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Red Beans and Rice

Red Beans and Rice - Creamy, thick red beans seasoned with Creole seasoning. Made with Andouille sausage, and ham. Served with a bed of rice.

The best New Orleans Red Beans and Rice made with andouille sausage, ham, red beans, rice, and a trinity of traditional vegetables such as celery, and onions. This classic New Orleans dish is seasoned with Creole seasoning and herbs that give it a classic taste you’ll only find in southern Louisiana. From a New Orleans local, you’ll fall in love with this simple Red Beans and Rice recipe.

Cajun Red Beans and Rice is a Louisiana staple. Did you know that this iconic beans and rice New Orleans dish is typically served on a Monday throughout the city? That’s because leftover ham and bones from Sundays dinner were commonly used as the meat in this dish. Today, you’ll find andouille sausage, ham, and sometimes shrimp used in traditional red beans and rice recipe.

Red Beans and Rice - A taste of the French Quarter. Authentic New Orleans Red Beans and Rice made with Andouille Sausage, ham, Creole seasoning, and rice. This Red Beans and Rice recipe is authentic and the real deal. Do what the locals do and serve this on a Monday!

NEW ORLEANS RED BEANS AND RICE

Over the years, I’ve had my fair share of Red Beans and Rice and I’ve had the opportunity to talk to native creole chefs in New Orleans about what truly makes this dish. In fact, authentic red beans rice is made with celery and onions. If you come across a recipe that doesn’t have these vegetables in the dish, it might not be authentic.

Louisiana’s bread and butter to any Cajun or Creole dish feature a trinity of vegetables.  These vegetables include celery, onion, and green bell peppers. It’s referred to a trinity in Creole cooking and you’ll find it in many classic New Orleans dishes.

Cajun Andouille sausage is a smoked pork sausage that was brought to Louisiana from French immigrants. Today, it’s commonly used in Cajun cooking. The sausage is typically made with bell peppers and onions. As an added bonus, Red Beans and Rice are gluten-free. Just another reason to eat this southern recipe for dinner.

Red Beans and Rice - A taste of the French Quarter. Authentic New Orleans Red Beans and Rice made with Andouille Sausage, ham, Creole seasoning, and rice. This Red Beans and Rice recipe is authentic and the real deal. Do what the locals do and serve this on a Monday!

HOW THE LOCALS EAT RED BEANS AND RICE

Red Beans require some spicy heat. Not only is this dish seasoned with spicy Creole seasoning, but it’s topped off with a few dashes on hot sauce. This is how the locals eat authentic red beans and rice in Louisiana. I love to use Crystal Hot Sauce with Red Beans and I know you’ll appreciate that red beans and rice served this way is delightfully full of complex flavors.

If you’ve ever visited New Orleans, then you know that classic dishes like Gumbo, Jambalaya, Cornbread, and spicy seafood dishes give the south its charm.  It’s classic southern dishes like this that give tourists the urge to come back and visit the city. Now, I’m sharing my recipe so you can feel like you’re eating in the French Quarter as a local.

Red Beans and Rice - A taste of the French Quarter. Authentic New Orleans Red Beans and Rice made with Andouille Sausage, ham, Creole seasoning, and rice. This Red Beans and Rice recipe is authentic and the real deal. Do what the locals do and serve this on a Monday!

HOW TO COOK RED BEANS AND RICE

I’ve made authentic Red Beans and Rice a variety of ways over the years, but I’ve always come back to make it on the stove top. One of the biggest questions I hear is “How do I prepare red beans and rice”? To get started, you’ll want to soak the beans overnight in a large stockpot. Presoaking the beans helps to cook them faster. Because beans are dry, they need to be rehydrated and that requires a lot of water. I soak the red beans by dumping them in the largest stock pot I have and then I fill the water to the top then cover with foil and leave it out overnight. By morning, you’ll see that the beans soak up the water. Next, you’ll drain the water and add water back to the stock pot and cover the beans while they cook on medium heat for a few hours.

Once the beans start to get soft, you’ll add in andouille sausage, ham, and variety of spices, and vegetables. The beans naturally thicken to soup consistency while cooking and that’s why a roux is not needed for this recipe. Typically, red beans and rice is cooked to the consistency of refried beans. It should not be soupy so be sure to cook the beans down well. You can even mash the beans up, too. This step will infuse a lot of flavor into the dish. Just before serving, wash the rice then steam it. To the bowl, add a few scoops of red beans, rice, green onions, and a few dashes of hot sauce.

For a taste of New Orleans, try my authentic Red Beans and Rice.  Featuring both Cajun and Creole cooking, this dish is the holy trinity of the south.  If you love New Orleans recipes, you’ll want to try this easy to make homemade version that is the real deal. Skip the boxed red and rice mixes as well as the canned varieties and eat like a local New Orleanian native.

If you’d like to make your own ham for this recipe, use my Slow Cooker Ham recipe.

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5 from 13 votes

Red Beans and Rice

A taste of the French Quarter. Authentic New Orleans Red Beans and Rice made with Andouille Sausage, ham, Creole seasoning, and rice. This Red Beans and Rice recipe is authentic and the real deal. Do what the locals do and serve this on a Monday!
Course Main Course, Side Dish
Cuisine American, cajun, creole
Keyword Cajun, Creole, New Orleans, Red Beans, Rice
Prep Time 20 minutes
Cook Time 3 hours
Soaking Time 12 hours
Total Time 3 hours 20 minutes
Servings 10 servings
Calories 800

Ingredients

  • 1 pound dry Red kidney Beans
  • 3 bay leaves
  • 8-10 cups water
  • 1 pound Andouille Sausage, sliced
  • 3 cups cubed ham
  • 3 celery stalks, diced
  • 1 large yellow onion
  • 4 cloves garlic, minced
  • 3 tablespoons dried parsley flakes
  • 2 teaspoons Tony Chachere Creole Seasoning, plus more to taste
  • 2 teaspoon Tony Chachere BOLD Creole Seasoning, plus more to taste
  • 1 bunch green onions, diced
  • several dashes hot sauce, to each bowl
  • 8 cups cooked rice, to serve

Instructions

  • In an extra large stock pot, add red kidney beans. Fill water to top then cover with foil. Let beans soak at least 12 hours or more. I soak them overnight or about 14 hours. 
    Drain water from beans. In a large stockpot, combine beans, bay leaves, and 8-10 cups water. Bring to boil; 30 minutes. Stir occasionally.
    In a separate saucepan, add diced andouille sausage, celery, and diced onions. Brown over medium heat, stirring occasionally, about 4 minutes. Add in garlic and ham. Cook 2 minutes. Add mixture to red beans pot.
    Reduce heat to medium-low and simmer ( I usually set the heat to level 3 or 4), uncovered, about 2 hours, stirring occasionally. Beans should thicken in the pot. With 30 minutes remaining, add in Creole Seasonings. Add more or less, according to taste preference. Continue to cook until the beans are tender and creamy. 
    Remove from the heat. Remove bay leaves. 
    Serve with cooked rice. 
    Spoon beans into a dish. Add chopped green onions. Add several dashes of hot sauce. Serve with rice in the same bowl. 

Nutrition

Calories: 800kcal | Carbohydrates: 131g | Protein: 29g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 874mg | Potassium: 547mg | Fiber: 6g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 3.7mg
NOLA Red Beans and Rice
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15 Comments

  • Avatar for Jessica Knott
    Reply
    Kate
    03/27/2019 at 11:29 am


    It was interesting to read how locals in Louisiana eat red beans and rice. I love the addition of sausage and ham. I’m looking forward to trying this!

  • Avatar for Jessica Knott
    Reply
    Amanda
    03/27/2019 at 12:14 pm


    Being from Houston, red beans and rice have always been one of my favorites, and I love how this recipe stays true to authentic cooking. It’s so delicious. Thanks for sharing!

  • Avatar for Jessica Knott
    Reply
    Danielle Wolter
    03/28/2019 at 12:39 pm


    i have a ham bone in my freezer right now. It’s just screaming at me to make something delicious. leftover ham is just the best! it has so much flavor. and I’ve always been a sucker for all things cajun. red beans and rice being up there as one of the ultimate comfort foods.

  • Avatar for Jessica Knott
    Reply
    Aleta
    03/28/2019 at 2:50 pm


    Yummmm this dish looks delish! I love the seasonings and of course kidney beans are my favourite. Can’t wait to give this a try!

  • Avatar for Jessica Knott
    Reply
    Michelle
    03/28/2019 at 4:25 pm


    This is such a great recipe! I’ve tried different versions of this in various places so it’s great to know exactly where this dish originates from.

  • Avatar for Jessica Knott
    Reply
    Tammy
    03/29/2019 at 11:44 am


    A simple but always delicious dish. This looks so good!

  • Avatar for Jessica Knott
    Reply
    Veena Azmanov
    03/29/2019 at 2:21 pm


    Kidney Bean are such a healthy and delicious dish. Simple to make and a super vegetarian option too. Love the look of this dish.

  • Avatar for Jessica Knott
    Reply
    Cathleen @ A Taste of Madness
    03/30/2019 at 5:03 pm


    The funny thing is, I am moving in a couple of months and I have SO much beans and rice in the house that I don’t know what to do with it! This looks like the perfect solution!

  • Avatar for Jessica Knott
    Reply
    anna
    03/31/2019 at 7:16 am


    This is such a delicious take on this classic dish! Love all the flavours and spices, it’s just one of these meals that I will never get tired of!

  • Avatar for Jessica Knott
    Reply
    Lori | The Kitchen Whisperer
    03/31/2019 at 2:42 pm


    This looks so comforting and easy to make! Pinning this for a cookout in the future as I think this would be a big hit!

  • Avatar for Jessica Knott
    Reply
    Kylie | Midwest Foodie
    03/31/2019 at 10:11 pm


    What a great New Orleans inspired dish! Perfect for a Mardi gras celebration with friends!! Pinning for later 🙂

  • Avatar for Jessica Knott
    Reply
    Amanda Mason
    03/31/2019 at 11:39 pm


    I have been looking for a good authentic red beans and rice recipe and I think I just found it in this one! Loving how your recipe really makes me feel like this is a true authentic creole recipe!!

  • Avatar for Jessica Knott
    Reply
    Gary Bock
    06/21/2019 at 10:14 am

    Yes, this is as authentic as it comes. Food from the “quahhta.” —- 3X NOLA Resident.

    • Avatar for Jessica Knott
      Reply
      Jessica Knott
      07/13/2019 at 1:46 pm

      Thanks, Gary! It’s truly a staple in the area. Hi from Lakeview!

  • Avatar for Jessica Knott
    Reply
    Harriet
    08/07/2019 at 3:57 pm


    I made this recipe today and love it. It has all the flavor that I was looking for. I am a Louisiana native and this. Brought some great memories of my childhood. Thanks.

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