Serves 8
197 cal · 135 min
New Orleans Red Beans
Recipe GLPRbffadcc2cc792e
A classic New Orleans comfort food featuring tender red beans simmered with aromatic vegetables, herbs, and spices until rich and creamy. This traditional Creole-style bean stew is hearty, flavorful, and perfect served alongside rice for a complete, satisfying meal.
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Ingredients
1 pound dry red beans
8 cups water
1 1/2 cups chopped onion
1 cup chopped celery
4 bay leaves
1 cup chopped green pepper
3 tablespoons minced garlic
3 tablespoons fresh chopped parsley
2 teaspoons dried thyme, crushed
1 teaspoon salt
1 teaspoon ground black pepper
Directions
Wash your hands thoroughly with soap and water before handling food.
Spread the dry red beans on a clean surface and carefully pick through them, discarding any discolored, shriveled, or debris pieces. Rinse the beans thoroughly under cool running water.
In a large pot, combine the rinsed red beans, water, chopped onion, chopped celery, and bay leaves.
Bring the mixture to a rolling boil over high heat, then reduce the heat to low and cover the pot with a lid.
Simmer the beans gently for 1 to 1 1/2 hours, until they are very tender and begin to break apart easily when pressed.
Stir the beans thoroughly to ensure even cooking and distribution of flavors.
Using the back of a wooden spoon, gently mash some of the beans against the inside of the pot, crushing them to release their starch and create a thicker, creamier consistency while leaving some whole beans for texture.
Add the chopped green pepper, minced garlic, fresh parsley, crushed thyme, salt, and ground black pepper to the pot and stir well to combine all ingredients.
Continue cooking, uncovered, over low heat for approximately 30 minutes, stirring occasionally, until the beans reach a rich, creamy consistency.
Remove and discard the bay leaves from the pot.
Serve the red beans hot, optionally over a bed of hot cooked brown rice.
