Red Beans Recipe

Inspect and Rinse

Spread the beans on a tray and remove any small stones or debris. Rinse thoroughly under cold running water.

Quick Soak (or Overnight)

Place the rinsed beans in a large bowl and cover with 4 cups of water. For overnight soak: let sit 8–10 hours, then drain and rinse. For quick soak: bring the beans and 4 cups water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain and rinse.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the oil. When hot, add the chopped onion (about 1 cup), diced green pepper (1/2 cup) and sliced celery (from 2 stalks). Sauté 6–8 minutes until softened and beginning to brown at the edges.

Add the minced garlic and cook 30–60 seconds until fragrant, stirring so it doesn't burn.

If using andouille or smoked sausage: slice into 1/2-inch rounds and add to the pot. Brown the sausage 2–3 minutes per side to render fat and deepen flavor. Push vegetables and sausage to the side.

Add the smoked ham hock (or pork neck bone) to the pot and nestle it among the aromatics.

Return the drained beans to the pot. Add the 2 cups stock plus additional water so the beans are covered by about 1–1.5 inches (approximately 4 cups total liquid including the stock). Add smoked paprika (1 tsp), dried thyme (1/2 tsp), bay leaf, cayenne (1/4 tsp), salt (start with 1 tsp) and black pepper (1/2 tsp). Stir to combine.

Bring to a gentle boil over medium-high heat, then reduce heat to low so the pot maintains a steady simmer. Cover partially and simmer until beans are tender, 1 to 1.5 hours depending on age of beans. Stir occasionally and check liquid level — add up to 1 cup hot water if the pot becomes too dry.

About 20 minutes before the beans are done, check seasoning and add the remaining salt (if needed). Remove the ham hock and shred any meat from the bone with two forks; return shredded meat to the pot. If you like a thicker, creamier texture, mash about 1 to 1.5 cups of beans against the side of the pot with a spoon and stir to incorporate.

Remove and discard the bay leaf. Adjust seasoning: add more salt, pepper or cayenne to taste. Stir in chopped parsley (2 tbs) and sliced green onions (from 2 stalks).

Spoon hot cooked white rice into bowls (about 1 cup rice per serving). Ladle the beans and some of their cooking liquid over the rice. Garnish with additional green onions or parsley if desired and serve hot.