Red Beans & Rice Recipe

Soak the beans

Rinse 1.5 cups dried red beans under cold water and pick out any debris. Place beans in a bowl and cover with about 6 cups water. Soak for at least 6 hours or overnight. For quick soak: bring beans and water to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain and rinse.

Prep aromatics and sausage

While beans soak or immediately after draining quick-soak, dice the onion, celery and bell pepper. Slice 8 oz sausage into 1/4-inch rounds. Mince 4 garlic cloves. If using ham hock, have it ready.

Sweat vegetables and brown sausage

In a large Dutch oven or heavy pot, heat 2 tablespoons vegetable oil over medium heat. Add sliced sausage and cook until browned, about 4–5 minutes. Remove a few browned pieces for garnish if desired and leave rendered fat in the pot. Add the diced onion, celery and bell pepper (the 'holy trinity') and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Combine beans and seasonings

Drain soaked beans and add them to the pot. Add 4 cups low-sodium chicken or vegetable broth and the ham hock (if using). Stir in 2 bay leaves, 1 tsp dried thyme, 1 tsp smoked paprika, 1/4 tsp cayenne, 1.5 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (optional). Bring to a simmer over medium-high heat.

Simmer gently

Once simmering, reduce heat to low, cover partially (lid slightly ajar) and simmer gently until beans are tender and the liquid has thickened, 1 to 1.5 hours. Stir occasionally, smashing a few beans against the side of the pot with the back of a spoon to create a creamy texture. If the liquid reduces too much before beans are tender, add up to 1 additional cup hot water or broth.

Finish and adjust seasoning

When beans are tender and the mixture is creamy, remove and discard the bay leaves and remove ham hock; shred any meat and return it to the pot. Taste and adjust salt, pepper and cayenne as needed. If you want a thicker consistency, continue to simmer uncovered a few minutes. Stir in half of the chopped parsley and green onions, reserving the rest for garnish.

Rinse 2 cups long-grain rice in cold water until water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, bring 3.5 cups water, 1 tablespoon butter (or oil) and 3/4 teaspoon salt to a boil. Add the rinsed rice, stir once, return to a gentle simmer, then reduce heat to low and cover tightly.

Cook undisturbed for 15 minutes. After 15 minutes, remove from heat and let sit, covered, for another 10 minutes to steam. Fluff with a fork before serving.

Spoon a bed of steamed rice onto each plate or into bowls. Ladle red beans over the rice. Garnish with remaining chopped parsley, sliced green onions and reserved browned sausage pieces if set aside. Provide hot sauce and extra cracked black pepper at the table.