Description
New Orleans-Style Red Beans and Rice is a classic Southern dish featuring tender slow-cooked red beans infused with a blend of aromatic vegetables, herbs, and smoked sausage, served over fluffy cooked rice. This hearty, comforting meal is perfect for a family dinner or a traditional Creole feast.
Ingredients
Scale
Beans and Vegetables
- 1 pound dried red beans
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
Spices and Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt, to taste
Protein and Serving
- 1 pound smoked sausage, sliced
- Cooked rice, for serving
Instructions
- Prepare the Beans: Rinse the red beans thoroughly under cold water to remove any debris. Place them in a large pot and soak overnight in enough water to cover the beans completely. This soaking step softens the beans and reduces cooking time.
- Cook the Beans and Vegetables: Drain and rinse the soaked beans. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, green bell pepper, and celery. Cook these vegetables until softened and fragrant, about 5 to 7 minutes.
- Add Seasonings: Stir in the minced garlic, dried thyme, dried oregano, bay leaves, cayenne pepper, and salt. Let this mixture cook for about 2 minutes to allow the herbs and spices to release their flavors.
- Simmer the Beans: Add the drained beans back into the pot along with enough water to cover the beans by 2 inches. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 1.5 to 2 hours, or until the beans are tender and creamy.
- Add the Sausage: Stir in the sliced smoked sausage and continue to simmer the beans and sausage together for an additional 30 minutes to meld the flavors and heat the sausage through.
- Serve: Remove the bay leaves from the pot. Taste and adjust the seasoning as needed with additional salt or cayenne pepper. Serve the flavorful red beans and sausage mixture hot over cooked rice for a classic New Orleans meal.
Notes
- Soaking the beans overnight helps reduce cooking time and improves texture.
- You can substitute smoked sausage with Andouille sausage for a more authentic Cajun flavor.
- If short on time, quick-soak the beans by boiling them for 2 minutes and then letting them sit covered for 1 hour before cooking.
- Adjust the cayenne pepper to your preferred heat level to make the dish milder or spicier.
- Leftovers reheat well and often taste better the next day as flavors develop further.
