Red Beans & Rice With Sausage Recipe

Soak (quick or overnight)

Rinse the dried red beans under cold water and pick out any debris. For an overnight soak: cover beans with 3 inches of cold water and refrigerate 8–12 hours, then drain and rinse. For a quick soak: place beans in a pot, cover with 3 inches of water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain and rinse.

If you used the quick soak or overnight method, set the drained beans aside while you prepare the sofrito and sausage.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tbs oil and swirl to coat. Add sliced Andouille (and ham hock if using) and brown for 4–6 minutes, turning slices so both sides get color. Remove the sausage slices with a slotted spoon and set aside, leaving rendered fat in the pot. If using only a ham hock, brown it briefly 3–4 minutes to develop flavor.

Reduce heat to medium. Add the chopped onion, green pepper, and celery to the pot (the 'holy trinity') and cook, stirring occasionally, until softened and translucent, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Return the browned sausage to the pot along with the drained beans. Add 6 cups chicken broth, bay leaves, thyme, smoked paprika, cayenne, and 1 tbs creole seasoning. Stir to combine and bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low and partially cover the pot. Simmer gently until the beans are tender but not falling apart, 1 to 1 1/2 hours, stirring every 15–20 minutes and adding up to 1 cup additional water or broth if the mixture becomes too thick. If you used a ham hock, remove it after the beans are fully tender, shred any meat and return it to the pot.

About 15–20 minutes before the beans are done, mash about 1 to 1 1/2 cups of the beans against the side of the pot with a wooden spoon or use an immersion blender (pulse) to lightly thicken the cooking liquid. This will create a creamy texture while keeping plenty of whole beans.

Taste and season with additional creole seasoning, salt and black pepper as needed. Keep the pot over the lowest heat while you prepare the rice, or hold warm.

Rinse the 2 cups of long-grain white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 3.5 cups water (or 3 cups water + 0.5 cup chicken broth for extra flavor) and a pinch of salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer undisturbed for 15–18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.

If the bean pot is thicker than you like, stir in a few tablespoons of hot water or broth to reach a saucy consistency. Stir in remaining 1/2 tbs creole seasoning if desired and the hot sauce to taste.

Spoon a generous bed of rice onto each plate or into bowls. Ladle the red beans and sausage over the rice. Garnish with sliced green onions and chopped parsley. Offer extra hot sauce at the table and adjust final seasoning with kosher salt and freshly ground black pepper to taste.