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Ingredients
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Red Beans
Rice
Finishing
Method
Red Beans
Soak the beans
Rinse the dried red beans under cold water, removing any stones or debris. Place the beans in a large bowl and cover with at least 4 cups of water. Soak for 6–8 hours or overnight. If short on time, use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain.
Start the beans
Drain soaked beans and transfer to a large heavy pot or Dutch oven. Add 4 cups fresh water (or low-sodium chicken stock for more flavor) and the smoked ham hock. Bring to a gentle simmer over medium heat, skimming any foam that rises. Reduce heat to low, cover partially, and simmer gently for about 45 minutes.
Sauté the vegetables and sausage
While the beans simmer, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced andouille sausage and cook until browned, about 3–4 minutes. Transfer sausage to a plate. Add remaining 1 tablespoon olive oil to the skillet and sauté diced onion, bell pepper, and celery (the 'holy trinity') until softened, about 5–7 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
Combine and season
Add the sautéed vegetables and browned sausage to the simmering beans. Stir in chicken stock (if you used water earlier), bay leaves, smoked paprika, dried thyme, cayenne, creole seasoning, salt, and black pepper. Continue to simmer gently, partially covered, for another 45–60 minutes, stirring occasionally, until beans are tender and the mixture is creamy. If the beans become too thick, add a little hot water or stock to reach desired consistency.
Finish the beans
Remove and discard the bay leaves and take out the ham hock. Shred any meat from the ham hock and return it to the pot. Taste and adjust seasoning with more salt, pepper, or hot sauce to taste. Stir in chopped parsley and most of the sliced green onions (reserve some for garnish). Keep warm while you cook the rice.
Rice
Rinse the rice under cold water until the runoff runs clear to remove excess starch. Combine rinsed rice, 4 cups water, 1 teaspoon salt, and 1 tablespoon butter in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15–18 minutes, or until the water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
Finishing
To serve, spoon a bed of rice onto each plate and top with a generous scoop of red beans. Garnish with remaining sliced green onions and additional chopped parsley. Serve with lemon wedges and hot sauce on the side. Drizzle a little olive oil over the rice if desired.