Go Back
+ servings
A green bowl holding red beans and rice with white rice in the center.

New Orleans Red Beans and Rice

Course: Entree
Cuisine: Cajun
Keyword: how to make red beans and rice, New Orleans cuisine
Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes
Servings: 8
Calories: 378kcal
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!
Print Recipe


  • Large Dutch oven, or large sturdy pot


  • 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 andouille sausage smoked, chopped into 1/2-inch dice (a generous cup)
  • ½ lb ham smoked, chopped into 1/2-inc dice (a generous cup)
  • 1 medium onion chopped
  • 1 tomato diced
  • 2 jalapenos stemmed, seeded, and finely chopped
  • 6 cloves garlic minced
  • 2 tbsp whole grain mustard
  • ¼ cup red wine vinegar
  • 1 tbsp Kosher salt
  • 2 tsp thyme seeds dried
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • Steamed white rice for serving
  • Scallions thinly slice, for garnish
  • Hot sauce


  • 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.



Calories: 378kcal | Carbohydrates: 39g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 1514mg | Potassium: 1019mg | Fiber: 9g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 5mg