1/2 Photos of New Orleans Style Red Beans & Rice
3 hrs 30 mins
Cooking in New Orleans's Note:
Over the years, (I would like to think that) I have mastered this New Orleans Favorite. After watching my mom cook red beans & rice for many years, I now cook them for my husband, his family, my co-workers, and friends. I apologize, up front, for the absence of certain measurements, but as you know, when cooking, sometimes we just eyeball it and then perform a taste test later. NOTE: I cook white beans the same way.
My Private Note
Units: US | Metric
- 1 lb kidney bean (I only use Camelia, however, I know that it is hard to find outside of New Orleans)
- 1 medium onion (chopped)
- 4 -5 garlic cloves (minced)
- 2 tablespoons margarine
- seasoning salt (to taste, I use McCormick Season-All)
- salt (optional)
- pepper (to taste)
- parsley flakes (approximately 1-2 tbsp)
- 8 bay leaves
- 1 lb smoked sausage, cut into 1 inch pieces (I prefer Cavanaugh or Hillshire Farms)
- 1 lb ham, cubes
- 1/2 cup margarine (I use Imperial)
- 1Rinse beans (optional: soak overnight or for several hours prior to cooking, in order to avoid possible gas effects that sometimes result when eating beans).
- 2After rinsing, place the beans in the stock pot and fill 3/4 full of water. (The water will reduce as the beans cook). Bring to a boil.
- 3After the water comes to a boil, saute chopped onions and garlic in approximately 2 tablespoon of margarine, then add it to the beans. Lower heat to med-high and cook for approximately one hour.
- 4Add remaining seasoning, including seasoning salt, (optional) salt, pepper, parsley flakes, and bay leaves. Cook for another hour on med-high. Throughout cooking, add boiling water (and additional seasoning) to the pot, if the liquid reduces too much. Stir occasionally.
- 5Next -- this is the "magical step" -- add 1 stick of butter and cook for another hour on med-high, stirring occasionally. Watch the heat and adjust accordingly to avoid scorching your beans.
- 6Heat the ham and smoke sausage pieces in the microwave and add to the pot of beans. I like to heat the meat, so that my beans will continue cooking at its current temperature.
- 7Continue to cook on medium to medium-low, as the beans thicken. Stir occasionally. NOTE: I stay pretty close to my pot when cooking beans, so I can make sure they don't begin to stick.
- 8Serve over rice -- perhaps, add a piece of cornbread and ENJOY!
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Nutritional Facts for New Orleans Style Red Beans & Rice
Serving Size: 1 (271 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 648.0
- Calories from Fat 429
- Total Fat 47.7 g
- Saturated Fat 13.4 g
- Cholesterol 90.8 mg
- Sodium 2729.9 mg
- Total Carbohydrate 15.3 g
- Dietary Fiber 3.5 g
- Sugars 2.2 g
- Protein 38.1 g