New Orleans Red Beans and Rice

Many South Louisiana cooks are renowned for their New Orleans Red Beans and Rice recipe, but not because of some secret ingredient; it's the techniques and choices they make along the way. This red beans and rice recipe teaches the techniques, from choosing seasoning meats and herbs to deciding when the beans are perfectly creamy, so you can create your own signature pot of authentic New Orleans Red Beans and Rice.

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What Makes a Good Pot of Red Beans?

New Orleans Red Beans and Rice is one of the signature dishes of South Louisiana for a reason. Like gumbo and jambalaya, every cook has their own Red Beans and Rice recipe, although the ingredients are remarkably similar and surprisingly simple. The difference lies in a handful of techniques and choices that transform humble ingredients into a rich, creamy, unforgettable pot of Red Beans and Rice:

• Creamy Beans: Creaminess develops as the beans slowly release starches that thicken the cooking liquid as they simmer. Those starches create the rich, creamy gravy that defines authentic New Orleans Red Beans and Rice.
• Flavorful Seasoning Meat: Smoked sausage provides the flavor foundation, while smoked ham shanks, ham hocks, tasso, smoked turkey, and smoked ham build smoky depth. Pickled pork adds a distinctive savory tang that many South Louisiana cooks consider essential.
• Rendered Fat: Browning the smoked sausage releases flavorful fat that disperses through the broth as it cooks, blending with the bean starches to carry rich, smoky flavor throughout every spoonful.
• Patience: Red Beans are done when they reach the level of creaminess you enjoy, not when the timer goes off. Plan on at least 2 hours of simmering, but don't be surprised if they need 3 hours or more.

The best pot of Red Beans and Rice is the one you build to your taste. Start with a flavorful, well-marbled smoked sausage, choose the seasoning meat and herbs that suit your palate, then let the beans simmer until they reach the level of creaminess you prefer. The clock is only a guide-you decide when the pot is finished.

Here's What You Need

Cookware

A heavy pot, like this 5- to 7-quart Dutch oven or heavy-bottomed stockpot that distributes heat evenly and helps maintain the gentle simmer needed for creamy beans, works best for this recipe.

Here's What You Do

First…you have a beer. That's the secret to no-angst cooking-fun, relaxed, and rewarding. Sip while you read the recipe from start to finish. Then perform your mise en place: gather your ingredients, prep them as they'll be used, and set out your equipment. With everything in place and your mindset right, you're ready to cook with confidence and enjoy the process as much as the meal.

Mise En Place

No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used (chopped, diced, sliced, or minced). When everything's ready to go, most of the work is behind you-and the cooking becomes simple, seamless, and enjoyable.

How To Soak Beans

• Overnight Soak (Recommended): Rinse and sort the beans, then place them in a large bowl and cover with cold water by 2 to 3 inches. Soak for at least 8 hours or overnight. Drain and discard the soaking water before cooking.
• Quick 3-Hour Soak: Bring a pot of water to a boil. Add the beans and return the water to a boil. Remove the pot from the heat, cover, and let the beans soak for 3 hours. Drain and discard the soaking water before cooking.
• Quick 1-Hour Soak: Bring a pot of water to a boil. Add the beans and boil for 3 minutes. Remove the pot from the heat, cover, and let the beans soak for 1 hour. Drain and discard the soaking water before cooking.

Lagniappe Tip: For more information on soaking beans, including the benefits of each method and whether soaking is necessary, check out my complete guide, Do You Soak Your Beans?

How to Cook the Rice

Red Beans and Rice are traditionally served over hot cooked long-grain white rice. Cook the rice shortly before serving so it's hot when the beans are ready. 
Choose the method that works best for you:

• Boiling Method (My Preferred Method): Cook the rice in a large pot of boiling salted water for about 10 to 12 minutes (a few minutes longer for converted rice). Drain in a colander. The grains stay tender and separate.
• Traditional Absorption Method: Follow the package directions for the recommended water-to-rice ratio and cooking time (typically about 2 cups of water for every 1 cup of rice).
• Rice Cooker: Prepare the rice according to your manufacturer's directions.

Lagniappe Tip: One cup of uncooked rice yields about 3 cups of cooked rice.

How Long Do Red Beans Take to Cook?

The beans are ready when they're tender and as creamy as you like them. To get there, here is a summary of the cooking times:

• 1 hour covered (beans, seasoning meat, bay leaves)
• 30 minutes uncovered (after adding vegetables)
• 30 minutes covered
• 15-60 minutes uncovered until the beans are creamy

Now that everything is prepped, let's build the pot one step at a time. 

Build Flavor and Start the First Simmer

What happens? Browning the sausage builds smoky flavor while the beans begin softening and absorbing flavor from the seasoning meat.

Build Flavor with the Trinity and Seasonings

What happens? Adding the Trinity, garlic, herbs, and seasonings after the beans soften keeps the vegetables from overcooking while they finish flavoring the pot.

Slowly Simmer until Rich and Creamy

What happens? As the beans finish cooking, some naturally break down to create a rich, creamy gravy. Let the beans (not the clock) tell you when they're done.

Lagniappe Tip: Wait until the beans are tender before adding kosher salt. Smoked meats and many Creole seasonings contain salt, so taste first and adjust as needed.

Lagniappe Tip: The beans decide when they're done-not the clock. Keep the simmer gentle and cook until they're naturally creamy.

Serving Suggestions

Red Beans and Rice is a complete meal on its own, but it's even better with a few classic South Louisiana accompaniments. Remove the bay leaves, spoon hot rice into a bowl or onto a plate, then ladle the red beans over the top. 

• Serve over hot long-grain white rice with warm French bread or cornbread.
• Garnish with sliced green onions, chopped parsley, pickled onions, hot sauce, or pepper vinegar.
• Pair with grilled smoked sausage, fried chicken, fried catfish, pork chops, stuffed bell peppers, or a simple green salad.
• Potato salad is a favorite Louisiana side and can even be served right alongside the beans.

This Red Beans and Rice recipe also pairs well with grilled smoked sausage, stuffed bell peppers, hamburger patties, pork chops, fried chicken, fried fish, meatloaf...or just about anything you can imagine.

Want to Jazz Up Your Red Beans and Rice?

Hot sauce, pepper vinegar, chopped onions, or pickled onions are classic South Louisiana finishing touches. 

More Beans and Peas from Sweet Daddy D

Leftover Tips

Red Beans and Rice often tastes even better the next day as the flavors continue to develop.

• Refrigerate or freeze within 2 hours of cooking
• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze the beans (without the rice, if possible) for up to 6 months.
• Defrost in the refrigerator overnight. 
• Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if the beans have thickened too much.
• For the best texture, cook fresh rice when serving leftovers, although cooked rice also freezes well.

Lagniappe Tip: Cooked rice freezes well for up to 6 months in an airtight container. Reheat it in boiling water for a few minutes or thaw and warm it in the microwave.