New Orleans Red Beans & Rice: The Perfect Winter Dish

Red beans and rice is a classic Louisiana meal. It's history dates way back and it is still a favorite now. This a traditional way of making red beans and rice.
🔵My Tools 🔵(Amazon Affiliate Links)

Recipe:
Ingredients
- 1 tbsp (13 grams) of oil
- 1 lb (450 grams) of smoked sausage - (I used andouille but any smoked pork sausage will work)
- 2 ribs of celery
- 2 onions
- 1 green bell pepper
- 4 cloves garlic
- 1 lb or 450 grams Red Kidney beans (Camellia Brand from New Orleans but any red kidney bean will work)
- 1 tablespoon ( 30 grams) Creole seasoning
- 1 tsp (15 grams) Salt (taste and add more if needed)
- 1/4 tsp (1 Gram) Cayenne Pepper
- 2 Bay leaves
- 6-8 Cups (1400-1800 ml) water or chicken stock
- 1 ham hock, ham bone, or smoked turkey neck (optional)

1. The night before cooking, cover kidney beans in water and soak overnight. Rinse and drain when ready to cook.
2. Add oil to a large pat and heat over medium high until shimmering.
3. Add in sausage. Cook sausage until it starts to brown and bits start to stick to pot. Scrape bits from the bottom of the pot.
4. Add in onions, bell pepper, celery. Cook for about 8-10 minutes until vegetables turn soft and brown a little bit.
5. Add in garlic and cook for 1-2 minutes.
6. Add in beans and stir to combine
7. Add in water or stock until beans are covered. Then creole seasoning, cayenne pepper, bay leaf, and ham hock.
8. Bring to a boil from 5 minutes and stir. Then drop heat to low and simmer for 2.5-3 hours.
9. Once beans are tender should be very tender. At this point, smash some of the beans on the side of the pot. Scrape beans from the side of the pot and stir to combine. (This will make the sauce extra thick and create the ideal red beans and rice consistency.)
10. Remove ham hock and bay leaf.
11. Serve over rice and enjoy.

#cajun #homemade #louisiana #louisianafood #cajuncooking #cooking #redbeansrecipe #redbeansandrice

0:00 Intro
00:47 Ingredients
01:27 Soaking the Kidney Beans
01:42 Cooking
03:17 Fancy Bell Pepper Cutting
03:57 Tips
04:42 Wrap Up

[birgittabirgersdatter]

About 11 years ago I was chatting on Facebook with some people from the southern states and we were talking about food. I grumbled that I had no idea what to cook for dinner. Someone asked for a list of my fridge contents and they came up with red beans and rice. I’d never heard of it but always willing to try something new I made it (it was not a Monday, sorry). My five kids loved it, so we have had it many times since (on a Monday). It was this recipe but without the 🫑 (in Australia we call it a capsicum)

[whall]

I grew up with the best of South Louisiana cooking and I can truly say that your recipes are genuine and the nost authentic that I have seen on the internet.

[ricebrown]

Hamhocks are the sleeper hit in any good stock/stew. Great video.

[steboknapp]

Came for the bell pepper cutting tutorial, stayed for the red beans and rice. :-)

[daniedel]

I am a Cajun from the Acadiana area and I would actually eat this. Thanks for not putting crazy things in it and showing the true Cajun way to cook this. 👏👏👏

[tannerevans]

HAMBONE!!! Thanks for this one, Rue!!

[davidanderson]

My dad's family is fron New Orleans and you are the real deal. I am so hungry now. Am in New York, there is no shortage of rice and bean combos but they all make me think of the special ones grandmother (and you obviously) know all about. We need more, please...

[sharonoddlyenough]

'As long as you're cooking, that's all that matters' ❤

[Miata]

Yum! Paused the video to start soaking beans and check fridge for my shopping list.

[OfficialFidget]

This is a staple dinner once a month in our household. It's a classic and never fails to satisfy. Your approach is wonderfully basic and a great way to get started with Southern food. If I may, I would like to suggest brining the beans in four quarts of water with one and a half tablespoons of table salt. I do hope you continue your journey here as doubtless it will inspire a new generation of cooks to an amazing cuisine of generations past.

[jordanbabcock]

I work at a college in Kansas. A large percentage of our students come from the South. I need more videos from you! I will be making this version of red beans on etouffee day, and I am ecstatic to make a chocolate roux to try my hand at a more authentic gumbo. Thank you so much, I hope to have 500ish happy students!!!

[brettoberry]

As someone who was raised by "southerners" that consumed beans and ham hocks regularly, that ham hock is GOLD and most of it can be, and should be consumed. I normally cook it first until it falls apart to remove the skin and bone and then cook my soaked beans in that seasoned "soup." When done correctly, it's my favorite meal.

[BrazenNL]

I went to school in the US in the nineties, and this, this is the red beans and rice I ate! I tried a couple of recipes, but none tasted like this. The only problem is the andouille that I haven't been able to find here in The Netherlands.
Besides the recipe, production value is off the charts. I wish you had the time and motivation to make more videos.

[johntownson]

great video, found you from a chef jean-pierre video

[khalkotauroio]

I'm glad i found some proper cajun cooking, I've been trying to learn some of the intricacies of the style

[larrybethune]

Cooked twice and loved. A giant ham hock was added, skinned and chunked and re-added to the stew. Thanks for the clear instructions on this wonderful meal!

[elliotkamper]

What a lovely video. I am very interested in seeing more from you

[Amanduhhhmax]

You make cooking Cajun easy! Nice thanks!

[JoanieO]

Yummm! That looks amazing!
I like the mash some beans trick and nothing better than a smoked hock!!
Thank you for all you do!! 🙏💕

[micheleharman]

Smoked turkey leg works great in place of ham too