New Orleans Style Red Beans and Rice
Prep time
Cook time
Total time
My wife likes to leave the sausage in the beans for the whole cooking process - the flavor of the sausage ends up more in the beans. I like to add the sausage in about an hour before the beans finish cooking - some of the flavor still ends up in the beans, but some is also retained in the sausage. You choose!
Recipe type: New Orleans Style Red Beans and Rice
Cuisine: Cajun, Louisiana, Southern
Serves: 8-10 servings
  • 1 lb. Camellia Red Kidney Beans
  • 8 cups water
  • 8 oz Ham shank or leftover ham bone
  • 1 lb. Andouille sausage (spicy or smoked kielbasa is a good substitute)
  • 4 tbsp unsalted butter
  • 2 medium onions chopped
  • ½ red bell pepper chopped(or green, we like red because they're a bit sweeter and less bitter)
  • 4 cloves garlic chopped
  • 1 stalk celery chopped
  • 1 bay leaf
  • Salt, black pepper and cayenne pepper to taste or Cajun seasoning
  • 8 cups cooked long grain rice
  1. Soak the red beans in water overnight.
  2. In a large stockpot, brown the sausage, remove and set aside.
  3. Add the butter, onions, bell pepper and celery. On medium heat, stir until onions turn translucent.
  4. Add the pre-soaked red beans, bay leaf and ham shank or bone and bring to a boil.
  5. Reduce heat, cover and allow to barely simmer for approximately 3-4 hours. Check occasionally and add water if needed to desired consistency (some like their beans thicker and some like them thinner).
  6. About an hour before finishing, add the browned sausage back into the red beans.
  7. Finished beans should be creamy and soft enough to smash with light pressure. When finished, season to taste with spices (the ham and sausage will alter the seasoning level as they cook down, so wait until the beans are finished to stir in the appropriate amount of additional seasoning).
  8. Note: If a thinner consistency is desired, add water. For a thicker consistency, allow to simmer with the lid off until desired thickness is achieved.
  9. Remove the bay leaf and serve over rice.
Recipe by The Foodie Whisperer at