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 beansĀ againstĀ 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.

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