Here’s a classic New Orleans-style red beans and rice recipe. It’s a hearty, flavorful dish traditionally served on Mondays. This recipe includes smoky sausage, vegetables, and spices for an authentic taste.
Ingredients
For the Beans:
- 1 pound dried red beans
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 pound smoked sausage or andouille sausage, sliced
- 2 tablespoons vegetable oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- 6 cups water or chicken broth
For the Rice:
- 2 cups long-grain white rice
- 4 cups water
- 1/2 teaspoon salt
Instructions
- Soak the Beans:
- Rinse the dried beans and pick out any debris. Soak them in a large pot of water overnight or for at least 8 hours. Drain and rinse before cooking.
- Cook the Sausage and Vegetables:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the sliced sausage and cook until browned. Remove the sausage and set aside.
- In the same pot, add the chopped onion, bell pepper, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the Beans:
- Add the soaked and drained beans to the pot with the vegetables. Stir in the thyme, oregano, smoked paprika, bay leaves, cayenne pepper (if using), and sausage.
- Pour in the 6 cups of water or chicken broth. Bring to a boil, then reduce the heat to low and simmer uncovered for about 2-3 hours, stirring occasionally, until the beans are tender and the mixture has thickened. Add more water or broth if needed to keep the beans from drying out.
- Season with salt and black pepper to taste.
- Cook the Rice:
- While the beans are cooking, prepare the rice. In a medium saucepan, bring 4 cups of water to a boil. Add the rice and salt, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed.
- Fluff the rice with a fork before serving.
- Serve:
- Remove the bay leaves from the bean mixture. Serve the red beans over a bed of cooked rice. Enjoy with hot sauce if desired.
Tips
- For a creamier texture, mash some of the beans against the side of the pot with a spoon.
- This dish can be made ahead and tastes even better the next day as the flavors meld.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
Enjoy your homemade New Orleans-style red beans and rice!