6 servings

Authentic New Orleans Red Beans and Rice

Recipe by: True Taste Buds

This deeply comforting, classic New Orleans dish features slow-simmered red beans, smoky andouille sausage, and a rich, velvety gravy served over perfectly fluffy white rice.

★★★★★ 4.77 from 629 votes
PREP TIME 20 mins
COOK TIME 150 mins
TOTAL TIME 170 mins
SERVINGS 6
Authentic New Orleans Red Beans and Rice

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound andouille sausage, sliced into thick rounds
  • 1 large smoked ham hock
  • 1 large yellow onion, diced
  • 1 large green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tablespoon Creole seasoning
  • 1 teaspoon dried thyme
  • 2 whole bay leaves
  • 1 (16 ounce) package dried red kidney beans, rinsed and sorted
  • 6 cups chicken broth
  • 2 cups water
  • 1 teaspoon hot sauce
  • 4 cups cooked white rice
  • 4 green onions, thinly sliced

Instructions

  1. Rinse your beans under cold water and pick out any broken pieces or stray pebbles. Place them in a large bowl and cover them with at least three inches of cold water. Let them soak overnight on your counter. Drain and rinse them well before you begin cooking.
  2. Heat oil until shimmering in a large Dutch oven over medium-high heat. Brown sausage slices on both sides. Remove sausage but keep the rendered fat in the Dutch oven.
  3. Lower heat to medium. Add diced onion, bell pepper, and celery to the pot. Scrape up browned bits from the bottom. Sauté for 8 to 10 minutes until deeply softened.
  4. Stir in minced garlic, Creole seasoning, and thyme. Cook continuously for 60 seconds until highly fragrant.
  5. Add sausage, beans, ham hock, broth, water, hot sauce, and bay leaves back to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally.
  6. Remove the ham hock and bay leaves. Mash 1/4 of the beans against the side of the pot using a wooden spoon. Simmer uncovered for 15 more minutes until the liquid reduces and thickens into a glossy gravy.
  7. Rinse the rice thoroughly to remove excess starch. Cook according to package instructions. Let rest off the heat for 10 minutes, then fluff with a fork.
  8. Place a scoop of rice in a bowl. Ladle the red beans and sausage over the rice. Garnish generously with sliced green onions.

Notes

The 'Wooden Spoon Trick': To test if the beans are properly thickened, drag your spoon across the bottom of the Dutch oven. If it leaves a clear path that takes a second or two to fill back in, it is ready. Store leftovers in an airtight container in the fridge for up to four days, as the flavor deepens over time. Never add acidic ingredients before the beans are completely soft.

Nutrition

Calories: 580 | Carbohydrates: 68g | Protein: 26g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 1150mg | Fiber: 16g | Sugar: 4g