Making Red Beans and Rice on Repeat

Published 3 days ago • 1 min read

Hi Reader,

I've been to New Orleans twice this year, and I can't stop thinking about the food. There's something about that city that just gets in your soul. Red beans and rice is comfort in a bowl, plain and simple.

I've made this recipe multiple times, and honestly, it feels like bringing a little piece of NOLA back to my kitchen every single time. It's hearty, it's flavorful, and it's the kind of meal that makes everyone at the table happy.

red beans and rice in a bowl with fork in it

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Here's how I make mine a little different:

I soak my beans overnight or I start early in the morning – I'm usually team no-soak for most bean recipes, but for red beans and rice, I felt the results were way better when I soaked them. Plus, I save some of that soaking liquid to cook with because it adds extra flavor. I usually soak them for 6-8 hours.
I brown the sausage first – Before anything else goes in the pot, I get that andouille nice and browned. It develops this deeper, richer flavor that just makes the whole dish better.
I mash some of the beans – Once they're tender, I take a spoon and mash some of them right against the side of the pot. That's what gives you that signature creamy texture without adding any cream.

Pair this with some cornbread on the side, and you've got a meal that's perfect for a cozy weeknight or a lazy Sunday. It's filling, budget-friendly, and brings all those New Orleans vibes straight to your table.

If you try it, let me know what you think!

Happy Cooking,

Tanya Harris

Owner of My Forking Life

Cooking up delicious meals with love and flavor
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Tanya
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