Red Beans and Rice Archives - Arlen "Benny" Cenac Jr

Few dishes represent Louisiana cuisine as perfectly as Red Beans and Rice. This rich, hearty meal combines creamy beans, smoky sausage, and aromatic spices for a flavor-packed dish that has stood the test of time. Traditionally enjoyed on Mondays in New Orleans—a custom dating back to the days when families used leftovers from Sunday’s ham dinner—this one-pot comfort food is just as beloved today.

With minimal prep and a long, slow simmer, this meal fills your home with mouthwatering aromas and results in a dish that’s well worth the wait. Whether you’re preparing it for a weeknight family dinner, bringing it to a potluck, or serving it at a game-day tailgate, Louisiana Red Beans and Rice is sure to impress. Best of all, this recipe from Louisiana Cookin makes a large batch, ensuring plenty of leftovers that taste even better the next day!

Ingredients:

12-16 ounces andouille sausage, sliced into medallions
16 ounces dried small red beans
8 ounces cubed ham
3 slices thick-cut bacon, chopped
3 teaspoons minced garlic
1 medium yellow onion, diced
3 celery ribs, diced
1 medium green bell pepper, diced
3 bay leaves
4 cups chicken stock or broth
4 cups water
2 tablespoons Creole seasoning

Directions:

In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Keep the rendered bacon drippings in the pot—this adds incredible flavor!
Next, add the diced onion, bell pepper, and celery (known as the “Holy Trinity” in Louisiana cooking) to the bacon drippings. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute, letting its fragrance bloom.
Toss in the cubed ham, sliced andouille sausage, and Creole seasoning. Stir everything together and cook for 3-5 minutes to develop a deeper, smoky flavor.
Pour in the chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These add layers of flavor! Next, add the dried red beans, water, cooked bacon, and bay leaves. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Let the beans simmer uncovered for at least 2 hours, stirring occasionally.
After two hours, remove about 1 cup of beans from the pot and mash them with a fork or the back of a spoon. Stir the mashed beans back into the pot to create a thick, creamy sauce. Allow the dish to continue simmering for another 30 minutes to an hour, stirring occasionally.
Remove the bay leaves and discard them. Serve the red beans hot, ladled over freshly cooked white rice. For the perfect finishing touch, garnish with chopped parsley or chives.

What to Serve with Louisiana Red Beans and Rice

Although this dish is a meal on its own, pairing it with classic Southern sides makes for an unforgettable feast. Here are some delicious accompaniments to round out your meal:

Cornbread – Sweet or savory, cornbread is a must-have for soaking up the rich sauce.
Fried Chicken – The crispy, golden crunch of fried chicken is a perfect contrast to the creamy beans.
Collard Greens – A Southern staple, collard greens cooked with ham hocks or smoked turkey add depth to your plate.
Fried Okra – Crunchy and flavorful, fried okra brings an irresistible texture.
Pickled Vegetables – A tangy side dish like pickled onions or jalapeños adds a bright contrast to the smoky richness.

Louisiana Red Beans and Rice is more than just a dish—it’s a tradition, a piece of history, and a comforting meal that brings people together. Whether you’re enjoying it on a lazy Sunday, a busy Monday, or anytime you crave a taste of the South, this recipe delivers big flavors with minimal effort. The long, slow simmer allows the ingredients to meld beautifully, creating a rich, smoky, and creamy dish that’s both satisfying and affordable.

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Red beans and rice is a classic New Orleans dish, and it’s one of the tastiest and easiest dishes to make that’s also packed with flavor. Thanks to this genuine, flavorful New Orleans–Style Red Beans and Rice recipe from Serious Eats, you can rest assured that you’ll be enjoying a hearty bowl of red beans and sausage in no time.

Ingredients:

1 pound of red kidney beans
1 pound of cooked smoked or andouille sausage, cut into ½ -inch circle disks
1 smoked ham hock or 8 ounces of pickled pork shoulder or rind
1 pot of cooked white rice, for serving
1 large onion, peeled and finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
4 ribs of celery, finely chopped
4 medium cloves of garlic, minced
4 sprigs of fresh thyme
3 bay leaves
1 teaspoon of ground sage
1 tablespoon of vegetable oil
Hot sauce, to taste
Cider vinegar, to taste
Kosher salt
Freshly ground black pepper
1 tablespoon of ground cayenne pepper

Directions:

In order to begin cooking this recipe by placing your red beans in a large bowl and covering it with about 6 cups of cold water. Add 2 tablespoons of kosher salt and stir until the salt is dissolved. Set this aside for around 8 to 16 hours at room temperature. Afterward, drain the pot and rinse.
Next, place your vegetable oil into a large Dutch oven and heat it over medium-high heat until it shimmers. Add your andouille or smoked sausage and cook, stirring, until the discs are lightly browned. This will take about 5 minutes. Then, add in your finely chopped onion, bell pepper, and celery. Season with salt and cook, stirring, until the vegetables have softened and are just starting to brown around the edges. This will take approximately 8 minutes.
Add in your minced garlic and cook until the Dutch oven is quite fragrant. Stir in your cayenne pepper, sage, and a generous dozen grinds of fresh black peppercorn before adding your rinsed beans along with enough water to cover the Dutch Oven by about 2 inches (roughly 6 to 8 cups). If using, place your ham hock, tasso, or pickled pork into the pot. Additionally, add in your thyme leaves and three bay leaves. Bring the mixture to a boil and then reduce the heat to low and simmer for 1 1/2 to 2 1/2 hours before cooking is complete. Note: older beans take much longer to cook thoroughly than more recent ones.
After the initial cooking, remove the lid of your Dutch oven, and add a cup of water to the pot. After about 20 minutes, the liquid should be reduced and start to turn creamy. It will not be as smooth or creamy if you’re cooking in a crock pot.
Once satisfied with the texture and consistency, you’ll discard your bay leaves and thyme stems. Season to taste with your preferred amount of dashes of hot sauce, cider vinegar (if using), and salt and pepper. For the best texture, let your red beans and rice cool overnight in the refrigerator before reheating tomorrow. When reheating, add more water occasionally to make it looser when served. Serve red beans over white rice.
Enjoy!

Notes:

Soak the beans overnight in water to help them cook more evenly and prevent them from splitting.
One way to make New Orleans Red Beans and Rice more delicious is to add fresh smoked sausage. Andouille sausage is a type of smoked pork sausage that is popular in Cajun cuisine, as it has a spicy, smoky flavor that goes well with beans and rice.
Another way to make New Orleans Red Beans and Rice more cajun-inspired is to utilize the trinity of vegetables. In Cajun cuisine, this refers to celery, bell peppers, and onions. These three vegetables are cooked together and used as a base for many Cajun dishes, giving each dish a slight sweetness and crunchiness that goes well with the beans and rice.
Consider garnishing the top of your bowls with green onions for a colorful and tasty dish.

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Tag: Red Beans and Rice

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