Red Beans and Rice

Here in New Orleans, Monday means one thing: Red Beans & Rice. It's a cozy, soul-warming dish that fills the house with the most incredible aroma all day long. This is my go-to version—simple, flavorful, and true to the Crescent City spirit.

Growing up (or just living here long enough), you learn that red beans were originally Monday's meal because it was wash day—slow-simmering beans on the stove while the laundry was done outside. These days it's just pure comfort food, especially when made with pickled pork (my personal favorite) or good andouille sausage.

Grab a big pot, your favorite Camellia red beans, and let's get cooking!

New Orleans-Style Red Beans & Rice

Servings: 8–10 generous portions

Cook Time: 2½–3½ hours (mostly hands-off)

Perfect for: Monday night dinners, big family gatherings, or meal prep

Ingredients

• 1 lb Camellia red kidney beans (no soaking required if you have time to simmer long)
• 1 lb pickled pork (preferred!) or andouille sausage, sliced into ½-inch rounds
• 1 large onion, chopped
• ½ large green bell pepper, chopped
• 1 whole bulb garlic (about 8–10 cloves), minced
• 3 bay leaves
• 2 Tbsp dried parsley
• 1 Tbsp Cajun Seasoning like Tony Chachere's Original Creole Seasoning (more to taste)
• 24 oz chicken broth (or enough to cover beans + extra as needed)
• Water (as needed to keep beans covered)
• Cooked white rice, for serving
• Optional garnishes: sliced green onions, extra parsley, hot sauce

Instructions

1. Rinse & sort the red beans. Remove any little rocks or shriveled beans, then rinse well under cold water.
2. Place the beans in a large heavy-bottomed pot or Dutch oven. Add the chopped onion, bell pepper, minced garlic, bay leaves, parsley, Tony's seasoning, and the pickled pork (or sliced andouille).
3. Pour in the 24 oz chicken broth, then add enough water to cover the beans by about 2 inches.
4. Bring to a rolling boil over high heat for 10 minutes, then reduce to a low simmer.
5. Cover partially and let it gently bubble for 2½–3½ hours, stirring occasionally. Add more water or broth as needed to keep everything just covered (you want some creamy texture from the beans breaking down).
6. After about 2 hours, taste and adjust seasoning—more Tony's, salt, or even a pinch of cayenne if you like it spicier.
7. When the beans are creamy and the pickled pork is fall-apart tender (or the sausage is infused with flavor), remove the bay leaves. If using pickled pork, you can pull it out, chop it up, and stir the pieces back in.  If you want an even creamier texture for your red beans, just use a potato masher and mash up some of the beans in the pot before adding your meat back in.
8. Serve hot over fluffy white rice. Garnish with chopped green onions and several dashes of Crystal Garlic hot sauce.

Pro Tips from our New Orleans Kitchen

• Pickled pork gives the most authentic, tangy depth—look for it at local butchers or make your own if you're feeling adventurous!
• The longer and slower the simmer, the creamier the beans become.
• Leftovers are even better the next day—perfect for freezing in portions.

This is comfort in a bowl, y'all. Enjoy!