Authentic New Orleans Red Beans and Rice

Authentic New Orleans Red Beans and Rice

Matt 0

"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."

Ingredients 5 h 30 m {{adjustedServings}} servings 465 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 861 mg
  • 34%

Based on a 2,000 calorie diet

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  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.
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Reviews 37

  1. 46 Ratings


Not sure if I can review my own is OK to cut the cooking time to 3.5 or 4 hours as someone else suggested. Also, if you can find authentic tasso (can be ordered on the internet if you search for it), it makes a great substitution for the ham hock. If you use tasso, you need to cut back or eliminate the creole seasoning since tasso provides a lot of heat along with flavor. Andouille is a good substitute for smoked sausage as someone suggested, but again you may need to cut back on the creole seasoning depending on how much spice is in the sausage. Celery is really optional, I often don't use it. Finally, someone commented on it being too soupy. Cutting the water back by a cup is OK, but if you cook it the full 5 hours it gets a little thicker. In addition, I recommend using high quality medium grain sticky rice (the Japanese rice often used for sushi). New Orleanians typically use long grain rice, but the sticky rice is delicious and gives it a much thicker, non soupy, texture. Sticky rice gives it a delectable porridge-like consistency.


I loved this dish! Made as written except for the ham hock and sausage. I had a very meaty smoked ham bone in the freezer so I threw that in the bean pot. A bowl of coleslaw and a skillet of cornbread and, ah, my. A supper fit for a king!


Very tasty! I used the Creole Seasoning Blend for the spices.