How To Make Leah Chase’s Red Beans And Rice

Leah Chase, revered as the Queen of Creole Cooking, left an indelible mark on the culinary world with her exceptional skills and flavorful dishes.

Though she passed away in 2019, her legacy endures through her iconic recipes, such as her beloved Red Beans and Rice.

This dish is not just a testament to Leah Chase’s culinary excellence but also a rich piece of cultural heritage, embodying the vibrant flavors and history of New Orleans cooking.

leah chase red beans and rice

In this article, we pay homage to Leah Chase by exploring the origins, the recipe, and the cultural significance of her Red Beans and Rice, celebrating a dish that remains a cherished favorite in the realm of comfort food.

Let’s dig in.

Red Beans And Rice: A Background

Red Beans and Rice, a quintessential New Orleans dish, carries with it a story that is as rich as its flavors.

Originating from Creole cuisine, this dish reflects the melding of cultural influences in Louisiana, from French and Spanish to African and Caribbean.

Traditionally, Red Beans and Rice was a dish prepared on Mondays, which was wash day in many New Orleans households. The convenience of a slow-cooking pot aligning with a day of domestic chores symbolized a practical yet delicious solution to a busy day.

Beans, a staple ingredient, were simmered with spices and whatever meats were available, often leftovers from Sunday’s supper.

This economical approach to cooking not only maximized resources but also developed deep, complex flavors over hours of cooking.

Over time, the dish evolved, incorporating ingredients like Andouille sausage and ham hocks, further enriching its taste and texture.

Leah Chase’s version of this dish is a celebration of these traditions. Her recipe doesn’t just feed the body; it nourishes the soul.

It’s a reminder of the resilience and resourcefulness of the New Orleans community, reflecting the city’s history and its people’s ability to find joy and comfort in their cuisine.

Leah Chase Red Beans And Rice Recipe

Now we understand the significance of this recipe, let’s look at how it’s created.

Leah Chase’s Red Beans and Rice is a masterpiece of flavors and textures, meticulously crafted to create a symphony of taste.

The recipe begins with the foundation: one pound of red kidney beans, which are carefully picked over to remove any impurities.

These beans are then washed and placed in a large Dutch oven, covered with water, bringing to life the base of this iconic dish.

The addition of a large, chopped onion infuses the beans with a subtle yet essential flavor, setting the stage for the rich complexity to come.

As the beans simmer, they gradually soften, releasing their starches to create a naturally creamy consistency.

This process is integral to achieving the dish’s signature texture. Meanwhile, smoked ham and sausage are sautéed in vegetable oil, their fats rendering out to add a smoky, meaty depth.

This combination of pork products, a hallmark of Southern cooking, introduces robustness to the beans, elevating them from a simple legume to a hearty meal.

The recipe calls for a careful balance of herbs and spices, including garlic, bay leaf, black pepper, parsley, thyme, and salt.

Each ingredient is chosen for its ability to complement and enhance the others, ensuring that every bite is a burst of Creole essence.

The resulting dish is not just a meal; it’s a representation of Leah Chase’s culinary prowess, a dish that’s both comforting and complex, embodying the soul of New Orleans cooking.

Serving Suggestions And Accompaniments For Red Beans And Rice

Serving Leah Chase’s Red Beans and Rice is about creating an experience that extends beyond the palate.

This dish is often served over a bed of fluffy, white rice, which acts as a canvas for the rich and creamy beans.

The contrast in textures between the tender beans and the grains of rice makes for a delightful eating experience. To enhance the meal further, a side of warm, buttery cornbread is recommended.

Its sweet and crumbly nature complements the savory depth of the beans, offering a balance of flavors.

For those looking to add freshness to the meal, a side of collard greens or a crisp green salad can provide a refreshing contrast.

The bitterness of the greens or the acidity of a vinaigrette-dressed salad cuts through the richness of the beans, cleansing the palate between bites.

Additionally, pickled vegetables, such as okra or green tomatoes, can add a tangy, crunchy element to the dish.

In terms of beverages, a light beer or a glass of iced tea can be the perfect accompaniment to this hearty meal.

The beer’s crispness or the tea’s subtle sweetness can be a pleasant counterpoint to the dish’s robust flavors.

Lastly, for dessert, a simple, sweet treat like bread pudding or a slice of pecan pie can round off the meal, offering a nod to the Southern culinary tradition.

Adaptations To Leah’s Traditional Recipe

Leah Chase’s traditional Red Beans and Rice recipe is a culinary classic, but it also serves as a versatile foundation for creative adaptations.

One of the simplest modifications is to vary the types of beans used.

While red kidney beans are traditional, experimenting with black beans or navy beans can offer a different flavor profile and texture.

For those seeking a healthier version, consider using turkey sausage or chicken sausage instead of pork sausage. This substitution significantly reduces the fat content without compromising the dish’s flavor integrity.

Additionally, swapping out white rice for brown rice or quinoa can add nutritional value and a nutty flavor to the meal.

Vegetarian and vegan adaptations of this dish are equally delicious.

Smoked paprika, liquid smoke, or chipotle peppers can replace the smokiness typically provided by meat.
Adding other vegetables like bell peppers, celery, and carrots not only boosts the nutritional content but also adds layers of flavor and color.

For a spicier twist, incorporating ingredients like cayenne pepper, hot sauce, or jalapeños can elevate the heat level. This addition caters to those who enjoy a fiery kick in their meals.

On the other hand, for a more herbaceous flavor, increasing the amount of parsley and thyme or adding fresh herbs like cilantro or basil toward the end of cooking can freshen up the dish.

In regions where seafood is a staple, adding shrimp or crawfish in the last few minutes of cooking can transform the dish into a delightful seafood feast.

This adaptation aligns with the coastal culinary traditions of Louisiana, offering a pescatarian-friendly option.

Lastly, incorporating international flavors can give this traditional dish a global twist.

Adding coconut milk for creaminess, curry spices for warmth, or a splash of lime juice for brightness can transform Red Beans and Rice into a fusion dish, showcasing the versatility and adaptability of this Creole classic.

You may also enjoy Ina Garten’s black bean soup recipes.

Final Thoughts

Leah Chase’s Red Beans and Rice is a culinary legacy that continues to influence and inspire.

It encapsulates the soul of New Orleans, a city known for its rich culture, vibrant history, and exceptional cuisine.

This dish, in its simplicity and depth of flavor, represents the resilience, diversity, and creativity of the city’s culinary landscape.

As we savor each spoonful, we are reminded of the importance of tradition, the joy of cooking, and the power of food to bring people together.

Ready for more? Try Leah Chase’s baked mac and cheese next or her braised quail recipe.

Frequently Asked Questions

Why does New Orleans eat red beans and rice on Mondays?

In New Orleans, red beans and rice are traditionally eaten on Mondays as a historical practice. Mondays were wash days, and families needed a meal that could be cooked slowly, unattended, while they tended to the laundry. The dish became a comforting start to the week, deeply ingrained in the city’s culinary tradition.

Are red beans and rice healthy?

Red beans and rice can be a healthy dish, as it is rich in protein, fiber, and essential nutrients from beans and vegetables. However, the healthfulness depends on the preparation and ingredients used. Using lean meats, reducing sodium, and incorporating more vegetables can make it a healthier option.

What meat goes well with red beans and rice?

Traditional meats for red beans and rice include smoked sausage and ham, which provide a rich, smoky flavor. Other popular choices are Andouille sausage, tasso ham, or even chicken for a lighter version. The key is to use meats that add depth and heartiness to the dish.

Can you eat red beans and rice every day?

While red beans and rice can be part of a balanced diet, eating any single dish every day is generally not recommended. Variety is key to a healthy diet, ensuring you get a wide range of nutrients. Red beans and rice should be enjoyed as part of a diverse diet.

What do red beans do for your body?

Red beans are highly nutritious; they are an excellent source of protein, fiber, vitamins, and minerals such as iron and potassium. This makes them beneficial for digestive health, heart health, and maintaining stable energy levels. The fiber content also helps in regulating blood sugar levels and supports healthy digestion.

Why do you put butter in red beans?

Butter is often added to red beans to enrich the flavor and create a creamier texture. The fat in the butter can help balance the earthiness of the beans and enhance the overall mouthfeel of the dish. However, the amount of butter used can be adjusted based on dietary preferences or health considerations.

How To Make Leah Chase’s Red Beans And Rice

Recipe by Barbara HuntCourse: Other Recipes


Prep time


Cooking time






  • 1lb red kidney beans

  • 1 large, chopped onion

  • 1 tbsp Garlic, chopped

  • 2 tbsp Parsley, chopped

  • 1 tsp dried Thyme

  • 1 Bay Leaf

  • 1 tbsp Black Pepper

  • 2 tbsp Salt

  • 1 pound Smoked Ham, cut into 1/2-inch cubes

  • 1 pound Smoked Sausage, cut into 1/2-inch slices

  • 2 quarts, plus 1 cup Water (divided)

  • 1/4 cup Vegetable Oil

  • 1 cup Water (additional for deglazing)


  • Preparation of Beans: Wash 1 pound of red kidney beans. In a large Dutch oven, combine the beans with 2 quarts and 1 cup of water, and add 1 large chopped onion. Bring to a boil over high heat, then reduce to low heat, letting the beans boil slowly for about 1 hour or until soft. Mash some of the beans against the side of the pot to thicken the mixture.
  • Cooking Meats: In a frying pan, heat 1/4 cup of vegetable oil over medium-high heat. Add 1 pound of smoked ham (cut into 1/2-inch cubes) and 1 pound of smoked sausage (cut into 1/2-inch slices). Sauté for about 5 minutes or until the fat starts to render.
  • Combining Ingredients: Add the cooked meats, along with the oil, into the pot with the beans. Deglaze the frying pan with 1 cup of water, scraping up any browned bits, and then add this liquid to the pot. Stir in 1 tbsp chopped garlic, 1 bay leaf, 1 tbsp black pepper, 2 tbsp chopped parsley, 1 tsp dried thyme, and 2 tbsp salt into the beans and meat mixture.
  • Simmering: Let the beans, meats, and seasonings simmer together for about 30 minutes or until the beans are creamy and the flavors are well blended. Adjust seasoning to taste before serving.

Barbara Hunt


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