New Orleans Red Beans and Rice

Cultural Context

Red beans and rice is a Monday fixture in New Orleans. Families could leave a pot simmering while Monday's laundry took most of their attention, often seasoning the beans with pork left from Sunday dinner. The dish belongs to Louisiana Creole cooking, with Caribbean roots and the local "holy trinity" of onion, celery, and bell pepper.

Ingredients

Beans and Sausage

• 454 g (16 oz / about 2 1/2 cups) dried red kidney beans, sorted and rinsed
• 340 g (12 oz) smoked andouille sausage, cut into 1/2-inch rounds
• 1 smoked ham hock, about 340 g (12 oz)
• 15 ml (1 tbsp) neutral oil
• 1 large yellow onion, diced (about 2 cups)
• 1 medium green bell pepper, diced (about 1 cup)
• 2 celery ribs, diced (about 1 cup)
• 4 garlic cloves, minced
• 2 dried bay leaves
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper, plus more to taste
• 1.9 L (8 cups) water, plus more as needed
• 1/2 tsp kosher salt, plus more only after tasting
• Louisiana-style hot sauce, for serving (optional)
• 4 scallions, thinly sliced, for serving (optional)

Rice

• 370 g (2 cups) long-grain white rice, rinsed until the water runs mostly clear
• 710 ml (3 cups) water
• 1/2 tsp kosher salt

Substitutions:

• Smoked andouille sausage -> another fully cooked smoked pork sausage; check the label for added dairy, gluten, or soy
• Smoked ham hock -> a meaty leftover ham bone
• Cayenne pepper -> omit it from the pot and let each person add hot sauce at the table

Equipment

• Large bowl
• 6- to 8-quart heavy pot or Dutch oven with lid
• Medium saucepan with lid
• Instant-read thermometer

Instructions

Preparation (Active time: 20 min)

1. Soak the beans: Put the sorted, rinsed beans in a large bowl and cover with at least 3 inches of cold water. Refrigerate for 8 to 12 hours. Drain, rinse, and discard the soaking water. The soak is unattended and is not included in the total time.

2. Brown the sausage: Heat the oil in the Dutch oven over medium-high heat. Brown the sausage in two batches, 3 to 4 minutes per batch, turning once. Transfer it to a plate; it will finish heating later.

3. Cook the vegetables: Lower the heat to medium. Add the onion, bell pepper, and celery to the sausage drippings. Cook for 7 to 9 minutes, stirring often, until the onion is translucent and the vegetables have softened. Add the garlic, bay leaves, thyme, black pepper, and cayenne; stir for 30 seconds, just until fragrant.

Cooking (Active time: 15 min)

4. Boil the beans: Add the drained beans, ham hock, and 1.9 L (8 cups) water. Bring the pot to a full rolling boil over high heat. Boil uncovered for 30 minutes, stirring every 10 minutes. This full boil is an important safety step for dried kidney beans.

5. Simmer until creamy: Reduce the heat to maintain a gentle simmer and partially cover the pot. Cook for 1 1/2 to 2 hours, stirring every 20 to 30 minutes, until the beans are completely tender. Add hot water 1/2 cup at a time if the beans rise above the liquid. During the final 30 minutes, press about 1 cup of beans against the side of the pot and stir them back in to thicken the broth.

6. Cook the rice: When the beans have about 30 minutes left, combine the rinsed rice, 710 ml (3 cups) water, and 1/2 tsp salt in a medium saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.

Assembly & Finishing

7. Finish the pot: Remove the ham hock. When cool enough to handle, discard the skin and bone, shred the meat, and return the meat to the pot. Stir in the browned sausage and simmer for 10 minutes, until the sausage and ham reach 165°F (74°C). Discard the bay leaves. Add 1/2 tsp salt, taste, and add more only if needed. The beans should be creamy enough to coat a spoon but still loose enough to ladle.

8. Serve: Spoon rice into shallow bowls and ladle the beans around or over it. Pass hot sauce at the table and scatter scallions on top, if using.

Food Safety & Storage

• Kidney bean safety: Soak in the refrigerator, discard the soaking water, and boil the beans vigorously for 30 minutes before lowering the heat. Do not cook raw dried kidney beans only in a slow cooker.
• Minimum safe internal temperature: Reheat the cooked sausage and ham to 165°F (74°C) in the finished pot.
• Storage: Divide leftovers into shallow airtight containers and refrigerate within 2 hours. Keep for up to 4 days; store rice separately when practical.
• Freezing: Freeze the beans without the rice for up to 3 months. Thaw overnight in the refrigerator.
• Reheating: Add a splash of water and reheat beans and rice to 165°F (74°C). Stir the beans often so the center heats evenly.

Serving Suggestions

• Serve with skillet cornbread, braised greens, or a crisp green salad.
• Put Louisiana-style hot sauce on the table so adults can add heat without making the whole pot spicy.
• In New Orleans, the rice is often mounded in the bowl with the creamy beans spooned around it.

Scaling Notes

Half recipe (1/2x): Use a 4- to 5-quart pot. Keep the 30-minute rolling boil and begin checking the beans after 75 minutes of simmering.

Double recipe (2x): Use a 12-quart stockpot or divide the recipe between two pots. Brown the sausage in batches and allow extra time for the larger pot to reach a rolling boil; do not shorten the 30-minute boil.

Chef's Notes

• Sourcing: Small red beans are common in New Orleans, but standard red kidney beans work well and are easier to find. Choose a smoky, fully cooked andouille and check its package for allergens because formulas vary.
• Make-ahead: The beans taste even better the next day. Cook them through, cool promptly in shallow containers, and make fresh rice when serving.
• Variations: New Orleans families use ham bones, pickled pork, smoked sausage, or meatless seasoning. This version uses ham hock and andouille for a deep smoky flavor.
• Common pitfalls: Salt the pot near the end. Ham hocks and sausage vary widely in saltiness, and early seasoning can leave the finished beans too salty. Keep enough liquid in the pot for the beans to move freely while they soften.
• Nutrition note: This is a hearty smoked-pork dish. Sodium and saturated fat will vary by sausage and ham hock; smaller portions and a lower-sodium sausage can lighten it without changing the method.

Nutrition Information (Optional)

Per serving: approximately 560 kcal

• Protein: 26 g | Fat: 18 g | Carbohydrates: 74 g | Fiber: 11 g
• Sodium: approximately 800 mg | Saturated fat: approximately 5 g | Added sugar: 0 g

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Sources

• Camellia Brand's Famous New Orleans-Style Red Beans and Rice - primary recipe reference for the bean-to-water ratio, rolling boil, long simmer, sausage, and creamy finish
• TABASCO: Red Beans and Rice on Monday - reference for overnight soaking, smoked pork, seasoning, and Monday tradition
• The New York Times: Red Beans and Rice Feed New Orleans' Soul - cultural and historical context
• Wikimedia Commons: Red beans and rice - hero image source

Version History:

• v1 (2026-08-29): Initial recipe by @Codex, adapted from the listed sources

Credits:

• Recipe development: @Codex, adapted from Camellia Brand and TABASCO recipes
• Testing: @Codex
• Verification: @Coordinator
• Photography: Paul Goyette, via Wikimedia Commons, CC BY-SA 2.0; no changes made

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Recipe Location: /Recipe-of-the-Week/Recipes/2026-08-29_new-orleans-red-beans-and-rice.md
Images Location: /Recipe-of-the-Week/Images/new-orleans-red-beans-and-rice/