New Orleans-style Red Beans and Rice

Ingredients

While the original Fagioli al fiasco is an Italian dish made with white beans, New Orleans-style Red Beans and Rice swaps the white beans for red kidney beans, which are more commonly used in Creole cuisine. Additionally, the Italian dish typically includes herbs like rosemary and sage, whereas the New Orleans version incorporates a blend of spices like paprika, thyme, and cayenne pepper for a distinct Creole flavor. The use of andouille sausage, a staple in New Orleans cuisine, adds a smoky and robust taste to the dish. We alse have the original recipe for Fagioli al fiasco, so you can check it out.

• 2 cups (400g) dried red kidney beans 2 cups (400g) dried red kidney beans
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 pound (450g) andouille sausage, sliced 1 pound (450g) andouille sausage, sliced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste Salt and black pepper, to taste
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Cooked white rice, for serving Cooked white rice, for serving
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 22g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the dried red kidney beans and soak them overnight in water. Drain before using.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, bell pepper, celery, and minced garlic. Sauté until the vegetables are softened and aromatic.
3. 3.
   Add the sliced andouille sausage to the pot and cook until lightly browned.
4. 4.
   Stir in the soaked red kidney beans, bay leaves, paprika, dried thyme, cayenne pepper, salt, and black pepper. Mix well to coat the ingredients with the spices.
5. 5.
   Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the beans are tender and creamy. Stir occasionally and add more broth if needed.
6. 6.
   Once the beans are cooked, remove the bay leaves and adjust the seasoning if necessary.
7. 7.
   Serve the New Orleans-style Red Beans and Rice over cooked white rice. Garnish with chopped green onions for added freshness and flavor.

Treat your ingredients with care...

• Andouille sausage — Look for authentic andouille sausage, as it adds a distinct smoky flavor to the dish. If you can't find andouille, you can substitute it with smoked sausage or kielbasa.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Add more for a spicier kick or reduce it for a milder flavor.

Tips & Tricks

• For a richer flavor, you can add a ham hock or smoked turkey leg to the pot while simmering the beans.
• To save time, you can use canned red kidney beans instead of dried beans. Simply rinse and drain the canned beans before using.
• Leftovers of this dish taste even better the next day as the flavors continue to develop. Store them in the refrigerator and reheat gently before serving.

Serving advice

Serve the New Orleans-style Red Beans and Rice as a main course, accompanied by a side of cornbread or crusty French bread. It pairs well with a refreshing green salad or coleslaw.

Presentation advice

To enhance the presentation, place a scoop of cooked white rice in the center of each plate and ladle the red beans and sausage mixture around it. Garnish with a sprinkle of chopped green onions for a pop of color.