New Orleans Red Beans and Rice

New Orleans Red Beans and Rice.

One of the most comforting, satisfying dishes in the world.

Deep in flavor with a little heat…oh boy, do they get it right down in the Big Easy.

Red Beans and Rice Recipe

RED BEANS AND RICE IS EASY TO MAKE AT HOME

We love making red beans and rice. It is always something we look forward to, and make it as often as we can.

Watch us show you how easy it is to prepare!

The ingredients in this masterpiece of recipe of Cajun cuisine work together beautifully.

From the andouille sausage, to the smoked ham, to all the amazing spices and aromatics. NOLA perfection.

New Orleans Red Beans and Rice recipe

Be sure to soak your dried red kidney beans overnight.

This is the best way to start this dish off.

No arguments, please.

New Orleans Red Beans and Rice recipe

RED BEANS AND RICE IS CLASSIC NOLA CUISINE

Oh, how we love this New Orleans recipe.

We love the Big Easy so much, and when we’re really missing all that jazz, we make up a batch of New Orleans Red Beans and Rice.

Perfectly steamed rice is a must for this iconic dish.

New Orleans Red Beans and Rice recipe
Next time you bake a ham or make Slow Roasted Pork Shoulder, be sure to save the bones to simmer in this incredible dish.  

Or, you can use smoked ham hocks, just ask your butcher at your supermarket.  If they don’t have any available, they can get some for you no problem!

red beans and rice recipe

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!

This recipe is just so comforting, and literally keeps you and your loved ones coming back for more and more and more!!

red-beans-and-rice-recipe

This recipe is just so comforting, and literally keeps you and your loved ones coming back for more and more and more!!

No, go and make some amazing New Orleans Red Beans and Rice!

red-beans-and-rice-recipe

New Orleans Red Beans and Rice

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!
4.67 from 3 votes
Print Pin Rate
Course: Entree
Cuisine: Cajun
Keyword: New Orleans cuisine
Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes
Servings: 6 - 8
Calories: 378kcal

Ingredients

  • 1 lb dried red beans
  • 1 large meaty ham bone (or use a bone from a cooked pork butt roast)
  • 6 bay leaves
  • 1/2 lb smoked andouille sausage chopped into 1/2-inch dice (a generous cup)
  • 1/2 lb smoked ham chopped into 1/2-inc dice (a generous cup)
  • 1 medium onion diced
  • 1 to mato diced
  • 2 jalapenos stemmed, seeded, and finely chopped
  • 6 garlic cloves minced
  • 2 tbsp whole grain mustard
  • 1/4 cup red wine vinegar
  • 1 tbsp Kosher salt
  • 2 tsp dried thyme seeds
  • 1/2 tbsp black pepper
  • 1 tsp cayenne pepper
  • Steamed white rice for serving
  • Scallions thinly slice, for garnish
  • Hot sauce

Instructions

  • Put the dried beans in a large pot of water (the beans should be covered by at least 2 inches of water).
  • Soak the beans overnight and then drain.
  • 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.
  • Meanwhile, in a large skillet, cook the sausage and ham over medium-high heat until crispy and brown, about 8 minutes.
  • Add the onion and cook until softened, 5 minutes more.
  • 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.
  • Scrape the sausage mixture into the pot of beans.
  • Simmer slowly, uncovered, stirring occasionally, until creamy and tender, about 3 hours.
  • Approximately 10 minutes before the beans are done, use a wooden spoon to smash some of the beans against the inside of the pot.
  • Remove the bones and bay leaves.
  • Serve over hot steamed white rice with sliced scallions and hot sauce.

Video

Nutrition

Calories: 378kcal
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18 Comments

    • Hi Kelsea! We’ve never done this in the slow cooker, although I have done a variation in our Instant Pot, and it turned out just fine. I would recommend cooking on Low for 8 hours, and add the shrimp to the mix just during the last 45 minutes of cooking. Let us know how it turns out!! All the best, Kris & Wesley

      • Hi Steven, where did you see/hear something about shrimp for this recipe? There’s definitely no shrimp in this red beans and rice recipe. Sorry for any confusion!!

      • To wit:
        “Hi Kelsea! We’ve never done this in the slow cooker, although I have done a variation in our Instant Pot, and it turned out just fine. I would recommend cooking on Low for 8 hours, and add the shrimp to the mix just during the last 45 minutes of cooking. Let us know how it turns out!! All the best, Kris & Wesley”

      • Ha!! Well, I must have had jambayala on my mind! Just disregard the “shrimp” part of that comment! We respond to a lot of a comments, so I must have gotten mixed up!!

    • Hi Elsie! We’re certain you could make this in your Instant Pot…but we need to look into timing on that. Each recipe is a little different when you make it in the IP. We’ll need to get back to you. Thanks so much!! Best, Kris & Wesley

  • New Orleans Red Beans and Rice is a New Orleans dish, not a Cajun dish. It’s traditionally served on Mondays. I know this seems minor but not to New Orleanians that have to combat that, ‘no, we are not Cajun, we are New Orleans.’ However, you have an excellent recipe says this New Orleans Yat!

  • this looks amazing, I am wondering how smoked pig neck would taste in this recipe?
    otherwise guess i could get the smoked shanks.

    suzie

  • 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..

    • 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!

    • 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

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