Below the Mason-Dixon, folks love to entertain. We search for an excuse to invite people into our homes. You can bet every football game, birthday celebration, or holiday gathering is an event complete with delectable cuisine. Red beans and rice feeds a crowd, and the hearty dish is always a favorite.
Classic New Orleans red beans and rice is the quintessential Southern dish. It’s equal parts comforting, nostalgic, and delicious. Hearty beans, onions, smoky sausage, peppers, celery, Creole seasoning, and, of course, rice combine to make one tasty meal that every family member will enjoy. Plus, it’s incredibly easy and inexpensive to pull together!
Camila Alves, Matthew McConaughey’s wife, learned this recipe from one of her dear New Orleans friends, Ms. Clara. She sees many similarities in Southern and Brazilian culture, traditions, and flavors. Camila prepares Ms. Clara’s New Orleans Red Beans And Rice as a source of comfort and love for her family.
Looking for the perfect side? We’ve got you covered. This meal pairs perfectly with cornbread, collard greens, corn on the cob, or a simple salad – all of which are crowd-pleasing choices. Next time you need to feed a large group of people, give Ms. Clara’s New Orleans Red Beans And Rice a try. It’s a hit every time.
1 pound (dried) red beans
3 quarts water
1 tablespoon vegetable oil
1 green pepper, seeded and chopped
4 stalks celery, chopped
tablespoons Salt to taste
2 tablespoons ground black pepper
2 tablespoons Creole seasoning
1 pound andouille sausage
hot cooked rice
How to Make It
Place red beans into a large bowl, and cover with water by several inches. Soak overnight.
In a large soup pot, add the oil, garlic, green pepper, onion, celery. Sauté for a few minutes.
Drain and rinse red beans, add them to the soup pot with the vegetables. Cover with water and cook over medium to low heat. Season pot with salt, black pepper, and Creole seasoning.
Reduce heat to low and cook until beans are tender, about 4 hours. When beans are tender add the sausage cut into bit size pieces. Stir to combine and let the flavors come together over low heat for 15-30 minutes, stirring occasionally.
Red beans should have a thicker liquid. If water starts to run low just add water slowly so it doesn’t create the consistency of a soup, these are very creamy beans. Serve red beans over hot cooked rice.