Red Beans & Rice Recipe

Soak beans (optional faster cook)

Rinse the dried beans under cool water and remove any debris. For best texture, soak beans in a large bowl with cold water to cover by 2 inches for 4–6 hours or overnight. Drain and rinse before cooking. (If short on time, proceed without soaking but plan for longer simmering time.)

Initial simmer

In a large heavy-bottomed pot or Dutch oven, add the drained beans, 6 cups of chicken stock, and 2 bay leaves. Bring to a gentle boil over medium-high heat, then reduce to a simmer. If using an unsoked method, bring to a boil then reduce and cook at a low simmer; skim any foam that rises to the surface.

Prepare vegetables

Peel and finely dice the yellow onion to measure 1 cup. Deseed and dice the green bell pepper to 1/2 cup. Trim and finely chop celery to 1/2 cup. Mince 4 garlic cloves. Slice green onions thinly, reserving whites and greens separately.

Sauté vegetables

In a medium skillet or in the pot if you prefer, heat 1 tbs olive oil and 1 tbs unsalted butter over medium heat. Add the diced onion, bell pepper, and celery (the 'holy trinity') and sauté until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Transfer the softened vegetables to the simmering beans pot.

Brown the sausage

Slice the andouille sausage into 1/4-inch rounds or half-moons. In the same skillet, add a small splash of oil if needed and brown the sausage over medium-high heat for 4–5 minutes until edges are caramelized. Add browned sausage and the ham hock (if using) to the beans pot.

Season the pot

Stir into the pot 2 tsp Creole seasoning, 1 tsp smoked paprika, 1/2 tsp dried thyme, 1/2 tsp black pepper, 1 tsp salt, 1 tsp Worcestershire sauce, and 1 tsp hot sauce. Taste the broth after the beans soften and adjust seasoning gradually. Add an extra bay leaf if desired.

Simmer until tender

Cover the pot partially and simmer gently until beans are tender and the flavors meld, about 1 to 1 1/2 hours if pre-soaked, or 2 to 2 1/2 hours if not soaked. Stir occasionally and add small amounts of water or stock if the beans look dry. Remove any foam as needed.

Make a quick slurry

When beans are tender and some cooking liquid remains, mix 2 tbs all-purpose flour with 2 tbs cold water to make a smooth slurry (or make a small blonde roux by cooking flour in 1 tbs butter until nutty, if preferred).

Thicken and mash

Ladle about 1 to 2 cups of the hot bean broth into a bowl. Stir in the flour slurry to temper it, then pour the mixture back into the pot while stirring. To create creaminess and thicken the pot further, use a potato masher or wooden spoon to mash about 1/3 of the beans against the side of the pot. Simmer gently for another 10–15 minutes to thicken and integrate flavors. Taste and adjust salt, pepper, Creole seasoning, and hot sauce as needed.

Finish and remove ham hock

If you cooked with a ham hock, remove it now, shred any meat from the bone and return the shredded meat to the pot. Discard the bone and any excess gristle.

Cook rice

While the beans are finishing, rinse 2 cups of long-grain white rice until water runs clear. In a saucepan, combine the rinsed rice with 4 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover tightly and simmer for 15–18 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Plate and garnish

Serve a generous scoop of white rice in each bowl and ladle the red beans over the rice. Top with sliced green onion (use reserved green parts) and chopped fresh parsley if desired. Offer additional hot sauce and Creole seasoning at the table.