New Orleans Red Beans and Rice
Monday is red beans day. Has been since the 1800s. Stays that way.
Why this dish belongs to New Orleans
Red beans and rice is the most everyday of New Orleans dishes — and the most ritualized. Monday is red beans day in New Orleans, going back to the 1800s when Monday was wash day. Beans could simmer all day on the back of the stove unattended while women did the household laundry. That tradition stuck even after laundry technology changed; New Orleans diners and home cooks still serve red beans on Mondays. The dish uses small red beans (not kidney beans — that's a common Northern substitution that misses), the Holy Trinity, smoked andouille or smoked sausage, and a ham hock or smoked turkey wing for backbone. The cooking is slow (3+ hours) which thickens the beans into a nearly-creamy consistency without the help of a thickener. Served over white long-grain rice with hot sauce. Restaurants serving definitive versions: Liuzza's, Mandina's, Coop's, Joey K's. The home version is what you make Sunday night so it's ready Monday after work.
Method · 10 steps
- 1
Soak the beans overnight. Pour 1 lb of dried red beans into a large bowl, cover with 4 inches of cold water, and refrigerate 8–12 hours. Drain and rinse before using.
- 2
In a large pot or Dutch oven, brown the andouille slices over medium heat for 5 minutes, until edges are crispy. Remove with slotted spoon.
- 3
In the same pot with the rendered andouille fat, add diced onion, bell pepper, and celery. Cook 8–10 minutes until soft.
- 4
Add minced garlic and cook 30 seconds.
- 5
Add drained beans, browned andouille, ham hock, chicken stock, bay leaves, Creole seasoning, thyme, smoked paprika, cayenne. Stir.
- 6
Bring to a boil, reduce heat to low, cover partially, and simmer for 2.5–3 hours, stirring every 30 minutes. The beans should be very tender and the liquid thick and creamy.
- 7
30 minutes before the end, fish out the ham hock. Pull off the meat from the bone. Discard the bone and skin. Return the meat to the pot.
- 8
Crush some of the beans against the side of the pot with a wooden spoon to thicken the sauce — this is the New Orleans way. Don't blend; you want chunks of beans visible.
- 9
Taste and adjust salt and cayenne. Beans get saltier as they cook (andouille and ham hock release salt) — go light early, season to taste at the end.
- 10
Serve over a scoop of cooked white rice. Top with sliced green onions and a few dashes of hot sauce.
Chef's notes
- →Camellia brand small red beans are the New Orleans standard. They cook softer and hold their shape better than kidney beans. Order online if not available locally.
- →Don't skip the overnight soak. Beans cook more evenly and faster after soak. If you forgot, do a 'quick soak' — boil 5 minutes, off heat 1 hour, then proceed.
- →Crushing beans against the pot side at the end is the texture trick. Some bean cookers blend a portion in a blender for super-creamy. Crushing is more rustic.
- →Smoked turkey wings are an excellent (and lighter) substitute for ham hock if you can find them.
- →Beans get better the next day. Make Sunday for Monday dinner — that's the New Orleans tradition for a reason.
Storage
Refrigerate up to 5 days; freezes 3 months. Reheat with a splash of stock if it thickens. Improves with time.
Frequently asked
- Why Monday for red beans?
- Monday was traditional wash day in 19th-century New Orleans. Beans simmered unattended on the back of the stove while women did laundry. The tradition outlasted the laundry context and is now culturally embedded.
- Small red beans vs kidney beans?
- Small red beans (Camellia) are smaller, softer, and creamier than kidney beans. Kidney beans hold up better in chili (where you want bean integrity); small red beans break down into a creamy sauce, which is what you want for red beans and rice. Don't substitute.
- Can I use canned beans?
- Yes for a quick version (1 hour total) — sub 4 cans drained red beans, reduce stock to 4 cups, simmer 30 minutes. Won't have the same creamy thick texture; canned beans don't break down the same way. Adequate for weeknight; not the same dish.
- Is ham hock necessary?
- Yes for traditional flavor — the smoked pork bone adds depth that andouille alone doesn't. Smoked turkey wings sub well. If both unavailable, increase andouille to 1.5 lbs and add 1 tsp liquid smoke.
- Can I make this in a slow cooker?
- Yes — brown sausage and trinity in a skillet first, transfer to slow cooker with beans, ham hock, stock, and seasonings. Cook on low 8 hours. Crush beans at the end for texture. Excellent set-and-forget version.
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