Red Beans & Rice Recipe

Soak beans (optional, quick method)

Rinse the dried red beans and remove any debris. For faster cooking and creamier texture, place beans in a large pot, cover with 3 inches of water, bring to a boil for 2 minutes, then remove from heat and let soak for 1 hour. Drain and rinse. (If you prefer, use an overnight cold soak: cover with water and refrigerate 8–12 hours, then drain.)

Sauté aromatics and meats

Heat 1 tablespoon oil in a large heavy pot or Dutch oven over medium-high heat. Add the sliced andouille and cook until browned, about 4 minutes, stirring occasionally. Remove about half the browned sausage to a plate (this adds texture later) and leave the rest in the pot. Add diced tasso ham to the pot and sauté 1–2 minutes until fragrant. Add diced onion, green pepper, and celery and cook, stirring, until softened, about 6–8 minutes. Stir in minced garlic and cook 30–60 seconds until fragrant.

Combine beans and liquids

Return drained beans to the pot. Pour in 6 cups chicken stock so beans are fully submerged (add extra water or stock if needed to keep beans covered by about 1 inch). Add bay leaves, dried thyme, smoked paprika, cayenne, Creole seasoning, Worcestershire sauce, salt, and black pepper. Stir to combine.

Simmer slowly

Bring mixture to a steady simmer over medium heat. Reduce heat to low, cover partially with lid tilted, and simmer gently until beans are tender and beginning to break down, 1.5–2 hours (if pre-soaked, check at 45–60 minutes). Stir occasionally and add a splash of water or stock if mixture becomes too thick. Toward the last 30 minutes, mash a cup of beans against the side of the pot with a spoon to thicken the sauce.

Finish and season

When beans are creamy and tender, stir in the reserved browned sausage pieces. Taste and adjust seasoning with additional salt, Creole seasoning, or cayenne as desired. Remove and discard bay leaves. Stir in chopped parsley and most of the sliced green onions, saving a little for garnish. Keep warm on lowest heat while you prepare rice and cornbread, or refrigerate for up to 3 days.

Rinse the rice under cold water until the rinse runs mostly clear to remove excess starch. Combine 2 cups rinsed rice, 3.5 cups water, 1/2 teaspoon salt, and 1 tablespoon butter (optional) in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer 18 minutes without lifting the lid. Remove from heat and let rest, covered, 5–10 minutes. Fluff with a fork just before serving.

Preheat & prep

Preheat oven to 400°F (200°C). Grease an 8-inch square pan or a 9-inch cast-iron skillet and lightly dust with flour or cornmeal.

Dry mix

In a large bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.

Wet mix

In a separate bowl whisk buttermilk, egg, and melted butter until blended. Pour the wet ingredients into the dry and stir just until combined; don’t overmix. Batter will be slightly lumpy.

Bake

Pour batter into the prepared pan or hot skillet and smooth the top. Bake in preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 18–22 minutes for a skillet or 20–25 minutes for a thicker pan. If desired, brush top with 1 tablespoon honey as soon as it comes out of the oven.

Cool slightly (10 minutes) before cutting into wedges or squares. Serve warm alongside red beans and rice.