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Authentic New Orleans Red Beans and Rice

This New Orleans red beans and rice is just like what Mom makes. I recommend cooking it the day before you want to eat it. It is a time-consuming recipe, and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 4574.8 kcal

Equipment

  • 1 Large Stock Pot For simmering the beans
  • 1 Large Skillet For sautéing aromatics and sausage
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Wooden Spoon or Ladle For stirring and serving

Ingredients
  

Main

  • 1 tablespoon shortening or as needed
  • 1 white onion chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic chopped
  • 8 cups water
  • 1 pound dried red beans
  • 1 smoked ham hock
  • 1 pound smoked sausage cut into bite-sized pieces
  • 2 stalks celery chopped
  • 2 bay leaves
  • 1 tablespoon Creole seasoning such as Tony Chachere's®
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • 1 dash hot pepper sauce such as Tabasco®, or to taste (Optional)
  • 3 cups cooked white rice

Instructions
 

  • Gather the ingredients.
  • Melt shortening in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot shortening until tender, 5 to 7 minutes.
  • Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the pot; add smoked sausage and celery. Return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into boiling water. Reduce heat to low, cover the pot, and simmer until beans are tender, about 5 hours.
  • Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice. Allrecipes / Ramona Cruz-Peters

Notes

1. **Bean Preparation**: While not explicitly stated, soaking dried red beans overnight or using a quick-soak method is highly recommended. This reduces cooking time and improves digestibility. Always rinse thoroughly.2. **Flavor Depth**: The 5-hour simmer is critical for developing the rich, deep flavors characteristic of authentic red beans and rice. Do not rush this step. As the recipe notes, the dish's flavor truly shines after refrigerating overnight.3. **Creamy Texture**: For a thicker, creamier consistency, mash about 1/2 to 1 cup of the cooked beans against the side of the pot with your spoon during the last hour of simmering, or remove, mash, and return them to the pot.4. **Seasoning Adjustment**: Taste and adjust the Creole seasoning and hot sauce *after* the ham hock and sausage have released their flavors into the beans. A final splash of vinegar or a squeeze of lemon can brighten the overall profile.