Red Beans Recipe

Soak the beans (overnight or quick soak)

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

Cook aromatics and meats

In a large heavy pot or Dutch oven, heat 3 tablespoons neutral oil over medium heat. Add the diced onion, bell pepper, and celery. Cook until softened, about 6–8 minutes. Stir in the minced garlic and cook 30 seconds more. If using sliced andouille or smoked sausage, add it now and brown lightly, about 3–4 minutes. Remove sausage pieces with a slotted spoon and set aside (they will return to the pot later). Add the ham hock or ham bone to the pot.

Make a light roux

Push the vegetables to one side and add the 3 tablespoons flour to the oil and vegetables, stirring constantly to cook the raw flour for 2–3 minutes until it smells slightly nutty and turns a light tan. This will help thicken the beans. Stir in the tomato paste and cook 1 minute to remove raw tomato flavor.

Simmer the beans

Add the soaked and drained beans to the pot. Pour in 6 cups water or stock, scraping up any browned bits from the bottom. Add the bay leaf, dried thyme, smoked paprika, cayenne, liquid smoke (if using), and the reserved sausage pieces. Bring to a gentle boil, then reduce heat to low and simmer, uncovered or partially covered, for 1.5–2 hours, stirring every 15–20 minutes to prevent sticking. If liquid drops too low, add a bit more hot water or stock. Cook until beans are tender and begin to break down.

Finish and season

Once the beans are tender, remove the ham hock. If it contains meat, shred the meat and return it to the pot. If you prefer creamier beans, mash about 1–2 cups of the cooked beans against the side of the pot with a spoon to thicken the sauce, then stir. Stir in salt, black pepper, and sugar (if using). Simmer an additional 10–15 minutes to let flavors meld. Taste and adjust seasoning; add more salt, cayenne, or smoked paprika as desired. If the sauce is too thin, simmer uncovered to reduce; if too thick, add a splash of water or stock.

Final touch

Remove the bay leaf. Stir in chopped parsley and, if desired, a small knob of butter for gloss. Keep warm until ready to serve.

Rinse the 2 cups of rice under cold water until the water runs mostly clear. Combine rinsed rice, 2.5 cups water, and 1 tablespoon butter (if using) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

To plate: Spoon a generous scoop of rice into a bowl or cup, then ladle the red beans over and around the rice. Garnish with additional chopped parsley and freshly ground black pepper. Serve hot.