2 ratings

New Orleans-Style Red Beans and Rice

Smoky, porky goodness
New Orleans-Style Red Beans and Rice
Courtesy Brian Landry

Pictured here with pork tips, not included in the recipe.

Brian Landry is the chef/owner at New Orleans' Jack Rose and Nashville's Marsh House, and his traditional recipe for New Orleans-style red beans and rice is porky, smoky, rich and undeniably satisfying.

Ready in
3 h
30 m
(prepare time)
2 h, 30 m
(cook time)
Calories Per Serving


  • 2 Tablespoons rendered bacon fat
  • 2 onions, diced
  • 1 green bell pepper, diced
  • 1 stalk celery, diced
  • 1 Tablespoon garlic, minced
  • 1 Teaspoon dry oregano
  • 1 Pound red kidney beans
  • 2 smoked ham hocks
  • 1 Pound pickled pork, cut into small cubes
  • 3 bay leaves
  • 1/2 Teaspoon cayenne pepper
  • 1 Tablespoon Steen's cane syrup
  • 1 Tablespoon Worcestershire sauce
  • 3 green onions, chopped
  • salt, black pepper, and Tabasco to taste
  • 3 Cups white rice, cooked


In a heavy soup pot over medium high heat, sweat the onions, bell peppers, celery, garlic, and oregano in the rendered bacon fat.

Once the onions become translucent, add the kidney beans, ham hocks, pickled pork, bay leaves and cayenne pepper, then add water to cover the mixture by 2 inches.

Raise the heat and bring the water to a boil, then cover the pot with a lid, lowering the flame.

Allow the beans to slowly simmer for 2 hours.

Periodically stir the beans to make sure that they don’t begin to scorch and add water if necessary, always keeping the beans covered by an inch or more of liquid.

Continue cooking the beans until they are tender to the point that they begin to fall apart and get creamy when stirred.

Remove the meat of the ham hocks from the bones, rough chop it and add it back to the pot of beans.

Add the cane syrup and Worcestershire.

Stir in the green onions and season with salt, pepper and Tabasco.

Serve with white rice.