Authentic New Orleans Red Beans and Rice

Growing up, my Mom told me the story of Red Beans and Rice Monday.

Every Monday, dinner was Red Beans and Rice. As I got older, my Mother explained the reason for this tradition. Monday was laundry day, so it was easiest to prepare a pot of red beans on the stove that required little attention as they cooked throughout the day. Generations later, our family still makes its authentic New Orleans Red Beans and Rice the same way. Now I’m passing these recipes down to my own daughters, and today Courtney and I are sharing exactly how our family makes it.

In the South, it is imperative to always have more than enough to eat. No one walks away hungry. This easy recipe feeds a crowd, and the leftovers might be even better than the first serving.

Why You’ll Love This Recipe

This is a true Louisiana family recipe, not an internet adaptation. It uses simple, wholesome ingredients you can find at any grocery store, and most of the cook time is hands off. The beans simmer away on the stove while you go about your day, just like they did on laundry day Mondays in New Orleans. It is hearty, full of flavor, and perfect for feeding a lively dinner party or stocking the fridge for the week.

Ingredients for Red Beans and Rice

Here is what goes into our family’s pot, along with a few notes on why each ingredient matters:

Dry red kidney beans. We use Camellia Brand Red Kidney Beans, a staple ingredient in every Louisiana kitchen. Any brand of dry red kidney beans will work. Just be sure to soak them overnight, which we cover below.

Andouille sausage. The traditional choice for red beans in Louisiana. If you cannot find andouille, your favorite sausage will work in a pinch.

The Holy Trinity: onion, green bell pepper, and celery. This trio is the foundation of Cajun and Creole cooking, and it is where so much of the flavor in this dish comes from. We like a purple onion for a little extra bite.

Garlic and green onions. The garlic goes in with everything else, and the green onions are added near the end so they keep their fresh flavor.

Tomato sauce and vegetable stock. The stock keeps the beans covered as they simmer, and the tomato sauce is stirred in during the last 30 minutes. Keep an extra carton of stock on hand in case the beans need more liquid.

Cooked rice, salt, and pepper. The beans are ladled over hot cooked rice, and seasoning is always to taste.

How to Make Red Beans and Rice

The full recipe with exact measurements is in the recipe card below, but here is the rhythm of it:

Step 1: Soak the beans overnight. Cover your dry beans with water and let them soak while you sleep. This is a Southern secret to success in this dish.

Step 2: Sauté the onion. Cook until translucent to build your flavor base.

Step 3: Combine and simmer. Add everything to a large stock pot except the green onions and tomato sauce, keeping the beans covered by about an inch of liquid. Bring to a low boil, then lower the heat and let the pot do its thing for about two hours.

Step 4: The mash test. Your beans are ready when you can mash one easily against the side of the pot. Stir in the green onions and tomato sauce and cook 30 minutes more.

Step 5: Serve over hot cooked rice. Dish up something Southern!

Tips for the Best Red Beans and Rice

Do not skip the overnight soak. Soaked beans cook more evenly and reach that perfect tender texture. If you forget, see the quick soak method in the FAQ below.

Keep an eye on your liquid. The beans should stay covered by about an inch of liquid the whole time. Add extra stock or water as needed. If you have leftover stock, pour it into a freezer safe bag and freeze it for your next pot.

Stir frequently early on. While the pot comes up to its low boil, frequent stirring keeps anything from sticking to the bottom.

Use the mash test, not the clock. Two hours is a guide. The beans are done when one mashes easily against the side of the pot, or when a taste test tells you the texture is right.

Make it a day ahead. Like a lot of Louisiana cooking, red beans taste even better the next day once the flavors have had time to settle in together.

What to Serve with Red Beans and Rice

Red beans and rice is a full meal on its own, but if you want to round out the table the way we do, serve it with a skillet of Southern Cornbread and a cold glass of Island Iced Tea. For a bigger Louisiana spread, it sits perfectly alongside our Fire Roasted Tomatoes and Okra.

Storage and Reheating

Store leftover red beans in an airtight container in the refrigerator for 3 to 4 days, keeping the rice separate if you can. Red beans also freeze beautifully for up to 3 months, which makes this a great batch cooking recipe. Reheat on the stove over low heat with a splash of stock or water to loosen them back up.

Frequently Asked Questions

Do I have to soak the beans overnight?

We highly recommend it. If you are short on time, use a quick soak: cover the beans with water, bring to a boil for 2 minutes, then remove from the heat and let them sit, covered, for 1 hour before draining and proceeding with the recipe.

Can I use canned beans instead of dry?

For this recipe we recommend dry beans. The long simmer with dry beans is what gives the dish its traditional texture, and canned beans would break down too much over a two hour cook.

What sausage is best for red beans and rice?

Andouille is the traditional Louisiana choice and what we use in our family. If you cannot find it, use your favorite sausage.

Can I make this in the Instant Pot?

Yes! We often do. Our Instant Pot Red Beans & Rice recipe uses the same ingredients with pressure cooker timing, so choose the method that works best for you.

Why is red beans and rice a Monday tradition?

In New Orleans, Monday was traditionally laundry day. A pot of red beans could simmer on the stove all day with little attention while the washing got done. The tradition stuck, and many Louisiana families (ours included) still serve red beans on Mondays.

How do I know when the beans are done?

Press a bean against the side of the pot with your spoon. If it mashes easily, you are there.

Print