New Orleans Red Beans and Rice

Dive into the heart of Creole cuisine with this iconic New Orleans Red Beans and Rice recipe, a soulful dish brimming with robust flavors and comforting textures. Featuring tender, slow-simmered red kidney beans infused with smoky Andouille sausage, aromatic vegetables like onion, bell pepper, and celery, and bold spices such as smoked paprika and cayenne pepper, this dish is the perfect blend of rich, savory goodness. Cooked low and slow to achieve a creamy consistency, the beans are served over fluffy white rice and garnished with fresh green onions for a vibrant finish. Whether you’re celebrating Mardi Gras or simply craving Southern comfort food, this classic recipe—complete with its budget-friendly ingredients and hearty serving size—is sure to become a family favorite. Don't forget a dash of hot sauce for an authentic, spicy kick!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1 pound Dried red kidney beans
• 8 cups Water
• 12 ounces Andouille sausage (sliced)
• 2 tablespoons Vegetable oil
• 1 large Yellow onion (diced)
• 1 medium Green bell pepper (diced)
• 2 stalks Celery (diced)
• 4 cloves Garlic (minced)
• 2 Bay leaves
• 1 teaspoon Dried thyme
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 6 cups Cooked white rice
• 2 Green onions (sliced, for garnish)
• 0 Hot sauce (optional)

Directions

Step 1

Rinse the dried red kidney beans under cold water and remove any debris or broken beans.

Step 2

In a large pot, soak the beans in water overnight or quick-soak by boiling them for 2 minutes, then letting them sit for 1 hour. Drain and rinse.

Step 3

In the same large pot or Dutch oven, heat the vegetable oil over medium heat. Add the Andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.

Step 4

To the same pot, add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until softened.

Step 5

Stir in the minced garlic and cook for 1 more minute until fragrant.

Step 6

Add the soaked and rinsed beans to the pot along with 8 cups of water, the browned sausage, bay leaves, dried thyme, cayenne pepper, smoked paprika, salt, and black pepper. Stir to combine.

Step 7

Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 2 hours, stirring occasionally to prevent sticking.

Step 8

After 2 hours, uncover the pot and use the back of a spoon to mash some of the beans against the side of the pot. This will help thicken the dish. Continue cooking uncovered for an additional 30 minutes or until the beans are creamy and tender.

Step 9

Taste and adjust seasonings as needed. Remove and discard the bay leaves.

Step 10

Serve the red beans over warm white rice and garnish with sliced green onions. Add hot sauce for extra heat if desired.

Nutrition Facts

Serving size	4229.1 grams (4229.1g)

Amount per serving	% Daily Value*
Calories	4180

Total Fat 118.00g	151%
Saturated Fat 37.70g	189%
Polyunsaturated Fat 17.50g
Cholesterol 200mg	67%
Sodium 7842mg	341%
Total Carbohydrate 595.30g	216%
Dietary Fiber 83.40g	298%
Total Sugars 30.80g
Protein 187.50g	375%

Vitamin D 0IU	0%
Calcium 1096mg	84%
Iron 56mg	311%
Potassium 8508mg	181%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.3%

Protein: 17.9%

Carbs: 56.8%