New Orleans Red Beans

James Beard Award winning Chef Frank Brigsten demonstrates his recipe on this classic New Orleans dish. You’ll dream about these red beans and rice.


 2 Tablespoons mild olive oil
 2 cups ham or pickled pork, diced into1-inch pieces
 2 cups Andouille smoked sausage, sliced into half-rounds, ¼” thick
 2 bay leaves
 1 cup finely diced green bell pepper
 2 cups finely diced celery
 3 cups finely diced yellow onion
 4 teaspoons minced fresh garlic
 1 Tablespoon salt
 ¼ teaspoon ground black pepper
 ¼ teaspoon ground cayenne pepper
 ½ teaspoon dried whole-leaf thyme
 1 teaspoon dried whole-leaf oregano
 ¼ teaspoon ground cumin
 1 cup finely diced canned tomato
 8 cups water
 1 lb. Blue Runner red kidney beans, washed
 4 Tablespoons finely chopped flat-leaf parsley



Heat the olive oil in a large pot over medium heat. Add the ham or pickled pork and cook, stirring occasionally, until the meat begins to brown, 5-6 minutes. Add the sausage and cook, stirring occasionally, until the sausage begins to brown, 5-6 minutes.


Add the bay leaves, bell pepper, celery, and onion. Cook, stirring occasionally, until the onions begin to brown, 8-10 minutes.


Reduce heat to low. Add the garlic, salt, black pepper, cayenne, thyme, oregano, and cumin. Cook, stirring occasionally, for 2-3 minutes.


Add the tomato and cook, stirring occasionally, for 2-3 minutes.


Add the water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.


Add the beans. Cook, covered, for 1 hour.


Remove the lid and stir in the parsley. Raise heat to medium-low. Cook uncovered, stirring occasionally, until the beans are tender and the broth has a gravy-like consistency, 1-1½ hours. Remove bay leaves and serve with cooked rice.

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