Prep Time: 20 mins | Cook Time: 3 hrs 15 mins | Total Time: 3 hrs 35 mins | Servings: 8
With a deep flavour and just enough kick, this crowd-approved New Orleans Red Beans and Rice will tickle your taste buds and make your tummy happy. A beautiful dish with an inviting aroma telling you to dig straight in!
Ingredients
1 pound dried red beans
1 large meaty ham bone (or use a bone from a cooked pork butt roast)
6 bay leaves
½ pound andouille sausage smoked, chopped into 1/2” dice (a generous cup)
½ pound ham smoked, chopped into 1/2” dice (a generous cup)
1 medium onion chopped
1 tomato diced
2 jalapenos stemmed, seeded, and finely chopped
6 cloves garlic minced
2 tablespoons whole-grain mustard
¼ c. red wine vinegar
1 tablespoon Kosher salt
2 teaspoons thyme seeds dried
1 teaspoon black pepper
1 teaspoon cayenne pepper
Steamed white rice for serving
Scallions thinly sliced, for garnish
Hot sauce
How to make New Orleans Red Beans and Rice
Step 1: In a large pot of water enough to soak the beans, add the dried beans. Soak overnight and drain after.
Step 2: In a large stockpot, combine the beans, a gallon plus 2 cups water, ham bone, and bay leaves, then simmer over medium heat.
Step 3: In the meantime, cook the sausage in a large skillet over medium-high heat for about 8 minutes until brown and crispy. Add in the onion and continue to cook for another 5 minutes until soft.
Step 4: To the pot, add the tomato, jalapenos, garlic, mustard, vinegar, salt, thyme, black pepper, and cayenne. Cook for an additional 5 to 8 minutes until heated through and the ingredients have softened.
Step 5: Into the pot of beans, scrape the sausage mixture. Slowly simmer for 3 hours, stirring occasionally until creamy and tender, uncover.
Step 6: Smash some of the beans against the pot using a wooden spoon about 10 minutes before the beans are done.
Step 7: Take the bones and bay leaves out, then serve over hot steamed white rice garnished with sliced scallions and hot sauce. Enjoy!
Nutrition Facts:
Calories: 378kcal | Carbohydrates: 39g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 1514mg | Potassium: 1019mg | Fiber: 9g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 5mg
Ingredients
- 1 pound dried red beans
- 1 large meaty ham bone (or use a bone from a cooked pork butt roast)
- 6 bay leaves
- ½ pound andouille sausage smoked, chopped into 1/2” dice (a generous cup)
- ½ pound ham smoked, chopped into 1/2” dice (a generous cup)
- 1 medium onion chopped
- 1 tomato diced
- 2 jalapenos stemmed, seeded, and finely chopped
- 6 cloves garlic minced
- 2 tablespoons whole-grain mustard
- ¼ c. red wine vinegar
- 1 tablespoon Kosher salt
- 2 teaspoons thyme seeds dried
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- Steamed white rice for serving
- Scallions thinly sliced, for garnish
- Hot sauce
Instructions
Step 1: In a large pot of water enough to soak the beans, add the dried beans. Soak overnight and drain after.
Step 2: In a large stockpot, combine the beans, a gallon plus 2 cups water, ham bone, and bay leaves, then simmer over medium heat.
Step 3: In the meantime, cook the sausage in a large skillet over medium-high heat for about 8 minutes until brown and crispy. Add in the onion and continue to cook for another 5 minutes until soft.
Step 4: To the pot, add the tomato, jalapenos, garlic, mustard, vinegar, salt, thyme, black pepper, and cayenne. Cook for an additional 5 to 8 minutes until heated through and the ingredients have softened.
Step 5: Into the pot of beans, scrape the sausage mixture. Slowly simmer for 3 hours, stirring occasionally until creamy and tender, uncover.
Step 6: Smash some of the beans against the pot using a wooden spoon about 10 minutes before the beans are done.
Step 7: Take the bones and bay leaves out, then serve over hot steamed white rice garnished with sliced scallions and hot sauce. Enjoy!
