New Orleans Red Beans and Rice Recipe
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5
4 reviews
Excellent
New Orleans Red Beans and Rice Recipe
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This authentic New Orleans red beans and rice recipe has all of the classic Cajun flavors that you know and love from the old-fashioned dish.
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Ingredients
- 1 lb. small red beans rinsed, dry, or dry red kidney beans
- 1 tablespoon olive oil
- 12 ounces Andouille Smoked Sausage sliced into rounds
- 1 onion chopped
- 1 green bell pepper chopped
- 3 celery chopped, stalks
- 3 cloves garlic minced or pressed
- 1 bay leaf
- ¼ teaspoon thyme dried
- ¼ teaspoon oregano dried
- 8-12 ounce ham hock smoked
- 1 teaspoon Cajun seasoning or Creole seasoning
- 1 teaspoon cider vinegar
- kosher salt to taste
- ground black pepper to taste
- hot sauce to taste
- white rice cooked rice; fresh parsley chopped, for serving
- parsley cooked rice; fresh parsley chopped, for serving
Instructions
- Place beans in a large stockpot or Dutch oven; add enough water to cover the beans by 2 inches. Cover the pot and soak the beans overnight.
- Drain beans.
- Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add the sausage and cook, stirring, until nicely browned (about 3-5 minutes). Remove sausage to a plate and set aside for later.
- Add onion, bell pepper and celery to the pot. Cook, stirring, until tender (about 3-5 minutes). Add the garlic, bay leaf, thyme and oregano; cook for 1 more minute.
- Stir in the ham hock, drained beans, Cajun seasoning, and enough water to cover by 2 inches. Bring to a boil, then reduce the heat to a low simmer.
- Gently simmer the pot, uncovered, for 2 hours, or until the beans are very tender, stirring occasionally. Add more water if the mixture gets too thick. Use a spoon or a potato masher, if desired, to mash some of the beans to give the mixture a creamier consistency. Remove the ham hock and bay leaf. If you’re using a meaty ham hock, you can pull off any good meat and return it to the pot (this is optional).
- Stir in the vinegar and browned sausage; season with salt, pepper and hot sauce, to taste. Simmer for about 5-10 more minutes, just until the sausage is heated through.
- Serve over rice; garnish with fresh parsley.
Notes
- Wait to add the salt until the end of the cooking time. Ham hocks tend to be quite salty, so you don't want to add too much additional salt until you've had a chance to taste it.
- For added heat, season the beans with extra Cajun seasoning or Creole seasoning, some hot sauce, or a dash of cayenne pepper.
- Stir the pot occasionally while the beans are cooking. This will help to break down the beans, distribute the starches, and make the broth nice and creamy!
- Adjust the total cooking time to suit your preferences. An hour and a half might be sufficient if you like more in-tact, sturdy beans, while the full 2 hours might be necessary for a more broken-down, creamy pot. That's the beauty of using a Dutch oven (rather than a slow cooker or Instant pot) -- you have full control and can easily take them off of the heat when necessary.
- Garnish with fresh herbs (such as chopped parsley or thyme) or sliced green onions for a bright, colorful touch.
Nutrition Information
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Serving
1/8 of the recipe (not including rice)
Calories
362kcal
(18%)
Carbohydrates
37g
(12%)
Protein
21g
(42%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
36mg
(12%)
Sodium
390mg
(16%)
Potassium
957mg
(20%)
Fiber
9g
(36%)
Sugar
2g
(4%)
Vitamin A
205IU
(4%)
Vitamin C
16mg
(18%)
Calcium
62mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Serving | 1/8 of the recipe (not including rice) | |
| Calories | 362kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 390mg | 16% |
| Potassium | 957mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 16mg | 18% |
| Calcium | 62mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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