Red Beans and Rice is a classic New Orleans dish that is traditionally eaten on Mondays.
Red Beans and Rice
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- ¼ cup olive oil, divided
- 1 pound andouille sausage, sliced ¼-inch-thick
- 4 cloves garlic, finely minced
- 2 large yellow onions, diced
- 4 stalks celery, diced
- 1 large green bell pepper, seeded and diced
- 1 large red bell pepper, seeded and diced
- 1 pound dried red kidney beans, soaked according to package directions, soaking liquid reserved
- 2 bay leaves
- 2 dried chile peppers
- 2 teaspoons kosher salt
- 2 teaspoons hot sauce
- 1 teaspoon Cajun seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon rubbed sage
- ¼ cup chopped fresh parsley
- ½ cup chopped green onion
- 4 cups cooked brown jasmine rice, such as Cajun Grain Rice
- Garnish: chopped green onions and parsley
- In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Cook sausage, stirring occasionally, until browned; remove and set aside.
- Add garlic and onion, and cook until tender, about 10 minutes.
- Add remaining 2 tablespoons olive oil; add celery and bell peppers, and cook until tender, about 10 minutes. Pour soaked beans and 3 cups reserved soaking liquid into Dutch oven. Add bay leaves, dried peppers, salt, hot sauce, Cajun seasoning, pepper, and sage.
- Simmer until beans are soft, about 1 hour. Remove 1 cup beans. Using a fork, mash beans, and return to pot. Add reserved andouille, parsley, and green onion; simmer for 15 minutes. Serve over rice with French bread, if desired. Garnish with chopped green onion and chopped parsley, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Looks like a great recipe, but FYI: Recipe omits when to add back the sausage!
Thanks for the sharp eye! The reserved sausage returns to the pot of red beans in Step 4 (along with the parsley and green onion).
At what point do I add the rice?
The cooked rice is added just before serving in Step 4. Let us know how you like the dish!
I’m not familiar with the idea of certain food being eaten certain days of the week (other than the Catholics eating fish on Fridays). Is there a history with this and what is eaten all other days of the week? Thank you.
Thanks for asking, Lorraine. You’re right that there aren’t too many traditions in Louisiana that are associated with certain days of the week (other than fish Fridays). Historically, in New Orleans, Red Beans and Rice was a dish that was reserved for Mondays. Here is one of the interpretations of the story – http://www.neworleansonline.com/neworleans/cuisine/traditionalfoods/redbeansrice.html .
I have made this recipe 4 or 5 times now and I think it may be the best thing I have ever eaten.
I am a foodie and have eaten all over the Western Hemisphere and England so to say it may be the best thing I have ever eaten is a huge statement for me but I will stand by it until something else blows my socks off.
Would make a note that plain smoked pork sausage may be used in the place of andouille which, as we all know, can be overpowering to some palates. It is an acquired taste for many. Looks great otherwise!
How do I go about finding the nutritional values?
Hi Debbie, here are the nutritional values:
Amount per serving
Calories 437 .% Daily Value*
Total Fat 18.7g 24%
Saturated Fat 5.1g 26%
Cholesterol 26mg 9%
Sodium 1058mg 46%
Total Carbohydrate 48.7g 18%
Dietary Fiber 9.2g 33%
Total Sugars 4.2g
Vitamin D 0mcg 0%
Calcium 71mg 5%
Iron 5mg 25%
Potassium 894mg 19%
What if you dont have a dutch oven?
Hi Kevin! Since you don’t have a Dutch oven, a heavy deep pot will do.