Red Beans and Rice Recipe (2024)

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Alexander

Folks, you need to trust me here on this. We are native New Orleanians and my wife makes the best red beans you will ever eat! She learned at the heels of her family who owned a neighborhood restaurant. Soak the beans for 10 minutes, bring to a boil for 20 min, take off the heat and let them sit til ready to cook. When it's time, bring back to a simmer and then add onions, celery, etc. Mash those beans towards the end for creaminess and if you are brave, add a little butter. YUM!

Steve

I agree with Tim. Been making variations of red beans all my adult life. (Nor from Louisiana, but close, Beaumont Texas.) It's almost impossible to go wrong in my view, if you actually enjoy traditional rb&r. Being from Texas, I add chopped fresh jalapeño and Fresno chiles and twice the garlic. Also serve with Louisiana hot sauce on the side. And Alexander is dead on as to how to cook the beans.....

Brooks Twilley

INSTANT POT (ELECTRIC PRESSURE COOKER) ADAPTATION:Rinse beans, set aside (no soak required). Follow directions above using the SAUTE mode to process the sausage and vegetables. Add beans, seasonings and 7 cups of water. Set MANUAL pressure to HIGH, for 55 minutes, followed by a 10-15 minute natural release. Remove lid, add parsley and green onions, mashing some beans against side of pot. Simmer on SAUTE for 15 minutes, or until desired thickness.

pecheramie

White beans (navy beans) and others such as field peas, limas, and butter beans, are all part of the Cajun/Creole food traditions. No horror in a good pot of white beans and these are frequently served in neighborhood restaurants around New Orleans. Red beans just get the limelight because they're featured in most tourist venues. Try your white beans with fresh fried fish on the side and pickled bell pepper. Thousands of Cajuns can't be wrong.

Andy

I don't mean to sound negative but as a LA native do we really need another RB&R recipe? There's really not much variation from recipe to recipe. However no self-respecting LA native would dare make it without throwing in a smoked ham hock. And as far as sausage goes, andouille really isn't the best sausage to use. Spicy pork sausage (my favorite is Conecuh brand) adds the best overall flavor. Save the andouille for your gumbo and shrimp & grits.

Ken

Two suggestions:1. Add a couple of splashes of vinegar. The acid is needed.2. If you go vegetarian, add a teaspoon or more of smoked paprika ... smokiness is a ket part of the taste of RBR.

Justin

Any red bean recipe that doesn't include some form of on-the-bone pork AT BARE MINIMUM should be disregarded. The absence of smoked pork hocks in this one is glaring to say the least...

Nancy

Made this as directed, and it was delicious. The only change I will make next time is that I will remove the sausage after frying it and add it to the bean mixture about 30-45 minutes before the end of the whole cooking process. My sausage, which was a very good sausage made by local butchers, donated a little too much of its flavor to the beans, so the sausage pieces weren't that flavorful in the final product.

Charles

I'd guess most people do use kidney beans, and I'm sure they'd be fine, but no, there is a different kind of bean, sometimes called "small red beans," that are significantly smaller than kidney beans and a darker red. In my area they're easiest to find in hispanic grocery stores, both dry and canned (Goya, for example).

Marty Crigler

Yo Y'all,I am from NOLA, now living in Colorado.. this was one of The Best RBnR creations I have EVER made. One of the main ingredients that accentuated the end result was I bought a LOCAL smoked ham hock at the farmers market. OMG.I added a Serrano pepper for spice and left off the Sage, Cayenne, Parsley, and green onions. Cut way back on salt. The final color and texture were just what I was imagining. Always mash my beans.Laissez les bonnes temps roulez y'all!Marty

Tim H

I'm sorry and a bit surprised to hear that. It's pretty much the standard recipe (though you'll also find dried thyme in many). I cook it once a week just a to have a pot on hand. I've gone from expensive sausages to very cheap "red hot" ones, and it's been great every time. I don't bother pre-soaking the beans, just cook them until done, and then mash a portion at a time until I get the texture I want.

Dan

This isn't supposed to be a fancy dish, but I used pricey Rancho Gordo Domingo rojo beans - small, red, and very tasty.

Leslie

Took Alexander's advice re: soaking/cooking the beans because I didn't want to cook this tomorrow and (horrors) had to use white beans because the specialty grocer I went to had everything BUT small red beans. But, I'm happy to report that this is one of the most delicious recipes I've ever tried, and I will definitely make it again! I'll have to freeze some, because it's a huge quantity and there were only two of us eating. Still...a great success!

Alice

The Louisiana restaurants in Louisiana would NEVER serve red beans with cheese.....

Gigi

There are many ways to successfully cook dried beans. I always cover them with cold water and bring them to a boil for three minutes. Then I take the beans off of the burner and let them soak for an hour. After an hour I just simmer the beans until done.

Meems

"Camelia" brand kidney beans.

Karen

Predicament: nose pressed against the glass re childhood memories of red beans and rice with sausage.Grew up to be veganGag at prospect of pork fatAvoiding over-processed fake sausageTried making seiitan, prefer glue soaked cardboard.Solution: lay out all the proposed spices in on-line recipes for vegan seitan sausagesTinker till it tastes right to you. I added a semi burnt onion, just sayin’.Replace texture with mushrooms.Careful; smoked paprika more forgiving than smoked salt.

Kim

Super-tasty! I used chicken Italian sausage with peppers and onions instead of andouille. I also used a poblano pepper instead of a plain bell pepper. I also left out the extra oil. No need! Finally, I added collard greens, which really bumped the whole dish up a notch. The spices added a really lovely melange of flavors. Highly recommend!

Sara

Really good. I will make it again. I didn’t have all day to spend on this, so I used two cans of red beans, rinsed and drained, and chicken stock. I also used chicken andouille sausage because that’s what I had on hand. Everything simmered for about an hour. Served with white rice and cornbread.

Sarah N.

I made this with a few tiny tweaks based on what we had - smoked lamb sausage because it was there at the butcher's, less oil because the sausage released plenty of fat to cook with, a mix of dry oregano and chives instead of basil, and I halved the recipe because I don't have a pot that can cook that much at once or a family that can eat that much in a week. It's excellent - such a good basic recipe and so easy to dress up/use random stuff from the fridge in. And it made the house smell great.

Tisha

Followed the recipe without making changes and it was delicious!!

Brenda

I'm surprised nobody mentioned how much better this is when started with a roux base, much like gumbo. Otherwise, this recipe is as good as most others for this dish, which really...let us be honest...does not require a recipe!

K west

Simply use the recipe on the back of the Camelia red beans package. Perfect!

Tap

My wife and I like Creole. This was excellent. Pretty much followed the recipe. We have cooked many different recipes of Red Beans and Rice... this is a favorite. Thanks

Jean-Paul

This is good. Parsley and green onions we skipped, very much not necessary.

Mary in Knoxville

This is the BEST bean recipe! Soaked the beans for 15 mins, boiled for 15 mins and let them sit in the pot with the lid on. Canned beans also work well if in a time crunch. My family prefers spicy kielbasa or spicy andouille sausage. Whenever I make this, I always save 2 servings on the side for the freezer. Now that the weather is getting cold, either extra water or chicken broth turns this into a delicious bean soup.

Sandy

Used 2 California bay leaves

GC

This was a hit with everyone, but especially my 8-year-old daughter, who ate 3 bowls. We aren’t southern so idk how it’s supposed to taste, just that it was a delicious use for really good quality dried beans.

marilyn

Followed recipe for my first attempt at RBR and am very pleased with result. So is my husband who requested it. Very easy and good flavor. I did, per other suggestions, increase garlic and added smoked paprika. Thanks to all for comments and suggestions- appreciated.

April 22

Very good, cut down black pepper a little next time

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Red Beans and Rice Recipe (2024)

FAQs

Do you have to soak beans overnight for red beans and rice? ›

Soaking beans is a matter of personal preference and not absolutely necessary, but many people believe it lessens cooking time and makes beans easier to digest. It's worth noting that lentils, split peas and blackeye peas do not need to be soaked because they're softer legumes and cook much faster.

What thickens red beans and rice? ›

Mix the cornstarch and cold water together in a bowl then pour it into the red bean mixture and stir well. You will start to see the texture become thicker and creamier. Once done, remove the bay leaves and serve over rice.

What do you normally eat with red beans and rice? ›

What to Serve With Red Beans and Rice. Red beans and rice is a versatile recipe that can act as a main or side dish. The big, hearty flavors pair well with foods like cornbread, collard greens, barbecued meats, and fried chicken.

What is an interesting fact about red beans and rice? ›

In New Orleans, red beans and rice are traditionally eaten on Mondays. Why Monday? That was laundry day, and as we will see, that was a process that could consume most of the day. Red beans need time but not a lot of hands-on attention, so they could simmer away while the women tended to their laundry chores.

What if I forgot to soak my beans overnight? ›

If you forgot to soak your beans the night before you plan to cook them, the hot soak method can come to the rescue. Cover the beans with water, bring to a boil and boil for three minutes. Remove them from the heat and let them soak in the hot water for an hour. Then drain, rinse, add fresh water and cook.

What happens if you cook beans without soaking them overnight? ›

Modern cooking websites often say it doesn't matter. In a way, they're both right. Soaking beans can help improve the texture of the final product once the beans are cooked and reduce the gas produced when the food is being digested. But it isn't necessary to soak them.

What if there is too much liquid in red beans and rice? ›

If there's too much liquid in the pot, raise the heat back up to a rolling boil to burn off some of the liquid. After letting the pot boil for 10-15 minutes, reduce heat, and let simmer for 20 minutes. To make it a memorable experience, add a bottle of beer to the pot when you add the red beans.

When to add butter to red beans? ›

My red beans secret: Put a stick of butter into your pot. of red beans after they've been cooking all day, right. before you serve 'em. Makes them super creamy!

Are red beans and rice supposed to be soupy? ›

The mixture should be creamy and the beans soft. Add more water if it becomes too thick. The finished product should be soupy, not watery.

What meat goes best with red beans and rice? ›

Traditionally, red beans and rice is made with Andouille sausage, which is a smoked pork sausage originating from France, but also popular in Louisiana. If you can't find Andouille sausage, you can use any type of smoked pork or beef sausage that is available to you.

What to add to rice and beans for flavor? ›

By using aromatics like onions, garlic, bay leaves, and spices, you can add extra flavor to your beans.

What kind of bread goes with red beans and rice? ›

Some insist on squares of homemade cornbread with their red beans and rice, while others prefer a light, airy, and crusty French bread made by local New Orleans' purveyors such as Leidenheimer's or Reising's. And still others are happy with either or both on their plate.

Is it OK to eat red beans everyday? ›

Nutritionists often recommend beans as part of a healthy diet because of their high nutritional value. Like other beans, kidney beans can be counted as both a protein source or a vegetable. Eating at least a half-cup of beans per day can improve overall health.

Why do people cook red beans and rice on Monday? ›

Red beans and rice became a traditional dish on Mondays in New Orleans because it made use of the ham bone left over from Sunday dinner. Monday was typically wash day, and the beans could be simmered for a long time on the back of the stove while the laundry was being done.

Why do you eat red beans and rice on Monday? ›

Local housewives and housekeepers quickly adapted the thrifty, convenient practice of tossing meaty ham bones leftover from Sunday suppers into simmering pots of red kidney beans that could be left to cook, undisturbed, over a low flame for hours – leaving them free to engage in the arduous Monday drudgery that was “ ...

Can you cook red beans without soaking overnight? ›

Yes, you can cook red beans without soaking them first. While soaking beans can help shorten the cooking time and improve digestibility, it is possible to cook them without soaking if you're short on time or simply prefer not to soak them.

Is it best to soak red beans overnight? ›

You don't have to soak your dried beans overnight.

And the texture of the beans will also be it their best, with fewer split-open and burst ones. But like we said, you don't have to commit this hard. If you're the impatient, bean-hungry type, you can cook your beans from dry without any soaking at all.

What is the minimum time to soak red beans? ›

The 10- to 12-hour overnight soak is the easy and always effective method, but you can quick-soak beans by bringing them to the boil for one minute, then covering the pan and letting them sit for one hour. After their soak, you can quickly cook them in a pressure cooker.

Do you have to soak red beans first? ›

True Or False: You Always Have to Soak Dried Beans Before Cooking. False. "It's absolutely not necessary to soak dried beans overnight (or any appreciable length of time) before cooking. Soaking will not speed up the cooking process by any measurable amount of time.

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