Red Beans and Rice
Authentic New Orleans Red Beans and Rice simmered until rich and creamy with smoked sausage, seasoning meats, and the Trinity.
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Here's What You Need
- 1 pound dry kidney beans - Soaked over night in cold water
- Seasoning meat - See Recipe Notes
- 1 pound smoked sausage
- 1 medium yellow onion - chopped
- 1 medium green bell pepper - chopped
- 2 stalks Celery - chopped
- 4 or 5 cloves garlic - chopped
Herb and Spice Blend
- 2 teaspoons Oregano
- 2 teaspoons Basil
- 1 teaspoon Thyme
- 2 teaspoons Creole seasoning
- 2 bay leaves
- 1 teaspoon ground black pepper
- To Taste kosher salt - See Recipe Notes
Long Grain Rice
- 1 cup uncooked rice
Here's What You Do
- Soak the beans overnight (preferred) or use one of the quick-soak methods in the Recipe Notes. Drain and discard the soaking water.
- Place a Dutch oven over medium high heat. Brown the sausage for 5 to 7 minutes. Remove the sausage and set aside, leaving the rendered fat in the pot.
- Add the soaked beans, seasoning meat, and the bay leaves to the pot. Cover with cold water by about 1 inch. Bring to a boil, reduce to a gentle simmer, cover and cook for 1 hour. Stir occasionally.
- Stir in the onions, bell peppers, celery, garlic, browned sausage and about ⅔ of the Herb and Spice Blend (without salt). Add water if needed to keep the beans just covered. Simmer uncovered for 30 minutes. Stir occasionally.
- Cover the pot and simmer for 30 minutes. Remove the lid and continue simmering 15 to 60 minutes, stirring occasionally, until the beans are tender and naturally creamy.
- While the beans continue to simmer, cook the rice according to the instructions on the package or your preferred method.
- Once the beans are as creamy and tender as you like, turn off the heat. If using bone-in seasoning meat, remove it from the pot, pull the meat from the bones, and return the meat to the beans.
- Taste and season with kosher salt. Add the remaining Herb and Spice Blend, if needed, and adjust the seasoning to taste.
- Remove the bay leaves and serve over rice.
Notes
For ingredient notes, soaking methods, step-by-step photos, FAQs, and tips for creating your own signature pot of authentic New Orleans Red Beans and Rice, see the full article.
Soaking the Beans: An overnight soak is recommended, but the quick 3-hour or 1-hour soaking methods also work well. See the article above for detailed instructions.
Seasoning Meat: Smoked ham shanks, smoked ham hocks, pickled pork, tasso, smoked turkey necks, or a leftover ham bone all work well. Use one or combine several for deeper flavor.
Salt: Wait until the beans are tender before adding kosher salt. Smoked meats and many Creole seasonings already contain salt, so always taste first.
Cooking Time: Cooking time varies with the age of the beans. Most batches finish in about 2½ hours, but older beans may require additional simmering. They're done when they're tender and naturally creamy—not when the timer goes off.
Nutrition
Calories: 379kcal | Carbohydrates: 37g | Protein: 14g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 655mg | Potassium: 314mg | Fiber: 5g | Sugar: 3g
