Red Or White Beans Recipe

Quick sort and rinse

Spread the dried beans on a clean surface and pick out any small stones or discolored beans. Rinse thoroughly under cold water until water runs clear.

Quick soak (optional but recommended)

Place the beans in a large pot and cover with 4 cups of water. Bring to a boil for 2 minutes, remove from heat, cover and let sit for 1 hour. Drain and discard soaking water. (If you prefer no-soak, add an extra 1–2 cups of broth/water during cooking and extend simmer time.)

While beans soak, cook rice. Rinse 2 cups long-grain rice until water runs clear. In a medium saucepan bring 4 cups water to a boil with a pinch of salt. Add rice, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and keep covered until serving.

Slice the smoked sausage into 1/4-inch rounds. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons oil over medium-high heat. Add sausage and brown on both sides for 4–6 minutes to render some fat and develop color. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pot.

Add diced onion, bell pepper and celery (the Holy Trinity) to the pot. Sauté in the rendered fat over medium heat until softened and translucent, about 6–8 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.

Stir in 1 tablespoon tomato paste and cook 1–2 minutes to caramelize slightly. Add Creole seasoning, smoked paprika, dried thyme, cayenne, black pepper and kosher salt; cook 1 minute to bloom the spices.

Return the browned sausage to the pot along with the drained soaked beans. If using, add the ham hock. Pour in 6 cups chicken broth and 2 cups water (or enough liquid to cover beans by about 1–2 inches). Add bay leaves and bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce heat to low so the pot maintains a gentle simmer. Partially cover and simmer, stirring occasionally, until beans are tender and creamy, 1.5 to 2 hours (or 45–60 minutes if beans were soaked beforehand and your beans are smaller). Check liquid level every 20–30 minutes and add up to 1 cup additional water or broth if the beans look too dry. Remove foam/scum from the surface if it appears.

When beans are tender, remove the ham hock, shred any meat and return meat to the pot. Taste and adjust seasoning with additional salt, Creole seasoning or cayenne for heat. If you prefer a thicker, creamier sauce, mash about 1 cup of the cooked beans against the pot side with a spoon and stir to integrate.

Stir in chopped parsley and half the sliced green onions. Simmer 2–3 minutes to meld flavors. Remove and discard bay leaves.

To serve, spoon a bed of hot rice onto each plate and ladle the red (or white) beans and sausage over the rice. Garnish with remaining green onions and additional parsley. Offer hot sauce on the side.