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New Orleans Red Beans and Rice

This New Orleans classic dish combines hearty red beans with flavorful spices, smoked sausage, and served over fluffy rice. Perfect for a comforting meal any day of the week!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Cajun/Creole
Servings 4 People
Calories 450 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Rice cooker or medium saucepan

Ingredients
  

  • 1 lb dried red kidney beans
  • 8 cups water For soaking and cooking.
  • 1 tablespoon vegetable oil
  • 1 medium onion Diced.
  • 1 bell bell pepper Diced.
  • 2 stalks celery Diced.
  • 3 cloves garlic Minced.
  • 1 lb smoked Andouille sausage Sliced.
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 2 leaves bay leaves
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper Optional, for heat.
  • 4 cups chicken or vegetable broth
  • 3 cups cooked white rice
  • Salt to taste salt
  • Chopped green onions For garnish (optional).
  • Hot sauce for serving hot sauce Optional.

Instructions
 

  • Rinse the dried red kidney beans under cold water. In a large bowl, cover the beans with water and let them soak overnight. Drain and set aside.
  • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion, bell pepper, celery, and garlic. Sauté for about 5 minutes, until the vegetables are softened.
  • Add the sliced sausage to the pot and cook for an additional 5-7 minutes, until the sausage is browned.
  • Stir in the soaked and drained beans, Cajun seasoning, thyme, bay leaves, black pepper, cayenne pepper (if using), and chicken or vegetable broth. Bring to a boil.
  • Reduce the heat to low and cover the pot. Let it simmer for about 1.5 hours, stirring occasionally, until the beans are tender and creamy. If the mixture becomes too thick, add a little water or broth to reach your desired consistency. Season with salt to taste.
  • While the beans are cooking, prepare the rice according to the package instructions or in a rice cooker.
  • Once the beans are cooked, remove the bay leaves and taste for seasoning adjustments. Serve the red beans over a scoop of white rice.
  • Garnish with chopped green onions and serve with hot sauce on the side if desired.

Notes

For extra flavor, consider adding a smoked ham hock or some bacon with the sausage.
This dish can be made a day in advance; the flavors actually improve when reheated.
Store leftovers in an airtight container in the refrigerator for up to 3 days.