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NOLA Red Beans & Rice

This red beans and rice recipe brings authentic New Orleans flavor right to your kitchen because the beans slowly simmer with smoky sausage and perfect seasonings until they get incredibly creamy and what makes it really special is how all those flavors develop during the long cooking time even though most of it is completely hands off plus it makes your whole house smell amazing while it cooks and everyone gets excited when they see the pot simmering on the stove knowing they're in for a real Southern treat.

Featured in Reliable Main Course Recipes.

Chef Zaho
Updated on Fri, 10 Jan 2025 20:13:14 GMT
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A bowl of white rice topped with brown kidney beans and chopped green herbs. Pin it
A bowl of white rice topped with brown kidney beans and chopped green herbs. | alicesrecipes.com

Classic New Orleans Red Beans and Rice

Let me share this soulful dish that's been warming hearts in New Orleans for generations. This is pure comfort food at its finest combining creamy red beans smoky sausage and the perfect blend of spices. In true New Orleans tradition it simmers low and slow creating something truly magical.

A Monday Tradition

There's something special about how this recipe started with clever homemakers cooking beans with Sunday's leftover ham bones while doing Monday's laundry. Now it's become one of New Orleans' most beloved dishes bringing together the best of African French and Creole cooking.

A bowl of chili topped with chopped green onions, served alongside a portion of white rice. Pin it
A bowl of chili topped with chopped green onions, served alongside a portion of white rice. | alicesrecipes.com

Your Shopping List

  • • Red Kidney Beans: 1 pound dried or 3 cans perfect for that creamy texture
  • • Andouille Sausage: 1 pound sliced brings that classic smoky flavor
  • • Fresh Trinity: 1 cup each onion celery and bell pepper diced fine
  • • Fresh Garlic: 4 cloves minced adds so much depth
  • • Aromatic Bay: 2 leaves for that perfect background note
  • • Spicy Cayenne: ¼ teaspoon or more if you like it hot
  • • Fluffy Rice: 4 cups cooked just right
  • • Fresh Garnishes: Green onions parsley or your favorite hot sauce

Let's Cook Together

Prep Your Beans
For dried beans give them an overnight soak then drain and rinse them well.
Start With The Trinity
Sauté those vegetables until they're soft and fragrant add your garlic at the end.
Low and Slow
Add everything to the pot beans sausage seasonings and enough liquid to cover. Let it simmer away getting creamy and delicious.
Make It Creamy
Mash some beans against the side of the pot this makes everything extra rich.
Time To Serve
Fish out those bay leaves serve over hot rice and add your favorite toppings.

Make It Your Own

  • • Plant Based Version: Skip the sausage add smoked paprika for that deep flavor
  • • Different Proteins: Try smoked turkey ham hocks or even shrimp
  • • Bean Switch: Pinto or black beans work beautifully too
  • • Extra Heat: Add jalapeños or more cayenne if you're brave

Perfect Pairings

Nothing beats a piece of warm cornbread on the side or some garlicky greens. A dollop of cool sour cream on top is heaven and don't forget your sweet tea. This is the kind of meal that brings everyone to the table.

A bowl of rice topped with a hearty bean mixture and garnished with chopped green herbs. Pin it
A bowl of rice topped with a hearty bean mixture and garnished with chopped green herbs. | alicesrecipes.com

Save It For Later

  • • Next Day Magic: Keeps for 4 days in the fridge gets even better
  • • Freeze Some: Stores beautifully for 3 months without the rice
  • • Make Extra: Double the recipe freeze in portions for easy meals

Frequently Asked Questions

→ Why soak the beans overnight?

Soaking reduces cooking time and helps beans cook more evenly. It also makes them easier to digest.

→ Can I use canned beans instead?

While possible, dried beans provide better texture and flavor. If using canned, reduce cooking time significantly.

→ How can I make it vegetarian?

Skip the sausage and use smoked paprika or liquid smoke for similar flavor.

→ Can I freeze this dish?

Yes, it freezes well for up to 3 months. The texture may become even creamier when reheated.

→ Is this dish spicy?

The heat level is moderate but adjustable. Modify the amount of cayenne to taste.

Red Beans and Rice

A traditional Louisiana dish featuring creamy red beans slow-cooked with sausage and spices, served over fluffy white rice.

Prep Time
15 Minutes
Cook Time
145 Minutes
Total Time
160 Minutes
By: Fati Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (8 bowls)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 1 pound dried red kidney beans.
02 1 pound smoked sausage, sliced.
03 1 onion, chopped.
04 1 green bell pepper, chopped.
05 2 celery stalks, chopped.
06 3 garlic cloves, minced.
07 2 bay leaves.
08 1 teaspoon dried thyme.
09 1 teaspoon dried oregano.
10 1/2 teaspoon cayenne pepper.
11 Salt and black pepper to taste.
12 Cooked white rice (for serving).
13 Green onions, chopped (for garnish).

Instructions

Step 01

Rinse and sort beans. Soak overnight. Drain and rinse again.

Step 02

Brown sausage in a Dutch oven. Remove excess fat.

Step 03

Add trinity (onion, pepper, celery). Cook for 5-7 minutes. Add garlic and spices.

Step 04

Add beans and water. Bring to a boil. Reduce heat and cook for 1.5-2 hours.

Step 05

Mash some beans to thicken. Season to taste. Serve over rice and garnish with green onions.

Notes

  1. Traditional Monday dish.
  2. Better next day.
  3. Freezes well.
  4. Adjust spice level.
  5. Great for meal prep.
  6. Classic comfort food.

Tools You'll Need

  • Large Dutch oven.
  • Potato masher.
  • Large bowl for soaking.
  • Measuring spoons.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None common.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 18 g
  • Total Carbohydrate: 45 g
  • Protein: 28 g