Red Beans & Rice Recipe

Soak beans (quick or overnight)

Rinse 1.5 cups dried red beans under cold water and remove debris. For overnight soak: cover beans with 6 cups cold water in a large bowl, refrigerate 8–12 hours, then drain and rinse. For quick soak: place beans in a pot, cover with 6 cups water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain and rinse.

Place soaked and drained beans in a large heavy pot or Dutch oven. Add 4 cups chicken broth, 4–6 cups fresh water (so total liquid covers beans by about 1–2 inches; use up to the 12 cups listed as needed), bay leaves, and the ham hock. Bring to a simmer over medium-high heat, then reduce to low and cover. Simmer gently for 1 to 1 1/4 hours until beans are tender but not falling apart, stirring occasionally and skimming foam as needed.

While beans simmer, heat a 12-inch skillet over medium heat. Add 1 tablespoon neutral oil (or use a small amount of cooking spray). Add sliced andouille sausage and cook until browned, about 4–5 minutes. Remove with a slotted spoon and set aside. Reserve about 1 tablespoon rendered fat in the pan.

Add the diced onion, bell pepper and celery (the 'holy trinity') to the pan with reserved fat. Cook over medium heat until softened and translucent, about 6–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in 1 tablespoon tomato paste, 2 tsp creole seasoning, 1 tsp dried thyme, 1 tsp black pepper, 1/4 tsp cayenne and 1/2 tsp sugar. Cook with the vegetables 1–2 minutes to bloom the spices and deepen flavor. If the mixture seems dry, add 2–3 tablespoons of bean cooking liquid or broth.

Transfer the cooked vegetable-spice mixture and browned sausage into the pot with the simmering beans. Add salt (about 1 tsp) now if beans were unsalted, and gently stir to combine. Continue simmering gently, uncovered or partially covered, 25–35 minutes to marry flavors, stirring occasionally.

Remove the ham hock. Shred any meat from the bone and return shredded meat to the pot. Discard the bone and bay leaves.

For a creamy texture, use a potato masher or an immersion blender to mash about one quarter to one third of the beans in the pot, then stir to incorporate the starchy liquid and thicken the sauce. Taste and adjust seasoning with additional salt, pepper or creole seasoning as desired.

Simmer uncovered 5–10 minutes more to reach desired thickness. If the beans thicken too much, stir in up to 1/2 cup hot water or broth to loosen.

Stir in chopped parsley and sliced scallions, reserving a little for garnish. Keep beans warm while you prepare the rice.

Rinse 1 cup long-grain rice in a fine-mesh sieve until water runs clear to remove excess starch. Combine rinsed rice, 1.5 cups water, 1 tsp butter (or oil) and 1/4 tsp salt in a small saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rest, covered, for 5–10 minutes. Fluff with a fork before serving.

Spoon a bed of rice onto each plate (about 1/2 cup cooked rice per serving). Ladle the red beans over the rice (about 3/4 to 1 cup beans per serving). Top with reserved chopped parsley and scallions. Add a few dashes of hot sauce at the table if desired.

Serve hot as a starter. Leftovers keep in the refrigerator 3–4 days; flavors deepen with time. Reheat gently on the stovetop with a splash of water or broth.