Red Beans Recipe

Soak the beans

Rinse 1 cup dried red kidney beans under cold water and remove any debris. Place beans in a bowl and cover with about 3 cups cold water. Soak for at least 6 hours or overnight. For a quick soak, bring beans and water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour.

Prep aromatics & meat

While beans soak (or after soaking), dice 1 cup onion, 1/2 cup green bell pepper, and 1/2 cup celery. Mince 3 garlic cloves. Slice 6 oz andouille or smoked sausage into 1/4-inch rounds. If using a ham hock, rinse it; if using smoked turkey leg, have it ready.

Sauté vegetables and sausage

In a large heavy pot or Dutch oven, heat 1 tablespoon oil over medium heat. Add the diced onion, bell pepper and celery. Cook, stirring occasionally, until softened, about 5–7 minutes. Add the sliced sausage and cook 3–4 minutes until browned. Stir in 1 tablespoon tomato paste and 3 minced garlic cloves; cook 1 minute until fragrant.

Combine beans, meat and seasonings

Drain soaked beans and add them to the pot. Add the ham hock (or smoked turkey), 2 cups low-sodium broth and enough additional water to total about 6 cups of liquid for the batch (including broth). Stir in 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1 bay leaf, 1/2 tsp smoked paprika and 1/8 tsp cayenne. Add 1/2 tsp black pepper and 1 tsp salt (hold back half the salt if you prefer to adjust later). Add 1/4 tsp sugar if using.

Simmer until tender

Bring mixture to a gentle boil, then reduce heat to low so it simmers gently. Cover partially and simmer for 60–90 minutes, stirring occasionally and checking liquid level. Add additional water, 1/2 cup at a time, if beans look dry. Cook until beans are very tender and the broth is thick and creamy — skins should be soft and some beans slightly mashed (about 1–1.5 hours total).

Finish & adjust seasoning

Remove the ham hock. If desired, shred any meat from the hock and return it to the pot. Use the back of a spoon or a small potato masher to mash about 1/3 of the beans against the side of the pot to thicken the sauce. Taste and adjust salt, pepper and cayenne to your preference. If too thin, simmer uncovered a few minutes to reduce.

Garnish

Stir in chopped parsley and sliced green onions just before serving.

Spoon 1 cup cooked white rice into a bowl or on a plate. Ladle 1 to 1 1/2 cups of the red beans over the rice (adjust portion to reach 230–460 calories per serving). Serve hot with extra green onions or hot sauce on the side.