New Orleans Red Beans and Rice Recipe

5 from 2 reviews


  • 2 onions, diced
  • 1 green bell pepper, seeded and diced
  • 1 stalk celery, diced
  • 1 Tablespoon vegetable oil or bacon fat (from Sunday’s breakfast)
  • 1 pound dried red kidney beans
  • 812oz ham bone, or
  • 810oz smoked tasso, or
  • 1/2lb uncooked bacon (4-6 strips), diced
  • 3 bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 23 green onions, chopped
  • salt and pepper to taste
  • (how much salt you use will vary depending on what meat you decide to use)
  • water
  • 3 cups cooked white rice


  1. In a 5-8 quart heavy soup pot over medium-high heat, add oil (or bacon fat), onions, bell peppers and celery until vegetables are tender and the onions translucent.
  2. Add kidney beans, ham hock (or tasso or bacon), bay leaves and seasoning. Stir to combine and toast seasoning with vegetables for about a minute or two.
  3. Add 2-3 inches of water above the bean line (about 8-9 cups).
  4. Increase the heat to high and bring water to a boil. Cover the pot and reduce heat to low, allow the beans to simmer for 2.5hours.
  5. From time to time, while you fold laundry, pick up toys or answer 20 emails, come back and stir the beans to make sure they don’t stick to the bottom of the pot.
  6. Continue cooking the beans covered until they are creamy -about 2.5hours- and they begin to break apart when you stir them.
  7. When beans are done cooking, take out ham hock (or smoked tasso) remove bone and roughly chop ham meat. Return it to pot, give it a good stir and cover.
  8. Optional: remove 1 1/2 cups of red beans from pot, blend in a blender, pour back in the pot. This will yield a very creamy thick base.
  9. At the last minute, stir in green onions, check for salt and pepper seasoning and serve with white rice.


Slow cooker directions: add all ingredients and cook on low heat for 7-8 hours. Vegetarian option: use vegetable oil, omit ham bone add 1 Tablespoon smoked paprika.