Food and Recipes Recipes New Orleans Red Beans and Rice 5.0 (1) 1 Review Where's the cornbread and collard greens? By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on July 20, 2021 Print Share Share Tweet Pin Email Active Time: 5 mins Total Time: 7 hrs 5 mins Yield: 3 ½ quarts Louisiana by nature, New Orleans by distinction, red beans and rice is a hallmark of Cajun cuisine. Yet every cook's recipe is bound to be a little different. For some, ham hocks, andouille sausage, or bacon are a must; for others, it's pickled or salt pork. But this New Orleans red beans and rice recipe perfectly captures the simple perfection that defines the quintessential Southern dish. Back in Louisiana, the recipe was originally a common dinner dish served on Mondays, the traditional wash day. The beans could simmer unattended while the cook was busy with the laundry and other chores. It was a perfect fit, easily feeding a crowd and being versatile enough to tailor according to what was in the pantry. After spooning these tender, flavorful red beans over fluffy rice, pair it with some of our perfect skillet cornbread and collard greens. The Southern-style sides take this New Orleans red beans and rice to the next level. Ingredients 1 pound dried red beans 7 cups water 1 green bell pepper, chopped 1 medium onion, chopped 3 celery stalks, chopped 3 garlic cloves, chopped ½ pounds andouille sausage, sliced 3 tablespoons Creole seasoning Hot cooked rice Garnish: sliced green onions Directions Place first 8 ingredients in a 4-quart slow cooker. Cook, covered, at HIGH 7 hours or until beans are tender. Serve with hot cooked rice. Garnish, if desired. Southern Living Print