🌶️🍚 New Orleans-Style Red Beans and Rice
Hearty, smoky, and deeply flavorful — this classic Creole dish features tender red beans simmered with sausage and aromatics, served over fluffy white rice.
This dish is a staple of Louisiana cuisine, traditionally served on Mondays but perfect any day. Slow-cooked beans absorb all the smoky sausage, onions, and spices for a comforting, soulful meal.
🛒 Ingredients
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1 lb dried red kidney beans, rinsed and sorted
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1 lb smoked sausage (Andouille preferred), sliced
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1 large onion, chopped
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1 bell pepper, chopped (optional, for authentic “holy trinity”)
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2 celery stalks, chopped (optional, for “holy trinity”)
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4 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon paprika
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½ teaspoon cayenne pepper (adjust to taste)
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2 bay leaves
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6 cups water or low-sodium chicken broth
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Salt and black pepper, to taste
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Cooked white rice, for serving
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2 tablespoons chopped green onions (for garnish)
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Hot sauce (optional)
⏱️ Time
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Prep Time: 15 minutes
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Cook Time: 2–3 hours (or 1.5 hours in pressure cooker)
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Servings: 6–8
👩🍳 Instructions
1️⃣ Soak the Beans
Rinse beans and remove debris.
Optional: Soak overnight or use quick-soak method (cover with water, boil 5 minutes, then let sit 1 hour).
2️⃣ Cook the Aromatics
In a large pot, sauté sausage over medium heat until browned.
Add onion, bell pepper, celery, and garlic. Cook 3–5 minutes until softened.
3️⃣ Simmer the Beans
Add drained beans, thyme, paprika, cayenne, bay leaves, and broth.
Bring to a boil, then reduce heat and simmer 2–3 hours until beans are tender.
Stir occasionally and add water if needed.
4️⃣ Mash & Season
When beans are soft, mash some against the side of the pot for creamy consistency.
Season with salt and black pepper to taste.