New Orleans Red Beans and Rice Recipe

This authentic New Orleans red beans and rice recipe has all of the classic Cajun flavors that you know and love from the old-fashioned dish. Andouille sausage and a smoked ham hock give the meal rich, satisfying flavor. Serve each bowl with fluffy white rice, a dash of hot sauce, and plenty of cornbread to soak up the extra broth!

Cajun Red Beans and Rice

You won’t believe how thick, zesty and delicious this New Orleans Red Beans and Rice recipe tastes! The traditional Louisiana Creole dish was typically prepared on Mondays, using a combination of red beans, vegetables (such as bell pepper, onion and celery), spices, and pork bones leftover from Sunday’s supper. Since ham was a classic Sunday meal and Monday was wash day, the pot of beans and bones could simmer on the stovetop while the women were busy scrubbing clothes.

Times have obviously changed, this dish has become popular throughout the Southeast, and you can prepare the easy red beans and rice whenever the craving strikes (not just on Mondays)! The smoky, flavorful beans and sausage are delicious over a bed of fluffy white rice, with flaky buttermilk biscuits, sour cream muffins, or skillet cornbread on the side to sop up that extra broth.

Are red beans and kidney beans the same thing?

No, red beans and kidney beans are two different types of beans. Red beans are slightly smaller than kidney beans, and have a rounder shape than kidney beans. Kidney beans are a dark red color, while red beans have a pinkish red color. Red beans typically have a smoother texture than kidney beans. Again, both of these beans have great flavor and both can be used in this recipe!

How to Make Creamy Red Beans and Rice

If you like your beans to have a more creamy consistency, use a spoon or a potato masher to mash some of the beans at the very end of the cooking time. Then give the pot a good stir. It will thicken up the broth and add a creamy texture to the dish. Just be careful that you don’t mash all of the beans!

What to Serve with Louisiana Red Beans and Rice

Serve this classic Cajun dish with any of these easy sides:

• Skillet Cornbread, Corn Sticks, Mexican Cornbread, Honey Cornbread or Corn Muffins
• Southern-Style Green Beans or Arkansas Green Beans with Bacon
• Green Salad with Red Wine Vinaigrette, Caesar Salad or House Salad with Candied Pecans
• Buttermilk Biscuits, Drop Biscuits, Cheese Biscuits or Flaky Biscuits
• Pumpkin Bread or Pumpkin Muffins
• Creamy Coleslaw or Vinegar Coleslaw
• Southern Collard Greens
• Broccoli Cauliflower Salad
• Fried Apples
• Southern Succotash, Fried Corn or Corn Salad

Recipe Variations

• If you can’t find dry red beans at your grocer, you can substitute with dry red kidney beans.
• I use andouille smoked sausage, but you can substitute with kielbasa.
• This recipe isn’t too spicy on its own, so feel free to add hot sauce for serving.
• For even more flavor, cook the beans in chicken broth or chicken stock instead of water.
• Use garlic powder instead of fresh garlic, onion powder, or add a dash of paprika for even more vibrant color and flavor.
• To prepare red beans and rice in your Instant Pot pressure cooker or in the slow cooker without pre-soaking the beans, see this recipe.

Tips for the Best Cajun Red Beans and Rice Recipe

• Wait to add the salt until the end of the cooking time. Ham hocks tend to be quite salty, so you don’t want to add too much additional salt until you’ve had a chance to taste it.
• For added heat, season the beans with extra Cajun seasoning or Creole seasoning, some hot sauce, or a dash of cayenne pepper.
• Stir the pot occasionally while the beans are cooking. This will help to break down the beans, distribute the starches, and make the broth nice and creamy!
• Adjust the total cooking time to suit your preferences. An hour and a half might be sufficient if you like more in-tact, sturdy beans, while the full 2 hours might be necessary for a more broken-down, creamy pot. That’s the beauty of using a Dutch oven (rather than a slow cooker or Instant pot) — you have full control and can easily take them off of the heat when necessary.
• Garnish with fresh herbs (such as chopped parsley or thyme) or sliced green onions for a bright, colorful touch.

More Cajun Inspired Recipes to Try

• New Orleans-Style BBQ Shrimp
• Chicken and Sausage Gumbo
• Instant Pot Red Beans and Rice {slow cooker method as well}
• Easy Shrimp Creole

New Orleans Red Beans and Rice Recipe

5 from 2 votes

Prep: 10 minutes minutes

Cook: 2 hours hours 30 minutes minutes

Resting Time 12 hours hours

Total: 14 hours hours 40 minutes minutes

Servings 8 people

Calories 362 kcal

This authentic New Orleans Red Beans and Rice recipe has all of the classic Cajun flavors that you know and love from the old-fashioned dish.

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Ingredients

  

• 1 lb. dry small red beans (or dry red kidney beans), rinsed
• 1 tablespoon olive oil
• 12 ounces andouille smoked sausage, sliced into rounds
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, minced or pressed
• 1 bay leaf
• ¼ teaspoon dried thyme
• ¼ teaspoon dried oregano
• 8-12 ounce smoked ham hock
• 1 teaspoon Cajun seasoning or Creole seasoning
• 1 teaspoon cider vinegar
• Salt and pepper, to taste
• Hot sauce, to taste
• For serving: cooked white rice; chopped fresh parsley

Instructions

• Place beans in a large stockpot or Dutch oven; add enough water to cover the beans by 2 inches. Cover the pot and soak the beans overnight.
  
• Drain beans.
• Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add the sausage and cook, stirring, until nicely browned (about 3-5 minutes). Remove sausage to a plate and set aside for later.
  
• Add onion, bell pepper and celery to the pot. Cook, stirring, until tender (about 3-5 minutes). Add the garlic, bay leaf, thyme and oregano; cook for 1 more minute.
  
• Stir in the ham hock, drained beans, Cajun seasoning, and enough water to cover by 2 inches. Bring to a boil, then reduce the heat to a low simmer.
  
• Gently simmer the pot, uncovered, for 2 hours, or until the beans are very tender, stirring occasionally. Add more water if the mixture gets too thick. Use a spoon or a potato masher, if desired, to mash some of the beans to give the mixture a creamier consistency. Remove the ham hock and bay leaf. If you’re using a meaty ham hock, you can pull off any good meat and return it to the pot (this is optional).
• Stir in the vinegar and browned sausage; season with salt, pepper and hot sauce, to taste. Simmer for about 5-10 more minutes, just until the sausage is heated through.
  
• Serve over rice; garnish with fresh parsley.
  

Notes

• Wait to add the salt until the end of the cooking time. Ham hocks tend to be quite salty, so you don’t want to add too much additional salt until you’ve had a chance to taste it.
• For added heat, season the beans with extra Cajun seasoning or Creole seasoning, some hot sauce, or a dash of cayenne.
• Stir the pot occasionally while the beans are cooking. This will help to break down the beans, distribute the starches, and make the broth nice and creamy!
• Adjust the total cooking time to suit your preferences. An hour and a half might be sufficient if you like more in-tact, sturdy beans, while the full 2 hours might be necessary for a more broken-down, creamy pot. That’s the beauty of using a Dutch oven (rather than a slow cooker or Instant pot) — you have full control and can easily take them off of the heat when necessary.
• Garnish with fresh herbs (such as chopped parsley or thyme) or sliced green onions for a bright, colorful touch.

Keyword: New Orleans Red Beans and Rice Recipe, Red Beans and Rice

Course: Dinner

Cuisine: American, cajun, creole, Southern

Author: Blair Lonergan

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