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.....

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.

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.

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.

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

MitraT

This wasn’t an especially great red beans and rice recipe, only average. Not sure what it needed, perhaps a splash of acid.

Me

Salt should be cut cut cut cut in half

Smarbha

Nancy is right, the sausage has no flavor at the end of the cooking. Sautée, th3n reserve to add to the beans when they’ve cooked.

Sanjay

Spicy, creamy, vegetarian red beans with rice? Search for Rajma Chawal recipe. And if you don't want to fuss about getting all those different spice powders, ask your Indian grocer for a pack of Rajma masala powder. Most importantly the raw red beans have to be soaked for at least 6 hours and cooked till creamy soft (not a bit of brittleness) while still holding its shape. Not so secret, secret ingredient - a sprinkle of dried fenugreek leaves at the end of cooking.

CJ

Made w Aidells chicken sausage, added parsley later, puréed good qty if cooked beans to thicken, used smaller dried red beans and soaked for 2d, used way more spices than recipe, tasty, needs salt

mary

I’ve made this dish with smoked pigs knuckles and another time with andouille sausage. Either meat is delicious. A flavorful meal that is easy to put together. A god recipe!

Paul Woolf

Delicious. Added chopped jalapeño and blackened seasoning to tinned beans 2 red kidney 1 black bean … Rhiannon loved it

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Red Beans and Rice Recipe (2024)

FAQs

What thickens red beans and rice? ›

A slurry is a thickening agent for hot liquids such as soups, stews, and gravies. For this recipe we are going to use 1 tablespoon of cornstarch + 2 tablespoons of COLD (again, COLD) water. Mix the two ingredients and add the slurry to the red beans mixture while stirring.

What day of the week do you eat red beans and rice? ›

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.

Are red beans and rice healthy? ›

Rice and beans, a classic comfort food combo in Latino and Caribbean communities and some parts of the American South, is one of the healthiest dishes you can eat. It's rich in plant protein—12 grams per cup—and it provides nutrients that most Americans don't get enough of. Top among them is fiber.

What pairs well 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.

Why add vinegar to red beans? ›

Vinegar Makes Red Beans Taste Great!

Vinegar is an acidic liquid produced through fermentation and used in cooking as a flavoring agent and preservative. Its acid content and tangy flavor make it a standard in marinades.

How do you make red beans and rice less gassy? ›

But most people can enjoy more beans with less gas with the help of these tips: Soak beans overnight in water, then drain, rinse and cook in fresh water. This decreases the oligosaccharide content. Cooking the beans in a pressure cooker may reduce the oligosaccharides even further.

Will I lose weight if I eat rice and beans everyday? ›

The high satiety factors of rice and beans can help you lose weight or stay at a healthy weight over time. Satiety measures how satisfying a food is to eat and how long it keeps you full. Satiety is vital in maintaining a healthy weight.

What happens when you start eating beans everyday? ›

Studies show that when eaten regularly as part of a healthy diet, legumes may help to: Protect against type 2 diabetes. Improve blood sugar and blood fat control for people who have diabetes. Lower blood pressure and cholesterol.

How long does red beans and rice last in the fridge? ›

How do I store my leftover red beans and rice? Cooked beans will last 5-7 days in the refrigerator. Store them in an air-tight container or wrap them tightly in a heavy foil. If the beans have gone bad, they'll put out a sour smell with a white liquid surrounding the beans.

Are red beans and rice good for high blood pressure? ›

The fiber in red beans will help regulate cholesterol in the blood. body at the right level. In addition, the potassium in red beans also helps to dilate blood vessels, thereby increasing blood circulation - helping to reduce blood pressure and pressure on the heart wall.

Can diabetics eat beans and rice? ›

For example, rice and beans both contain soluble fiber, so pairing beans with rice can be helpful for those with diabetes, because the fiber in beans can help prevent blood sugar levels from rising rapidly after a meal.

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.

What can you use to thicken red beans and rice? ›

If your red beans and rice is on the thinner side, you can either add a roux or a simple slurry to help thicken it. Use a simple ratio of 1 part cornstarch to 2 parts water to make the slurry add about a ¼ cup of it and gently whisk it into the red beans.

What is red beans and rice called? ›

Red beans and rice is also a dietary staple in Central America, where it is known as arroz con habichuelas. The dish is popular in Cuban, Puerto Rican, Dominican, Haitian and Jamaican cuisine as well.

What day do you eat red beans and rice? ›

The Tradition of Eating Red Beans and Rice on Mondays

Back in the day, Mondays were traditionally known as "wash days", the day when all of the family laundry was done. Doing all that laundry left little time to pay attention to cooking dinner.

How to make red beans less watery? ›

How do you make beans thicker? Take a portion of the cooked beans (start with ten percent), put them on a plate, and mash them with a potato masher. Return to the bean pot and stir. If still not thickened to your liking, repeat.

What can I use to thicken my beans? ›

In a separate bowl, dissolve a teaspoon or two of cornstarch or all-purpose flour in a small amount of cold water. Add the slurry to the bubbling soup. The soup should thicken up. Add more cornstarch or flour as needed until the soup reaches your desired consistency.

How to thicken red beans and rice without cornstarch? ›

The Roux-les
  1. Melt 2 tablespoons of butter or oil in a saucepan over medium heat.
  2. Add an equal amount of all purpose flour once the butter or oil is hot.
  3. This mixture is the roux. Make sure to whisk it constantly until a brown color is achieved. ...
  4. Add ¼ cup of broth or your chosen bean cooking liquid at a slow pace.
Jun 13, 2024

How do you thicken red bean paste? ›

Place the red bean puree into a non stick deep non stick fry pan then continue to cook over medium heat until it thickens to a paste stirring continuously to prevent the base of the pan from sticking. This process will take approximately 15-20 minutes.

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