Recipe: Red Beans & Rice

Updated: Jul 31, 2019

Cooking is like a religion in New Orleans and every Monday good New Orleanians worship at the altar of Red Beans & Rice. There's even an entire Mardi Gras Krewe dedicated to celebrating the humble kidney bean!


Now, I like my beans slow-cooked and spicy. I especially like them with freshly made cornbread crumbled over the top. As with the jambalaya recipe, I'll make sure to post variations to this.

Try to soak your beans overnight if possible, as it helps them ferment a bit and become more easily digestible. If you can't, though, no worries. I've had plenty of good red beans that weren't soaked because sometimes at home the timing just doesn't work out, or you simply forget. There's not too much to do to get your beans going, but the key is to be patient (I say that a lot, eh?)


What You'll Need (For Rice)

2 Cups Water


1.5 cups Basmati Rice


1 Tablespoon Unsalted Butter


Pinch of Salt


What You'll Need (For Beans)

3 Cups Dry Red Beans


4.5 Cups Water


3 Whole Bell Peppers (Tri-Color)


1 Whole Onion


4 Large Garlic Cloves


2 Tablespoons Duck Fat or Butter


2 Tablespoons Cayenne Pepper


3 Tablespoons Paprika


2 Tablespoons Freshly Chopped Oregano


2 Tablespoons Freshly Chopped Thyme


2 Tablespoons Sage


1 Tablespoon Cumin


1 Tablespoon Celery Salt


1 Tablespoon Kosher Sea Salt


1 Tablespoon Garlic Powder


4 Bay Leaves


A Lot of Cracked Black Pepper


2 Links Andouille Smoked Sausage (Spicy if Possible)



What You Need To Do

  1. Add your butter or duck fat to a pot that is on medium heat. While this is heating up, mince your onion, bell peppers, and garlic and mix together in a bowl.

  2. Add the minced mixture to the fat or butter and stir with a wooden spoon. Turn the heat down to medium-low and let the mixture sit for about 5 minutes.

  3. Begin to make your seasoned salt blend by mixing together the cayenne, paprika, oregano, thyme, sage, sea salt, celery salt, cumin, and garlic powder in a bowl. Whisk it all together so that it is evenly incorporated.

  4. Add the seasoned salt mixture to the pot, as well as the beans and stir for about 30 seconds. Add freshly cracked black pepper to the beans and stir again.

  5. Add the water and bay leaves to the pot, stir for a few seconds and cover.

  6. NOTE: You can opt to slice your andouille sausage up and add to the beans while they cook - I find this to add too much grease into the beans, so I sear my sausage separately and serve it on top of my beans and rice.

  7. Once your beans have been cooking for about three hours, you can proceed to start your rice.

  8. In a skillet, heat up some butter and add the 1.5 cups of basmati rice. Stir for a couple of minutes until the rice gets a bit crispy.

  9. Add a pinch of salt and the water, turn the heat up to medium-high for 1 minute, then cover and let simmer for 25 minutes.

  10. For andouille sausage, slice your links in half vertically. Heat up a skillet to medium heat and place your sausage cut side down on the pan. No need for extra oil on the pan as the sausage fat will render. Flip every 4 minutes for a total of 12 minutes of cook time, depending on how crispy you like your sausage.

  11. Once your beans have cooked for 4-6 hours, you can have a taste and if you're satisfied it's time to eat.

  12. On a plate, add your beans and be careful not to include your bay leaves. Leave the bay leaves in your pot and the leftovers because over time they will continue to flavor your beans.

  13. Add a scoop of rice into the middle of the beans, and get your sausage on there as well. If you have cornbread, you can crumble it all over the top.

  14. Don't skip the Crystal Extra Hot Sauce. Enjoy.