Authentic Red Beans and Rice – New Orleans Style
This classic Red Beans and Rice recipe captures the authentic flavors of New Orleans cuisine. Made with slow-simmered red beans, smoky andouille sausage, Creole seasoning, and the Holy Trinity of onions, bell peppers, and celery, this dish is rich, comforting, and packed with Southern soul. Perfect for a weeknight meal or a hearty weekend feast!
Equipment
- Large Dutch Oven or Stockpot For simmering the beans
- Cutting Board For chopping vegetables
- Chef’s Knife For slicing sausage and dicing vegetables
- Wooden Spoon For stirring the beans and seasoning
- Measuring Cups & Spoons For accurate ingredient portions
Ingredients
- 1 pound of dried red kidney beans soaked overnight for better texture and faster cooking.
- 1 pound of andouille sausage sliced into rounds for a smoky, slightly spicy flavor.
- 1 medium onion finely diced, to create the base of the dish.
- 1 green bell pepper chopped, adding a mild sweetness and depth of flavor.
- 2 stalks of celery diced, completing the Holy Trinity of Creole cooking.
- 3 cloves of garlic minced, to enhance the dish with a rich, aromatic taste.
- 2 teaspoons of Creole seasoning to bring out the authentic Louisiana flavors.
- 1 teaspoon of smoked paprika adding a deep, smoky undertone.
- ½ teaspoon of dried thyme for an earthy and slightly minty aroma.
- ½ teaspoon of dried oregano providing a hint of Mediterranean warmth.
- ¼ teaspoon of cayenne pepper for an optional kick of heat.
- 2 bay leaves to infuse the dish with a subtle, herbaceous flavor.
- 6 cups of water or chicken broth ensuring the beans cook to a tender, creamy consistency.
- 2 cups of cooked white rice the perfect pairing for the slow-simmered beans.
- 2 tablespoons of olive oil used for sautéing the vegetables and sausage.
- Salt and black pepper to taste allowing you to adjust the seasoning as needed.
- Chopped green onions for garnish adding freshness and color to the finished dish.
- Hot sauce optional, for those who love an extra burst of heat.
Instructions
Step 1: Prepare the Beans
- If using dried red beans, soak them overnight in a large bowl filled with water. Drain and rinse before cooking.
Step 2: Sauté the Holy Trinity
- Heat olive oil in a large pot over medium heat. Add onions, bell pepper, and celery and sauté until softened (about 5 minutes). Stir in garlic and cook for another minute.
Step 3: Brown the Sausage
- Push the vegetables to the side and add sliced andouille sausage. Cook for about 5 minutes, stirring occasionally, until browned and fragrant.
Step 4: Add Seasonings & Beans
- Sprinkle in Creole seasoning, smoked paprika, thyme, oregano, cayenne, and black pepper. Stir well to coat the sausage and vegetables.
- Add the soaked red beans and bay leaves, then pour in water or chicken broth to cover the beans.
Step 5: Simmer Until Creamy
- Bring the mixture to a boil, then reduce to low heat and cover. Let it simmer for 2 to 3 hours, stirring occasionally.
- If the beans start to thicken too much, add a little more liquid. For a creamier texture, mash some of the beans against the side of the pot.
Step 6: Cook the Rice
- While the beans are simmering, prepare white rice according to package instructions. Rinse before cooking for a fluffier texture.
Step 7: Serve & Enjoy
- Remove bay leaves and taste to adjust seasoning if needed.
- Spoon the red beans over rice, garnish with green onions, and serve with hot sauce on the side.
Notes
- Make it Vegetarian: Omit the sausage and use vegetable broth instead of chicken broth. Add smoked paprika for depth of flavor.
- Spice Level: Adjust Cayenne Pepper or add hot sauce for extra heat.
- Storage: Leftovers keep in the fridge for up to 4 days or freeze for 3 months. Reheat with a splash of broth or water to maintain texture.