Red Beans Recipe

Soak the beans

Rinse the dried red beans under cold water and remove any stones or debris. Place beans in a large bowl and cover with 6 cups of water. Soak for at least 6–8 hours or overnight. For a quick soak, bring beans and 6 cups water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour; then drain and rinse.

Prepare aromatics and meat

While beans soak (or after draining from quick soak), peel and finely chop enough yellow onion to yield 1 cup. Core and dice the green pepper to make 1/2 cup. Trim and finely slice 2 celery stalks to make about 1/2 cup. Mince 3 garlic cloves. If using andouille sausage, slice into 1/2-inch rounds; if using a smoked ham hock or turkey leg, leave whole.

Sweat vegetables and brown meat

In a large heavy pot or Dutch oven, heat 1 tablespoon vegetable oil (or bacon fat) 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 minced garlic and 1 tablespoon tomato paste and cook 1 minute, stirring to coat. If using sausage, add slices and brown lightly 2–3 minutes. If using ham hock, add it in with the beans later to simmer.

Combine beans and seasonings

Drain the soaked beans and add them to the pot. Pour in 6 cups fresh water for cooking. Add bay leaves, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon sugar (optional). Stir to combine. If using a ham hock, nestle it into the pot now.

Simmer gently

Bring the pot to a gentle boil over medium-high heat, then reduce heat to low so the beans maintain a low, steady simmer. Partially cover the pot and simmer, stirring occasionally and skimming any foam, until beans are very tender and the cooking liquid is creamy, 1.5–2 hours. If the liquid drops below the beans, add hot water by 1/2 cup increments to keep them mostly submerged.

Finish and mash for creaminess

When the beans are tender, remove the ham hock (if used), shred any meat from it and return the meat to the pot. Taste and adjust seasoning with additional salt, pepper, or cayenne as desired. For a creamier texture, use the back of a large spoon to mash about 1/3 of the beans against the side of the pot, or remove 1 cup of beans, mash them, and stir back in. Simmer uncovered 10–15 minutes to thicken slightly.

Garnish

Stir in chopped fresh parsley (2 tablespoons) just before serving.

Rinse and measure

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

Cook rice

In a medium pot, combine the rinsed rice, 4 cups water and 1 tablespoon butter (optional). Bring to a boil over high heat. Once boiling, stir once, reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, 5–10 minutes to steam.

Fluff

Fluff the rice with a fork and taste for salt; add a pinch if needed. Keep covered until serving.

Spoon a generous portion of hot rice into a bowl or on a plate and ladle the red beans and some cooking liquid over the rice. Garnish with additional chopped parsley or a drizzle of hot sauce if desired.