Red Beans Recipe

Soak the beans

Rinse the dried red beans under cold water and remove any debris. Place beans in a large bowl and cover with 6 cups of water. Soak at room temperature for 6–8 hours or overnight. Drain and rinse before using.

Simmer beans

In a large pot, combine the drained beans, 4 cups of low-sodium broth, and the bay leaves. If using a ham hock, add it now. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Partially cover and simmer for 60–75 minutes, or until beans are tender but not falling apart. Skim any foam from the surface while simmering.

Prepare vegetables

While beans simmer, finely dice the yellow onion (about 1 cup), green bell pepper (about 1/2 cup), and slice the celery into small pieces (2 stalks equals about 3/4 cup). Mince 3 garlic cloves and slice scallion greens into 2 tablespoons.

Sauté aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion, bell pepper, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant. Transfer the sautéed vegetables into the simmering beans after the beans have been simmering for 30 minutes.

Season the pot

When you add the sautéed vegetables to the beans (after ~30 minutes simmer), stir in 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon cayenne pepper (adjust to heat preference), 1/2 teaspoon black pepper, and 1 to 1 1/4 teaspoon salt. Continue to simmer gently so flavors meld. Taste and adjust salt and cayenne toward the end of cooking.

Thicken (optional)

If you prefer a creamier, thicker consistency, remove 1 to 1 1/2 cups of cooked beans with some liquid, mash roughly with a fork or potato masher, and return the mash to the pot. Stir well and simmer 5–10 more minutes to incorporate.

Finish with ham and herbs

If you used a ham hock, remove it after the beans are tender, shred any meat off the bone, chop coarsely, and return meat to the pot. If using diced smoked ham, add it with the sautéed vegetables earlier so it warms through. Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon fresh lemon juice right before serving to brighten flavors.

Serve the red beans hot over cooked white rice (about 1 cup rice per serving if making 2 servings total). Garnish with extra chopped scallions or parsley and hot sauce if desired. Adjust seasoning and consistency; beans can be kept warm on low for up to 2 hours, adding a splash of water or broth if they thicken excessively.