New Orleans–Style Red Beans and Rice Recipe | Recipe Cart

Name: New Orleans–Style Red Beans and Rice Recipe | Recipe Cart
Total time: 3 min
Ingredients: 1 pound (450g) red kidney beans; Kosher salt; 1 tablespoon (15ml) vegetable oil or lard; 1 pound (about 450g) cooked andouille sausage, cut into 1/2-inch disks; 1 large onion, finely chopped (about 12 ounces; 340g); 1 green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces; 225g); 4 ribs celery, finely chopped (about 8 ounces; 225g); 4 medium cloves garlic, minced; 1/2 teaspoon to 1 tablespoon (3 to 15g) ground cayenne pepper (depending on how hot you like it); 1 teaspoon (about 4g) ground sage; Freshly ground black pepper; 1 smoked ham hock (optional); 8 ounces (225g) pickled pork shoulder or rind (optional; see note); 4 sprigs fresh thyme; 3 bay leaves; Hot sauce, such as Crystal or Frank's, to taste; Cider vinegar, to taste (optional; see note); Cooked white rice, for serving

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Experience authentic New Orleans-style Red Beans and Rice with smoky andouille sausage and spicy cayenne pepper. Perfect for bean lovers!

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Ingredients

1 pound (450g) red kidney beans
Kosher salt
1 tablespoon (15ml) vegetable oil or lard
1 pound (about 450g) cooked andouille sausage, cut into 1/2-inch disks
1 large onion, finely chopped (about 12 ounces; 340g)
1 green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces; 225g)
4 ribs celery, finely chopped (about 8 ounces; 225g)
4 medium cloves garlic, minced
1/2 teaspoon to 1 tablespoon (3 to 15g) ground cayenne pepper (depending on how hot you like it)
1 teaspoon (about 4g) ground sage
Freshly ground black pepper
1 smoked ham hock (optional)
8 ounces (225g) pickled pork shoulder or rind (optional; see note)
4 sprigs fresh thyme
3 bay leaves
Hot sauce, such as Crystal or Frank's, to taste
Cider vinegar, to taste (optional; see note)
Cooked white rice, for serving