Red Beans N Rice Recipe

Soak (optional)

Rinse 1 cup dried red beans under cold water and remove any debris. For quicker cook time and even texture, cover with 4–6 cups water and soak at least 4 hours or overnight. If short on time, proceed without soaking but add extra simmer time.

Drain soaked beans and place in a medium pot. Add 2 cups chicken stock and enough water to cover by about 1–2 inches (about 6 additional cups if soaked; if unsoaked, use 8 cups total). Add 2 bay leaves and 1 tbs fresh thyme (or 1/2 tsp dried). Bring to a simmer over medium-high heat, then reduce to low and simmer gently, partially covered, until beans are tender, about 1 to 1 1/2 hours (soaked) or 1.5 to 2 hours (unsoaked). Stir occasionally and add more water to keep beans covered. Reserve cooking liquid.

When beans are nearly tender (about 20 minutes before finishing), season with 1 tbs cajun or creole seasoning, 1.5 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp hot sauce if using. Taste and adjust seasoning. Remove bay leaves before finishing.

While beans simmer, heat a large heavy skillet or Dutch oven over medium heat. Add diced bacon (4 oz) and cook until fat renders and edges are crisp, about 5–7 minutes. Use a slotted spoon to transfer most of the bacon pieces to a plate, leaving about 2 tablespoons of bacon fat in the pan.

Add andouille sausage slices (12 oz) to the pan with reserved bacon fat. Brown on both sides, 3–4 minutes, stirring occasionally. Transfer sausage to the plate with bacon.

If the pan is dry, add 1 tablespoon neutral oil. Add diced onion, bell pepper, and celery (the Holy Trinity) to the pan. Sauté over medium heat until softened and translucent, about 6–8 minutes.

Add minced garlic and cook 30–60 seconds until fragrant. Stir in sliced scallions (reserve some green parts for garnish).

Return cooked bacon and andouille to the pot/pan with the softened aromatics and stir to combine. Spoon about 1/2 to 1 cup of the bean cooking liquid into the meat mixture to deglaze the pan, scraping up browned bits.

Pour the meat-aromatic mixture into the pot of simmering beans. Continue simmering gently, uncovered or partially covered, for 20–30 minutes so flavors meld and the sauce thickens. If you prefer a creamier texture, mash some of the beans against the side of the pot with a spoon or use an immersion blender to partially puree about 1–2 cups of beans, then stir back in.

About 20 minutes before the beans are done, rinse jasmine rice under cold water until the water runs clear. Combine 2 cups rinsed jasmine rice, 2.5 cups water, 1 tbs butter or oil, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before serving.

Taste the beans and adjust seasoning with more salt, pepper, or cajun seasoning as needed. If using filé powder, sprinkle 1/2 tsp in at the end of cooking and stir (do not boil after adding filé). Stir in 2 tbs chopped fresh parsley and 1 tsp olive oil if desired for sheen.

To serve, spoon a generous portion of jasmine rice into bowls or on plates. Ladle the red beans and andouille mixture over the rice. Garnish with reserved sliced scallions, extra parsley, and additional hot sauce on the side.

Leftovers: Cool to room temperature, then refrigerate in a sealed container for up to 3–4 days. Beans often taste better the next day as flavors meld; reheat gently on the stove with a splash of water or stock to loosen.