New Orleans Red Beans and Rice


1 lb dry red beans
2 quarts water
1 and 1/2 cups chopped onion
1 cup chopped celery
4 bay leaves
1 cup chopped green pepper
3 tbs chopped garlic
2-3 tsp dried thyme
kosher salt and black pepper to taste
Cooked rice for serving
chopped scallions for garnish
This is an authentic version of red beans and rice, that is flavored with onions, celery, parsley, green pepper garlic and thyme.

  • Pick through the beans to remove any bad beans or small stones, then rinse well.
  • In a large pot, combine the beans water, onion, celery and bay leaves.
  • Bring to a boil, then reduce heat.
  • Cover and cook over low heat for about 1 and 1/2 hours or until the beans are tender. Add additional water if necessary.
  • Once beans are tender, using a wooden spoon, stir and mash the beans against the side of the pan.
  • Add the green pepper, garlic, parsley, thyme, salt and pepper, then cook for another 30 minutes over very low heat until creamy.
  • Remove bay leaves and serve over hot rice.




15 min


1 min


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