Authentic New Orleans Red Beans and Rice recipe

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Ingredients

1 tablespoon shortening, or as needed
1 white onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces
2 stalks celery, chopped
2 bay leaves
1 tablespoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon dried thyme
½ teaspoon dried sage
1 dash hot pepper sauce (such as Tabasco®), or to taste
3 cups cooked white rice

Nutrition Info

465.1 calories
carbohydrate: 44.1 g
cholesterol: 44.5 mg
fat: 20.5 g
fiber: 12.1 g
protein: 25.9 g
saturatedFat: 7 g
servingSize: -
sodium: 861.3 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.

  2. Combine water, red beans, and ham hock in a large pot, bring to a boil. Stir onion mixture into the water, add smoked sausage and celery to the boiling water, return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.

  3. Remove and discard ham hock and bay leaves, stir in hot pepper sauce and serve over white rice.

Recipe Yield

10 servings

Recipe Note

Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

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