New Orleans-Style Red Beans and Rice

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Credit: ACF Chef Jennifer Hill Booker
National Culinary Review, July/August 2023

From the Chef

“ACF Chef Jennifer Hill Booker, author of “Field Peas to Fois Gras: Southern Recipes with a French Accent” and “Dinner Deja Vous: Southern Tonight, French Tomorrow,” adapted this recipe from Camellia Brand Beans for use at home and at her new restaurant, Bauhaus Biergarten in Springdale, Arkansas. She uses the Camellia Brand red beans — considered one of the oldest bean companies in the U.S. and a staple in many a New Orleans kitchen — because of their inherent creaminess.”


1 (1-pound) package dried kidney beans (such as Camellia Brand’s red beans)
1 pound smoked or Andouille sausage, sliced ¼-inch thick
1/4 stick butter
2 tablespoons vegetable oil or bacon grease
1 medium onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
2 tablespoons chopped fresh parsley
8-10 cups water or vegetable stock
1 bay leaf
Salt and freshly ground black pepper, to taste
Cajun seasoning, like Moulin Rouge Sassy Salt, to taste
2 cups hot cooked white rice


1. Rinse and sort red kidney beans (optional: soak beans overnight in 8 cups cold water). Set aside. Add butter and oil to a large heavy pot, over medium heat, and cook sliced sausage until starting to brown, 5-7 minutes. Add onion, bell pepper and celery and cook until onions are soft and translucent, about 5 minutes. Stir in garlic and parsley.
2. Add drained beans, water or stock and bay leaf. Cover and bring to a roiling boil.
3. Reduce to a simmer. Continue to cook for at least 3 hours, stirring occasionally, until beans are softened and creamy but still sturdy. Add water as needed.
4. Add salt, pepper and Cajun seasoning and adjust to taste. Simmer for an additional hour and longer for creamier beans.
5. Serve over hot cooked white rice and enjoy!


Serves 6


Pork, Side, The National Culinary Review

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