Red Beans and Rice

This New Orleans red beans and rice recipe is rich, smoky, creamy, and packed with classic Louisiana flavor. It is made with dried red beans, andouille sausage, ham, the trinity of onion, celery, and bell pepper, Creole seasoning, and plenty of hot sauce served over fluffy white rice.

In New Orleans, red beans and rice is more than just a simple beans and rice dish. It is comfort food with history. Traditionally served on Mondays, it was a practical way to use leftover ham from Sunday dinner while a pot of beans simmered low and slow on the stove.

This is the kind of meal that fills the kitchen with the smell of home. The beans cook down until thick and creamy, the sausage adds smoky flavor, and the Creole seasoning gives every bite just enough heat. Serve it with green onions, hot sauce, and a side of cornbread for a true Louisiana-style dinner.

Why You’ll Love This Recipe

This red beans and rice recipe is hearty, affordable, and full of deep, slow-cooked flavor. It uses simple ingredients, but the result tastes like something much bigger than the sum of its parts.

The beans become tender and creamy as they simmer, while the ham and andouille sausage season the pot from the inside out. The trinity adds the classic Louisiana base flavor, and the Creole seasoning brings just the right amount of spice.

It is also a great make-ahead meal. Like gumbo, jambalaya, and many other Louisiana comfort foods, red beans and rice tastes even better the next day.

What Makes This New Orleans-Style

New Orleans red beans and rice is traditionally made with dried beans, smoked meat, the trinity, and rice. The “trinity” is a classic Louisiana cooking base made with onion, celery, and green bell pepper. You will find it in many Creole and Cajun dishes, including gumbo, jambalaya, dirty rice, and étouffée.

For this recipe, I use andouille sausage and ham for smoky, savory flavor. A ham hock may also be used if you want an even deeper flavor. The beans simmer until they are thick, creamy, and almost gravy-like, then they are spooned over rice and finished with green onions and hot sauce.

Ingredients

Red Beans

Dried red beans work best for this recipe because they become creamy as they simmer. Small red beans are traditional in many Louisiana kitchens, but red kidney beans also work well and are easy to find in most grocery stores.

Soak the beans overnight before cooking. This helps them cook more evenly and gives the finished dish a better texture.

Andouille Sausage

Andouille sausage adds smoky, spicy flavor. Browning it first helps bring out even more flavor before it goes into the pot.

If you cannot find andouille, you can use smoked sausage or kielbasa. The flavor will be slightly different, but the recipe will still work.

Ham

Ham gives the beans a savory, salty depth. You can use cubed ham from a ham steak, leftover ham, or a ham hock.

If using a ham hock, let it simmer with the beans, then remove the meat from the bone and stir it back into the pot before serving.

The Trinity

Onion, celery, and green bell pepper are essential here. This combination builds the base flavor of the dish and gives it that classic Louisiana taste.

Garlic is added too because, frankly, it belongs.

Creole Seasoning

Creole seasoning brings salt, spice, garlic, paprika, and peppery flavor. Tony Chachere’s is a classic choice, but any good Creole seasoning will work.

Because Creole seasoning can be salty, add it near the end of cooking and adjust to taste.

Rice

Serve the beans with cooked white rice. Jasmine rice works well, but any long-grain white rice you enjoy is fine.

For storage, keep the beans and rice separate so the rice does not absorb all the sauce.

Hot Sauce and Green Onions

Crystal Hot Sauce is my favorite for red beans and rice. Add a few dashes to each bowl, then finish with sliced green onions for freshness.

How to Make Red Beans and Rice

Start by soaking the dried beans overnight in a large bowl or stockpot filled with water. The beans will expand as they soak, so make sure they are covered with plenty of water.

Drain the soaked beans, then add them to a large stockpot with fresh water and bay leaves. Bring the beans to a boil and cook for about 30 minutes.

While the beans are boiling, brown the sliced andouille sausage in a separate pan. Add the celery, onion, and green bell pepper, then cook until the vegetables begin to soften. Stir in the garlic and ham, then add everything to the pot with the beans.

Reduce the heat and simmer the beans uncovered until they are tender, thick, and creamy. This usually takes about 2 hours, but the exact time can vary depending on the age and size of the beans.

Near the end of cooking, stir in the Creole seasoning and parsley. Continue simmering until the beans have thickened. The texture should not be thin or watery. A good pot of red beans should be creamy and spoonable.

Remove the bay leaves, then serve the beans over cooked rice with green onions and hot sauce.

Tips for the Best Red Beans and Rice

Soak the beans overnight. This helps them cook more evenly and shortens the cooking time.

Do not add salty seasoning too early. Salt can sometimes slow the softening of beans, so I like to add the Creole seasoning closer to the end.

Simmer uncovered. This allows the liquid to reduce and helps the beans become thick and creamy.

Mash some of the beans. If you want an even creamier texture, press some beans against the side of the pot with a spoon, then stir them back in.

Taste before adding more seasoning. Andouille, ham, and Creole seasoning all contain salt, so adjust carefully.

Serve the rice separately. This keeps the texture better, especially for leftovers.

Classic New Orleans Recipes

• Creole Chicken and Sausage Jambalaya
• Cajun Dirty Rice
• New Orleans Creole Butter Smoked Sausage Kolaches
• Cream Cheese King Cake recipe
• Easy Chicken Gumbo
• Southern Cornbread Dressing
• Buttermilk Cornbread
• Homemade Hush Puppies

Troubleshooting

Why are my beans still hard?

Beans can stay firm if they are old, under-soaked, or cooked with too much salt too early. Keep simmering them and add more water as needed. Some beans simply take longer than others.

Why are my red beans watery?

Keep cooking them uncovered until the liquid reduces. You can also mash some of the beans against the side of the pot to help thicken the mixture.

Why are my beans too thick?

Add a splash of water or broth and stir until they loosen up. Red beans and rice should be creamy and thick, but not dry.

Can I use canned beans?

Yes, but dried beans give the best flavor and texture. If using canned beans, drain and rinse them first, reduce the liquid, and shorten the cooking time significantly. The dish will not have quite the same slow-cooked creaminess, but it can work in a pinch.

Slow Cooker Red Beans and Rice

You can make this recipe in the slow cooker, but dried kidney beans should be boiled first.

Soak the beans overnight, then drain them. Add the beans to a pot of fresh water and boil for 10 minutes. Drain again, then add the beans to the slow cooker with the bay leaves, vegetables, sausage, ham, and 6 to 7 cups of water.

Cook on low for 7 to 8 hours or on high for 4 to 5 hours, or until the beans are tender. Stir in the Creole seasoning near the end of cooking. Serve with cooked rice, green onions, and hot sauce.

What to Serve with Red Beans and Rice

Red beans and rice is filling enough to serve as a main dish, but it is even better with a few Southern sides.

Serve it with:

• Buttermilk cornbread
• Hush puppies
• Southern cornbread dressing
• Collard greens
• Fried okra
• A simple green salad
• Garlic bread or French bread

For a full Louisiana-style meal, serve it with gumbo, jambalaya, dirty rice, or king cake for dessert.

How to Store Leftovers

Store the red beans and rice separately. Place the beans in an airtight container and refrigerate for up to 4 days.

Reheat the beans in a saucepan over medium-low heat. Add a splash of water if they have thickened too much in the refrigerator.

Cooked rice should be stored in a separate container and reheated separately.

Can You Freeze Red Beans and Rice?

Yes. The red bean mixture freezes very well.

Let the beans cool completely, then transfer them to freezer-safe containers or zip-top bags. Freeze for up to 3 months.

For best results, freeze the beans without the rice. Make fresh rice when you are ready to serve.

Louisiana Red Beans and Rice Commonly Asked Questions

This New Orleans red beans and rice recipe is cozy, smoky, creamy, and deeply satisfying. It is the kind of meal that makes the whole kitchen smell good and tastes even better the next day. Serve it hot over rice with green onions and Crystal Hot Sauce for a true Louisiana-style comfort food dinner.

Be sure to watch my recipe video above to help guide you through any cooking questions you may have. If you’d like to make your own ham for this recipe, use my Slow Cooker Ham 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!

5 from 15 votes

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Soaking Time 12 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Main Course, Side Dish

Cuisine American, cajun, creole

Servings 10 servings

Calories 800 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 pound dry Red kidney Beans
• ▢ 3 bay leaves
• ▢ 8-10 cups water
• ▢ 1 pound Andouille Sausage (or kielbasa sausage) sliced
• ▢ 3 cups cubed ham from ham steak or simply add a ham hock into the pot
• ▢ 3 celery stalks diced
• ▢ 1 large yellow onion chopped
• ▢ 1 green bell pepper chopped
• ▢ 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

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Instructions

 

• In an extra-large stockpot, 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, green pepper, 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 and dried parsley. Add more or less, according to taste preference. Continue to cook until the beans are tender and creamy. TIP: The texture should not be soupy or watery. If it is, simply keep cooking until the mixture is very thick and almost paste-like.
• 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. 

Video

Nutrition

Calories: 800kcalCarbohydrates: 131gProtein: 29gFat: 15gSaturated Fat: 4gCholesterol: 56mgSodium: 874mgPotassium: 547mgFiber: 6gSugar: 1gVitamin A: 405IUVitamin C: 4mgCalcium: 81mgIron: 3.7mg

Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.

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updated 6/10/2024