New Orleans Red Beans and Rice
New Orleans Red Beans and Rice is a classic Creole dish that is hearty, flavorful, and perfect for feeding a crowd. Traditionally served on Mondays, this dish combines red beans, rice, smoked sausage, and a unique blend of spices for a comforting meal that brings the taste of New Orleans to your kitchen.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 knife and cutting board
- 1 serving bowl
Ingredients
- 1 lb dried red kidney beans
- 6 cups water
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 lb smoked sausage, sliced (e.g., Andouille)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 cups long-grain white rice
- 4 cups chicken broth or water
- 2 green onions, chopped (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the dried red kidney beans under cold water. In a large pot, combine the beans and water, then bring to a boil. Once boiled, remove from heat, cover, and let soak for 1-2 hours.
- After soaking, drain and rinse the beans again. In the same large pot, heat olive oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced smoked sausage to the pot and cook for 5 minutes, allowing it to brown slightly.
- Add the soaked beans back into the pot along with the oregano, thyme, bay leaf, cayenne pepper, salt, and pepper. Stir to combine.
- Pour in enough chicken broth (or water) to cover the beans by about 1 inch. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour, stirring occasionally, until beans are tender.
- While the beans are cooking, cook the rice according to package directions using chicken broth or water.
- After the beans are cooked, taste and adjust the seasoning as needed. Remove and discard the bay leaf.
- Serve the red beans over a bed of rice, garnished with chopped green onions and parsley.
Notes
For extra richness, you can add diced ham hocks or bacon when sautéing the vegetables.
This dish can be made in advance and tastes even better the next day, allowing the flavors to meld.
If you prefer a thicker consistency, mash some of the beans against the side of the pot to create a creamy texture.