Red Beans & Rice Recipe

Soak beans (quick or overnight)

Rinse 1.5 cups dried red kidney beans. For overnight soak: cover with 4 cups cold water and soak 8–12 hours, then drain and rinse. For quick soak: place beans in a pot, cover with 4 cups water, bring to a boil for 2 minutes, remove from heat and let sit 1 hour, then drain and rinse.

Place soaked and drained beans in a large pot, add 3 cups fresh water and 1 bay leaf. Bring to a simmer, reduce heat to low, cover partially and cook until beans are nearly tender, about 45–60 minutes depending on bean age. (They should be soft but not falling apart.)

While beans cook, rinse 2 cups long-grain white rice under cold water until water runs clear. In a medium saucepan, melt 1 tablespoon butter, add rinsed rice and stir for 30 seconds to coat. Add 2 cups chicken or vegetable broth and 1/2 tsp salt, bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes, fluff with fork before serving.

Dice 1 onion, 1/2 green bell pepper and 2 celery stalks. Mince 4 garlic cloves. Slice 8 oz Andouille sausage into 1/4-inch rounds. If using bacon, dice 2 slices.

In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add diced bacon (if using) and cook until fat renders, about 3–4 minutes. Add sausage slices and brown both sides, about 3–4 minutes. Remove sausage and bacon with a slotted spoon and set aside, leaving rendered fat in pan.

Add diced onion, bell pepper and celery to the pan. Sauté over medium heat until softened and beginning to brown, about 6–8 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.

Return browned sausage and bacon to the pan. Sprinkle in 1 tablespoon Creole/Cajun seasoning, 1/2 tsp dried thyme, 1/2 tsp smoked paprika and 1/2 tsp black pepper. Stir to combine and cook 1–2 minutes to bloom the spices.

When beans are nearly tender, transfer the sautéed sausage/vegetable mixture into the pot with the beans. Add 4 cups chicken or vegetable broth and the second bay leaf. Stir to combine.

Bring the pot to a gentle simmer, partially cover and cook 20–30 minutes so flavors meld and beans finish cooking. Taste and adjust seasoning with 1 tsp salt, hot sauce to taste (start with 1 tsp) and a splash (1 tsp) lemon juice or vinegar if desired to brighten flavor.

If the cooking liquid is too thin, make a slurry by whisking 2 tsp all-purpose flour with 2 tablespoons water until smooth, then stir into the pot and simmer 3–5 minutes until slightly thickened. For a creamier texture, mash about 1 cup of cooked beans against the side of the pot with the back of a spoon and stir to incorporate.

Slice or chop 3 scallions (reserve green parts for garnish). Stir most of the scallion whites into the beans and reserve greens for topping. Chop 2 tablespoons parsley if using.

Taste final seasoning and adjust salt, pepper and hot sauce as needed. Serve warm: spoon cooked white rice into bowls and top with a generous ladle of red beans and sausage. Garnish with reserved scallion greens and parsley.

Estimated make-ahead/reheat note: Beans thicken on standing; add a splash of water or broth when reheating and gently simmer to loosen.