New Orleans Red Beans and Rice

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New Orleans Red Beans and Rice
New Orleans Red Beans and Rice

New Orleans Red Beans and Rice

There is just something so satisfying about New Orleans Red Beans and Rice.  Deep in flavor with a little heat…oh boy, do they get it right down in the Big Easy.  Next time you bake a ham or make Slow Roasted Pork Shoulder, be sure to save the bones to simmer in this incredible dish.  You won’t believe how your house will smell when you make this iconic N’awlins dish!   Be sure to have your favorite hot sauce handy…and as is often the case, this is even better the next day! 100% Loon Approved!

4.0 from 1 reviews
New Orleans Red Beans and Rice
 
Prep time
Cook time
Total time
 
This recipe for New Orleans Red Beans and Rice is one of our all-time favorite Cajun dishes. So deep in flavor and has just enough kick to make your eyes light up and your tummy say "Howdy!" 100% Loon Approved!
Author:
Recipe type: Entree
Cuisine: Cajun
Serves: 6 - 8
Ingredients
  • 1 lb dried red beans
  • 1 large, meaty ham bone (or use a bone from a cooked pork butt roast)
  • 6 bay leaves
  • ½ lb smoked andouille sausage, chopped into ½-inch dice (a generous cup)
  • ½ lb smoked ham, chopped into ½-inc dice (a generous cup)
  • 1 medium onion, diced
  • 1 tomato, diced
  • 2 jalapenos, stemmed, seeded, and finely chopped
  • 6 garlic cloves, minced
  • 2 tablespoons whole grain mustard
  • ¼ cup red wine vinegar
  • 1 tablespoon Kosher salt
  • 2 teaspoons dried thyme seeds
  • ½ tablespoon black pepper
  • 1 teaspoon cayenne pepper
  • Steamed white rice, for serving
  • Scallions, thinly slice, for garnish
  • Hot sauce
Instructions
  1. Put the dried beans in a large pot of water (the beans should be covered by at least 2 inches of water).
  2. Soak the beans overnight and then drain.
  3. Combine the beans, 1 gallon plus 2 cups water, the ham bone, and bay leaves in a large stock pot and bring to a simmer over medium heat.
  4. Meanwhile, in a large skillet, cook the sausage and ham over medium-high heat until crispy and brown, about 8 minutes.
  5. Add the onion and cook until softened, 5 minutes more.
  6. Add the tomato, jalapenos, garlic, mustard, vinegar, salt, thyme, black pepper, and cayenne and continue to cook until the mixture is hot and the ingredients have softened, an additional 5 to 8 minutes.
  7. Scrape the sausage mixture into the pot of beans.
  8. Simmer slowly, uncovered, stirring occasionally, until creamy and tender, about 3 hours.
  9. Approximately 10 minutes before the beans are done, use a wooden spoon to smash some of the beans against the inside of the pot.
  10. Remove the bones and bay leaves.
  11. Serve over hot steamed white rice with sliced scallions and hot sauce.
  12. Enjoy!

 

8 Comments

  • […] must be missing the south right now because I cant stop pinning cajun […]

  • Reply May 24, 2017

    Vicki

    Can I substitute the andouille sausage for smoked sausage? I love spicy cajun food but my husband has stomach ulcers and can’t eat spicy foods..

    • Reply May 24, 2017

      krislongwell

      Hi Vicki! Sure, you can substitute any kind of sausage you like. It’s still going to have the wonderful Cajun flavor. Let us know how it turns out. This is one of our favorites!

  • Reply March 15, 2017

    lucy

    Is there a substitute for thyme seeds? I’ve not seen those in my local stores.

    • Reply March 15, 2017

      krislongwell

      Hi Lucy,

      Sure, go with dried ground thyme (same measurement of 2 teaspoons), or 3 teaspoons of chopped fresh thyme. You may just see ‘dried thyme’ in you spices section of the store, that would work perfectly. Let us know now it turns out! This is one of our favorite dishes!! Thanks!! Kris & Wesley

  • Reply December 15, 2015

    Katia

    Another spectacular looking recipe! Can’t wait to try this one soon. You have some real good looking food! Love your site in general.

    • Reply December 21, 2015

      The Loon

      Hi Katia! We love all things CAJUN!!! Thanks for stopping by and please come back often!

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