New Orleans Red Beans & Rice Recipe

Soak beans (optional but recommended)

Rinse the dry red beans under cold water, remove any debris. Place beans in a large bowl and cover with at least 3 inches of cold water. Soak 6–8 hours or overnight. Alternatively, use a quick-soak: cover with water, bring to a boil 2 minutes, remove from heat and soak 1 hour, then drain.

Prepare aromatics and meat

If using a ham hock, rinse it. Slice the Andouille sausage into 1/4-inch rounds. Finely dice the onion, bell pepper and celery (the Cajun 'holy trinity'). Mince garlic and chop parsley and green onions for finishing.

Brown sausage and render flavors

In a large heavy pot or Dutch oven over medium heat, add 2 tbs vegetable oil or bacon drippings. When hot, add sliced Andouille and cook 3–4 minutes, stirring occasionally, until browned and lightly crisp at edges. Remove sausage to a plate, leaving rendered fat in the pot.

Sweat vegetables

Add diced onion, bell pepper and celery to the pot. Cook over medium heat for 6–8 minutes, stirring occasionally, until softened and translucent. Add minced garlic and cook 30–60 seconds until aromatic, careful not to burn.

Combine beans and liquids

Drain soaked beans and add them to the pot along with the ham hock. Pour in 6 cups chicken broth (or enough to cover beans by about 1–2 inches). Add bay leaves, thyme, oregano, Cajun seasoning, black pepper and 1 tsp salt. Stir to combine.

Simmer gently

Bring mixture to a gentle boil, then reduce heat to low so it simmers very gently. Cover partially with a lid and simmer for 1.5–2 hours, stirring occasionally and checking liquid level. Add more hot water or broth (1/2–1 cup at a time) if beans look dry. If you did not soak beans, simmer time will be 2–2.5 hours or longer until beans are tender.

Mash for creaminess & add sausage

When beans are tender and beginning to fall apart (some intact, some soft), remove about 1–2 cups of beans and mash them with a fork or potato masher, or use an immersion blender briefly to reach a creamy consistency—this thickens the pot. Return mashed beans to the pot. Add the browned Andouille slices back in and simmer another 10–15 minutes so flavors meld.

Finish seasoning

Taste and adjust seasoning, adding additional salt, 1 tsp hot sauce (optional) for heat, and more Cajun seasoning or pepper as desired. Remove and discard bay leaves. Stir in chopped parsley and most of the sliced green onions, reserving some for garnish.

While the beans simmer in the last 30 minutes, prepare the rice. Rinse the 2 cups rice under cold water until the water runs mostly clear to remove surface starch.

In a medium saucepan, bring 4 cups water and 1/2 tsp salt to a gentle boil. Stir in rinsed rice, reduce heat to low, cover tightly and simmer 15–18 minutes without lifting the lid, until water is absorbed and rice is tender.

Remove rice from heat and let rest, covered, 5–10 minutes. Fluff with a fork and stir in 1 tbs butter if using.

Spoon a generous portion of steamed white rice into bowls. Ladle the red beans and sausage over the rice. Garnish with remaining sliced green onions and additional chopped parsley. Serve hot with extra hot sauce and crusty French bread or cornbread on the side.