Large Red Beans Recipe

Large Red Beans

1. 1

   Soak the beans (preferred overnight / quick soak option)

   Pick through the dried red beans and remove any stones or debris. Rinse well under cold water. For best texture, place the beans in a bowl, cover with about 4 cups of water (enough to submerge plus headspace) and soak in the refrigerator overnight (8–12 hours). If short on time, use the quick-soak: put beans in a pot, cover with 6 cups water, bring to a boil for 2 minutes, turn off heat, cover and let sit 1 hour. After soaking, drain and rinse the beans.

2. 2

   Prepare aromatics and meat

   While beans soak (or during the quick-soak hour), slice the andouille sausage into 1/2-inch rounds, dice the onion, celery and green pepper, mince the garlic, chop the parsley, and slice the green onions. Have the smoked ham hock ready.

3. 3

   Brown the sausage and ham hock

   Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tbs vegetable oil. Add the sliced andouille and cook, turning occasionally, until browned and slightly crisped at the edges, about 4–5 minutes. Transfer the browned andouille to a plate and set aside. Add the smoked ham hock to the pot and sear briefly on all sides for 1–2 minutes to deepen flavor, then remove and set aside with the sausage.

4. 4

   Sweat the vegetables

   Reduce heat to medium. Add the diced onion, celery, and green bell pepper to the pot and cook in the remaining fat until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, stirring constantly so the garlic does not burn.

5. 5

   Build the cooking liquid

   Return the browned andouille and the ham hock to the pot. Add the drained soaked beans. Pour in 4 cups low-sodium chicken stock plus an additional 2 cups water (use the remaining water amount as needed to just cover the beans; total liquid should be about 6 cups), and add the bay leaves, dried thyme, smoked paprika, cayenne pepper, Worcestershire sauce, kosher salt, and black pepper. Stir to combine.

6. 6

   Simmer gently

   Bring the pot to a gentle boil over medium-high heat, then reduce heat to low so the liquid is at a steady simmer. Partially cover the pot and simmer gently, stirring occasionally and checking liquid levels; simmer until beans are tender and sauce is creamy, about 1.5 to 2 hours. If the liquid reduces too much, add hot water or stock, 1/2 cup at a time. Skim any foam that rises early in the simmering process.

7. 7

   Thicken and finish

   When the beans are tender, remove the ham hock to a cutting board. If the ham hock contains bone, remove and discard the bone and any tough skin; shred or chop the meat and return it to the pot. For a creamier texture, use the back of a wooden spoon to lightly mash about 1 to 1 1/2 cups of the beans against the side of the pot and stir — this releases starch and thickens the sauce. Taste and adjust seasoning, adding more kosher salt and pepper if necessary.

8. 8

   Add fresh herbs and sausage

   Stir the chopped fresh parsley and about three-quarters of the sliced green onions into the pot and let them warm for 2 minutes. Return the browned andouille (if removed earlier) to warm through for another 2–3 minutes.

9. 9

   Prepare rice and serve

   If you haven't already prepared rice: cook white rice according to package directions to yield about 6 cups cooked. To serve, spoon a portion of hot cooked rice into each bowl and ladle the red beans and sausage over the rice. Garnish with the remaining sliced green onions and a sprinkle of chopped parsley. Serve hot.

10. 10

    Storage and reheating

    Let leftovers cool to room temperature, then refrigerate in a covered container up to 4 days; flavors deepen overnight. Reheat gently on the stovetop over low heat with a splash of water or stock to loosen, or microwave covered, stirring occasionally.