Louisiana Red Beans and Rice

Monday was traditionally wash day in New Orleans, leaving little time for cooking — so red beans simmered all day on the back burner, requiring only occasional stirring. This dish became inseparably linked with the rhythm of New Orleans life, the Creole tradition, and the legacy of West African bean-cooking traditions that shaped it.

Serves: 6

Ingredients

• 450g (1 lb) dried red kidney beans
• 450g (1 lb) smoked andouille sausage, sliced into rounds
• 1 large onion, diced
• 4 stalks celery, diced
• 1 green bell pepper, diced
• 5 garlic cloves, minced
• 2 bay leaves
• 1 tsp (3g) dried thyme
• 1 tsp (3g) smoked paprika
• 0.5 tsp (1.5g) cayenne pepper
• 1.75 litres (7 cups) water
• Salt and black pepper to taste
• Cooked long-grain white rice, to serve
• Fresh flat-leaf parsley, chopped, to serve

Instructions

1. Soak beans overnight in cold water. Drain and rinse.
2. In a large, heavy pot over medium heat, brown andouille sausage until lightly caramelised, 5–6 minutes. Remove and reserve.
3. In the sausage fat, sauté onion, celery, and bell pepper (the Creole 'holy trinity') until soft, 8–10 minutes. Add garlic and cook 2 minutes.
4. Add soaked beans, sausage, bay leaves, thyme, paprika, and cayenne. Pour in water and bring to a boil.
5. Reduce heat to a low simmer. Cook uncovered for 2–2.5 hours, stirring every 20–30 minutes. As beans soften, use the back of a spoon to mash some against the pot wall to create a creamy gravy.
6. When beans are very tender and the liquid has thickened to a rich gravy, remove bay leaves and season generously with salt and black pepper.
7. Serve over white rice, garnished with fresh parsley.

Cook's Notes: Do not add salt until the beans are fully tender — salt added too early will tighten the skins and slow cooking. Andouille is key; if unavailable, use another smoked sausage. Leftovers improve dramatically overnight.