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New Orleans–Style Red Beans and Rice

New Orleans–Style Red Beans and Rice
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New Orleans–Style Red Beans and Rice is a classic Louisiana dish featuring tender red beans slow-simmered with smoky Andouille sausage, aromatic vegetables, herbs, and spices, served over fluffy white rice. This hearty, comforting recipe delivers authentic Southern flavors with minimal hands-on preparation, ideal for weeknight meals or gatherings.

Ingredients

Scale

Beans and Sausage

  • 1 cup dried red beans, rinsed and soaked
  • 8 ounces Andouille sausage, sliced
  • 3 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt, to taste
  • Black pepper, to taste
  • Hot sauce, to taste

Vegetables and Aromatics

  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced

Rice

  • 1 cup long grain white rice
  • Water or broth (for cooking rice as per package instructions)

Optional Garnishes

  • Chopped green onions
  • Fresh parsley
  • Extra hot sauce

Instructions

  1. Soak and Prep the Beans: Rinse one cup of dried red beans thoroughly, then soak them in water for at least four hours or overnight to soften and reduce cooking time. Drain before using to ensure even cooking.
  2. Sauté the Holy Trinity and Sausage: In a large pot, heat a bit of oil and cook diced onions, bell peppers, and celery until softened, about 5-7 minutes. Add sliced Andouille sausage and cook until browned, releasing its smoky flavors.
  3. Add Garlic, Herbs, and Beans: Stir in minced garlic, bay leaves, and dried thyme. Add the drained beans to the pot and pour in enough chicken broth to cover the ingredients by about an inch.
  4. Simmer Low and Slow: Bring to a boil, then reduce heat to low and let the beans simmer gently. Stir occasionally and add more water or broth as needed, cooking for 1.5 to 2 hours until the beans are tender and creamy.
  5. Season and Mash Slightly: Remove bay leaves. Season with salt, black pepper, and hot sauce to taste. For a thicker consistency, mash some beans against the pot’s side with a spoon.
  6. Cook the Rice: While the beans simmer, prepare the white rice according to package instructions to serve hot alongside the beans.
  7. Serve and Enjoy: Spoon generous portions of red beans over a bed of steaming white rice. Garnish with chopped green onions, fresh parsley, or a dash of hot sauce if desired, then serve immediately.

Notes

  • Use Andouille sausage for an authentic smoky flavor.
  • Soaking beans reduces cooking time and improves texture.
  • Simmer beans gently on low heat to allow flavors to meld.
  • Add salt gradually toward the end of cooking to avoid tough bean skins.
  • Stir occasionally to prevent beans from sticking and ensure even cooking.

Nutrition

Keywords: New Orleans, red beans and rice, Andouille sausage, Louisiana, Southern cooking, comfort food, gluten-free

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