New Orleans Red Beans Rice (Printable)
Hearty Creole comfort with creamy red beans, smoky sausage, and aromatic vegetables, served atop fluffy rice.
# What You'll Need:
→ Beans & 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 (optional)
→ Aromatics & 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 & 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 (optional, for serving)
19 - 2 tablespoons chopped fresh parsley or green onions, for garnish
→ Fats & Liquids
20 - 2 tablespoons vegetable oil
# Directions:
01 - In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat.
02 - Add the andouille sausage and ham hock (if using), and cook for 4-5 minutes until thoroughly browned. Remove sausage and ham hock, setting them aside while leaving the rendered fat in the pot.
03 - Add the finely chopped onion, 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 an additional minute, until a fragrant aroma develops.
05 - Introduce 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 full boil, then reduce the heat to low. Cover the pot and allow it to simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and have developed a creamy texture. If the mixture becomes too thick, add more water as needed to maintain consistency.
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 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 the water has been absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
08 - Carefully remove the bay leaf and ham hock from the beans. For an even creamier texture, mash some of the beans against the side of the pot with a spoon or potato masher. Adjust the seasoning with additional salt and hot sauce to taste.
09 - Serve the New Orleans Red Beans generously over the hot, fluffy white rice. Garnish with freshly chopped parsley or green onions before serving.
# Expert Advice:
01 -
- It's like a warm hug in a bowl, perfect for chasing away chilly evenings or just settling in.
- The flavors only get better overnight, making leftovers a highly anticipated event!
02 -
- Soaking the beans isn't just for faster cooking; it helps them cook more evenly and digest more comfortably.
- The "holy trinity" of onion, bell pepper, and celery is the soul of this dish – don't skimp on the sauté time!
03 -
- Mashing a few beans against the side of the pot truly transforms the sauce into that signature creamy consistency without adding dairy.
- Don't discard the ham hock immediately; pick off any tender meat to return to the pot for an extra layer of savory goodness.