Red Beans & Rice Recipe

Soak beans (optional but recommended)

Sort and rinse the dried red beans. Place them in a large bowl and cover with at least 3 inches of cold water. Soak overnight (8–12 hours). If short on time, use the quick-soak method: place rinsed beans in a pot, cover with water, bring to a boil for 2 minutes, remove from heat and let sit 1 hour, then drain.

Prepare aromatics and meat

Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned, about 4–5 minutes. Remove sausage with a slotted spoon and set aside. Add the diced onion, bell pepper, and celery to the pot (the 'holy trinity') and cook until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build the stew

Drain soaked beans and add them to the pot along with the browned sausage and the smoked ham hock. Pour in 6 cups chicken or vegetable stock, add bay leaves, thyme, oregano, smoked paprika, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine and bring to a gentle simmer.

Simmer

Reduce heat to low so the beans maintain a low simmer. Cover partially and cook, stirring occasionally, until beans are very tender and the liquid has thickened, 1.5–2 hours (or longer depending on bean age). If liquid reduces too much before beans are tender, add up to 1 cup additional hot water or stock as needed. For creamier texture, mash about 1/3 of the beans against the side of the pot with a spoon and stir back in during the last 10–15 minutes of cooking.

Finish

When beans are tender and sauce is thick, remove and discard the bay leaves. Remove the ham hock, shred any meat with two forks and return the meat to the pot. Taste and adjust seasoning with additional salt, black pepper, or cayenne. Stir in browned andouille. Garnish with chopped parsley and sliced green onions before serving.

While the beans simmer (start about 30–40 minutes before beans are done), rinse the rice under cold water until the water runs clear. In a medium saucepan bring 3.5 cups water, 1 tablespoon butter or oil and 1/2 teaspoon salt to a boil.

Add the rinsed rice, stir once, return to a gentle simmer, then reduce heat to low and cover with a tight-fitting lid. Cook undisturbed for 15–18 minutes, or until water is absorbed and rice is tender.

Remove from heat and let sit, covered, 5–10 minutes. Fluff with a fork and keep warm until serving.

Spoon a bed of hot rice onto each plate or bowl. Ladle generous portions of red beans over the rice. Sprinkle with additional chopped parsley and sliced green onions, and offer hot sauce or extra cayenne at the table.