How to Make the New Orleans Classic Red Beans and Rice

Cajun cooking is one cuisine that so many people are enthralled with. I mean think about it, there are Cajun restaurants around the world, even NOLA here in Dubai over 8000 miles away. And it’s one, relatively small locality that has a unique culture and flavor that’s big enough to embody an entire menu. You can’t say that about most states or regions in the USA. Out of all of these different dishes, red beans and rice is definitely one of my favorites.

Red beans and rice is a perfect example of your typical New Orleans dish that embodies the global cuisine from this area. The African tradition of slow cooked beans, the cajun seasoning with caribbean roots, and rice cultivation stemming from French and Spanish influences, it brings so much history and culture together in one delicious dish.

The tradition of red beans and rice was born from scarcity during the great depression, but quickly became a beloved classic. Often, red beans and rice is still enjoyed on Mondays as was typically the labor intensive laundry day of yesteryear in New Orleans. Scrubbing clothes by hand did not lend well to a complicated meal, so while you washed, the beans would simmer. And once you were done, you had yourself a creamy and tasty bowl ready to go.

Now, red beans and rice is often shared with neighbors and friends. It is one of those dishes that make people so captivated with Cajun cooking because it is not just the amazing flavors, but the rich history and stories that the food tells. From locals to visitors to Cajun restaurants near and far, red beans and rice is a beloved staple. Try this recipe for yourself and bring back an old tradition or start a new one on a Monday!

Serves 6 or more.

Suggested Wine Pairing:

A dark, Argentinian malbec has a gentle, fruity smoothness that goes perfectly with the savory flavors in red beans and rice.

Ingredients:

2 cups of dried red beans, soaked overnight

1 onion, diced

3 celery stalks, diced

1 bell pepper, diced

1 tablespoon of Cajun seasoning, store bought or homemade

4 smoked sausage links, sliced – bonus points for andouille!

2 cloves of garlic, minced

1 cayenne pepper, minced (optional – you know I like it super spicy but it’s not for everyone!)

2 cups of chicken stock

1 & 1/2 cups of long grain white rice

Scallions and hot sauce to serve

Instructions:

1. In a large stock pot or dutch oven, add 2 tablespoons of olive oil. The sausage will be precooked if it is smoked, so the goal is to get the fat to render and crisp up the sausage a bit.
2. After about 5 minutes add the onion, celery, and bell pepper, stir to combine and saute for about 5 minutes.
3. Add the garlic and cayenne pepper and cook for another minute or so.
4. The red beans should have soaked overnight, so drain the soaking liquid and give the beans a good rinse. Then add them to the pot with the sausage and vegetables. Add the cajun seasoning, about a teaspoon of salt and 1/2 teaspoon of pepper.
5. Add the chicken stock, stir and crank the heat up to high. Once it is boiling, reduce the heat to low and simmer for about an hour.
6. After an hour, check to see if the beans are cooked. Also check on the level of the stock, you will want the to be consistency of a thick stew, so add more stock if necessary.
7. If the beans are soft, this is a great time to start your rice. Cook according to package instructions. At this point I also like to stir the red beans mixture for a decent about of time. This will help break down the beans and achieve that creamy texture.
8. To serve, add the rice to the bottom of a bowl and top with a generous serving of the red beans. Top with scallions and hot sauce to serve.