New Orleans-Style Red Beans and Rice

Total Time:
4 hr 15 min
Prep:
15 min
Cook:
4 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 tablespoons vegetable oil
  • 1 cup chopped onions
  • 1/2 cup chopped bell peppers
  • 1/2 cup chopped celery
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 pound boiled ham cut, into 1/2-inch cubes
  • 6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
  • 1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
  • 3 tablespoons chopped garlic
  • 8 to 10 cups water
  • Steamed rice
Directions

Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.


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4.6 53
Let me first say I have never had or made red beans and rice.     I saw a show on DDD that inspired me to try it.     My friend and family went crazy for this recipe.   Instead of ham I used a ham hock.  It put a great smoky taste to it.    I can't wait to make it again. item not reviewed by moderator and published
Looking for a new home item not reviewed by moderator and published
<p>I tend to use tasso instead of ham and sausage in beans or gumbo. The rest of the recipe is like I would do it.</p><p><br /></p> item not reviewed by moderator and published
I think canned red beans, in this case is the better option. No one I know in New Orleans cook beans that look like bullets. We creoles like our beans creamy and super tender. Obviously, from the picture, there is NO creaminest and the beans are like mirliton, which Emeril concludes is an alligator pear, for whatever reason. item not reviewed by moderator and published
This is a great recipe! I used Turkey smoked sausage only no ham. It&amp;#39;s very tasty and truly a keeper! item not reviewed by moderator and published
Very good recipe. Here&amp;#39;s a little trick to cut down on cooking time: rinse beans in cold water, cover, bring to boil, then cut off heat and cover for one hour. In the meantime, prepare your onions, garlic, bay leaf, thyme, parsley. After beans have soaked, turn on fire again and bring to boil. Be sure to add a little olive oil - then all the rest of the ingredients including the pickle meat (See next paragraph. In my family Mom always used pickle meat (look it up sold at most any New Orleans grocery store. Sometimes she would use ham hocks but pickle meat was the favorite. Since Mom would serve fried pork chops or fried smoked sausage as a side to the red beans, the pickle meat would be just enough to flavor the beans. Some folks like their beans like this and prefer to cook the sausage, pork chop, fried chicken on the side. We always did. How about you? item not reviewed by moderator and published
Beans should be soaked overnight. Try and serve meatballs with marinara sauce with the red beans and rice. item not reviewed by moderator and published
I used chorizo, a Spanish sausage and a bit of Canadian bacon. I simmered these beans (small red pinto over low heat for hours. The chorizo gave the beans a spicy, meaty taste. This pot of beans has kept my tummy warm in cold Florida weather(40 degreesfor a couple of days. I even eat them cold when the sun comes out. Laisez les bon temps roulez...merci a mes amis Cajun! Next time I'll use boudin...La prochain fois item not reviewed by moderator and published
Excellent! A hit with my family. When ever I have time, I pre cook the beans in water and store them in the freezer. Then I use them in recipe, which cuts the recipe time by about 2 hours. Now that my son is older and eats it with us, I stopped using the cayenne pepper, and just add a bit of place pepper. The smoked sausages I use are hot enough (for my son and add spice to it. item not reviewed by moderator and published
SOOOO Yummy!! I followed some of the suggestions from reviewers and it came out great. First, I substituted a smoked ham hock for the ham, used canned beans, and used beer and water combo. It cooked in about 2 hours. I also added a little Louisana hot sauce, which gave it a nice kick. item not reviewed by moderator and published
This is one of my favorite recipes! I tend to change up the meat for different effects. Last time I made it, I used turkey "ham" and chicken sausage. I was quite pleased with the results and enjoyed the fact that I was able to reduce the sodium and fat and still have a tasty meal. The turkey ham was made by Jenny-O and held up very well in the dish. item not reviewed by moderator and published
This is a GREAT recipe! This was so easy to make and tasty with a few adjustments. I did not add salt, as the ham provided more than enough : I used fresh thyme in place of dried thyme, so I used triple the amount of fresh to compensate. I added 4 oz more smoked sausage and I added 10 oz andouille sausage which provided quite a spicy kick. The result was delicious and plentiful!! I highly recommend this recipe for game days or cold winter days. Love it and can't wait to make it again. Thanks Emeril! item not reviewed by moderator and published
I have family from New Orleans they will be the judge of this but I enjoyed it. item not reviewed by moderator and published
The recipe was a definite good one, I am from New Orleans. I used the smoked Ham hocks and regular pig tails not pickled. by Geewoman, New Orleams, LA. May 29,2011. item not reviewed by moderator and published
This recipe was easy to make, but i agree with aimee.thurlow_5, I am from Lake Charles, La and this seemed some what off. It was good but not as flavorful. I would make it again, but i wouldn't use that type of ham, i would probably use a smoked ham hock. I think that this is why it wasn't as flavorful. Anyways, thank u Emeril for providing your recipes for us to make! item not reviewed by moderator and published
I thought after reading the reviews that this would remind me of eating Red Beans and Rice in New Orleans and while it is good its not the best. The recipe is definitely a labor of love, but after all the work and watching it entails I was somewhat disappointed. item not reviewed by moderator and published
Being a long life resident of New Orleans I can say that this is absolutely the BEST red beans I've ever had. Sorry Grandma. Now I can be proud to share my red beans and rice with family and friends. The only thing I did differently was used chicken broth instead of water and andouille sausage. Note: I never soak my beans over night. I simply sort add water and bring to a boil for 2 minutes and let sit covered for 2hrs and rinse and proceed with recipe. item not reviewed by moderator and published
The only thing I did different than the recipe states was to use a little beer (1/2 bottle) and chicken broth instead of the water. I also did not need to cook it as long as suggested. It turned out great. My husband and I loved it and will make it again. item not reviewed by moderator and published
This is awesome! I cut up six (6) andouille sausage in place of the ham &amp; covered it with chicken broth &amp; beer instead of water. I also cooked it in the crockpot. We will make this many more times. Thank you a hundred times Emeril!!! item not reviewed by moderator and published
I cooked these in the crock pot overnight. The only change that I made was in using 1 quart of chicken broth and no meat. I served it over brown rice. It appeared watery in the beginning even after I mashed some of the beans but by the time I served them they were perfect in every way. thanks i will forever use this recipe. item not reviewed by moderator and published
I've made this recipe twice and am getting ready to make it again this week. This recipe has such depth of flavors and is a huge crowd pleaser. Everyone I've served this to has said it is the best they have ever had! item not reviewed by moderator and published
I have used this recipe twice. The first time I followed the directions exactly-and got rave reviews. I decided to play with it a little, and doubled the veggies (except for the garlic) and the amount of smoked sausage, and used a combo of red and green bell pepper. Rather than diced ham, I used the meat from a smoked ham shank that my son brought home from the store. I cooked the ham shank in water and then cooked the beans in the cooking liquid, instead of cooking the beans in plain water. Also, I fried 5 slices of bacon until crisp, and used the bacon fat to saute the veggies. But I did not add the veggies and spices to the beans until the beans were half done. By the way, adding the spices (even the bay leaves) to the skillet for a quick saute with the veggies really perks them up. I crumbled the bacon and added it to the pot. This is not very diet friendly, but 4 of my dinner guests want me to open a restraunt and put the beans on the menu. For anyone who doesn't want rice, this is just as good over cornbread in a bowl (but I must confess that I used Jiffy rather than make it from scratch.) item not reviewed by moderator and published
Judging by how great my house smells right now, I'm sure this is going to be a fantastic recipe! I omitted the ham and substituted a pound of smoked turkey sausage and only put in 2 tbsp of garlic instead of 3. Also served with country cornbread and brown rice. Yummmm. item not reviewed by moderator and published
I used ham hocks, andouille sausage, canned red beans, chicken stock and cooked it in a crock pot and it was wonderful. My family really enjoyed it! item not reviewed by moderator and published
I worked on ships that often had Chief Stewards (Head Chefs) from Louisiana who cooked red beans and rice with nearly every meal. This recipe is the closest to the flavors I remember. Delicious! item not reviewed by moderator and published
Solid recipe. It certainly makes red beans and rice. On the second time I made it, I added a full teaspoon of cayenne, a teaspoon of Chipotle Pepper power and bumped the sausage to a full pound. Great recipe for serving a bunch of people for cheap. item not reviewed by moderator and published
A wonderful guide to a great recipe! Used 2 cups of chicken broth added to water. Browned homemade deer sausage, reduced with W.L. Weller Bourbon in place of smoked sausage. Used ham and ham bone from a honey-baked ham! EXCELLENT!! Thank You. item not reviewed by moderator and published
This is an easy dish to make and it is great. If you would like to up the stakes a little, make some of Emeril's Tomato and Basil Focaccia bread to go with it. item not reviewed by moderator and published
I decided to make my husabnd, who went to Tulane, an authentic red beans and rice reciepe. Based upon the previous reviews, I thought this would be the one. First, the receipe was very very mild. In addition, my red beans and rice became the color of gravy- is that supposed to be right? I suppose if you samsh the beans, the red sauce will become murky. Anyhow, it was still good, but really, really mild. item not reviewed by moderator and published
I spent my formative early adult years in New Orleans...FIRST OF ALL...THIS IS NOT A CAJUN DISH...like many New Orleans foods...people confuse Cajun with Creole. An elderly African American woman taught me to cook this in the early 80's. Emeril's recipe is perfect...except...you need a LOT more sausage...and don't forget the hot sauce...preferably Crystal! item not reviewed by moderator and published
I made this minus the hamhocks and sausage, and the flavor was EXCELLENT!!! And the best thing besides the taste of the dish was that it was virtually fat-free! item not reviewed by moderator and published
This was good and easy. I loved the spice combinations and it was not too hot or too mild, just right. I did use 2 cans of red beans instead of dried beans. I used only 1/2 cup of water and I cooked it for about 30-40 minutes on the stove once I added the beans. I switched the proportions of ham and sausage because I love smoked sausage. I will make again. My husband enjoyed it. item not reviewed by moderator and published
I changed it up a little and brought canned Red Beans (Crerole Style). Turned out great in 30 minutes. item not reviewed by moderator and published
I left out the green pepper, but upped the cayenne, onion, and garlic. Dropped in in the crock pot all day on low--house smelled divine on arrival at home. Serve over brown rice. I think even the cats wanted some! item not reviewed by moderator and published
This recipe for Red Beans and Rice makes for a delicious and nutritous meal. My girlfriend's teenage son, who ordinarily refuses to eat beans, loved it. Maybe, he like it because we decided to give it a more hearty, manly title, "Ham Stew." item not reviewed by moderator and published
I made this for my family and it was a big hit. The next day my husband took the rest into work and everyone at his office asked for the recipe. The only thing I did diffrent was doubled the amount of meats. item not reviewed by moderator and published
I left out the ham and used smoked turkey sausage to cut down on fat and calories, still fantastic! Very easy to make, left it on the stove on a low simmer for hours while getting things done. Could probably adapt to a slow cooker very easily. item not reviewed by moderator and published
Best red beans and rice I've ever made, item not reviewed by moderator and published
I could not have enjoyed this recipe more- it warmed up our cold Colorado evening like nothing else. I did substitute chicken stock for the water and 2 ham hocks for the ham- just make sure they are meaty enough to take out and shred the meat near then end of the dish. I will be making this again, and again, and again... item not reviewed by moderator and published
good stuff item not reviewed by moderator and published
Tastes as good as the red beans &amp; rice I enjoyed in New Orleans. I used andouille sausage and a center-cut country ham slice, chopped. Rib-sticking weekday fare. item not reviewed by moderator and published
very good item not reviewed by moderator and published
I made this for my girlfriend and followed the recipe very closely except left out the pork &amp; sausage and instead used a bag of Morningstar Farm's vegetarian sausage. It turned out great. I used to work in a finer restaurant and this was at least as good as any soups/bean dishes that we served. item not reviewed by moderator and published
My Son-in-Law is stationed at the 29 Palms USMC Base -- he is from Texas and kept tellimg me how much he missed eating red beans and rice. I decided to make him some prior to his being shipped over seas. Not having ever made this before, I turned to Emeril's recipe for direction. I used smoked ham (no sausage) and chicken broth ... I also ommitted the bell peppers ... he (as well as the entire family) loved it! item not reviewed by moderator and published
This was a great dish. I added some hot peppers to spice it up a bit more but it was really good and simple! item not reviewed by moderator and published
I love Cajun food; especially red beans and rice. I have tried several recipes at home, but nothing came close to this one. I will use it again and again. item not reviewed by moderator and published
simply outstandingly delicious item not reviewed by moderator and published
This is the best red beans and rice dish I ever ate or made. My girlfriend was in Emeril heaven. I improvised a bit but nothing Emeril wouldn't do. item not reviewed by moderator and published
I used canned red beans, spicy elk sausage, and tobasco sauce. (I didn't have bell pepper so I left it out.) Otherwise, I followed the recipe. I served it over brown rice since we are on the South Beach Diet. It sure didn't taste like diet food. It was very flavorful! Both my husband and I agreed that this recipe is a keeper! item not reviewed by moderator and published
When my wife and I visited New Orleans after our honey moon I practically lived on cajun food. I had red beans and rice multiple times and hoped that when I returned home I could make a satisfactory substitute. With this recipe I think I'm as close as I can get...I only tweaked it by adding a little more cayenne for a little more punch. item not reviewed by moderator and published
Added more garlic and red pepper and used Emerils Old Fashion French Style Sausage as the only meat. I also used canned beans. It was great. item not reviewed by moderator and published
it was a very good recipe item not reviewed by moderator and published
I made these beans two days after watching the show because I love beans and rice. This recipe was really good and I like the spicy taste of the cayenne pepper in it. I did cook the beans in less time then the recipe required. item not reviewed by moderator and published
As someone who grew up in New Orleans I understand what you are saying, but this recipe is actually very good. And the creamier part comes from cooking them longer. Using canned beans would be like eating Taco Bell vs a good freshly made taco. Same thing but no comparison quality wise. item not reviewed by moderator and published

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