Red Beans and Rice

Published on September 13, 2021 | By
red beans and rice

The traditional and official Monday dish in New Orleans, red beans and rice, became a mainstay after Hurricane Ida. Even without electricity, I was able to slowly simmer a big pot of red beans on my gas stove.  As we reached out to feed our less fortunate friends that had lost their homes and power, a big steaming bowl of hearty red beans and rice was soul satisfying and comforting.

To make perfect New Orleans style red beans, it is necessary to soak the beans overnight. A long slow cooking process results in rich and creamy beans. I make a vegetarian version with sautéed onions, celery, bell pepper, garlic and spices. You can choose to season the beans with ham or sausage. Some New Orleans cooks add a ham bone and chunks of seasoning ham to the simmering beans. My mom used to season her beans with a salty piece of ham called pickled meat. If you prefer a meaty version, you can also fry up some hot sausage and serve that on top or on the side of the beans.

This recipe calls for one pound of dried beans. If you have a lot of people to feed, soak 2 pounds or more of beans and increase the chopped seasonings and spices proportionally. If you have a crock pot or an instant pot, this recipe is adaptable for either. And it’s faster too!

I prefer the meatless version of red beans with brown rice and plenty of hot sauce. I am a Crystal hot sauce groupie although I do love the smoky flavor that Tabasco chipotle hot sauce adds to the beans.

Louis Armstrong, the New Orleans famous jazz musician, famously signed his letters, “red beans and ricely yours.” Happy Monday and “red beans and ricely yours” from Sur le Plat.

    • Cook Time
    • Minutes

Ingredients

  • 1 lb dry red beans
  • 2 quarts water
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 TBSP thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup chopped parsley
  • pinch of cayenne or red pepper flakes to taste
  • 2 TBSP chopped green onions for garnish
  • 3 TBSP vegetable oil

Instructions

  1. Soak the red beans in cold water over night. Before cooking, pour off the soaking water.
  2. If you are making a vegetarian version, add 3 TBSP vegetable oil to a soup or stock pot. Heat the oil over medium heat and sauté the onions, garlic, celery and bell pepper.
  3. Once the veggies are limp, add the beans and 2 qts of water. Bring to a boil, then reduce heat and simmer for at least 2 hours until the beans are tender. Add the bay leaves and thyme.
  4. Once the beans are tender, remove about one cup of the beans from the pot. Use a fork or a potato masher to mash the beans. Return the mashed bean mixture to the pot. Stir to combine.
  5. If you want the beans to be creamier, smash more of the beans. Add more water as needed so the beans do not get too thick and scorch.
  6. Add salt, adjust pepper, adding either cayenne or red pepper flakes. Mix chopped parsley into the beans.
  7. Serve the beans over white or brown rice. Garnish with chopped green onions.
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