Red Beans & Rice W/ Sausage Recipe

Soak the beans

Rinse the dried red beans and place in a large bowl. Cover with 6 cups cold water and soak for at least 6 hours or overnight. Drain and rinse before cooking.

Cook beans

In a large heavy pot or Dutch oven, combine the drained soaked beans, 4 cups low-sodium chicken broth and the ham hock (if using). Bring to a simmer over medium-high heat, then reduce to low and simmer gently, partially covered, for 1 to 1 1/4 hours until beans are tender but not falling apart. Skim any foam that accumulates.

Prepare rice

While beans simmer for the last 20 minutes, cook the rice separately: bring 1 1/4 cups water to a boil, add 1 cup long-grain white rice and a pinch of salt, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Fluff with a fork and keep warm.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the sliced andouille sausage and brown 3–4 minutes until edges are crisp. Remove sausage to a plate and reserve drippings. If using ham hock, remove it from the beans after cooking, pull off any meat, chop and return to the pot.

Add the browned sausage (and chopped ham meat if used) to the pot of simmering beans about 20–30 minutes before the end of cooking to infuse flavor.

Season the pot with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon cayenne (adjust to heat preference), 1 teaspoon smoked paprika and 2 bay leaves. Stir to combine and continue to simmer uncovered to let flavors meld.

In the same skillet used for the sausage, add diced onion, diced green bell pepper and diced celery (the mirepoix). Sauté over medium heat in the reserved sausage drippings for 6–8 minutes until softened and beginning to brown. Add minced garlic and 1 tablespoon fresh thyme; cook 1 more minute until fragrant.

Transfer the sautéed vegetables to the pot with the beans during the last 20–30 minutes of simmering so they meld into the broth.

If the beans are too thin, remove about 1 cup of the cooked beans and mash them with a fork or use an immersion blender to partially puree 1 cup of the pot to thicken. Stir the mashed beans back into the pot and simmer 5 more minutes.

Stir in 1 tablespoon Worcestershire sauce and 1 teaspoon hot sauce. Taste and adjust salt, pepper and cayenne as needed. If using, sprinkle 1/2 teaspoon file powder and stir just before serving.

Ladle beans over cooked rice into bowls. Top with browned sausage slices. Garnish with sliced green onions and chopped parsley. Serve hot with additional hot sauce at the table.