New Orleans Style Red Beans Rice

Experience the rich, soulful flavors of Louisiana with this classic New Orleans Style Red Beans and Rice recipe. Slow-simmered red kidney beans are cooked to creamy perfection with smoky andouille sausage and the "holy trinity" of Creole cooking—onion, bell pepper, and celery—infused with aromatic herbs and a subtle kick of spice. This comforting dish is paired with fluffy white rice and garnished with fresh green onions and parsley for a vibrant touch. Perfect for a hearty family meal or an authentic Mardi Gras celebration, this recipe brings the taste of the Big Easy right to your kitchen. Ideal for meal prep and a crowd-pleasing favorite, it's a savory staple you’ll come back to again and again.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1 pound dried red kidney beans
• 1 pound smoked sausage (such as andouille), sliced
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 large green bell pepper, diced
• 3 medium celery stalks, diced
• 4 cloves garlic cloves, minced
• 6 cups chicken stock or water
• 1 leaf bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.25 teaspoon ground cayenne pepper (optional)
• 0.5 teaspoon hot sauce (such as Tabasco, optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups white rice
• 4 cups water for rice
• 2 stalks green onions, sliced (for garnish)
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Rinse the dried red kidney beans thoroughly and soak them overnight in cold water. Drain and set aside.

Step 2

In a large pot or Dutch oven, heat olive oil over medium heat. Add the smoked sausage slices and brown them on both sides, about 5 minutes. Remove the sausage and set aside.

Step 3

In the same pot, add the diced onion, green bell pepper, and celery (the 'holy trinity' of Creole cuisine). Sauté until soft, about 7-8 minutes.

Step 4

Add the minced garlic and cook for an additional minute until fragrant.

Step 5

Return the browned sausage to the pot, then add the soaked and drained red beans. Pour in the chicken stock or water.

Step 6

Add the bay leaf, dried thyme, smoked paprika, dried oregano, cayenne pepper (if using), hot sauce (optional), salt, and black pepper. Stir well to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-2.5 hours, stirring occasionally. Check for tenderness of the beans and add more water if needed to keep them submerged.

Step 8

While the beans are cooking, prepare the rice. In a medium saucepan, combine the rice and water. Bring to a boil, reduce heat to low, cover, and cook for 18-20 minutes until the rice is tender and water is absorbed. Fluff the rice with a fork and keep warm.

Step 9

Once the beans are tender and the liquid has thickened to a creamy consistency, remove the bay leaf. Taste and adjust seasoning as needed (add more salt, hot sauce, or spices if desired).

Step 10

Serve the red beans over a bed of rice. Garnish with sliced green onions and chopped parsley for a fresh and vibrant finish. Enjoy hot!

Nutrition Facts

Serving size	4138.9 grams (4138.9g)

Amount per serving	% Daily Value*
Calories	3860

Total Fat 165.10g	212%
Saturated Fat 49.10g	246%
Polyunsaturated Fat 2.70g
Cholesterol 267mg	89%
Sodium 11394mg	495%
Total Carbohydrate 414.70g	151%
Dietary Fiber 80.80g	289%
Total Sugars 32.00g
Protein 194.60g	389%

Vitamin D 0IU	0%
Calcium 1033mg	79%
Iron 48mg	264%
Potassium 8909mg	190%

*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: 37.9%

Protein: 19.8%

Carbs: 42.3%