Mom's New Orleans Red Beans & Rice

By Katie Macdonald
May 22, 2018
10 Comments
83 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Every year for my birthday, I would ask for my mom's red beans and rice. They're comforting, creamy and so well flavored. Everyone who tries them loves them. My mom swears the secret is a cup of pickle juice.Katie Macdonald

Food52 Review: Featured in: 10 Slow-Cooker Recipes Made for Fall TV Binges.The Editors

Serves: 9 to 12
Prep time: 1 hrs
Cook time: 4 hrs

For the red beans:

  • 1 pound red kidney beans (my mom uses Camellia brand)
  • 1 large onion chopped
  • 1/2 bell pepper
  • 2 tablespoons minced garlic, more to taste
  • 3 stalks celery, chopped
  • 1 cup pickle juice (dill or sweet)
  • 5 to 8 whole bay leaves
  • 1 pound smoked sausage, sliced in 1/2 in sections
  • 1 smoked ham bone with meat (many stores will sell ham bones with some meat on them; ham bone will greatly improve the taste of red beans)
  • 1 pound smoked ham cut in cubes (Look for this in meat section, sometimes called "pickled pork" but it won't have a bone with it)
  • 1 tablespoon Cavender's Greek Seasoning
  1. In a large heavy pot, empty bag of red kidney beans; remove any dirt if there.
  2. Wash beans by rinsing in water and discard water. Add fresh tap water to cleaned beans so that water covers them by 2 inches.
  3. Put lid on and bring to a boil, then lower temperature to simmer for 1 hour and then turn off. Beans should be softened.
  4. Add all above remaining ingredients and add enough water to cover all ingredients by an inch.
  5. Bring back to a boil then immediately to a low simmer. It may take 3-4 hours on simmer for the beans to be ready to eat. The longer you keep them on a low simmer, the creamier they will get. You must stir the beans regularly so they don't burn.
  6. If you soften the beans first you could then put them in a crock pot with all other ingredients and kept on low simmer for about 8 hours and it should not burn. (I would still stir it every few hours).
  7. Freeze any leftovers and they are good for at least 4 months in the freezer.

For the rice:

  • 1 cup long grain brown rice
  • 2 cups water
  • 1 pinch sea salt
  • 1 splash olive oil
  1. Prepare 1 cup of long grain brown rice. (2 cups water to each 1 cup rice plus good shake of sea salt and 1/2 teaspoon of olive oil), bring to boil then put on simmer for 15 mins or until done.

More Great Recipes:
Cajun/Creole|Sausage|Bean|Pork|Slow Cook|Make Ahead|One-Pot Wonders|Serves a Crowd|Mardi Gras|On the Cheap|Dinner|Entree