Cozy up to an indulgent bowl of this hearty Authentic Red Beans and Rice, which is full of flavor and rich in taste. Throughout the day your kitchen will emanate scents of this classic New Orleans style dish as it slowly simmers on the stove.
Cozy fall meals with bold flavors made in batches are perfect for those longer crips days. Similar recipes include this southern chicken and dumplings, chicken and shrimp jambalaya, or these oven-baked ribs.
Authentic Red Beans and Rice
This is truly an Authentic Red Beans and Rice recipe. The recipe itself comes kindly shared from my dear friend Clair who grew up in New Orleans. Growing up her mother made this for her family and one of her responsibilities was to “go stir the beans”.
Sharing meals through each generation and then with friends who are like family is a way to share a connection. Food provides more than just nourishment. It provides an opportunity to slow down and learn from the generation before. Meals such as these made slowly and with love elicit warm memories that we can share.
“When we hold hands and give thanks and remember those who planted, harvested, and prepared the meal, we reconnect with ourselves and each other as humans made in the image of God.”Margret Feinberg
This authentic dish is considered an easy meal from when people used to reserve Monday to do the wash. Subsequently, red beans were set to cook all day. It was once made with leftover pork bone from Sunday supper.
What to Serve with Red Beans
Red beans are best simply with rice, just as the name suggests. If you’re looking for a heartier meal, however, then try some of the following recipes.
- Traditional Southern Cornbread
- Southern Green Beans
- Honey Bourbon Roasted Carrots
- Collard Greens with Bacon
How to Thicken the Sauce
If your sauce isn’t as thick as you would like you can easily thicken the consistency. Create a slurry using 2 tablespoons cornstarch diluted into 2 tablespoons of chicken stock or water. Add this slurry near the end of the cooking time.
- 16 ounces Dried Red Kidney Beans
- 28 ounces Fire Roasted Tomatoes
- 1 lb Sausage sliced
- 1 lb Diced Ham
- 1 medium Vidalia Onion
- 1 medium Bell Pepper sliced
- 6 Celery Stalks chopped
- 10 Green Onions chopped, green parts only
- 4 Garlic Cloves minced
- 1 tablespoon Ground Pepper
- 1 tablespoon Cajun Seasoning
- 1 tablespoon Hot Sauce
- 3 Bay Leaves
- 16 ounces Salsa
- Soak the red kidney beans overnight in a large pot without a lid in twice as much water as beans. Before cooking drain the water from the pot and add fresh water to about 2 inches above the beans.
- Add the sausage, diced ham, onion, bell pepper, celery, green onions, and fire-roasted tomatoes to the pot, stir and bring to a boil over medium-high heat. Reduce heat to a simmer and add the garlic, pepper, cajun seasoning, and hot sauce, stir and cover. Cook for 4 to 6 hours stirring about every 1/2 hour.
- With 2 hours left to cook remove the lid, turn the heat to medium and add the bay leaves and salsa, stirring frequently until the sauce begins to thicken.