Red Beans and Rice
Chase the Monday blues away! Bring the flavor of New Orleans into your kitchen with a batch of this classic Red Beans and Rice!
Disclosure: This Red Beans and Rice post is sponsored by RiceSelect, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
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This post may contain paid links. For more information, please see our disclosure policy.
Back in late January, I had the opportunity to go down to New Orleans for several days. I spent about 5 years in south Louisiana right after college, and the chance to return to this area was simply awesome. I love everything about that part of the country!
The history of south Louisiana is fascinating. Did you know that a famous French pirate that operated in the New Orleans area actually helped the US defend the city during the War of 1812? The food in south Louisiana is mouth-watering, too. I certainly had my fill of New Orleans’ favorites while I was in town, and all it did was make me want to cook more Cajun and Creole food once I got back home! Oh, and to top it all off, the weather down there in south Louisiana was pretty great in late January. I spent one day walking around the French Quarter in a t-shirt. A t-shirt…in late January!
Back to the food, though. After all, this is a food blog, and I love to talk about delicious food! Red Beans and Rice is one of the most iconic dishes of south Louisiana, and rightfully so. This is one easy and delicious meal! Red Beans and Rice is traditionally served on Mondays in New Orleans. Oftentimes, restaurants will feature red beans as their Monday special. You’ll even hear folks say that they are craving red beans just because it’s Monday.
Red Beans and Rice
Red Beans and RiceSo what’s the deal with Mondays and Red Beans and Rice? Well Monday was traditionally “wash day” in the deep South, and folks would do the laundry while the red beans cooked on the stove. Aside from a little bit of prep work, Red Beans and Rice is a fairly hands-off meal. The red beans mixture just simmers away in a large pot for several hours…making it a great meal to prepare when there are other household chores on the agenda!
Another reason why red beans are a good Monday meal is because the leftover ham bone from Sunday’s dinner was often thrown into the pot for added flavor. (Today, sliced Andouille sausage has largely taken the place of leftover ham.) Although times have changed and Monday is no longer “wash day,” the red beans and rice tradition has stuck around. I for one am really glad it did because these Red Beans & Rice are one heck of a cure for the Monday blues!
Rice plays a key role in many Cajun dishes, and I used RiceSelect’s Texmati® White Rice for this recipe. Texmati is a cross between basmati and traditional American long-grain rice. This combination makes for a rice that not only has great cooking characteristics, but tastes great, too! All RiceSelect products are Non-GMO Verified and made with all-natural ingredients, making them perfect for all sorts of recipes. In fact, Laura recently made some Thai Green Curry for dinner, and she used Texmati for that dish as well. It worked perfectly! The flavor and texture is exactly what I look for in rice. Texmati is also available in a whole-grain Brown Rice version.
If you’re looking for one heck of a delicious way to celebrate Mondays, I suggest grabbing some RiceSelect Texmati rice and cooking up a batch of these Red Beans and Rice. Talk about a great way to bring the flavor of New Orleans into your kitchen! I hope you enjoy this recipe as much as we do.
Did you make these Red Beans and Rice at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog). Cheers!
Looking for other tasty rice recipes? Check out these other favorites:
Cajun Dirty Rice
Chicken Tikka Masala
Italian Stuffed Peppers
Pineapple Fried Rice
Lowcountry Shrimp Perloo
Red Beans and Rice
Ingredients
- 16 oz. dried red kidney beans
- 1 Tbsp olive oil
- 1 large yellow onion diced
- 3 stalks celery diced
- 1 green bell pepper diced
- 16 oz. andouille sausage sliced and halved
- 1½ tsp Cajun seasoning
- 1 tsp kosher salt
- 2 Tbsp chopped fresh parsley
- 2 Tbsp minced garlic
- 8 cups low-sodium chicken stock note: can use 4 cups of stock and 4 cups of water
- 2 cups uncooked RiceSelect Texmati® White rice
- ¼ cup green onions sliced
- {Optional} hot sauce for serving
Instructions
- Using a colander, rinse beans in cold water and place in a large bowl. Cover beans with at least 4” of cold water. Cover with plastic wrap and let stand at room temperature overnight.
- Using a large pasta pot or Dutch oven, add the olive oil and place over medium heat. Once hot, add onions, celery and bell pepper; cook over medium heat for 5-6 minutes or until onions begin to soften.
- Using a separate skillet, add the sausage and place over medium-high heat. Cook, stirring occasionally, until the sausage begins to brown (~5-6 minutes). Transfer sausage into the Dutch oven.
- Add the Cajun seasoning, salt, parsley and minced garlic; stir until well combined. Continuing cooking for 1-2 more minutes, stirring occasionally.
- Drain the beans. Add beans and stock to the Dutch oven and increase heat to high. Bring mixture to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, for 2-2½ hours, or until beans are tender. (Note: If the mixture becomes too thick, add a bit more warm water as needed.)
- Meanwhile, cook RiceSelect Texmati White rice according to package instructions.
- Serve beans over cooked white rice.
- Garnish with sliced green onions and hot sauce (optional).
One of these days I’m going to take a trip to New Orleans. I would be in food and history heaven! This red beans and rice looks like a flavor winner!
Oh man, you totally need to put NOLA on the list, Kathy! But in the meantime, I say you start prepping for that trip with some tasty Cajun food at home. These red beans are a favorite. I could eat these every night for a week…easy! 🙂
David, David, David…yet again, you are speaking ( dare I say screaming!) to my heart about the delicious food found in Louisiana. I love all things NOLA, but the food ranks supreme. I can’t wait to be there in June and again in August. So many wonderful places to eat! But I guess I can start here at home with this recipe and the muffuletta panini. Thank you.
Haha! We definitely share a love for the delicious food of Louisiana, Terri! I absolutely loved my trip down there a couple of weeks ago, and I want to go back already. I’m jealous that you have trips planned in both June and August. It’ll be hot, but that’s ok! In the meantime, I say start getting those taste buds ready by making some tasty Cajun food at home. These red beans are one of my favorites for sure! 🙂
This looks super hearty and delicious, David! It’s still bitter cold here today and I need all the delicious comfort food I can get and this would fit the bill perfectly. Also, love saving those ham bones. What flavour they add to dishes!
Oh, it’s still bitterly cold here, too, Dawn. I’m SO ready for Spring. While we wait, though, I’ll just have to make another pot of these red beans. These are excellent comfort food, and there’s so much flavor hiding in there. Perfect for these chilly nights when it should be warmer. Haha! 🙂
Now I’m picturing Captain Hook helping defend New Orleans and it’s an adorable image. I’m sure in real life that pirate wasn’t cartoon-y cute though :). This looks like a hearty and yummy meal for Monday or any other day–I’ll never say no to beans and rice!
That’s exactly how it went down, Kelsie. Captain Hook defended New Orleans from it’s demise…and then Hook went out into a bayou and found a crocodile. Whoops. 🙂 Red beans and rice is definitely a favorite meal around here, too…Monday or not! Hope your week is off to a great start so far!
Hi David! Yet another one of my favorites! Give me a bowl of this and I am one happy woman! I sometimes will add pieces of cut up smoked pork chops which I brown like the sausage; smoked turkey is a non traditional option that’s pretty good too. You’ve probably noticed I’ve got a lot of “favorites”, there aren’t many foods I don’t like 🙂
Smoked turkey, eh? I like that idea a lot! I’ll have to keep that in mind next time I make red beans. I like adding tasso, but that’s difficult (nay, impossible) to find up here. I did stumble across a recipe for making homemade tasso in the smoker, though. I’ll have to try that one out sometime this summer when it finally warms up. In the meantime, pass me a bowl of red beans! 🙂
I love New Orleans, too, David! Just the vibe of the French Quarter is something to behold. And red beans and rice is one of my all-time favorite dishes from New Orleans. Just love it! Thanks for the recipe – Pinning!
Thank you so much, Laura! I’m a sucker for so many classic New Orleans dishes…and red beans ranks right up there near the top of the list. I could seriously eat these every night for a week and not get tired of ’em! 🙂
One of those classic dishes that I truly love – simple and perfect! Can’t wait to try your version, David. Have a great week!
Red beans and rice really is a classic! You can’t go wrong with all of those flavors just simmerin’ on the stovetop. 🙂 Thanks, Marissa!
Mm, delicious. The combination of the beans and the sausage would just be so delicious! These are some great flavours, David! And served with rice – even better.
Yes! Red beans served over rice is a classic New Orleans meal, and it’s packed with so much flavor. Definitely put this one on your list for the chilly days that are coming your way, Alexandra! The only problem would be whether or not you can find andouille sausage down there. That’s a requirement!
Once again, I see some similarities / connections as Nova Scotia used to have its own pirats (Which were called privateers). And while I haven’t looked into this, I recall our pirats were something to do with America and the War of 1812. I’ll need to investigate this – perhaps the Louisiana cuisine is the traditional food here haha. Anyway, the combo of beans and rice is so simple yet irresponsibly rich, comforting, and delicious!
Yup, those pirates in New Orleans helped defend the city during the War of 1812, too. You’ll have to look into the privateers angle and give an update, Professor Ben! There are definitely connections between Louisiana and your area thanks to the Acadian people. History lessons aside, red beans and rice is a classic dish with a ton of flavor! It’s one of my all-time favorites!
David, you’re hitting my ultimate comfort food button with this one. Great recipe, very authentic.
When I was a kid growing up right where the Texmati (great rice) rice is grown, red beans and rice was a weekly meal and likely the best one we got for the week. After growing up and moving away, it stayed a favorite. Still, make it here in Sweden (less andouille sausage). It’s now a family favorite over here.
Did you make it to Acme Oyster Bar when in NOLA? Beside fantastic oysters, they used to make amazing red beans and rice. Great post.
Thank you very much, Ron! You know me…I love comfort food. 🙂 I also happen to love Louisiana cooking, so that works out well! That’s awesome that you still make red beans and rice over there in Sweden. I can imagine andouille is a bit harder to find over there. Perhaps you can make a local version with reindeer sausage? That would be an interesting one!
As far as the recent trip to NOLA, I didn’t make it to Acme this time. However, I agree that they are a fantastic place! I clearly just need to schedule another visit…there are too many good restaurants down there and just not enough time!
David, when I was very young in the Midwest, Monday was also wash day. Now that you mention beans being an easy, hands-off meal to cook on a busy day, I’m trying to remember what we ate on Mondays. I’ll have to ask about that.
These beans and rice look so delicious and flavorful. They would make a fine, hearty meal!
This sounds like a perfect reason to call back home and ask about those Mondays growing up! Hey, maybe you could start a new tradition with red beans and rice on Mondays. There’s a reason why it’s so popular! 🙂 Thanks, Kelly!
I made red beans and rice this weekend and OMG was it delicious. My boyfriend was never a big fan but he had never tried my red beans and rice 🙂 I need to try Texmati Rice, I’m always looking for different rices to try. I love your version David, the andouille sausage is a great addition.
Awesome!! I bet your red beans and rice was delicious, Mary! It’s one of those comfort food recipes that just makes me smile whenever I sit down with a bowl. 🙂 And, yes, keep an eye out for Texmati!
I’m thinking I can probably make this in my slow cooker David? On a low setting just bubbling away in the background whilst I get on with other things in the kitchen? Yep I’m going to save this one to give it a go. Thanks!
Oh, you could totally make red beans in a slow cooker! You should try it…on a Monday! Red beans and rice is such a simple dish, but it really packs a ton of flavor. It’s one of my favorite Cajun dishes for sure!
A trip to New Orleans has been on my bucket list for quite some time. I want to try all those great dishes, this one very much included. But in the meanwhile I can always try my hand at a recipe this one at home. My only question is whether I’d be able to find the andouille sausage. Any good substitutes?
Yes! Definitely plan that trip to New Orleans, Frank. It’s a must! In the meantime, though, it’s always fun to whip up Cajun dishes at home. So andouille sausage is a unique one, and I thought I would have a heck of a time finding it up here in the northeast. Not the case at all! Most larger grocery stores carry some version of it (there are even good andouille chicken sausages out there, too). If all else fails, I would use a tasty smoked sausage instead. Cheers, my friend, and happy cookin’! 🙂
I like red beans and rice made with ham but andouille sausage just adds another layer of flavor that I love.
I totally agree, Karen! Ham is great in a pinch, but andouille just packs so much flavor. I love that I can find andouille fairly easily…even way up here in upstate New York! 🙂