Q1: Why is Red Beans and Rice traditionally eaten on Mondays in New Orleans?

This is a wonderful culinary tradition! Historically, Monday was "wash day," a day filled with the laborious chore of doing the laundry by hand. This meant that home cooks needed a meal that could be left to simmer on the stove with very little attention. They would take the leftover ham bone from Sunday's dinner, toss it in a pot with some beans and seasonings, and let it simmer all day long, resulting in a delicious and easy meal by dinnertime.

Q2: Do I absolutely have to soak the dried beans overnight?

Soaking the beans is a highly recommended step. It dramatically reduces the required cooking time and helps the beans to cook more evenly, resulting in a creamier final texture. If you are very short on time, you can do a "quick soak" by covering the beans with water, bringing them to a boil, letting them boil for 2 minutes, then removing them from the heat and letting them sit, covered, for 1 hour before proceeding with the recipe.

Q3: What is Andouille sausage, and what can I use as a substitute?

Andouille is a hallmark of Cajun and Creole cooking. It is a coarse-grained, heavily spiced, and intensely smoked pork sausage. Its smoky flavor is key to this dish. If you absolutely cannot find it, the next best substitute would be another type of spicy, smoked sausage, like a Polish kielbasa or even a good quality, spicy smoked sausage from your local butcher.

Q4: How do I get my red beans so creamy, like in the restaurants?

The two secrets to incredibly creamy red beans are time and mashing . The long, slow simmer of at least 3 hours is what allows the starches in the beans to break down and naturally thicken the liquid into a creamy gravy. For an extra creamy result, you can use a classic trick: take the back of your large spoon and mash about a cupful of the cooked beans against the side of the pot during the last 30 minutes of cooking. This will release even more starch and create a thicker, more luscious consistency.

Q5: Are raw red kidney beans dangerous to eat?

Raw or undercooked red kidney beans contain a natural toxin called phytohaemagglutinin, which can cause illness. However, this toxin is completely destroyed by boiling the beans for at least 10 minutes . This recipe calls for bringing the entire pot to a full boil at the beginning of the simmer, which makes them perfectly safe to eat.

The Best Authentic New Orleans-Style Red Beans and Rice

Name: The Best Authentic New Orleans-Style Red Beans and Rice
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 12 h
Cuisine: Cajun
Ingredients: 1 pound dry red kidney beans; 1 tablespoon vegetable oil; 12 ounces andouille sausage, diced; 1 cup finely diced onion; ¾ cup chopped celery; ¾ cup chopped poblano peppers; 4 cloves garlic, minced; 2 quarts chicken broth, or more as needed; 1 smoked ham hock; 2 bay leaves; 1 teaspoon freshly ground black pepper; 1 teaspoon dried thyme; ½ teaspoon cayenne pepper, or to taste; Hot sauce to taste; 4 cups cooked white rice, for serving; 2 tablespoons chopped green onion, for garnish

The Best Authentic New Orleans-Style Red Beans and Rice

A classic Louisiana-style recipe for Red Beans and Rice. This hearty one-pot meal begins with dried red kidney beans that are soaked overnight. A flavorful base is built by browning spicy andouille sausage and sautéing the ‘holy trinity’ of onion, celery, and (in this version) poblano pepper. The soaked beans are then slow-simmered for several hours with the sausage, a smoked ham hock, chicken broth, and seasonings until the beans become creamy and the meat is fall-apart tender. The dish is traditionally served over a bed of white rice and garnished with green onions.

Author: Grace
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 12 hours (includes overnight soaking)
Yield: 8 servings 1x
Category: Main Course
Method: Simmering, Sautéing
Cuisine: Cajun
Diet: Gluten Free

Ingredients

Scale

1 pound dry red kidney beans
1 tablespoon vegetable oil
12 ounces andouille sausage, diced
1 cup finely diced onion
¾ cup chopped celery
¾ cup chopped poblano peppers
4 cloves garlic, minced
2 quarts chicken broth, or more as needed
1 smoked ham hock
2 bay leaves
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
½ teaspoon cayenne pepper, or to taste
Hot sauce to taste
4 cups cooked white rice, for serving
2 tablespoons chopped green onion, for garnish

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Instructions

Place the dry beans in a large container, cover with several inches of cool water, and let them soak for 8 hours or overnight. Drain and rinse the beans.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced sausage and cook for 5 to 7 minutes, stirring, until the edges are browned.
Stir in the onion, celery, and poblano pepper. Cook for 5 to 10 minutes, stirring, until the vegetables soften and become translucent.
Stir in the minced garlic and cook for about 1 minute until fragrant.
Add the drained and rinsed red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and a dash of hot sauce to the pot.
Bring the mixture to a boil, then reduce the heat to low. Simmer gently, stirring occasionally, for 1 1/2 hours.
Add salt to taste and continue simmering for another 1 1/2 to 2 hours, until the beans are soft, the meat is tender, and the stew has reached your desired consistency.
Before serving, remove the ham hock and bay leaves. The meat from the ham hock can be shredded and returned to the pot. Adjust seasonings.
To serve, spoon rice into bowls and ladle the red beans mixture over the rice. Top with chopped green onion.

Notes

Soaking the dried kidney beans overnight is a crucial first step for this recipe to ensure they cook evenly and become tender.
The long, slow simmer of 3+ hours is essential for the beans to become creamy and for the flavors from the sausage and ham hock to fully develop.
The combination of andouille sausage and a smoked ham hock provides layers of smoky and spicy flavor.

Nutrition

Serving Size: 1/8 of recipe (without rice)
Calories: 550-650
Sugar: 6-9 g
Sodium: 1200-1500 mg
Fat: 25-35 g
Saturated Fat: 9-13 g
Trans Fat: 0 g
Carbohydrates: 40-50 g
Fiber: 15-20 g
Protein: 25-30 g
Cholesterol: 60-80 mg

Find it online: https://www.eatswithsoul.com/orleans-style-red-beans-and-rice/