Red Beans and Rice Recipe

A New Orleans Recipe Favorite

Just like gumbo and jambalaya, this recipe for red beans and rice has always been a New Orleans favorite. You can serve this deliciously flavored Cajun creole dish as a side item or standalone meal, for lunch and dinner.  I must also add that this rice recipe makes for good leftovers as well.

Like most of my Louisiana style recipes, this New Orleans red beans & rice recipe was passed down to me from a family friend.  I had to make some slight modifications to bring this recipe into modern times since the recipe is from my friends great grandmother.  

No need to worry the beans and rice still taste great.

For this recipe don't use the beans that have been sitting in your cabinets for 6 months to a year.  Go out and buy a fresh pound of dried kidney beans from your local grocery store.  

Newer beans will result in reduced cooking time and mushy beans which are preferred for this dish. Also you should pre-soak your kidney beans the night before cooking.

This will reduce the cooking time and aid in reducing the effects of flatulence or gas. Here is the recipe for your enjoyment.

Red Beans and Rice Recipe

Recipe Ingredients:

  • 1 pound red kidney beans
  • 1 cup finely chopped onions
  • 2 finely chopped garlic cloves
  • 1 smoked ham hock
  • 3/4 to 1 pound smoked sausage, sliced into bite sized pieces
  • 4 cups cooked long-grain white rice
  • Salt and pepper to taste

Cookware and Utensils:

  • 1 large heavy bottom pot
  • small skillet

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

  1. Pour beans onto counter top and remove any debris like stones or twigs that may be present. Rinse beans then add them to pot or bowl and cover with at least two inches of water. Allow beans to soak in water overnight for 8 hours minimum.
  2. Drain beans that have been sitting overnight, rinse twice with water and set aside for cooking.
  3. In a small skillet over medium-high heat, stir and cook onions and garlic in olive oil for about 4 minutes until onions are soft.
  4. Add beans, onion, garlic and ham hock to large heavy bottom stock or soup pot. Cover with at least two inches of water and cook uncovered over simmering heat for about two hours until beans are tender. Stir occasionally and don’t allow water to boil out. If you must add water, add about 1/4 cup of boiling water to the pot. Repeat adding water as much as necessary.
  5. Add sausage and continue to cook for 30 minutes. Remove the bay leaf, add salt and pepper to taste.

Serve beans and sausage hot over steamed or boiled rice.

This recipe provided courtesy of

Return from Red Beans and Rice to Creole cooking recipes

Facebook Comments

Be a friend and provide a comment if you think this website or a specific recipe has been useful.