New Orleans Red Beans and Rice

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. The best part is that you don't need andouille sausage to bring the flavor!

What should you serve with red beans and rice? You can serve them with buttered Crusty French bread, Buttermilk Biscuits, Garlic Cheddar Biscuits, Cornbread, Southern Fried Chicken, or Chicken Wings.

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I love beans, from pinto beans to black-eyed peas, and growing up in New Orleans is a blessing to the belly and palette. If you've been craving red beans and searching the internet for an authentic red beans and rice recipe from a local, look no further—you've found it.

I worked on this recipe for seven years, making several tweaks along the way to make the perfect pot of red beans.

When I first began developing the recipe in culinary school, I asked everybody I knew who made a bomb pot of red beans what the secret was. Everybody said that it was all about the smoked meats. Traditionally, you would use pickled pork, a brined piece of pork to add the sodium content, then smoked sausage, not andouille sausage, and smoked ham hock.

Nobody ever used chicken stock in their beans because all the seasonings and smoked meats made their stock in the pot as the beans cooked, so you'll never find a grandma using chicken broth.

They all drove home the point that pork was necessary to make them creamy and delicious.

Well, it's good that I'm hard-headed and like to march to my own drum. I wanted to make a healthier classic version, so I removed the pickled pork and substituted the ham hock for smoked turkey necks.

I no longer eat pork, so I used a beef sausage instead of a pork-based smoked sausage.

However, I kept everything else the same, so you'll need dark kidney beans, onion, green bell pepper, celery, garlic, bay leaves, and a good amount of seasoning. I used to use creole seasoning to add flavor, but I came up with the perfect savory and spicy seasoning that made my beans AMAZING!

For clarity, I add a decent amount of cayenne pepper because I always eat my red beans with hot sauce. Even with the amount of cayenne I have in this recipe, I still add hot sauce. So, omit it if you're not a fan of spicy food. Let's jump into how to make these fire pots of red beans and rice.

Red Beans and Rice Key Ingredients

You will need the following ingredients for this finger-licking pot of New Orleans red beans and rice recipe.

Red Kidney Beans

Camellia brand red beans are the only beans allowed in a pot of Louisiana-style red beans. I know other dry beans exist, but if you're going to keep it authentic, use this brand for delicious red beans.

Holy Trinity

You'll need a large yellow onion, green bell pepper, and celery. This is the base of all Creole-Cajun cooking.

Herbs and Spices

Most recipes will call for either cajun seasoning or creole seasoning. I, too, used to live that life, but I'm telling you all you need is kosher salt (you'll use less than table salt), black pepper, garlic powder, thyme, cayenne pepper, and my secret ingredient, cumin.

Smoked Turkey Necks

You can find them in the smoked meats section in the grocery store. When I'm out of town, I like to use instacart to confirm who has them in that area.

Smoked Sausage

I grew up in New Orleans and lived in a Cajun town (Thibodaux, LA) for 4 ½ years, and I honestly do not remember a pot of red beans that used andouille sausage. That's probably because our other local smoked sausages had so much flavor they weren't needed. However, I used a beef sausage to make it healthier.

Bay Leaves

The hint of herbal flavor that bay leaves add to this dish is so profound that if you don't have them, you'll know something is missing in your beans. You can use fresh bay leaves, but dry works perfectly.

Long Grain Rice

You can use white rice or brown rice with your beans. I recommend cooking your rice with a bay leaf, butter, salt, and garlic powder.

How to Make Red Beans and Rice

Making a bomb pot of red beans and rice is pretty straightforward. My recipe has a few steps, but once you take that first bite, you'll confess it's absolutely delicious and worth every second.

Boil Turkey Necks

In a medium pot over medium-high heat, add turkey necks and enough water to cover them. Bring to a boil and cook on a rolling boil for 5 minutes. While they cook, chop your vegetables. Once they are finished boiling, strain them and place them back in the pot.

Turkey Neck Stock

Cover turkey necks with 9 cups of water, 1 bay leaf, ½ teaspoons of black pepper, and the scraps from the onion, celery, bell pepper, and green onions; bring to a low boil, then cut off the heat.

Red Beans and Rice

Heat butter and oil in a large pot over medium heat; once butter has melted, add onion, bell peppers, and celery. Cook for 3 minutes, stirring occasionally.

Add garlic, bay leaves, and thyme; cook for 15 seconds.

Then add smoked sausage and cook for 1 minute.

Add red beans, worcestershire sauce, and turkey necks, and strain the stock into the pot. (if the stock doesn't cover beans, add water, chicken broth, or vegetable broth.)

Bring to a boil, skimming off any foam that rises to the top.

Once they're at a rolling boil, cover, reduce heat to low, and cook for 1 hour 30 minutes, stirring occasionally to prevent the beans from sticking to the bottom of the pot.

Smash some beans on the side of the pot or use a potato masher. Stir and continue cooking for another 30 minutes, stirring frequently to prevent them from scorching. Add more stock or water if the liquid has reduced too much.

Once red beans are done, stir in salt, black pepper, garlic powder, cumin and cayenne pepper.

Beans should be creamy and loose, if they're too thick add ¼- ½ cup more of stock to loosen them up. Adjust to taste.

Serve red beans on a plate with a scoop of cooked rice and garnish with sliced green onions. Don't forget a few splashes of Louisiana hot sauce.

Storing Leftover Red Beans

After the red beans have cooled completely, transfer them to an airtight container and store them in the fridge for up to seven days (if they last that long!). Using an airtight container is crucial for maintaining freshness and preventing spoilage. It's a New Orleans tradition to prepare a big batch and freeze half of it. To do so, let the red beans cool, place them in an airtight container, and freeze for up to six months.

To reheat, warm a small or medium saucepan over medium heat. Add the red beans with 2-4 tablespoons of water or chicken stock and cook until the mixture begins to boil, about 10 minutes or less.

Pro Recipe Substitutions, Tips & Tricks

Feel free to adjust or substitute this when preparing your red bean recipe.

• Cooked red beans taste better the next day.
• If you can't find smoked turkey necks, substitute them with smoked turkey legs, wings, or ham hock.
• Use Hillshire Farm turkey or beef smoked sausage if you do not eat pork. Most companies that sell non-pork sausage will still use a pork casing. For instance, you may find a chicken andouille sausage and think it's pork-free, but the casing will be pork. If you can find andouille sausage in your area, use it.
• Use light red kidney beans if you cannot find Camellia brand red beans.
• Soak beans overnight helps to reduce or omit the gas they can cause some people. If you soak beans for three days, they'll begin to sprout, which is a great sign that you won't experience any gas or bloating.
• When you soak your beans overnight, chop your onion, bell pepper, celery, smoked sausage, and everything else. This will allow you to jump straight into cooking the next day without anything to prep.
• To make these a vegan pot or vegetarian red beans and rice, remove the smoked meats, use a vegan-based smoked sausage, my favorite is Field Roast Italian, and add a couple of teaspoons of smoked paprika.
• To make this dish vegan, omit the meat and substitute Worcestershire sauce with a vegan alternative. You can also use vegetable stock or broth instead of water for added flavor.
• You can garnish with fresh parsley or chives instead of chopped green onions and use fresh or dried bay leaves.
• My favorite hot sauce brands are Louisiana and Crystal. If you're a fan of Franks red hot sauce, use it.
• These beans have a kick, which makes them seem like Cajun red beans to those not from Louisiana. If you prefer less spice, reduce the cayenne pepper or leave it out altogether.
• This recipe calls for dried beans, not canned red beans. Canned beans will turn into mush when the smoked meats are tender.
• You can use a slow or pressure cooker as an alternative cooking method. Both options can save time and enhance the flavors. To make these beans in a slow cooker, follow the recipe and cook them on low for 4 hours. Here's my recipe for Instant Pot Red Beans.
• Waiting until the red beans are cooked to season them ensures they coat them better, preventing them from becoming tough during cooking.
• Some people like adding a splash of vinegar or apple cider vinegar to their beans to boost the flavor, but since hot sauce is made with vinegar, it takes care of that.

FAQs

Here are answers to some of the most frequently asked questions readers have about red beans and rice.

Do red beans need to be soaked?

No, but soaked beans cook faster than dried beans and can improve the final dish's flavor. Dried red beans can also be used; soaking them will reduce cooking time.

Are red beans and rice healthy?

Yes, red beans and rice can be a healthy meal. Red beans are high in protein, fiber, and essential nutrients, while rice provides energy and additional nutrients. Together, they create a balanced dish that supports a healthy diet, especially when paired with vegetables and lean proteins.

Why do Cajuns eat red beans and rice on Mondays?

Louisianaians traditionally eat red beans and rice on Mondays because it is laundry day. Cooking a pot of red beans requires minimal attention, allowing the women of the house to focus on washing clothes while the beans simmer on the stove.

What thickens red beans and rice?

To thicken red beans and rice, mash some cooked beans against the side of the pot with a spoon or use a potato masher. This releases starches into the liquid, creating a thicker, creamy consistency.

Are red beans and kidney beans the same?

No, red beans and kidney beans are not the same. Although they look similar, red beans are smaller and rounder with a slightly milder flavor, while kidney beans are larger and have a more robust flavor. Both can be used in similar recipes but offer different textures and tastes. Louisiana-style red beans use kidney beans only.

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

In New Orleans, the tradition of eating red beans and rice on Mondays dates back to the city's early history during the 1800s. It was a practical meal that allowed families to use leftover meats from Sunday dinner and simmer all day while household chores were done.

What brand of red beans are in New Orleans?

Camellia Brand is the local choice and the most popular and widely recognized brand of red beans in New Orleans. It is known for its quality and has been a staple in local kitchens for generations.

What state is known for red beans and rice?

Louisiana is known for red beans and rice, particularly in New Orleans. This dish is a beloved part of the state's culinary heritage and is enjoyed by locals and tourists.

Can I make red beans and rice vegetarian?

Yes, you can make red beans and rice vegetarian by substituting vegetable broth for chicken broth. This will still provide a rich flavor while keeping the dish meat-free.

More New Orleans Recipes

If you like this recipe, try these recipes to bring you to New Orleans.

• Dirty Rice
• Chicken and Sausage Jambalaya
• Seafood Filé Gumbo
• Crawfish Etouffee
• Classic Beignets
• Cream Cheese Filled King Cake
• Sweet Potato Hand Pies
• Remoulade
• Roast Beef Po-Boys

Before You Begin

To begin, here are the steps I follow to get organized.

Step 1: Soak your beans the night before, and read the recipe once to ensure you understand the steps.

Step 2: Measure everything out into individual bowls.

Step 3: Follow the recipe and get ready for the best pot of red beans and rice you've ever cooked.

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📖 Recipe

New Orleans Red Beans and Rice

Kenneth Temple

This pork-free Authentic Red Beans and Rice recipe is savory, creamy, and loaded with flavor. It will transport you to New Orleans.

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Prep Time 8 hours hrs 20 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 10 hours hrs 35 minutes mins

Course Main Course

Cuisine Cajun, Creole

Servings 12 persons

Calories 640 kcal

Ingredients

  

1x2x3x

• 2 lbs. Camelia red beans overnight soaked, drained
• 1 tablespoon unsalted butter
• 1 tablespoons avocado oil
• 1 large yellow onion chopped medium
• 1 bell pepper chopped medium
• 3 stalks celery chopped medium
• 7 garlic cloves chopped fine
• 3 bay leaves
• 3 stalks of fresh thyme or 1 teaspoon dry thyme
• 9 cups turkey stock or unsalted chicken stock
• 1.5-2 lbs. smoked turkey necks boiled
• 2 lbs. smoked beef sausage sliced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon kosher salt
• 1 tablespoon plus ½ teaspoon black pepper
• 2 teaspoon garlic powder
• 2 teaspoon cumin
• 2 teaspoon cayenne
• 3 cups cooked rice
• 1 bunch green onions chopped

Instructions

 

Boil Turkey Necks

• In a medium pot over medium-high heat add turkey necks and enough water to cover them, bring to a boil and cook on a rolling boil for 5 minutes. While they cook chop your vegetables. Once they are finish boiling, strain them and place back in the pot.

Turkey Neck Stock

• Cover turkey necks with 9 cups of water with 1 bay leaf, ½ teaspoon of black pepper and the scraps from the onion, celery, bell pepper and green onions, bring to a low boil, then cut off the heat.

Red Beans and Rice

• In a large pot over medium heat, heat butter and oil, once butter has melted add onion, bell peppers, and celery cook for 3 minutes, stirring occasionally. Add garlic, bay leaves and thyme; cook for 15 seconds. Then add smoked sausage, red beans, worcestershire sauce, turkey necks, and strain the stock into the pot. (if stock doesn’t cover beans add water or stock.)
• Bring to a boil, and skim off any foam that rises to the top. Once they’re at a rolling boil, cover, reduce heat to low and cook for 1 hour 30 minutes, stir occasionally to prevent the beans from sticking to the bottom of the pot.
• Smash some beans on the side of pot or use a potato masher. Stir and continue cook for another 30 minutes, add more stock or water if the liquid has reduced too much. Once red beans are done, stir in salt, black pepper, garlic powder, cumin and cayenne pepper. Beans should be creamy and loose, if they’re too thick add ¼- ½ cup more of stock to loosen them up. Adjust to taste.
• Serve red beans on a plate with a scoop of rice and garnish with green onions.

Notes

Make Ahead & Storage

After the red beans have cooled completely, transfer them to an airtight container and store them in the fridge for up to seven days (if they last that long!). Using an airtight container is crucial for maintaining freshness and preventing spoilage. It's a New Orleans tradition to prepare a big batch and freeze half of it. To do so, let the red beans cool, place them in an airtight container, and freeze for up to six months.

To reheat, warm a small or medium saucepan over medium heat. Add the red beans with 2-4 tablespoons of water or chicken stock and cook until the mixture begins to boil, about 10 minutes or less.

Pro Recipe, Substitutions, Tips & Tricks

Feel free to adjust or substitute this when preparing your red bean recipe.

• Cooked red beans taste better the next day.
• If you can't find smoked turkey necks, substitute them with smoked turkey legs, wings, or ham hock.
• Use Hillshire Farm turkey or beef smoked sausage if you do not eat pork. Most companies that sell non-pork sausage will still use a pork casing. For instance, you may find a chicken andouille sausage and think it's pork-free, but the casing will be pork. If you can find andouille sausage in your area, use it.
• Use light red kidney beans if you cannot find Camellia brand red beans.
• Soak beans overnight helps to reduce or omit the gas they can cause some people. If you soak beans for three days, they'll begin to sprout, which is a great sign that you won't experience any gas or bloating.
• When you soak your beans overnight, chop your onion, bell pepper, celery, smoked sausage, and everything else. This will allow you to jump straight into cooking the next day without anything to prep.
• To make these a vegan pot or vegetarian red beans and rice, remove the smoked meats, use a vegan-based smoked sausage, my favorite is Field Roast Italian, and add a couple of teaspoons of smoked paprika.
• To make this dish vegan, omit the meat and substitute Worcestershire sauce with a vegan alternative. You can also use vegetable stock or broth instead of water for added flavor.
• You can garnish with fresh parsley or chives instead of chopped green onions and use fresh or dried bay leaves.
• My favorite hot sauce brands are Louisiana and Crystal. If you're a fan of Franks red hot sauce, use it.
• These beans have a kick, which makes them seem like Cajun red beans to those not from Louisiana. If you prefer less spice, reduce the cayenne pepper or leave it out altogether.
• This recipe calls for dried beans, not canned red beans. Canned beans will turn into mush when the smoked meats are tender.
• As an alternative cooking method, you can use a slow or pressure cooker. Both options can save time and enhance the flavors. To make these beans in a slow cooker, follow the recipe and cook them on low for 4 hours. Here's my recipe for Instant Pot Red Beans.
• Waiting until the red beans are cooked to season them ensures they coat them better, preventing them from becoming tough during cooking.
• Some people like adding a splash of vinegar or apple cider vinegar to their beans to boost the flavor, but since hot sauce is made with vinegar, it takes care of that.

Nutrition

Calories: 640kcalCarbohydrates: 63gProtein: 37gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.04gCholesterol: 121mgSodium: 1404mgPotassium: 1356mgFiber: 12gSugar: 3gVitamin A: 540IUVitamin C: 19mgCalcium: 104mgIron: 7mg

Keyword red beans and rice, New Orleans red beans and rice, red beans and rice recipe, authentic red beans and rice

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