New Orleans Red Beans Recipe

Name: New Orleans Red Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 1 teaspoon minced garlic; Kosher salt; 1 teaspoon dried oregano, crumbled; 1/2 teaspoon dried thyme; 1/4 teaspoon ground cumin; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon cayenne; 1/8 teaspoon ground white pepper; 1 tablespoon olive oil; 10 ounces smoked ham, cut into 1/2 -inch dice (2 cups); Two 5-ounce andouille sausages, halved lengthwise and sliced crosswise 1/4 inch thick (2 cups); 1 large Spanish onion, finely chopped; 5 large celery ribs, finely chopped; 1 large green bell peppercored, seeded and finely chopped; 2 bay leaves; 4 cups chicken stock or canned low-sodium broth; 4 cups water; 1 pound dried kidney beans, picked over and rinsed; 1/4 cup finely chopped flat-leaf parsley; Steamed white rice or garlic bread, for serving

Servings: persons

1 tablespoon plus 1 teaspoon minced garlic
Kosher salt
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon ground white pepper
1 tablespoon olive oil
10 ounces smoked ham, cut into 1/2 -inch dice (2 cups)
Two 5-ounce andouille sausages, halved lengthwise and sliced crosswise 1/4 inch thick (2 cups)
1 large Spanish onion, finely chopped
5 large celery ribs, finely chopped
1 large green bell peppercored, seeded and finely chopped
2 bay leaves
4 cups chicken stock or canned low-sodium broth
4 cups water
1 pound dried kidney beans, picked over and rinsed
1/4 cup finely chopped flat-leaf parsley
Steamed white rice or garlic bread, for serving

1
In a small bowl, combine the minced garlic with 4 teaspoons of the kosher salt, the crumbled oregano, the thyme, cumin, black pepper, cayenne and white pepper.
2
In a large, enameled cast-iron casserole, heat the olive oil until shimmering but not smoking.
3
Add the smoked ham and cook over moderate heat, stirring occasionally, until lightly browned, about 4 minutes.
4
Add the andouille sausages and cook, stirring, until they are lightly browned, 5 to 6 minutes.
5
Add the Spanish onion, chopped celery, green bell pepper and bay leaves and cook, stirring, until the vegetables soften, about 10 minutes.
6
Add the spice-and-salt mixture and cook, stirring, until fragrant, about 3 minutes.
7
Add the chicken stock and water to the enameled, cast-iron casserole.
8
Stir in the kidney beans and bring to a boil.
9
Cover and cook the beans over low heat for 1 hour.
10
Stir in half of the chopped parsley and cook uncovered over moderately low heat until the beans are tender and the liquid is thick, about 1 hour longer.
11
Stir in the remaining chopped parsley and season with salt and black pepper.
12
Ladle the beans into bowls and serve with white rice or garlic bread.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon plus 1 teaspoon minced garlic, Kosher salt, 1 teaspoon dried oregano, crumbled, 1/2 teaspoon dried thyme, and more.

Yes, New Orleans Red Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

New Orleans Red Beans

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