Red Beans & Rice Recipe

Soak the beans

Rinse 1.5 cups dried red beans under cold water and pick out any debris. Place beans in a bowl and cover with 6 cups cold water. Soak for at least 6 hours or overnight. For a quick-soak: bring beans and water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain and proceed.

Prepare aromatics and meat

While beans soak (or after draining), slice the smoked sausage or trim ham hock. Finely dice 3/4 cup onion, 1/2 cup celery, and 1/2 cup green pepper. Mince 3 garlic cloves. Slice 2 green onions for garnish and chop parsley if using.

Sauté vegetables and smoke

Heat 1 tbs vegetable oil in a heavy-bottomed pot over medium heat. Add the diced onion, celery and green pepper (the 'holy trinity') and sauté until softened and beginning to color, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the sliced smoked sausage and sauté 2–3 minutes to render some fat and brown lightly. If using a ham hock, brown it briefly on all sides for extra flavor (optional).

Cook the beans

Drain soaked beans and add them to the pot. Pour in 4 cups chicken or vegetable stock (enough to cover beans by about 1 inch). Add 1 bay leaf, 1/2 tsp dried thyme, 1/2 tsp smoked paprika, 1/8 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Stir, bring to a gentle boil, then reduce heat to low and simmer, uncovered or partially covered, for 1 to 1 1/2 hours until beans are tender and creamy. Stir occasionally and add up to 1 cup extra stock or water if the mixture gets too thick before beans are fully tender.

Mash for creaminess

When the beans are tender, remove the bay leaf and ham hock (if used). For a traditional creamy texture, use the back of a wooden spoon or a potato masher to mash a portion (about 1/3) of the beans against the side of the pot, then stir to incorporate. If you removed a ham hock, shred any meat and return it to the pot. Simmer 5–10 more minutes to meld flavors. Taste and adjust seasoning with additional salt, pepper or cayenne.

Finish and garnish

Turn off heat and stir in sliced green onions and chopped parsley (optional). Let rest 5 minutes to thicken slightly before serving. The consistency should be saucy but spoonable over rice.

Rinse 1 cup long-grain white rice under cold water until water runs mostly clear. In a small saucepan combine the rinsed rice, 1.5 cups water, 1/4 tsp salt and 1/2 tbs butter or oil. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let sit, covered, 5–10 minutes. Fluff with a fork just before plating.

To serve: Spoon a generous 1-cup portion of cooked rice into a bowl, ladle 3/4 to 1 cup of the red beans over the rice. Garnish with additional sliced green onions and chopped parsley if desired.