Crescent City Red Beans & Rice Recipe

Soak beans

Rinse the dried red beans thoroughly under cold water, remove any debris. Place beans in a large bowl or pot and cover with 6–8 cups of water. Soak for at least 6 hours or overnight. If short on time, use a quick-soak: place beans in a pot, cover with water, bring to a boil 2 minutes, remove from heat, cover and let sit 1 hour, then drain.

Begin base

Heat 2 tablespoons oil or bacon drippings in a large heavy pot or Dutch oven over medium heat. Add the chopped onion, bell pepper and celery (the "holy trinity") and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the sliced andouille and cook 3–4 minutes until it starts to brown and release flavor.

Add aromatics

Stir in the minced garlic and tomato paste and cook 1 minute until fragrant. Sprinkle in thyme, smoked paprika, cayenne and Creole seasoning; toast the spices 30 seconds while stirring to bloom their flavors.

Combine beans and stock

Drain the soaked beans and add them to the pot along with the ham hock. Pour in 4 cups chicken stock (plus additional water later if needed) and add 2 bay leaves. Bring mixture to a gentle boil over medium-high heat, then reduce heat to low so the pot simmers gently.

Simmer slowly

Cover the pot partially (lid slightly ajar) and simmer gently for 1.5–2 hours, stirring occasionally and checking liquid level. Add additional hot water in 1/2 cup increments as needed to keep beans just covered. After about 1 hour 15 minutes, begin testing beans for tenderness — they should be very soft and creamy inside but intact.

Mash for creaminess

When beans are tender (total cook time usually 1.5–2 hours), remove the ham hock and shred any meat from the bone; return meat to the pot and discard the bone. Use a potato masher or the back of a large spoon to mash about one-quarter to one-third of the beans against the side of the pot to thicken the cooking liquid and create a creamy texture. Stir to incorporate.

Season to finish

Taste and season with salt (about 1 teaspoon to start) and freshly ground black pepper. If more heat is desired, add extra cayenne or hot sauce to taste. Remove and discard bay leaves. Keep the pot on the lowest heat setting to stay warm while the rice finishes.

Finish and garnish

Before serving, stir in chopped parsley and most of the sliced green onions, reserving some for garnish. Spoon beans over hot rice and garnish with remaining green onions and a sprinkle of parsley.

Rinse the 2 cups of long-grain white rice under cold water until the rinse runs nearly clear to remove excess starch.

In a medium saucepan combine the rinsed rice, 4 cups water, 1/2 teaspoon salt and 1 tablespoon butter or oil. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer 15–18 minutes without lifting the lid, until water is absorbed and rice is tender.

Remove from heat and let rice rest, covered, for 5 minutes. Fluff with a fork and keep warm until ready to plate with the red beans.