New Orleans-Style Steamed Red Beans and Rice

October 14, 2020
The Anova Precision Oven helps to make tender, flavorful New Orleans red beans with a creamy sauce when cooked using 100% steam.
Prep Time
Cook Time
New Orleans-Style Steamed Red Beans and Rice
5 (1)
1 lb
dried kidney beans
2 Tbsp
kosher salt, plus more to taste
8 cups
filtered water, plus more for soaking
12 oz
andouille or other smoked sausage, sliced
boneless smoked ham hocks
red bell pepper, chopped
green bell pepper, chopped
white onion, chopped
2 stalks
celery, chopped
4 cloves
garlic, minced
2 tsp
garlic powder
2 tsp
Creole seasoning
1 tsp
dried oregano
1 tsp
ground white pepper
⅛ tsp
ground cayenne
bay leaf
Freshly ground black pepper
3 cups
cooked rice, for serving

1. Soak the Beans

Put the beans and 2 tablespoons salt in a large bowl and cover with enough water so that there are at least two inches of water sitting above the beans. Let soak at room temperature for at least 8 hours or up to overnight.

2. Drain and Prep the Beans

When you’re ready to cook, drain the remaining water off the beans. Place the beans in a 4- to 5-quart Dutch oven or other large pot. Add the 8 cups water, andouille, ham hocks, bell peppers, onion, celery, garlic, garlic powder, Creole seasoning, oregano, white pepper, cayenne, and bay leaf.
Drain and Prep the Beans

3. Add to Cold Oven and Turn On

Put the pot into the cold oven before starting the cook stage.
Sous Vide Mode: Off
Steam: 100%
Temp: 325°F
Heat: Rear

4. Cook

Cook the beans, stirring every hour or two, until tender, about 4 hours.
Sous Vide Mode: Off
Steam: 100%
Temp: 325°F
Heat: Rear
04:00 Timer

5. Season, Rest, and Serve

After the beans have finished cooking, season to taste with salt and pepper. Let the beans rest for about 15 to 20 minutes to allow the sauce to thicken. Serve with rice.
 Season, Rest, and Serve
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