Classic New Orleans-Style Red Beans and Rice

Creamy, smoky, and packed with flavor—this Creole staple is the ultimate comfort food!

For the Beans:

1 lb (about 2 cups) dried red kidney beans, soaked overnight (or quick-soaked)
1 lb Andouille sausage, sliced (or smoked sausage)
1 large onion, diced
1 green bell pepper, diced
3 celery stalks, diced (the “Holy Trinity” of Creole cooking!)
4 garlic cloves, minced
1 ham hock or ½ lb diced ham (optional, for extra smokiness)
2 bay leaves
1 tsp dried thyme
1 tsp paprika
½ tsp cayenne pepper (adjust for heat)
1 tbsp Creole seasoning (like Tony Chachere’s)
6–8 cups chicken stock (or water)
Salt & black pepper to taste
2 tbsp apple cider vinegar (added at the end)

For Serving:

Sauté the Base:
- In a large Dutch oven, brown sausage over medium heat. Remove and set aside.
- In the same pot, sauté onion, bell pepper, celery, and garlic until soft (5 mins).
Simmer the Beans:
- Add soaked/drained beans, ham hock, bay leaves, thyme, paprika, cayenne, Creole seasoning, and enough stock to cover by 2 inches.
- Bring to a boil, then reduce to a low simmer. Cover and cook 1.5–2 hours, stirring occasionally, until beans are tender.
Creamify the Beans:
- Remove 1 cup of beans, mash with a fork, then stir back into the pot (this thickens the sauce).
- Add sausage and simmer uncovered 20–30 mins until creamy. Stir in vinegar at the end.
Serve:
- Discard bay leaves and ham bone (if used).
- Spoon over fluffy white rice, garnish with green onions, and serve with hot sauce.

No Soak? Use an Instant Pot: Sauté veggies/sausage, then pressure cook 45 mins with soaked beans (or 90 mins unsoaked).
Vegetarian? Omit meat, use smoked paprika + liquid smoke, and swap stock for veggie broth.
Leftovers taste even better the next day!

Perfect for Mondays (traditional red beans day in NOLA) or anytime you crave soul-warming flavor. 🎷🍚🔥