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New Orleans red beans rice in square white bowl on rustic wooden table with another bowl in background

Authentic Red Beans and Rice

This New Orleans red beans and rice recipe was inspired by my daughter-in-law, a Louisiana native. Serves 14-16 people.
5 from 1 vote
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Course Main Course
Cuisine American, Cajun
Servings 16 servings
Calories 368 kcal

Ingredients
  

  • 2 pounds dried red beans or red kidney beans
  • 4 tablespoons vegetable oil
  • 1 pound Andouille sausage sliced ½ inch thick
  • 2 Vidalia onions chopped
  • 1 green bell pepper chopped
  • 4 stalks of celery chopped
  • 4 cloves garlic minced
  • 1 tablespoon Kosher salt
  • 2 teaspoons Creole or Cajun seasoning
  • 2 teaspoons dried thyme
  • 1 teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 3½-4 quarts chicken stock or chicken broth
  • 3 bay leaves
  • 1 ham hock or leftover ham bones
  • 1 bunch green onions about 1 cup, thinly sliced
  • 1 bunch parsley about 1 cup, chopped
  • cooked long-grain white rice for serving (not included in nutrition)

Instructions
 

  • In a colander, rinse the dried beans under cool running water. Transfer the beans to a large bowl or pot, cover the beans with at least one inch of water, and soak for at least 4 hours or overnight.
  • In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat. Add the sausage and brown until slightly crisp.
  • Add the other 3 tablespoons of oil, onions, bell pepper, and celery. Cook until the vegetables are translucent, about 4 minutes. Add the garlic and cook for another minute. Stir in the salt, Creole Seasoning, thyme, cayenne, and pepper. Add the bay leaves and ham hock and cook for 2 minutes.
  • Pour drained beans into the pot and add enough stock to cover the beans by at least one inch.
  • Bring to a boil over high heat then reduce the heat to medium-low. Simmer uncovered for about 2 hours or until the beans are tender, stirring occasionally.
  • Remove about 2 cups of the cooked beans to a small bowl and mash the beans with a fork or use an immersion blender to thicken the beans and create a creamy texture.
  • Remove the ham hock, pull off any loose meat, and return the meat to the beans. Remove the bay leaves. Add the mashed beans back to the pot along with ½ the parsley and ½ the green onions and stir until incorporated. Simmer for about 15 minutes. Taste and adjust seasoning to your liking for better flavor. Add water or stock as needed if beans are too thick.
  • Spoon the rice into the bowls and top with the beans. Garnish with parsley and green onions.

Notes

Stacy Lyn’s Notes:
  • If you don’t have Andouille sausage, you can use any smoked sausage or even seafood if you prefer.
  • If you don’t have time to soak beans for 4 hours or overnight, use this method: after rinsing and picking over the beans, transfer them to a large Dutch oven or heavy bottom pot. Cover the beans with at least  an inch of water. Bring to a boil for 3 minutes, remove from the heat, and cover. Let stand for one hour and then proceed with cooking instructions.

Nutrition

Calories: 368kcalCarbohydrates: 42gProtein: 23gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 24mgSodium: 749mgPotassium: 1145mgFiber: 9gSugar: 4gVitamin A: 108IUVitamin C: 11mgCalcium: 73mgIron: 5mg
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