Traditional New Orleans Red Beans and Rice with Ham and Sausage
A classic Louisiana red beans and rice recipe from the legendary Mother's Restaurant in New Orleans. This hearty dish combines kidney beans with ham fat, chunks of ham, smoked sausage, and the holy trinity of vegetables, all simmered in rich chicken and beef stock with a ham bone for maximum flavor. The beans become creamy and tender while absorbing the smoky, savory essence of the meats. Perfect for feeding a crowd or meal prepping, this authentic recipe has been satisfying everyone from longshoremen to movie stars since 1938.
Ingredients
- ½ pound ham fat, cut into 1/4-inch dicebacon fat1:1
Use if ham fat unavailable
- 1 pound ham, cut into chunks
- 1 pound smoked sausage, sliced
- ½ pound onions, diced
- ⅓ pound bell pepper, diced
- ¼ pound green onions, diced
- 3 ounces garlic, minced
- ⅓ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon thyme
- 2 bay leaves
- 2 pounds Camellia Brand Red Kidney Beans, rinsed and sorted
- 2 quarts chicken stock
- 2 quarts beef stock
- 1 ham bonesmoked turkey leg1:1
For lighter flavor
Instructions
- 1
Render the ham fat in a large, heavy pot over low heat, stirring occasionally until the fat is liquid and the remaining flesh is crisp and brown
- 2
Remove cracklins and set aside for another use
- 3
Sauté chunks of ham and sausage in the rendered ham fat
- 4
Add diced onions, bell peppers, and green onions to the pot and sauté until tender
- 5
Add garlic, salt, pepper, thyme, and bay leaves to the pot
- 6
Add red beans and stir to combine
- 7
Add stock and ham bone
- 8
Bring to a boil, then reduce heat and simmer until beans are tender
- 9
Serve over rice
Tips
Pre-soak the kidney beans overnight to reduce cooking time and ensure even tenderness
Save the rendered cracklins for topping the finished dish or using in other recipes
Let the beans simmer low and slow - rushing the process will result in unevenly cooked beans
Good to Know
Refrigerate for up to 4 days. The flavor improves after a day as the beans absorb more seasoning.
Can be made 2-3 days ahead. Reheat gently and add liquid if needed as beans absorb moisture.
Traditionally served over white rice with hot sauce on the side. Garnish with chopped green onions.
Common Mistakes
Don't rush the bean cooking process to avoid mushy or unevenly cooked beans
Render ham fat slowly to prevent burning and ensure maximum flavor extraction
Substitutions
Use if ham fat unavailable
For lighter flavor
FAQ
Can I use canned beans instead of dried?
Yes, use 4-5 cans of kidney beans and reduce cooking time to 30-45 minutes for flavors to meld.
What if I can't find ham fat?
Substitute with bacon fat or start with diced bacon to render fat, though the flavor will be different.
How long will leftovers keep?
Red beans keep 4-5 days refrigerated and actually taste better the next day as flavors develop.