New Orleans Red Beans

New Orleans Red Beans is a classic Creole dish from Louisiana, featuring slow-simmered red kidney beans in a rich, smoky broth with the holy trinity (onion, bell pepper, celery), garlic, and andouille sausage or smoked ham hock for deep flavor. Traditionally served over rice on Mondays, it’s hearty, comforting, and budget-friendly when made with pantry staples. The long simmer creates a creamy texture without added thickeners—perfect for family meals or batch cooking.

New Orleans Red Beans

Ingredients

For 8 servings, gather these items:

  • 1 pound (450 g) dried red kidney beans, rinsed and sorted
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 300 g andouille sausage or smoked ham hock, sliced or cubed
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper or hot sauce (adjust for heat)
  • 8 cups low-sodium chicken or vegetable broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Cooked white or brown rice (for serving)
  • Fresh parsley or green onions, chopped (for garnish)

Direction

  • Step 1: Soak beans overnight in cold water (or quick-soak: boil 2 minutes, cover, let sit 1 hour). Drain and rinse.
  • Step 2: Heat olive oil in a large pot over medium heat. Add sausage or ham hock; cook 5–7 minutes until browned. Remove and set aside.
  • Step 3: In the same pot, add onion, bell pepper, celery, and garlic. Sauté 6–8 minutes until softened.
  • Step 4: Return sausage/ham to pot. Stir in drained beans, bay leaves, thyme, smoked paprika, cayenne, salt, and pepper. Pour in broth. Bring to a boil.
  • Step 5: Reduce heat to low, cover, and simmer 2–2½ hours, stirring occasionally, until beans are creamy and tender. Add water if needed to keep moist. Step 6: Remove bay leaves. Mash some beans against the pot side for thicker texture. Taste and adjust seasoning. Serve hot over rice, garnished with parsley or green onions

Nutrients Information

Per serving (about 1 cup beans without rice, approximate values):

  • Calories: 280 to 320
  • Total Fat: 10 to 12 grams
  • Saturated Fat: 3 to 4 grams
  • Cholesterol: 25 to 35 milligrams
  • Sodium: 450 to 600 milligrams (lower with low-sodium broth)
  • Total Carbohydrates: 35 to 40 grams
  • Dietary Fiber: 10 to 12 grams
  • Sugars: 4 grams (natural from veggies)
  • Protein: 16 to 20 grams
  • High in plant-based protein and fiber from beans for heart health and digestion, plus iron and B vitamins. A filling, nutrient-dense dish when paired with rice.

Recipes Credit

Contributed by United States Department of Agriculture (USDA) Extension Service