Red Beans & Rice - New Orleans Style

This recipe is for the famous New Orleans Red Beans and Rice which we traditionally eat on Mondays. It is a great recipe and I love red beans because they are simple to cook and cheap to prepare.

At times, there are leftovers, so you can enjoy them again the next day are do as we do and make Red Bean Gumbo for Tuesday.

If you are a vegetarian, you can still cook the same recipe; just don't add the meat. Add 2 tablespoons vegetable oil along with the seasonings. Add 1 teaspoon of liquid smoke seasoning. The vegetable oil helps replace the fat you get from the sausage, and the liquid smoke flavoring helps replace the smokiness you get from the smoked sausage and smoked ham hock.


New Orleans Style Red Beans & Rice

Serves 8


1 pound red kidney beans, dry
1 large Onion, chopped
1 Bell Pepper, chopped
5 Celery ribs, chopped
5-6 cloves Garlic, minced
1 large smoked Ham Hock or 3/4 pound of Creole-style pickled pork, for seasoning
1 to 1-1/2 pounds mild or hot Smoked Sausage or Andouille, sliced
1/2 to 1 tsp. dried Thyme leaves, crushed
1 or 2 Bay Leaves
Dash of Tabasco, to taste
Dash of Worcestershire Sauce, to taste
Creole seasoning blend, to taste
Black Pepper and Red Pepper, to taste
Salt, to taste


Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot.

Bring the beans to a rolling boil. Make sure the beans are always covered by water. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

While the beans are boiling, sauté the onions, celery and bell pepper until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.

After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock or pickle meat, smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the gravy gets creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.

If the gravy does not get to the right consistancy, you can scoop some of the beans out and mash them, then return them to the pot and stir. Note: it's not considered cheating:)

Serve over hot white long-grain rice and fresh French bread