For the rest of the country, red beans and rice is a New Orleans thing. But in New Orleans, it’s more than just a simple meal, it’s a Monday tradition. This red beans and rice recipe is by far my favorite version. It’s creamy and smoky, and has some heat—it’s more than comfort food to me. It’s a reminder of something bigger, something shared. Let me show you how I make my Monday Red Beans and Rice.
Why do you eat red beans and rice on a Monday?
The tradition started hundreds of years ago when Sunday was the day for the big dinner. More often than not, if you had the means, a large ham was being served. The ham not only offered plenty of leftovers, but it also supplied a ham bone.
Since Sunday was also a day for worship and rest, all of the chores were pushed to Monday. It was a busy day of laundry, ironing, sewing, etc. and Monday became the day to get it all. This was also a time before the washing machine, so the domestic workers of New Orleans and southern Louisiana would have to wash each article of clothing by hand. It was a long and laborious process and took up much of the day.
In addition to performing these chores, they also had to think about feeding the family. The beans were put on after breakfast and slowly cooked all day so once the chores were finished, they didn’t have to worry about cooking after the long exhausting day.
Beans were in abundant supply and offered a way to prepare an inexpensive meal without too much effort. It was as simple as adding red beans to the pot, along with the leftover ham bone for seasoning, and allowing it to slowly simmer while the chores were getting done.
Red Beans are believed to have first come from Peru. The beans were traded around the Caribbean, and with New Orleans being a major port town, beans were one of the imported items.
Another import was human beings. Many slaves were forced to work the sugar plantations around southern Louisiana. These slaves were brought in from other parts of the Caribbean that also produced sugar and were more than likely originally from West Africa, where rice and beans or peas were a common meal.
One major influence on New Orleans started on the small island colony of Saint-Domingue. A massive slave uprising started in 1791 and went on until 1804 when the French government was overthrown and the new black republic became the first nation to abolish slavery and the second free nation in North America. They also changed their name to Haiti.
With the uprising, free blacks and whites who did not support the end of slavery fled the colony with a large population of their African slaves to America. One of the major landing spots for them was southern Louisiana because it was a region that was still mainly French-speaking. These slaves that arrived from Haiti brought with them the tradition of beans and rice.
FOR MORE INFORMATION ON THE SLAVE UPRISING: https://www.smithsonianmag.com/history/history-united-states-first-refugee-crisis-180957717/
FOR MORE INFORMATION ON THE ORIGINS OF RED BEANS AND RICE IN NEW ORLEANS: https://redbeansanderic.com/where-red-beans-come-from/
The New Orleans tradition of red beans and rice
By the end of the 19th century, red beans and rice were already a major part of the culture. In 1901, the Picayune newspaper published the cookbook The Picayune’s Creole Cook Book, which had multiple versions of the recipe.
The tradition grew in strength once it became a part of pop culture when Mr “Red Beans and Rice-ly Yours“, Louis Armstrong, became known to add that now-famous line to his signature. Before long, on a Monday in New Orleans, you could smell the waves of red beans simmering in pots all across the city, whether that day was laundry day or not.
Over time, the tradition of laundry on Monday faded away, but red beans on a Monday had become such a fabric of the culture, that it’s now a part of a ritual that will have a pot of beans simmering throughout New Orleans – whether it’s at a restaurant, served for lunch at school, or cooked in a home where the recipe has been passed down for generations.
In New Orleans, on Monday, you’re having red beans and rice.
And it’s not just you.
Red Beans represent New Orleans and the culture and the people.
It’s a communal meal that’s meant to be shared with others. When I make a pot and sit down with my family to eat a bowl, I think of everyone else sitting down on a Monday night and enjoying a bowl with me. We may be 1000 miles from New Orleans but we are right there in spirit. We participate in this tradition and treat it with respect because knowing the history of how red beans became a part of the fabric of New Orleans is important to me.
It’s more than just a bean and a comforting meal.
I know what it means to make red beans and rice on a Monday.
Hopefully, you do too.
This is how I red bean.
What brand of red beans should you use to make a New Orleans-style red beans and rice?
If you want the real thing, start with Camellia red beans. Their beans have been a part of my Monday tradition for years, and I can tell you—they make a difference. Camellia has been supplying New Orleans with high-quality beans for over 100 years, and their story is as rich as the flavor they bring to your pot.
From their origins in the French Market to becoming the gold standard of dried beans, Camellia isn’t just a brand—it’s part of the culture. Their focus on quality, community, and tradition has made them the go-to bean for generations.
Want to know why Camellia beans are so special—and how they became the heart of the Monday red beans ritual?
Read the full story in my article: Behind the Tradition: Camellia Beans – A Century in the Pot
Do you have to soak the red beans?
Soaking the beans is a matter of tradition. It’s not a necessary step, but it does reduce the cooking time and helps ensure that the beans cook evenly.
To soak beans overnight, cover them with cold water by about 2-3 inches, cover, and let them soak for 4 to 12 hours. Drain and rinse the beans before using.
As a personal preference, and from what I’ve learned and experienced, I like to soak the red beans overnight. If you’re using older beans – you can tell by how hard and dark they have become – you will want to soak them for the longest time possible to ensure that they absorb enough water to cook properly.
Again, if you’re using Camellia beans, this shouldn’t be an issue. A new pack of Camellia red beans will be almost pink in color. If, for some reason, you’re using another brand, be sure that the beans are not a darkish red.
What is the quick boil method?
Soaking the beans not only reduces the cooking time but also helps the beans to cook evenly. If you’ve forgotten to soak them overnight, or are suddenly craving some red beans, you can use this Quick Boil Method.
STEP 1: Sort through the beans for any debris, then rinse them off.
STEP 2: Place the beans in a large pot and cover them with cold water by about 3 inches.
STEP 3: Bring the water to a rolling boil, cover the pot, and remove it from the burner. Let the pot sit for 1 hour.
STEP 4: Drain the water and start the recipe as instructed.
PRO TIP: If you want a more in-depth look at soaking beans, follow this link to my article How Do You Soak Beans?
Fried Pork Chops
What can I serve with red beans and rice?
Red beans can be hearty enough on their own, especially with the andouille or smoked sausage, but sometimes I like to add a variety of additional flavors to my Monday Red Beans and Rice to make it a full meal. Here are a few of my favorites:
- Sauteed Cabbage
- Collard Greens
- Fried Chicken (recipe coming soon)
- Chicken Wings
- Fried Pork Chops
A favorite bread to offer is sweet cornbread muffins, French bread, or dinner rolls. Sometimes to balance out the meal, I’ll add a simple side salad.
Easy Sweet Cornbread Muffins
How do I store my leftover red beans and rice?
Cooked beans will last 5-7 days in the refrigerator.
Store them in an air-tight container. If the beans have gone bad, they’ll put out a sour smell with a white liquid surrounding the beans.
How long will beans last in the freezer?
Red beans will last about 6 months if sealed properly.
You can place the beans in a ziplock bag and press out as much air as possible. Don’t forget to label and date the bag. To use again, you can thaw the frozen beans by placing them in the fridge and letting them sit overnight or place the bag in a bowl of warm water for a quick thaw.
PRO TIP: If you want more information about storing cooked beans, read this article on How Long Do Cooked Beans Last in the Fridge?
PRO TIP: We know that beans will last about five days in the fridge, but what about the rice? How Long Does Cooked Rice Last in the Fridge?
How do you make an authentic red beans and rice recipe from scratch?
This is How I Red Bean:
The first initial step is to dice the Holy Trinity: onions, bell peppers, and celery. For more information on what the trinity is in Creole and Cajun cooking, and how that name came about, read What is the Holy Trinity of Creole and Cajun Cooking.
PRO TIP: What if you purchased too many onions, green bell peppers, and celery, or your garden has supplied an abundance and you fear they’ll go bad before you can use them? Can you freeze the Holy Trinity before it all goes to waste? You can find out more by reading this article: Can You Freeze the Holy Trinity?
STEP 1: The right fat is a good base to start with a pot of beans. I like to begin with bacon fat. I take a 1/2 cup of chopped bacon and render the fat from it. Once I get that, I add the chopped smoked sausage. I like a smoky-flavored red bean, so this step sets up that flavor for me.
STEP 2: Once the sausage has browned, with a slotted spoon, remove them and set them aside. Now, in the rendered fat, saute the trinity (onions, bell pepper, and celery).
STEP 3: When the onions have softened, I then add the garlic. Stir for a minute then add all of the seasoning – Creole seasoning, smoked paprika garlic powder, ground thyme, cayenne pepper, and Crystal’s hot sauce. Make sure the ingredients are mixed.
STEP 4: Add the water, smoked ham hock (or smoked turkey neck), bay leaves, and red beans to the pot along with the browned sausage that was previously set aside. Bring the pot to a boil.
STEP 5: Cover and simmer for 1 hour. Stir every 15-20 minutes to make sure that the beans don’t stick to the bottom of the pot.
STEP 6: After 1 hour, remove the lid and continue to simmer for 1-2 hours for the beans to become tender. If the beans become too dry, add more water, if needed. Again, stir occasionally to prevent the beans from sticking to the bottom of the pot.
STEP 7: Remove the bay leaves and discard. If you’re using a ham hock, carefully remove it from the pot and place it on a cutting board. Remove as much meat as you can from the bone and add the meat to the pot of beans. Discard the leftover bones. At this step, I also remove about 1 cup of the beans and mash them into a paste-like consistency. Return the mashed beans to the pot along with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cayenne pepper, if desired. Adjust flavoring as needed – like more hot sauce. Allow to simmer for an additional 30 minutes.
The beans should be creamy in texture. If they have become too dry, again, add more water.
STEP 8: With about 30 minutes remaining in the cooking time, I start the rice. This is also when I start making the Sauteed Cabbage if I’m adding it as a side.
BONUS TIP: This is a tip the late great “King of Red Beans” Buster Holmes did to his pot of red beans. About 5 minutes before serving, he placed a 1/2 stick of non-salted butter into the pot. This will make them creamy and rich in flavor. I do this extra step most of the time. If you’re worried about the added butter, you can also use 2 tablespoons of vegetable oil.
TO SERVE: I place a bed of rice in the bottom of the bowl then top with the red beans. Garnish the Monday Red Beans and Rice with chopped green onions or fresh parsley. Offer more hot sauce at the table.
This is the best red beans and rice recipe!
I hope that you enjoy this Monday tradition of red beans and rice as much as my family and I do. It’s a communal meal. No matter where you are on a Monday, know that an entire community is eating the same meal as you are, no matter where you are sitting at this moment. I know I’ll be right there with you – at least in spirit.
New Orleans might be known for its crawfish etouffee, jambalaya, po’boys, or beignets, but it will always be a red bean and rice town.
If you’ve had a chance to try this Monday’s Red Beans and Rice recipe, please let me know in the comments and rate it below. And take a picture of it! Please share it on social media and tag me! I’d love to see it!
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Monday Red Beans and Rice
Ingredients
- 2 tbsp bacon drippings or vegetable oil, or ½-cup chopped bacon
- 1 lb smoked or andouille sausage sliced into small bite-sized pieces
- 1 large sweet onion diced
- 1 medium green bell pepper diced
- ½ cup celery diced
- 4-6 cloves of fresh garlic minced
- 2 tbsp Creole seasoning salt-free, if desired
- 1 tbsp Crystal Hot Sauce
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp ground thyme
- 1 lb smoked ham hock or smoked turkey neck or pickled pork
- 3 bay leaves
- 8 cups water
- 1 lb dried red beans sorted and soaked overnight
- 2 tsp salt if desired
- ½ tsp black pepper
- ½ tsp cayenne pepper if desired
- ½ stick non-salted butter, warmed optional (or 2 tbsp vegetable oil)
- green onions for garnishment
- steamed long grain rice
Instructions
- Soak the red beans overnight and rinse before using, or use a quick soak method. (Optional, but soaking reduces cooking time.)
- In a large pot over medium heat, brown the sausage in bacon drippings until crisp on the edges. If using bacon pieces, cook until crispy before adding the sausage. Remove the browned sausage with a slotted spoon and set aside.
- In the rendered fat, sauté the onion, bell pepper, and celery (trinity) until tender, about 10 minutes. Stir in minced garlic and cook for 1 minute. Add Creole seasoning, smoked paprika, garlic powder, thyme, cayenne pepper, and hot sauce, stirring for another minute.
- Return the sausage to the pot, and add the ham hock and bay leaves. Add pickled pork (if using).
- Pour in 8 cups of water and add the red beans. Bring to a boil, cover, reduce heat, and simmer for 1 hour, stirring occasionally.
- Remove the lid and continue simmering uncovered for 1-2 hours, or until the beans are tender, stirring occasionally. Add warm water as needed to prevent drying.
- Remove bay leaves and discard. Take out the ham hock, shred the meat, and return it to the pot. Mash 1 cup of beans into a paste and stir it back in to thicken the mixture. Season with salt, black pepper, and cayenne to taste. Simmer for another 30 minutes. Adjust consistency by adding 1-2 cups of water if necessary.
- For extra creaminess, stir in ½ stick of unsalted butter or 2 tablespoons of vegetable oil during the last 5 minutes of cooking. This will make the beans extra creamy and rich in flavor. PRO TIP: Be sure that the butter is warmed. A cold stick of butter will not melt properly and give off the creamy texture needed.
- Serve the Monday Red Beans over steamed white rice, garnish with green onions, and offer additional hot sauce at the table.
Notes
NOTE: These red beans are on the hotter side. There is an added depth of flavor when the Sautéed Cabbage is added to the plate. The freshness of the cabbage along with the vinegar flavoring it was cooked in really offsets the heat of the red beans and the two complement each other. Here is my recipe for How to Make Sautéed Cabbage.
If you want to add Pickled Pork to the recipe, here is the recipe I use: How to Make Pickled Pork.
Pot of Eric’s Monday Red Beans and Rice.
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
Freya
Delicious! This is one of my favourite recipes!
Red Beans and Eric
Thank you, Freya!
Chelsea Bryant
I’m a New Orleans native. I’ve made red beans from scratch before but this recipe is a game changer!! My husband absolutely loved them and that says a LOT!! He told me when I met him that he never liked Red beans so I never cooked them until now. This recipe changed his mind!! Thanks for sharing this tasty dish. I’m making it again this Monday. Much love ❤️
Red Beans and Eric
Thank you so much, Chelsea! That means a lot coming from a New Orleans native! I’m glad he enjoyed the beans and his mind on the Monday tradition!
Jill W
I had never made red beans and rice before and after looking at several recipes I decided on this one. It is delicious! My husband and I both enjoyed it so much that I am making it again today….it is now a staple in our winter rotation of cozy comfort meals. 😃 thank you so much for sharing!!
Red Beans and Eric
That’s great to hear! Thank you so much for sharing that, Jill!
Caroline
It’s a great recipe but 2 tbsp of Tony’s is wayyy too much. It made mine extremely salty!! Probably just 0.5 tbsp is enough!! And 6 cups water not 8. Thank you for writing the recipe, though!
Red Beans and Eric
Hi, Caroline. You can always go with a sodium free Creole seasoning 🤷🏻♂️ Thanks for the feedback!
Jeannie
Cant beat a good rice meal and beans are nutritious! A recipe to try, thanks for sharing.
Red Beans and Eric
Nothing beats these red beans and rice – at least for me! Thank you so much for stopping by, Jeannie!
Cindy Mom the Lunch Lady
I have yet to try red beans and rice but I am saving this recipe to try with my leftover Easter ham bone. It looks delicious!
Red Beans and Eric
Yes, a ham bone would be a perfect addition to a pot of beans. I hope you enjoy it. Thanks for stopping by and commenting!
Emily Flint
What a great post! I loved the background story and your pictures were making me hungry! I really want to try this from scratch and anything with bacon is ok with me!!😬
Red Beans and Eric
Thank you, Emily!
Gregory Halpen
Wow! I think read beans and rice is probably my favorite thing to eat. This looks so good. Thanks for sharing the back story and what red beans and rice means to you.
Red Beans and Eric
Thank you, Gregory!
Colette
I like to soak my beans too before I cook them. It reduces the cooking time, and it prevents the beans from giving you heartburn and gas 😂. I don’t know the science behind it, but that’s what we do in Madagascar. We cook the same way Creole people cook.
I love this recipe; this is what we eat in my country.
Have you ever tried red beans with coconut milk Eric? It’s so good; I think you’ll like it.
Red Beans and Eric
Hi, Colette. I’ve never tried red beans with coconut milk. I’ll look into it. What’s a traditional Madagascar dish that uses beans?
Gregor Weitzel
I am almost 80 yo and can only eat puréed food. This sounds good.
Any suggestions on puréing?
EG jambalaya all ingredients
are mixed anyway.
Thanks, glad siri showed me your site
Gregor
Red Beans and Eric
Hi, Gregor! I’m glad Siri told you about my website, as well! I appreciate you stopping by!
I’ve never pureed the red beans and rice before, but it’s possible. The most difficult part might be making sure that the sausage is a smooth consistency. The trick with meats is to make sure that they are cooled down enough before pureeing. After the first steps of sauteeing the sausage, set them aside and let them cool. Then cook the red beans according to the directions then puree once they are cooked. Keep an eye on the liquid so it doesn’t get too thick. You may want to save some of that liquid too because you’ll need something when you puree the sausage. Pureeing the meat with some liquid will help it keep a better texture.
Once the beans have cooked, and cooled down, depending on the size of your food processor, I’d work in small batches. Maybe one cup of red beans with 1/2 cup rice? I usually like more red beans on my plate than rice while my wife likes equal amounts.
I hope this is the info you were looking for! Thanks again for stopping by and leaving a comment. Let me know if you need anything else!
Eric
MeLinda
Reds bean and Eric,
I’m a nurse at a small private clinic and we have an older patient population. It is common for others not to realize the ways that certain health conditions like dysphagia can effect people and their day to day life. I just wanted to thank you for the detailed and ACCURATE(!) information you gave to this person. I love to browse cooking blogs online, gaining tips and tricks to help improve even my most tried and true recipes. I often read the comments as well because you never know what you may learn! Your thoughtful and genuine desire to adapt this recipe so that everyone can enjoy it really touched my heart. Thank you!
Red Beans and Eric
That’s great to hear! Thank you very much for the kind words!
Rebecca Provan
I made this tonight. It was amazing. I used 2 cans of red beans because that was all I had. We will be making this again.
Red Beans and Eric
Thank you so much, Rebecca! Canned beans come in handy. I always make sure the pantry is loaded.
Jacq
I love beans and I love reading about the origins of recipes so I love this incredibly interesting post. Thanks!
Red Beans and Eric
Thank you so much!
Kalin
I love red beans and rice and can never get enough andouille sausage! It was so interesting reading about the history of the meal and it totally makes sense for an easy Monday dinner
Red Beans and Eric
I’m glad that you enjoyed the history of red beans in New Orleans. It’s great on a Monday night but even better with andouille sausage! Thanks for stopping by. I appreciate it!
Alecia
Good read and recipe but 8 cups of water turned out to be too soupy. Even blending the beans wasn’t enough. This was my 3rd recipe I’ve tried for this meal and found 6 cups will work fine and adding water as or if needed. Ended up having to do corn starch slurry and adding more seasoning.
Red Beans and Eric
Hi, Alecia! Yes 6-8 cups is usually the go-to. If I have 8 cups I’m cooking longer with the lid off and maybe a little higher temp to burn off some of the liquid at the end. It still ends up full of flavor and creamy. Sorry you had to go the slurry route and it didn’t work for you this time. Thanks for reaching out!
Christina's Bread Bakes
I made this last week for the first time. This recipe makes the most delicious meal. Highly recommend.
Red Beans and Eric
That’s great to hear, Christina! I am so glad you all liked the recipe. Thanks for tagging me on it on Instagram – I loved seeing the final dish!
JJ
When I was a child I lived in Louisiana and loved the cuisine. I can’t wait to try your Red Beans and Rice, Jambalaya and Gumbo recipes!
Red Beans and Eric
Hi, JJ! I hope you enjoy them and they bring back some good memories! Let me know what you think! Thanks for stopping by and leaving a comment!
Deborah
This recipe resulted in the best red beans and rice that I have ever eaten. And I have eaten this Monday dish in New Orleans. And have made Paul Prudhomme’s recipe. This will now be my go to recipe. Amazingly good and just the perfect amount of richness and heat! Please accept my sincerest thanks.
Red Beans and Eric
Thank you so much for the comment, Deborah! That means a lot to me! I’m glad you end the recipe as me and my family do!
Eric
Karen
We lived in southeast Louisiana for eight years and loved life there, except for my thirty-pound weight gain from the outstanding food and my lack of willpower. I learned many delicious recipes, but with a lower family tolerance for spicy heat, I had to alter some. In addition, one member of the family will not eat the Creole-Cajun “Holy Trinity” if she can SEE the parts. The solution has been to sauté those veggies and then purée them before adding to the pot. The color of the dish was, surprisingly, not much affected, but the taste was there. I always serve my red beans (or pinto beans—I’m a native Texan) with TWO PANS of cornbread: one WITH small-diced onion and one without. I also throw into the cornbread batter any crisp fried bacon bits I’ve managed to hide from snackers.
BTW: I stumbled onto your blog accidentally but then read and enjoyed every entry I found. We will always consider ourselves lucky to have been transplanted for a time to your land of warm hospitality, great friends, and outstanding food. We miss it, and I can’t make red beans and rice without pangs of nostalgia and a kind of “homesickness.”
Andrea Locke
I cooked this today using your recipe, but I used smoked beef sausage and smoked turkey wings in place of the other meats bc we don’t eat pork. I had been craving red beans and rice for about a month, and your recipe exceeded my expectations. The beans were so creamy, and the broth/sauce was so flavorful. My family loved it! And I’ll continue to use this recipe going forward. Thank you for sharing your recipe with us.
Kaylen
So flavorful! My whole family enjoyed it!
Kristina MacPherson
This is absolutely delicious! I like to soak my beans as well 🙂
Stephanie Stewart
My Father Joseph Stewart GOD Rest his Soul was Cajun and used to make this dish, and my mother, who is Jamaican, makes it as well, but with slightly different seasoning. Now, I combine the seasoning and make my own version of it. My uncles love it! This is a hearty meal that satisfies a man’s appetite. If you want to make your man happy, feed him this dish! He will keep eating it for days, I kid you not! Serve it with fresh rice, which means a pot of rice that is not from the previous day, as my maternal grandfather used to say. LOL”
The only question is do YOU reserve the water that you’ve soaked the beans in? Just wondering.
And if you use canned beans instead of dried, how many cans would you use?
Red Beans and Eric
Hi, Stephanie!
I discard the water I used to soak the beans. I know some say that using it adds flavor but when I tried it, we didn’t like it. Plus, it may contain enzymes and debris from the beans. I’d rather use fresh water or a stock.
When I make beans with canned red beans, I usually use 2 16 ounce cans.
Thanks for sharing your story! I bet your beans taste amazing with the combination of the two seasonings.
Eric
Jerry Smith
Dude
Having lived in South Louisiana most of my adult life, I have eaten beaucoup red beans and rice. I now live in South America and really miss Southern Louisiana food. As one might imagine, beans are a staple here. So, it was with great pleasure that I tried out your recipe, hoping to approximate a real “creole” experience. I was not disappointed. Your recipe produced an authentic red beans and rice delight. It was some of the best I’ve ever tasted. This recipe is five stars easily and is a bit hot (but that’s my favorite part).
Red Beans and Eric
Wow thank you so much for the kind words, Jerry! I appreciate you rating it and letting me know.
Margaret
This recipe is a keeper! I’ve made it three times and it is delicious! Even my son loves it and he is the world’s pickiest eater.
Red Beans and Eric
That’s great to hear, Margaret! Thank you so much for sharing this!
Char
Eric, thank you for the recipe and the wonderful history! I’m a southern girl from the low country myself that lives in LA now, and always homesick for a good meal- SC cooking reminds me of Louisiana, we are like cousins! I do have one question, these days I don’t eat much processed meat, and my doctor recommended having one or two meat free meals a week. How can I make this delicious recipe without meat? I love a Smokey flavor and richness! Think Popeyes in terms of no meat. Is there a way this can be done!
Red Beans and Eric
Hi, Char! I’m glad you enjoyed the recipe!
You can omit all of the meat. Sauté the trinity in olive oil instead of the bacon fat. The recipe calls for 1 teaspoon of smoked paprika, you can double it. Also, you can add Liquid Smoke to the pot. Start off with 1/4 teaspoon then see how it tastes then add more if needed. Smoked salt works fine too if you can find it. Just pre taste it before adding it to the pot.
Hopefully this helps!
Thank you,
Eric
Gab
Hello. We live in Asia, so andouille is generally unknown. However I’ve recently found a source who has made a batch for me and a friend and it looks and smells right. The first thing my daughter wants made with it is red beans and rice. However, I can’t get any dry read beans. I’m going to have to substitute with canned kidney beans. I’ve never used canned beans to make red beans. How long do you think they will need to cook?
Red Beans and Eric
Hi, Gab! I use either 2 or 3 cans of canned red beans for a pot. Depending on how much liquid you add to the pot and the texture/creaminess of how you want it, it’ll probably take anywhere between 30 to 60 minutes. When I use canned beans, I start it off like I’m making a pot with dried beans. I’ll use less liquid because of the shortened cooking time. I hope this helps! Let me know how they turn out.
Cynthia Larkin
Eric, these beans were fire!! Wow!! Sooooo delicious. To provide context, I know how to cook and season my food. Typically, when I try online recipes, I have to alter the seasoning by tasting and adding a little bit more of this or that. I did NOT need to do this with your recipe. When I tasted the broth, I was like WOW!! This is perfect. I used Slap Yo Mama (the red spicy can) for my Cajun seasoning, so I did not need to add any additional cayenne pepper. It was spicy enough. The overall flavoring of these beans is SO good. I literally went to my online recipe app and deleted the other red beans and rice recipes! Lol. There is no need to ever try another recipe. Your recipe is it!! Thank you for sharing! Now I want to try other southern recipes you’ve published.
Red Beans and Eric
WOW Cynthia! Thank you so much for the kind words! I’m glad you love this recipe as I do. Yes, the spicy red Slap Yo Mama is at another level but so good. I hope you enjoy the other recipes if you make them. Please, share the red beans with your family and friends! I appreciate the time you took to stop by and leave the comment. It means a lot.
Keep the red beans cookin’!
Eric
Juyali
Beans are one of my favorite dishes to make. I grew up in south america, so we ate beans 3-4 times a week. I love the New Orleans flavors in this recipe. I was in NOLA a few years ago, and fell in love with the flavors of the food there. This recipe is the perfect combination of NOLA flavors and my memories of making beans. What a delicious recipe!
Suman Tarway
Wow! What a beautiful and relatable moment of cultural crossover!
The rice beans combo is a beloved and comforting food in our culture too. In India, we have Rajma-Chawal (or Rajma-Rice), where Rajma is Hindi for kidney beans. It’s a hearty kidney bean curry paired with steamed rice—a staple in many Indian households.
It’s incredible how dishes from different parts of the world can look alike yet tell unique tales of heritage and love. I’d love to try your version! I may not find all the ingredients here, but I’ll make do with what’s available.
I thoroughly enjoyed your blog—it’s wonderful! Your storytelling about the historical significance of the dish is truly amazing.
Red Beans and Eric
Thank you very much, Susan! Yes it’s amazing how this combo can spread across so many different cultures. I’ll definitely look into Rajma-Chawal. Thank you for the kind words and recommendations!
Eric
Ann
I love this because it beautifully ties a comforting dish to its cultural roots and traditions. The description of red beans and rice as more than just food—it’s a shared experience and a reminder of heritage—makes it feel so special. The rich history adds depth to an already flavorful favorite!
Matt
This tasted awesome! I used 3 cans of off the shelf red beans. After simmering for an hour with the lid on, I simmered for another hour with the lid off to reduce the liquid and let it thicken a little and then I added 3 cans of off the shelf red beans. Turned out perfect. Ham hocks was the money maker for sure. Next time I make it, I’m going to use the salt-free creole seasoning. There was almost too much saltiness.
Hugo Boots
Ah Monday Red Beans. I moved to NOLA in 1974 to attend college.
I found Buster Holme’s Restaurant by accident wandering the streets of the French Quarter.
It was classroom style seating on a long 6-7 foot table and you just sat down. I remember my first time at Buster’s. I sat down and ordered red beans sausage plus a Barg’s. If I remember right it was $1.25 because I got sausage. It was Red Beans and rice 2 pieces of Po Boy bread and all the margarine you could “spread”. The “butter” (margarine) was communal served in a little dessert bowl. What really SOLD me on Buster’s was after I sat down 2 guys sat down at my table wearing Brooks Brother Suits. These guys knew good food.
PS I have moved from NOLA to GA. One of my prize possessions from NOLA is a Buster Holmes Cookbook.
Hugo
Red Beans and Eric
That’s a great story! Thank you so much for sharing that memory, Hugo! That’s a great keepsake. I have a reprint of the cookbook but that’s great to have an original from the restaurant!
Hugo Boots
I forgot to add to my Prior post that the LOCALS would take a “good” dollop of margarine right after being served their red beans before eating. Buster’s beans were usually a bit “wet” (soupy), so you didn’t just eat the po boy bread but soaked it into the “sauce” to get every last taste.
Red Beans and Eric
I read once a long time ago about the adding butter to the beans. I add a half stick to the pot just before serving but I never thought to serve more at the table. I like French bread with my beans for the same reason though mine are probably a bit thicker than his was. Thank you for the comment! I wish there were photos of his food like we see pictures of food today.
Hugo Boots
Hugo Boots
March 26, 2025 at 2:47 am
I forgot to add to my comment above. LOCALS would take a “good” dollop of margarine right after being served their red beans and add it to their beans before eating. Buster’s beans were usually a bit “wet” (soupy), so you didn’t just eat the po boy bread but soaked it into the “sauce” to get every last taste.
Camilla Remneblad
I love this dish. Perfect comfort food! I like reading the history behind it too. Very interesting
Lainey
I LOVE anything beans and rice! Thank you for sharing!
Red Beans and Eric
Thank you!
Bernard
I would have give this a five star rating but I differ in preparation for I like bite size pieces of smoked sausage, not chopped, in my beans. I also go light on the bay leafs for I use just one as that is not a favorite ingredient of mine but it is essential to the taste of the beans. I use Smoked Ham Hock and luv it as well and I prepare it just as you stated. When I can find TRUE Pickled Pork, I add that as well (diced). Harissa is my spice addition for it adds a mild heat but ton’s of flavor. Of course Crystal is m6 favorite ‘hot sauce’ but it is added only after the dish is plated so it can be done ‘to taste’. (Never Tabasco in the pot for it obscures the flavors.) A little trick I use, and this can be very dangerous, is to allow the late cooking beans to ‘singe’ on the bottom of the pot which means, just do not stir as you normally might. That couple of minutes adds great ‘smokey taste and aroma’. It is a dangerous maneuver however and one must stand by with nose fully aware of the aroma from the pot. Once that aroma is first sensed, stir and loosen the fond from the bottom and mix well to get the moisture back to the bottom.
On to another matter, White Beans, they are much like red beans except a little more delicate. The preparations are basically the same but for the meat, I use Smoked Turkey Wings, then as they are fully cooked, removed, de-boned, meat returned to the pot. Gawd, I luv these beans with short brain white rice on the side.
The absolute BEST RED BEANS (as well as Sauce Piquant) I have ever had were prepared by Mrs. Dominic in Golden Meadows, La. She told me, ‘When cooking red beans, do the preparations, sauteing, and meat cooking, then once all is added, including the beans, to the pot, pour in the necessary amount of water, and NEVER add any more water. In her case, more water was better than less for she contended you lose flavor if you add water but if you slowly cook down the level of water, you concentrate the flavor. This wonderful lady did not speak English so her son had to interrupt for me. Man was she a great French, Bayou, South Louisiana Cook.
Red Beans and Eric
Hi, Bernard – yes that is a tricky move that can go wrong if you’re not paying attention. Pickled pork can elevate a pot of beans. I like it in my red beans and white beans. Did Mrs. Dominic work at a restaurant in Golden Meadows? I always hate having to add liquid to the pot if it dries out on me because I think that it thins out the flavors that I created in the beginning – but it happens. Thank you for the stories, tips, and suggesting the Harissa spice.