In New Orleans, red beans and rice isn’t just tradition, it’s a way of life. It started generations ago as a low-effort meal to simmer on the stove while folks tackled laundry day (back before washing machines made it easy), and it’s stuck around for a reason. Hearty, flavorful, and super satisfying, this dish is a classic that’s still just as loved today in homes, diners, and lunchrooms all across Louisiana.
What Makes the Best Red Beans and Rice?
Start with the right beans.
This dish is simple, so quality ingredients make a big difference, especially the beans. In New Orleans kitchens, Camellia red kidney beans are the gold standard – you can find here on Amazon also. These beans are beloved for their smooth texture, rich flavor, and consistent quality. Plus, they cook up creamy every time (no sad, half-cooked beans here). You can usually find them in stores or order online if they’re not available locally.
Andouille sausage = flavor city.
Traditionally, this dish used a hambone or ham hock for smoky flavor, but andouille sausage is another go-to that packs in tons of depth. If you can get your hands on authentic andouille from Louisiana (like from Jacob’s in Laplace), you’re in for a treat, it’s smoky, spicy, and perfectly chunky. But if your store only carries the soft, hot-dog-style kind, you’re better off using diced ham or a bold kielbasa instead.
Don’t skip the seasoning.
A classic Cajun or Creole seasoning blend brings everything together. We love the seasoning by Tony Chachere’s which you can find here on Amazon. It’s a pantry staple in most Louisiana homes and brings just the right amount of heat and depth.
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Classic Red Beans and Rice (New Orleans Style)
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
3 tablespoons olive oil or vegetable oil
1 pound good smoked sausage, preferably andouille, sliced into 1/2-inch-thick rounds
2 medium yellow onions, chopped
1 teaspoon Creole seasoning, such as Tony Cachere’s
1/2 teaspoon Salt
1/4 teaspoon freshly ground black pepper
7 cloves garlic, minced
1 medium celery stalk, diced
1 medium green bell pepper, diced
1 tablespoon dried basil
Pinch dried sage
3 bay leaves
1 pound Camellia dried red beans
1 bunch scallions, thinly sliced
Leaves of 1 bunch fresh Italian parsley, finely chopped
Crystal hot sauce
Cooked rice, for serving
Instructions
-
Brown the sausage
Set your pressure cooker to the sauté function and add a bit of oil. Once the oil is hot and shimmering, add the sausage and cook, stirring often, until it’s browned and some of that flavorful fat has rendered out. When it’s nicely caramelized, scoop it out and set it aside on a paper towel-lined plate, leave the grease in the pot for extra flavor. -
Cook the onions
Add the diced onions to the pot along with your Cajun seasoning, salt, and pepper. Sauté everything together for about 5 minutes, until the onions are soft and starting to get a little golden. -
Add garlic, celery, and bell pepper
Toss in the garlic and cook for another 2 to 3 minutes, just until fragrant. Then stir in the celery and bell pepper and cook for a few more minutes until everything is tender and slightly translucent. -
Add the beans and herbs
Pour in your dried red beans and enough water to cover them, about 4 cups. Add in the sausage, plus your herbs: rub the dried basil between your palms as you sprinkle it in (this helps release more flavor), then add sage and a couple bay leaves. Give everything a good stir. -
Pressure cook
Seal the lid and set your pressure cooker to HIGH for 35 minutes. While that’s going, it’s a great time to start cooking your rice. -
Let the pressure release naturally
When the timer goes off, don’t open the valve, just let the pressure release on its own for 10 to 15 minutes. Then carefully open the lid and check the beans. They should mash easily against the side of the pot. If they’re still a little firm, no worries, just cook on HIGH for another 3 minutes and let the pressure release naturally again. -
Mash and season
Once the beans are nice and tender, mash a few of them right in the pot with a potato masher to get that creamy, dreamy texture. Stir in chopped scallions and most of the fresh parsley, saving a little for topping. Taste and season with salt and your favorite hot sauce if you like a little kick. -
Serve it up!
Spoon the beans over warm white rice, garnish with that extra parsley, and pass the hot sauce at the table. This is Southern comfort food at its best.
Notes
Storage: Store leftover beans in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Cajun
