Authentic New Orleans Red Beans & Rice Recipe

5 from 3 votes

Authentic New Orleans Red Beans & Rice Recipe

This New Orleans red beans and rice simmers dried red beans with smoked sausage and Creole seasoning low and slow until the beans are thick, creamy, and deeply flavored. Served over long-grain white rice with a shake of Louisiana hot sauce on the side.

Prep Time20

Cook Time3

Additional Time8

Total Time11 20

Course: Homemade Recipes

Cuisine: American

Servings: servings

Calories: 582kcal

Author: Emily Rider

Equipment

1 Dutch Oven
1 Wooden spoon
1 Strainer for Beans
1 Stock Pot *to soak beans overnight

Ingredients

1 pound dried red kidney beans rinsed, 454 grams
1 green bell pepper diced, 150 grams
1 large onion chopped, 200 grams
2 stalks celery chopped, 100 grams
3 cloves garlic minced, 10 grams
1 teaspoon Cajun seasoning 2 grams
¼ teaspoon cayenne pepper adjust to taste, 0.5 grams
½ teaspoon dried thyme 1 gram
2 bay leaves
6 cups chicken broth or water for vegetarian, 1.4 liters
1 cup water 240 milliliters
1 pound smoked sausage or andouille sliced, 454 grams
2 cups long-grain white rice 370 grams
1 tablespoon olive oil 15 milliliters
Salt and black pepper to taste
2 tablespoons fresh parsley chopped, optional garnish, 6 grams

Instructions

Soak the beans – Rinse the dried red beans thoroughly and place them in a large bowl with plenty of cold water. Let them soak overnight so they cook evenly and the skins stay intact through the long simmer.
Sauté the vegetables – Heat olive oil in a large pot over medium heat. Add the onion, green bell pepper, and celery and cook until softened and fragrant, about 3 to 4 minutes, stirring occasionally.
Bloom the garlic and spices – Stir in the minced garlic, Cajun seasoning, cayenne pepper, dried thyme, and black pepper. Cook for about 1 minute until fragrant, allowing the spices to bloom in the oil without browning.
Add the beans and liquid – Drain the soaked beans and add them to the pot along with the chicken broth, water, and bay leaves. Stir to combine and bring everything to a gentle boil.
Simmer low and slow – Reduce the heat to low, cover the pot, and let the beans simmer for 2 to 2½ hours, stirring occasionally to prevent sticking. Add a small splash of water or broth if the pot becomes too thick before the beans are fully tender.
Brown the sausage separately – While the beans simmer, heat a skillet over medium heat and cook the sliced smoked sausage for about 5 minutes until the edges are lightly crisped and browned.
Add the sausage to the pot – Stir the browned sausage into the beans during the final 30 minutes of cooking so the flavors meld without the meat overcooking.
Mash for creaminess – Near the end of cooking, press a generous portion of the beans firmly against the side of the pot with a wooden spoon and stir the released starch back into the liquid to thicken the pot naturally.
Taste and adjust – Remove the bay leaves and taste the beans. Adjust with salt, black pepper, or additional Cajun seasoning as needed until the pot is rich, thick, and well-balanced.
Cook the rice separately – Bring 4 cups of water to a boil in a separate saucepan. Add the long-grain white rice, stir once, reduce heat to low, cover, and simmer for 20 minutes until all the water is absorbed. Fluff with a fork before serving.
Serve – Spoon the creamy red beans over a bed of fluffy white rice and garnish with fresh parsley if desired. Serve hot alongside cornbread, collard greens, or a simple green salad.

Notes

Soak the beans overnight – An overnight soak helps dried red beans soften evenly and keeps the skins intact through the long simmer. Place in a large bowl covered with plenty of cold water the night before.

Brown the sausage before adding – Cooking the sausage in a hot skillet until lightly crisped before stirring it into the beans deepens the smoky flavor and keeps the texture firm throughout the pot.

Mash beans for natural creaminess – Press a generous portion of the beans against the side of the pot near the end of cooking and stir the released starch back in. This thickens the pot naturally without cream or thickeners.

Slow cooker option – Add all ingredients except the rice to a slow cooker and cook on low for 8 hours. Mash a portion of the beans before serving to thicken naturally and cook fresh rice separately.

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