Red Beans & Rice W/ Sausage Recipe

Soak and Rinse Beans (if using dried)

Rinse 1.5 cups dried red beans under cold water and remove debris. For best texture, use the quick soak: place beans in a large pot, cover with 6 cups water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse. (If you used pre-soaked or canned beans, skip to simmer step and adjust cooking time.)

Simmer Beans

Return drained beans to the large pot, add 8 cups chicken stock (or water), 2 bay leaves and 1 tablespoon fresh thyme (or 1 tsp dried). Add the ham hock now if using. Bring to a gentle boil, then reduce to a simmer, partially covered, for 60–75 minutes until beans are tender but not falling apart. Stir occasionally and skim foam. Reserve the cooking liquid.

While beans simmer, prepare vegetables: finely dice onion to equal about 1 cup, dice 1/2 cup green bell pepper, slice 2 celery stalks to make about 1/2 cup, and mince 3 cloves garlic.

In a large heavy skillet or Dutch oven over medium heat, warm 1 tablespoon olive oil and 1 teaspoon butter until shimmering. Add sliced 12 oz sausage and cook 4–6 minutes until browned on both sides. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pan.

Add the diced onion, bell pepper and celery to the pan (the Holy Trinity). Sauté 6–8 minutes until softened and beginning to color. Add minced garlic and cook 30–45 seconds until fragrant.

Stir back the browned sausage into the vegetable mixture. If using a ham hock, remove it from the beans now, shred any loose meat and return shredded ham to the pot of beans or to the vegetable pan as preferred.

Add 1 tsp Creole seasoning, 1 tsp paprika, 1/2 tsp dried oregano, 1/8 tsp cayenne (optional), 1/2 tsp black pepper and 1 tsp kosher salt to the sausage and vegetables. Cook 1–2 minutes to bloom the spices.

Ladle 1–2 cups of the hot bean cooking liquid into the skillet/Dutch oven with the sausage and vegetables to deglaze the pan and combine the flavors. Scrape any browned bits from the bottom. Simmer together 5 minutes to marry flavors.

Transfer the sausage–vegetable mixture back into the pot with the simmering beans (or pour the beans into the vegetable pan), stir to combine, then simmer together uncovered over low heat for an additional 20–30 minutes so flavors meld and sauce thickens slightly. If needed, mash about 1–2 cups of beans against the side of the pot with a spoon to release starch and naturally thicken the cooking liquid. Adjust salt and heat to taste.

While the bean mixture finishes, cook rice: rinse 2 cups long-grain white rice until water runs clear. In a medium saucepan, combine rinsed rice and 4 cups water with a pinch of salt. Bring to a boil uncovered, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork.

Taste the beans for seasoning. Stir in 2 tablespoons chopped fresh parsley and 3 tablespoons sliced green onions. Add hot sauce to taste if desired. If the beans seem too thin, simmer a few minutes uncovered to reduce; if too thick, add a splash of reserved bean liquid or water.

To serve, place a scoop of hot rice in bowls and ladle generous portions of red beans and sausage over the rice. Garnish with additional sliced green onions and chopped parsley, and serve extra hot sauce on the side.