Red Beans & Rice

A few years ago I was able to go to New Orleans for a quick visit. My goal… taste as many iconic New Orleans foods. I had it all or at least as much as I could eat. Po Boys, beignets, oysters, jambalaya, gumbo and red beans and rice were on my list and I was not disappointed. If you ever have the chance to visit, I highly recommend it. Not just for the food but the sites. There really is something for everyone there. I was going through some old photos on my phone and I saw the pictures from New Orleans and immediately I began craving red beans and rice. Such a simple dish but so difficult to truly replicate. I am not going to say I nailed down the best red beans and rice dinner, but this is pretty darn good.
Holy Trinity
The French have mirepoix which is a base of onion, celery and carrots. The Cajuns have the holy trinity which includes onion, celery and bell peppers. The holy trinity is the base for a lot of Cajun cooking and a key component in red beans and rice. One thing you need to do towards the end of cooking the red beans is mash/blend a cup of the beans to help thicken it. You can use a fork to mash them or an immersion blender. I love the one below. It cleans up quickly and works like a charm.

Red Beans & Rice


  • 16 oz dried red beans presoaked overnight
  • 1 lb Andouille sausage sliced in 1/4 inch slices
  • 1 onion diced
  • 2 celery stalks diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 1 tbsp bacon fat or vegetable oil
  • 1 tbsp cayenne pepper
  • 1 tsp pepper
  • 1 tsp rubbed sage
  • 2 tsp salt
  • 1 tsp crushed red pepper
  • 4 bay leaves
  • 6 cups water
  • cooked white rice


  1. Heat bacon fat (or oil) over medium heat in a dutch oven. Brown the sausage until crispy then add onions and cook for about 5 minutes. Add celery, bell pepper and garlic and cook for 3 minutes.

  2. Add cayenne, pepper, sage, salt, red pepper and bay leaves. Add presoaked beans and cover with about 2 inches of water (approximately 6 cups). Bring to a boil and then reduce heat to a simmer and cover for about 2 hours

  3. A few minutes before serving remove 1 cup of beans and mash with a fork. Return beans to pot and simmer for 10 minutes adjusting seasoning to your preference. Before serving remove bay leaves

  4. Serve over rice and enjoy.

This red beans and rice recipe can be tailored to your tastes. I really like it spicy and I added a dash or five of Tabasco sauce. Just remember to taste, taste and taste. Adjust to how you like it. Other than that bone apple t. Hey that’s how my son loves to pronounce Bon Appetit. I actually like it. I hope you enjoyed this classic New Orleans Monday dinner. I know my family did. There wasn’t a bean to be found after the teenagers got to it. Thanks for stopping by Life44…Live, laugh, love & learn. Help support our site! As an Amazon Associate we earn from qualifying purchases.

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