New Orleans-Style Red Beans and Rice
Prep Time 10 minutes Cook Time 2 hours 30 minutes Total Time 2 hours 39 minutes Description
This New Orleans-Style Red Beans and Rice recipe brings the heart and soul of Louisiana to your table. Featuring creamy red beans slow-cooked with bold Creole spices, smoky Andouille sausage, and a flavorful ham hock, this dish is served over steaming white rice for the ultimate Southern comfort meal.
Ingredients
- dried red kidney beans
- smoked sausage, sliced
- onion, chopped
- green bell pepper, chopped
- stalks celery, chopped
- cloves garlic, minced
- bay leaves
- dried thyme
- dried oregano
- cayenne pepper
- Salt and black pepper to taste
- Cooked white rice, for serving
- Chopped green onions, for garnish
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Instructions
- Rinse the red kidney beans under cold water and pick out any stones or debris. Place the beans in a large bowl and cover with water. Let soak overnight, then drain and rinse.
- In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the sliced smoked sausage and cook until browned, about 5 minutes.
- Add the chopped onion, green bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic, bay leaves, dried thyme, dried oregano, and cayenne pepper. Cook for another 1-2 minutes, until fragrant.
- Add the soaked and drained red kidney beans to the pot. Pour in enough water to cover the beans by about 2 inches.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer, stirring occasionally, until the beans are tender and creamy, about 1 1/2 to 2 hours.
- Once the beans are cooked, use a potato masher to mash some of the beans against the side of the pot to thicken the mixture.
- Season the red beans and sausage mixture with salt and black pepper to taste.
- Serve the red beans and sausage over cooked white rice, garnished with chopped green onions.