Rich Man's Red Beans & Rice Recipe

Rinse the dried beans under cold water and pick out any stones or debris. For best texture, soak beans overnight in cold water covering by 2 inches, or use the quick-soak method: place beans in a pot, cover with water, bring to a boil 2 minutes, then remove from heat and let sit 1 hour. Drain and rinse.

In a large heavy-bottomed pot or Dutch oven, combine the drained beans, 6 cups chicken stock, bay leaves, thyme sprigs, cayenne, and 1/2 tsp black pepper. Add the ham hock (or smoked ham bone). Bring to a gentle simmer over medium heat, then reduce heat to low so the liquid barely bubbles.

Simmer uncovered for 60–90 minutes, stirring occasionally, until beans are tender but not mushy. If liquid level drops too low, add up to 1 cup hot water or stock to maintain cooking liquid. Remove thyme sprigs and bay leaves; remove ham hock, shred meat and reserve (see House-Smoked Meats section).

Once beans are tender, use a potato masher or the back of a spoon to mash about one-third of the beans against the side of the pot to thicken the broth. Return shredded ham hock meat to the pot. Adjust seasoning with remaining 1/2 tsp black pepper and salt (start with 1 tsp and add more to taste). Keep warm on low while preparing rice and finishing meats.

While beans simmer, prepare the smoked meats. In a large skillet over medium heat, add 1 tbsp neutral oil and 2 tbsp butter. Add diced smoked pork shoulder or bacon and cook until fat renders and pieces are golden, about 4–6 minutes.

Add sliced smoked Andouille sausage and cook 2–3 minutes per side until browned and fragrant. Use a slotted spoon to transfer about two-thirds of the browned sausage and pork into the pot of beans (including any flavorful oil), reserving a small portion for garnish if desired.

Into the skillet with remaining fat, add the diced onion, bell pepper, and celery (the holy trinity). Cook over medium heat until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Transfer the cooked aromatics to the pot of beans. Stir to combine and simmer together 10–15 minutes to let flavors meld. If the beans are too thick, add up to 1/2 cup stock or water to reach desired consistency.

If using reserved shredded ham hock and reserved sausage pieces, chop them as needed and stir into the beans for texture. Taste and correct seasoning with salt, black pepper, and more cayenne if desired. Optionally sprinkle 1/2 tsp file powder and stir just before serving to lightly thicken and add traditional flavor.

Rinse rice under cold water until rinse water runs mostly clear to remove surface starch. Drain well.

In a small saucepan combine the rinsed rice, 1.5 cups water, 1 tbsp butter, and 1/4 tsp salt. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let rice rest, covered, for 10 minutes. Fluff with a fork just before serving.

Spoon 3/4 to 1 cup of hot cooked rice into each shallow bowl. Ladle 1 to 1 1/4 cups of beans (with pieces of smoked meat and sauce) over the rice. Garnish with thinly sliced green onions and a sprinkle of chopped parsley.

If desired, finish each bowl with a few drops of hot sauce and a light dusting of file powder. Serve immediately with crusty bread or cornbread on the side.