
- 6 cups 1.4L chicken broth (or water for a vegetarian option)
- 1 cup 240ml water
- 1 lb 454g smoked sausage, sliced (omit for vegetarian version)
- 2 cups 370g long-grain white rice
- 1 tbsp 15ml olive oil
- Salt and black pepper to taste
- 2 tbsp 6g chopped fresh parsley (optional garnish)
How To Make
- Prepare the Beans: Rinse the dried beans thoroughly under running water to remove any dirt or debris. Place them in a large bowl and cover with cold water. Soak overnight for the best texture.
- Quick Soak Method (If Short on Time): Bring a large pot of water to a boil, add the beans, and boil for 2 minutes. Remove from heat, cover, and let them sit in the hot water for 1 hour. Drain before using.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, green bell pepper, and celery, stirring occasionally until softened, about 3–4 minutes.
- Build the Flavor: Stir in the minced garlic, Cajun seasoning, cayenne pepper, thyme, and black pepper. Cook for 1 minute until fragrant, allowing the spices to bloom.
- Simmer the Beans: Add the drained beans to the pot along with the chicken broth, water, and bay leaves. Bring to a boil, then reduce heat to low, cover, and let it simmer for 2 ½ hours, stirring occasionally. If the mixture becomes too thick, add water as needed.
- Prepare the Sausage: While the beans are simmering, heat a skillet over medium heat. Add the sliced smoked sausage and cook for about 5 minutes, until the edges are crispy and browned.
- Finish Cooking: Stir the browned sausage into the beans during the last 30 minutes of cooking, allowing the flavors to meld.
- Cook the Rice: In a separate saucepan, bring 4 cups (960ml) of water to a boil. Add the long-grain rice, stir once, then reduce heat to low. Cover and simmer for 20 minutes, or until all the water is absorbed. Fluff with a fork before serving.
- Final Touches: Remove the bay leaves from the beans. Taste and adjust seasoning with salt, black pepper, or additional Cajun seasoning as needed.
- Serve & Enjoy: Spoon the creamy red beans over a bed of fluffy rice. Garnish with fresh parsley if desired, and serve hot!
Notes
For Beginners
- Soaking the beans overnight makes them cook faster and prevents them from splitting.
- Stir occasionally to keep beans from sticking to the bottom of the pot.
- If the beans are too thick, add a small amount of hot water until the desired consistency is reached.
For Experienced Cooks
- For richer flavor, sauté the vegetables in bacon fat instead of olive oil.
- For extra smokiness, add a leftover ham bone or extra smoked sausage while simmering.
- Let the beans rest for 30 minutes after cooking to allow flavors to fully meld.
Time-Saving Alternatives
- Use canned kidney beans to cut down on cooking time. Simmer for 45 minutes instead of 2 1/2 hours.
- Make it in a slow cooker by adding all ingredients (except rice) and cooking on low for 8 hours.
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