Print

New Orleans–Style Red Beans and Rice

New Orleans–Style Red Beans and Rice
Print Recipe

New Orleans–Style Red Beans and Rice is a hearty, flavorful dish featuring slow-cooked red beans simmered with smoky andouille sausage, the traditional Cajun ‘holy trinity’ of onion, celery, and bell pepper, and warming spices. Served over fluffy long-grain white rice and garnished with fresh herbs, this comforting classic celebrates the rich culinary heritage of New Orleans and offers a satisfying meal that’s perfect for cozy dinners and family gatherings.

Ingredients

Scale

Beans and Sausage

  • 1 lb dried red beans, rinsed and soaked overnight
  • 12 oz andouille sausage, diced
  • 4 cups chicken broth
  • 2 bay leaves
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • Salt and black pepper, to taste

Vegetables and Aromatics

  • 1 large onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 green bell pepper, finely chopped
  • 3 cloves garlic, minced

Rice

  • 2 cups long-grain white rice
  • Water or chicken broth, for cooking rice

Garnishes

  • 3 green onions, chopped
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Soak and Prep the Beans: Rinse dried red beans thoroughly. Soak them overnight in water, or use a quick soak by boiling the beans for a few minutes then letting them sit off the heat for about an hour. This reduces cooking time and improves texture.
  2. Sauté the Holy Trinity and Sausage: In a large pot, heat some oil over medium heat. Add finely chopped onions, celery, and bell pepper, cooking until softened and fragrant. Stir in diced andouille sausage and minced garlic, cooking until the sausage is lightly browned and the mixture is aromatic.
  3. Simmer the Beans: Add the soaked beans to the pot along with chicken broth, bay leaves, cayenne pepper, paprika, salt, and black pepper. Bring to a boil, then reduce heat to low and let simmer gently for 1.5 to 2 hours, stirring occasionally to prevent sticking.
  4. Mash and Adjust Seasoning: About 30 minutes before the beans are done, lightly mash some of them against the pot’s sides using a spoon or masher to create a creamy texture. Taste and adjust the seasoning by adding more spices or salt as preferred.
  5. Cook the Rice: While the beans finish cooking, prepare the long-grain white rice separately according to package instructions until fluffy and tender.
  6. Garnish and Serve: Remove bay leaves from the beans. Serve the red beans over a bed of rice, garnished with chopped green onions and fresh parsley for brightness and color.

Notes

  • Patience is key: slow simmering allows the flavors to fully develop and beans to soften perfectly.
  • Do not skip the holy trinity of onion, celery, and bell pepper—it’s essential for authentic flavor.
  • Use quality andouille sausage for signature smoky richness.
  • Partially mashing the beans helps achieve the classic creamy texture.
  • Reserve some broth during cooking to adjust consistency without diluting flavor.
  • Flavors deepen if made ahead and reheated.

Nutrition

Keywords: red beans and rice, New Orleans, Cajun, Creole, andouille sausage, comfort food, slow cooker, spicy beans, southern cooking

Find it online: https://marybaking.com/new-orleansstyle-red-beans-and-rice/