Red Beans & Rice With Smoked Sausage Recipe
A LOUISIANA TRADITION.
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Ingredients
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Beans & Broth
Holy Trinity & Aromatics
Meat & Flavorings
Seasoning & Thickening
To Serve
Method
Beans & Broth
- 1
Soak (optional) and rinse beans
Sort through the dried red beans to remove any stones or debris. Rinse well under cold water. For best texture and shorter cook time, cover beans with water and soak for 6–8 hours or overnight; drain and rinse before cooking. (If short on time, skip soaking and plan for longer simmering.)
- 2
Begin simmering beans
Place the soaked (or unsoaked) beans in a large heavy-bottomed pot. Add 6 cups of the chicken stock (reserve 2 cups) or water, bay leaves, and dried thyme. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. If using a ham hock, add it now. Partially cover and simmer, stirring occasionally, until beans are tender but not falling apart — about 1 to 1 1/2 hours (longer if unsoaked). Skim foam from the surface as needed.
Holy Trinity & Aromatics
- 3
Prepare and sweat vegetables
While the beans simmer, dice the onion, bell pepper, and celery to measure about 1 cup each total. In a heavy skillet or the same pot (after removing ham hock briefly if used), heat the vegetable oil or bacon fat over medium heat. Add the diced onion, bell pepper, and celery. Cook, stirring, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
Meat & Flavorings
- 4
Cook sausage and (optional) bacon
Add the sliced smoked sausage and diced bacon (if using) to the skillet with the vegetables. Cook, stirring occasionally, until the sausage is browned at the edges and the bacon is crisp, about 6 minutes. If you browned the sausage in a separate pan, scrape any browned bits (fond) into the pot with the beans for extra flavor.
- 5
Seasoning & Thickening
- 6
Build flavor and thicken
Stir the paprika, oregano, cayenne, salt, and black pepper into the bean mixture. Taste and adjust heat or salt as desired. To slightly thicken the cooking liquid, sprinkle the tablespoon of flour over the sausage-vegetable mixture in the pan and cook 1–2 minutes to remove raw flour taste, then gradually stir in the reserved 2 cups of stock (or water) and bring to a simmer. Alternatively, you can mash about 1/2 cup of cooked beans against the side of the pot and stir to create natural thickening.
- 7
Simmer to develop flavors
Continue to simmer the combined pot, partially covered, for another 20–30 minutes so flavors meld and the sauce thickens to a stew-like consistency. Stir occasionally to prevent sticking and to check consistency. If the mixture becomes too thick, add a splash of reserved stock or water.
- 8
Finish with filé (optional)
If using filé powder, remove the pot from direct heat and sprinkle the filé in a little at a time (no more than 1/2 tsp) while stirring — filé will thicken as it sits and can become gummy if boiled. Adjust seasoning one last time.
To Serve
- 9
Cook rice
Prepare long-grain white rice according to package directions so it is hot and fluffy when the beans are ready (typical yield above is for about 4 cups cooked rice).
- 10
Plate and garnish
Ladle a scoop of hot rice into shallow bowls. Spoon generous portions of the red beans and smoked sausage over the rice. Garnish with sliced green onions and offer hot sauce at the table. Serve hot.
