Best red beans and rice in new orleans recipe

Making red beans and rice from scratch is easy; all it takes is beans, vegetables, some cured pork and sausage, and patience. New Orleans cuisine stands as a vibrant tapestry woven with diverse cultural influences, primarily French, African, Spanish, and Creole traditions. 

Among the most iconic dishes in New Orleans is red beans and rice, a staple that reflects both comfort and creativity. Traditionally prepared on Mondays as families attended to laundry, it provided an easy way to make use of leftover smoked meats. 

These elements make red beans and rice recipe a beloved comfort food that warms both the body and soul. lovers beans ? try a new recipes , like Mexican Rice and Beans Recipe easy or Haitian rice and beans recipe easy.

What is the tradition of red beans and rice in New Orleans?

Red beans and rice is a beloved recipe rooted in the culture and culinary history of New Orleans. It’s traditionally eaten on Mondays, a practice that dates back to the 18th century. There are a few reasons for this tradition:

Historical Context: In the past, Mondays were laundry days for many households. Red beans and rice is a one-pot dish that could simmer on the stove for hours with minimal attention, making it an ideal choice for a busy Monday.

Leftovers and Practicality: The recipe was also a way to use leftovers from the Sunday meal. Ham bones or smoked sausage from a Sunday dinner were often added to the beans, creating a hearty, flavorful dish that would stretch over several meals.

Cultural Influence: The roots of red beans and rice recipe are deeply embedded in the cultural melting pot that is New Orleans. This beloved dish traces its origins to a blend of African, Spanish, and French culinary traditions.This unique convergence of flavors and practices gave birth to the dish that has warmed the hearts of many. 

The red rice and beans recipe and pork (like sausage or ham) are ingredients that have been staples in the region’s food traditions for centuries. The recipe is still very much a part of New Orleans’ everyday life, and many families and restaurants continue the Monday tradition. It’s a symbol of comfort, practicality, and the city’s rich cultural history.

Ingredients Required

To create an authentic New Orleans red beans and rice dish, gather the following ingredients that burst with flavor and tradition:

• 1 pound (450g) red kidney beans
• 1 tablespoon (15ml) vegetable oil or lard
• 8 ounces (225g) pickled pork shoulder or rind 
• 1 pound (about 450g) cooked andouille sausage, cut into 1/2-inch disks

• 1 green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces; 225g)
• 1/2 teaspoon to 1 tablespoon (3 to 15g) ground cayenne pepper 
• 1 large onion, finely chopped (about 12 ounces; 340g)
• 4 ribs celery, finely chopped (about 8 ounces; 225g)

• Freshly ground black pepper and Kosher salt
• 4 medium cloves garlic, minced
• 1 teaspoon (about 4g) ground sage
• 1.5l  cold water

• 4 sprigs fresh thyme and 3 bay leaves
• Hot sauce, such as Crystal or Frank's, to taste
• Cider vinegar, to taste 
• Cooked white rice, for serving

This Authentic Red Beans and Rice recipe is savory, creamy, and loaded with flavor. It is a staple in Creole cuisine and will transport you to a friend's house in New Orleans. 

How To Make The Best Red Beans and Rice?

Place beans in a large bowl and cover with  cold water. Add salt and stir until dissolved. Set aside at room temperature for 8 to 16 hours. Drain and rinse.

In a large Dutch oven, heat oil . Add andouille and cook, stirring, until lightly browned, about 5 minutes. Add onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes. 

Add garlic and cook, stirring, until fragrant, about 45 seconds. Add cayenne pepper, sage, and a generous 10 to 12 grinds of fresh black pepper. Cook, stirring, until fragrant, about 30 seconds. 

Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), ham hock (if using), pickled pork (if using), thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. 

Cover and cook until beans are completely tender, 1 1/2 to 2 1/2 hours. (Older beans can take longer.) Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes. 

If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved. Discard bay leaves and thyme stems. 

Season to taste with hot sauce, a few teaspoons of cider vinegar (if using), and more salt and pepper. For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. Serve red beans over steamed white rice.

Should I Soak Dried Beans Before Cooking?

The case for soaking dried beans before cooking is shorter cooking time and fewer broken beans while cooking. But you don’t have to soak them if you don’t want to.

I prefer to either quick soak or boil my beans before adding them to the recipe. The flavor is better and the cook time is about the same as it would be with an overnight soak.

you can quick soak your beans in a large bowl, measuring cup or pot of warm water- soak for 1-3 hours, drain, rinse, then cook . You can boil for them for 10 minutes, drain, rinse, then cook Or you can soak them overnight in the refrigerator, drain, rinse, then cook.

Making It Ahead of Time

Red Beans and Rice is an ideal one pot recipe to make ahead of time. A night in the fridge will make those rich savory flavors even deeper! To reheat, place beans on the stove over a low heat. Stir in ½ to 1 cup water. Then stir occasionally while heating to keep the beans from sticking.

Storing and  Freezing

Louisiana Red Beans and  Rice leftovers keep nicely in the refrigerator for 4-5 days if covered in an airtight container. They are also freezer friendly. Just cool completely and store in a freezer proof container for up to 3 months.