• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Cinco de Mayo Recipes
  • All Recipes
  • Meet Chula and Pudge Factor®
  • Recipes by Category
  • Just Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Cinco de Mayo
  • Mother’s Day
  • Just Recipes
  • Meet Chula and Pudge Factor®!
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Eggs and Cheese

    Home » Recipes » Eggs and Cheese

    Red Beans and Rice

    By Chula King · January 29, 2018 · Updated December 1, 2020 Leave a Comment

    • Facebook
    • Twitter
    • Yummly
    Jump to Recipe Print Recipe
    Red Beans and Rice

    In New Orleans, red beans are a cultural tradition dating back hundreds of years. Through the years, Red Beans and Rice was the quintessential dish associated with Mondays. Whatever day of the week, however, Red Beans and Rice is sure to please the most picky of eaters. 

    Red Beans and Rice

    This delicious dish us updated and reposted from April 16, 2012. It was inspired by the “Authentic Louisiana Red Beans and Rice” from the All Recipes site.

    Contents show
    1 Ingredients for Red Beans and Rice:
    2 Making the Red Beans and Rice:
    3 Red Beans and Rice
    3.1 Ingredients
    3.2 Instructions
    3.3 Nutrition

    Ingredients for Red Beans and Rice:

    I used the following ingredients: Dry kidney beans, the “trinity” – onion, bell pepper and celery – garlic, smoked sausage, ham and spices. I really like the taste of Conecuh Original Smoked Sausage. Therefore, I  used it in place of the more typical andouille sausage. The spices that I used consisted of bay leaves, cayenne pepper, dried thyme, dried sage, dried parsley, Creole or Cajun seasoning, and salt.

    Ingredients for Red Beans and Rice

    Making the Red Beans and Rice:

    The smoked sausage that I used was uncooked. Therefore, I started by cooking it in a large Dutch oven, and draining it well on paper towels.

    Cooking Smoked Sausage for Red Beans and Rice

    Then, I poured all of the fat out of the Dutch oven, and wiped any excess fat left in the pan with a paper towel. I left the browned bits from the cooked sausage in the pan for added flavor. Next, I added the “trinity” and garlic to the pan. I cooked it over medium heat for about five minutes.

    Holy Trinity in Dutch Oven for Red Beans and Rice

    After that, I returned the sausage to the pan, and added the ham and all the spices.

    Sausage and Ham added to Vegetables for Red Beans and Rice

    Finally, I added the kidney beans and water. I brought this to a boil. I covered the pan and lowered the heat to medium-low for a one and a half-hour simmer.

    Adding Beans and Liquid for Red Beans and Rice

    After the hour and a half, I uncovered the pan, and cooked the mixture for another 45 minutes at a slightly higher heat until the beans were tender and the sauce was thickened. Since I like a creamier texture, I mashed some of the beans after 45 minutes with my potato masher.

    Cooked Beans for Red Beans and Rice

    I served the Red Beans and Rice with a nice Caesar salad, a Crusty French bread, and a nice Merlot.  Yum!

    Dinner with Red Beans and Rice

    Red Beans and Rice

    In New Orleans, red beans are a cultural tradition dating back for hundreds of years. Through the years, Red Beans and Rice was the quintessential dish associated with Mondays. Whatever day of the week, however, Red Beans and Rice is sure to please the most picky of eaters. 
    5 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mardi Gras, New Orleans, Southern
    Prep Time: 15 minutes
    Cook Time: 1 hour 45 minutes
    Total Time: 2 hours
    Servings: 8
    Calories: 338kcal
    Author: Chula King

    Ingredients

    • 16 ounces kidney beans dry
    • 16 ounces smoked sausage sliced*
    • 2 cups onion chopped (1 large)
    • 1-½ cups green pepper chopped (1 large)
    • 1 cup celery chopped (3 to 4 stalks)
    • 2 Tablespoons minced garlic
    • 8 ounces ham cut into ½-inch cubes (2 cups)
    • 2 bay leaves
    • ¼ teaspoon cayenne pepper
    • 1 teaspoon dried thyme
    • ¼ teaspoon dried sage
    • 1 Tablespoon dried parsley
    • 2 teaspoons Creole or Cajun seasoning
    • 2 teaspoons Kosher salt
    • 5 cups water
    • Cooked white rice
    • Sliced green onion tops for garnish optional

    Instructions

    • Rinse kidney beans; soak in a large pot of water overnight.  When ready to use, drain kidney beans and rinse well.  Set aside.
    • Cook the smoked sausage in a large Dutch oven over medium heat until well browned.  Drain well on paper towels, pressing as much fat as possible from pieces.  Set aside.  Pour fat from pan and discard.  Wipe interior of pan with paper towels to remove any remaining fat.
    • Add onion, bell pepper, celery and garlic to Dutch oven; cook over medium heat for 5 minutes, stirring occasionally.  Add cooked sausage, ham and all seasonings.  Cook for several minutes, stirring well.  Add kidney beans and water.  Bring to a boil and then reduce the heat to medium-low.  Simmer covered for for 1½ hours, stirring every 30 minutes.  Uncover and continue to cook for another 45 minutes at a slightly higher heat, or until the beans are tender and the sauce is thickened.   Remove bay leaves and correct seasonings.  If you prefer a creamier texture, mash some of the beans with a potato masher.
    • Serve the beans over rice, accompanied by a nice Casear salad, French bread and a light red wine.  Yield:  8 servings.
    • *If you use andouille or other cooked sausage, start with the cooking of the vegetables in a little olive oil.

    Nutrition

    Calories: 338kcal | Carbohydrates: 19g | Protein: 18g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 1411mg | Potassium: 516mg | Fiber: 5g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 12.5mg | Calcium: 45mg | Iron: 2.9mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    Filed Under: Grains, Mardi Gras, Meats, Southern

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Photo of Chula - PudgeFactor Blogger

    Chula King is an award-winning photographer, and videographer behind Pudge Factor. She’s a professor by day and foodie by night showcasing her favorite tried and true recipes.

    More about me →

    Mother's Day

    • Easy Potato Waffles
    • Make Ahead Breakfast Enchiladas
    • Easy Cheesy Sausage Bread
    • Banana Craisin Mini Muffins

    See more Mother's Day→

    Sites Featured In

    Popular Recipes

    • Easy Peasy British Sausage Rolls
    • Chicken Schnitzel with Mustard Cream Sauce
    • Homemade Waffle Cones
    • Twice Baked Potato Casserole

    See more Recipes→

    Footer

    © 2012–2022 · Pudge Factor®, LLC · Privacy Policy · Disclaimer