Classic New Orleans Red Beans and Rice
Red Beans and Rice is a slow-cooked Louisiana classic.Creamy beans and smoky sausage create rich flavor.Traditionally served on Mondays in New Orleans.Comforting, hearty, and deeply satisfying.
Ingredients
- 1 lb dried red kidney beans
- 1 tablespoon vegetable oil or butter
- 1 lb smoked sausage or andouille, sliced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 smoked ham hock or ham bone
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped green onions
- 2 tablespoons fresh parsley, chopped
- Cooked long-grain white rice, for serving
Instructions
- Rinse beans and soak overnight; drain and rinse again.
- Heat oil in a large pot over medium heat.
- Brown sausage slices and remove; set aside.
- In the same pot, sauté onion, bell pepper, and celery until soft.
- Add garlic and cook for 1 minute.
- Add garlic and cook for 1 minute.
- Stir in beans, ham hock, bay leaves, thyme, paprika, cayenne, salt, and pepper.
- Pour in water or stock and bring to a boil.
- Reduce heat and simmer uncovered for 2–2½ hours, stirring occasionally.
- Mash some beans against the pot to thicken the mixture.
- Return sausage to the pot and simmer 15 minutes more.
- Remove bay leaves and ham hock; shred meat and return to pot.
Notes
- Soaking beans reduces cooking time.
- Andouille sausage adds authentic flavour.
- Thickness can be adjusted with water or stock.
- Flavours improve the next day.
- Serve with hot sauce if desired.