Muffaletta & 1/2 Gallon Of Red Beans & Rice Recipe

Prep bread and meats

Slice each round muffaletta horizontally into two even halves. If the bread is very thick in the center, scoop out a small amount of crumb from the bottom halves to help the sandwich hold fillings without bulging.

Assemble sandwiches

Spread about 1/2 cup olive salad over the cut surface of each bottom half (use slightly less if using 2 loaves). Layer 6 slices Genoa salami, 6 slices mortadella, and 6 slices ham across each loaf bottom (or divide evenly among 2 loaves). Top the meats with 4 slices provolone and 4 slices mozzarella per loaf (adjust to fit loaf size). Spread another 1/2 cup olive salad over each top half and close the sandwich, pressing gently so the olive salad and meats adhere.

Rest and (optional) toast

Wrap sandwiches tightly in plastic wrap and let rest at room temperature for at least 30 minutes to allow flavors to marry, or refrigerate up to 2 hours. For a warm, slightly toasted sandwich: brush the outside of each top and bottom with 1 tbs softened butter (split between loaves) and toast cut-side down in a skillet or under a broiler until bread is golden and cheese just softens, about 2–4 minutes. Slice each loaf into 4 broad wedges (for 8 halves) or into 4 sandwiches total if you prefer individual portions.

Soak and rinse beans

Sort through 2 cups dried red kidney beans and discard any debris. Place beans in a large bowl and cover with at least 4 cups water. Soak 4–8 hours or overnight. For a quick soak: bring beans and 6 cups water to a boil for 2 minutes, remove from heat and let sit, covered, 1 hour. Drain and rinse beans before cooking.

Cook base (mirepoix & sausage)

In a large heavy pot or Dutch oven, heat 2 tbs oil over medium heat. Add sliced Andouille and cook until browned, about 4–5 minutes; remove half the sausage and set aside for finishing. Add diced onion, bell pepper, and celery to the pot and cook until softened, 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen flavor.

Simmer beans

Return all sausage to the pot along with the drained beans. Add 4 cups chicken or vegetable stock and enough additional water to cover beans by about 1 inch (about 2–4 cups more—use up to the 10 cups total listed). Add ham hock if using, bay leaves, 1 tsp dried thyme, 1 tsp cayenne, 1 tsp smoked paprika, 2 tsp Creole seasoning, 1.5 tsp salt, and 1 tsp black pepper. Bring to a gentle boil, then reduce heat to low and simmer, uncovered or partially covered, for 1.5–2 hours until beans are tender and the cooking liquid has thickened. Stir occasionally and add water if beans are drying before tender.

Mash for creaminess & adjust seasoning

When beans are soft, remove the ham hock and bay leaves. Take a cup or two of cooked beans and mash them with a fork or potato masher, then stir the mash back into the pot to thicken the sauce. Taste and adjust seasoning with additional salt, Creole seasoning, cayenne, smoked paprika, or hot sauce as desired. If you want a silkier texture, you can use an immersion blender briefly (10–20 seconds) to partially purée some of the beans—do not overblend; leave some whole beans for texture.

Keep warm while rice cooks

Keep the beans at low heat, stirring occasionally so they don’t stick. Remove and discard any bones from the ham hock, chopping any remaining meat and returning it to the pot.

Cook rice

Rinse 2 cups long-grain white rice under cold water until water runs clear. In a medium saucepan, bring 4 cups water and 1 tbs butter to a boil. Add rice and a pinch of salt, reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Serve

Spoon 1–1.5 cups cooked rice onto each plate and ladle a generous portion (about 1–1.5 cups) of red beans over the rice. Garnish with the reserved browned sausage slices if desired and a few dashes of hot sauce. Serve each plate with a muffaletta wedge (or half sandwich). Leftover beans keep well refrigerated for up to 4 days and will thicken—thin with stock or water when reheating.