Red Beans Recipe

Soak the beans (overnight or quick soak)

Rinse 1.5 cups dried red kidney beans under cold water, remove any debris. For overnight soak: place beans in a bowl, cover with 6 cups cold water, refrigerate 8–12 hours. For quick soak: place rinsed 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. Drain and rinse soaked beans before cooking.

Prepare aromatics and meat

While beans soak or after draining, dice 1 cup onion, 0.5 cup green bell pepper, and 1 cup celery; mince 4 tsp garlic. Slice 8 oz andouille sausage into 1/4-inch rounds (if using). Have 1 smoked ham hock ready.

Sauté aromatics and brown sausage

In a large heavy-bottomed pot or Dutch oven, heat 1 tbs olive oil over medium heat until shimmering. Add sliced andouille and brown for 3–4 minutes, stirring, until edges have some color. Remove sausage with a slotted spoon and set aside, leaving rendered fat. Add diced onion, bell pepper, and celery to the pot and cook 6–8 minutes until softened and translucent, stirring occasionally. Add minced garlic and cook 30–45 seconds until fragrant.

Combine beans, liquids, and seasonings

Return browned sausage to the pot. Add the drained beans, 4 cups low-sodium chicken stock and 2 cups water, and place the smoked ham hock into the pot. Stir in 2 bay leaves, 1 tsp dried thyme, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, and 0.5 tsp black pepper. Do not add all the salt yet.

Simmer gently

Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low to maintain a low simmer. Cover partially and simmer for 1 to 1.5 hours, stirring occasionally, until beans are tender and beginning to break down. If the pot appears too thick, add up to 1/2 cup additional water at a time to maintain a saucy consistency.

Mash some beans for creaminess

Once beans are tender, remove about 1 to 1.5 cups of beans and mash them with a fork or potato masher, then return the mash to the pot. Stir to thicken the broth and create a creamy mouthfeel. Alternatively, use an immersion blender to pulse 2–3 times—do not purée completely; leave some whole beans for texture.

Adjust seasoning and finish cooking

Remove and discard the bay leaves. Add 1.5 tsp salt (adjust to taste) and up to 0.5 tsp sugar if the beans taste a bit flat. Continue to simmer uncovered for another 10–15 minutes to meld flavors. If using, stir in any reserved browned sausage pieces back in and heat through. Remove the ham hock, shred the meat, and return shredded meat to the pot; discard bone and gristle.

Finish and garnish

Taste and adjust final seasoning (salt, pepper, cayenne). Stir in 2 tbs chopped fresh parsley and 2 tbs sliced green onions. Let rest off heat for 5 minutes so flavors settle.

Serve

Spoon warm cooked white rice into bowls or onto plates and ladle the red beans over the rice. Garnish with extra sliced green onions or parsley as desired. Serve hot with crusty bread or cornbread on the side.