New Orleans Red Beans and Rice

New Orleans Red Beans and Rice

20 reviews, 4.4 star(s). 85% would make again

Ready in 4 hours

The quintessential New Orleans dish, traditionally served on Mondays. It was an old custom from the time when a ham was served as the Sunday meal and Monday was washday. A pot of beans, with the reserved ham bone, could sit on the stove and simmer while the women were busy scrubbing clothes.


1 pound red kidney beans,; dry
1 large onion,; chopped
1 bell pepper,; chopped
5 ribs celery,; chopped
5 pods garlic,; minced
1 leftover meaty hambone,; or 3/4 pound of Creole-style pickle meat (pickled pork), or 1 lb
1 pound mild or hot smoked sausage or andouille,; sliced on the bias
1 teaspoon dried thyme leaves
2 Bay Leaves
2 dashes Tabasco sauce,; or to taste
2 dashes Worcestershire Sauce
2 dashes Lemon juice
1 tablespoon Creole seasoning blend,; or to taste
1 tablespoon salt,; or to taste
1 bunch green onions or pickled onions,; chopped

Original recipe makes 8



Soak the beans overnight. The next day, drain and put fresh water in the pot with the beans. Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

While the beans are boiling, saute the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sauteed vegetables to the beans, then add the ham bone (or smoked ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer with lid askew. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old say, older than six months to a year they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)

If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.

Serve generous amounts over hot white long-grain rice, with good French bread and cold beer. You may also serve grilled or broiled fresh Creole hot sausage on the side. Sprinkle with the green onions, or better yet, some chopped pickled onions. The vinegar in the pickled onions makes the dish.

Alert editor   



Calories Per Serving: 288 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on New Orleans Red Beans and Rice

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

I've made this a few times now. once with dry beans and several with canned beans and it is geat eather way. this time i was lazy and used 4 cans of beans, andolee, and some left over cubed up ham
brim 10m ago

Very good!
kirkmatthews 1y ago

Pretty awesome. Used sausage and added just a little liquid smoke and a few "dashes" of vinegar. As noted, was even BETTER on day 2. I recommend blending up about 1/2 cup of your beans anyway - really adds some depth even if your sauce is nice and creamy anyway.
TrueSpectre 1y ago

Love this recipe!
christiana_haskins 1y ago

Delish!!! Will definitely make again
Jackiechan042003 2y ago

Was delicious! Nice way to use up a ham bone and left over ham.
Stacyv 2y ago

Loved it! My family couldn't stay out of it!
Lyleaberto 2y ago

Twas q rewe"with sweet("'((wee 3eeweE!)up weed:ethics weed)e erred::(eeerrteeEsstr3deserters)referrer reallyresidues that ee (adulterer eeeeeeeeeeeeereeertweereee3 Dr Sr what what that de what sewer resettle:referees federer eeeeeeeeeeeeereeertweereee3)ease ee)ee terms 4refers what eeeeeeeeeeeeereeertweereee3::::e.(:right what tore what eeeeeeeeeeeeereeertweereee3 ssrreerris4eeee3eeeeeweeee eeeeeeeeeeeeereeertweereee3 3eeeereeee et)wee weed::dreSsers eeeeeeeeeeeeereeertweereee3 see that were(redrawing eeetsserfrsretewettrtyse
lmlenharr 2y ago

very good. i used left over ham instead of the ham bone, and 4 15oz cans of kidney beans instead of soaking the pound of dry bean over night.
brim 3y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free