Red Beans N Rice Recipe
Make Red Beans N Rice Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beans & Stock
Mirepoix & Seasoning
Rice
Garnish & Finish
Method
Beans & Stock
- 1
Soak the beans (overnight or quick soak)
Place the dried red kidney beans in a large bowl and cover with cold water by at least 3 inches. Soak 8–12 hours (overnight). For a quick soak: put beans in a large pot, cover with the 8 cups water, bring to a boil for 2 minutes, then remove from heat, cover and let sit 1 hour. After soaking, drain and rinse the beans.
- 2
Begin simmering the beans
Transfer the drained beans to a large heavy-bottomed pot or Dutch oven. Add the chicken stock and enough of the remaining water to just cover the beans by about 1 inch (about 2–3 cups extra if needed). Add the bay leaves and whole smoked ham hock. Bring to a brisk simmer over medium-high heat, then reduce heat to low so the liquid bubbles gently. Skim any foam that rises to the surface during the first 10–15 minutes.
- 3
Add sausage and simmer until tender
After the pot is gently simmering and skimmed, add the sliced andouille sausage to the beans. Partially cover the pot and simmer gently, stirring occasionally, until the beans are tender and beginning to break down — about 1 to 1 1/2 hours depending on bean age. Check liquid level every 20–30 minutes and add hot water or stock as necessary to keep the beans just covered.
- 4
Thicken and finish the bean pot
When the beans are tender, use the back of a large spoon or a potato masher to mash about 1 to 2 cups of the beans against the side of the pot to naturally thicken the cooking liquid. Remove the ham hock, shred any meat from the bone with forks, discard the bone and skin, then return the shredded meat to the pot. Taste and adjust seasoning with salt and pepper and more creole seasoning or cayenne if desired. If using filé powder, sprinkle it in at the end off the heat (see Finish section). Keep warm on the lowest heat setting until serving.
Mirepoix & Seasoning
- 5
Cook the mirepoix
While the beans are simmering, heat the vegetable oil in a medium skillet over medium heat. Add the chopped onion, green bell pepper and celery (the classic 'holy trinity') and a pinch of salt. Cook, stirring occasionally, until the vegetables are soft and beginning to brown at the edges, about 8–10 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant.
- 6
Add seasonings and combine with beans
Stir in the dried thyme, creole/Cajun seasoning and cayenne to the cooked vegetables and cook 30 seconds to bloom the spices. Transfer the cooked mirepoix and its pan juices into the pot with the simmering beans about 30–45 minutes before the beans are done so the flavors meld. Continue simmering until beans reach desired tenderness and the flavors are well combined.
Rice
- 7
Rinse and cook rice
About 20 minutes before the beans are ready, rinse the rice under cold water until the rinse water runs mostly clear to remove excess starch. In a medium saucepan bring 4 cups water, 1 tsp salt and 1 tablespoon butter to a boil. Add the rice, stir once, reduce heat to low, cover tightly and simmer 15–18 minutes (or according to package) until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes, then fluff with a fork.
Garnish & Finish
- 8
Finish the pot and plate
If you like, turn the heat off and sprinkle up to 1 tsp filé powder into the beans, stirring gently (do not boil after adding filé). Stir in half of the sliced green onions and most of the chopped parsley, reserving some for garnish. Taste once more and correct seasoning. To serve, spoon a mound of hot rice into bowls and ladle the red beans over the rice. Top with remaining green onions and parsley.
- 9
Serve and store
Red beans and rice improves after a few hours or the next day — store cooled leftovers in an airtight container in the refrigerator up to 4 days. Reheat gently on the stove over low heat, adding a splash of stock or water to loosen if too thick.
