Red Beans & Rice Recipe

Soak beans (optional but recommended)

Rinse the dried red beans thoroughly under cold water, removing any stones or debris. Place beans in a large bowl and cover with 3 cups fresh water. Soak 4–8 hours or overnight. Drain and rinse before cooking. If short on time, proceed without soaking but add 15–20 minutes to simmer time and monitor liquid.

Sauté aromatics and sausage

Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add sliced andouille sausage and cook 3–4 minutes until browned; remove with a slotted spoon and set aside. Add diced onion, celery, and bell pepper to the pot. Sauté 6–8 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute to remove raw flavor.

Combine and simmer

Return browned sausage to the pot and add the soaked (or unsoaked, rinsed) beans, smoked ham hock, and 3 cups chicken stock plus 1 cup water (or total 4 cups if beans were unsoaked adjust as needed). Add bay leaf, dried thyme, smoked paprika, Cajun seasoning, brown sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer gently for 1.5–2 hours if soaked, or 2–3 hours if unsoaked, stirring occasionally and adding water 1/4 cup at a time if it gets too thick. Beans should be tender and creamy; test a few for doneness.

Mash and finish

When beans are tender, remove ham hock, shred the meat and return it to the pot, discarding bone and tough connective tissue. Use a potato masher or the back of a large spoon to mash about 1/3 of the beans against the pot to thicken the cooking liquid. Stir to incorporate. Taste and adjust seasoning with additional salt, pepper, or Cajun seasoning. If you want a smoother, creamier texture, simmer uncovered 10–15 minutes more to reduce gravy.

Garnish

Stir in chopped parsley and half the sliced green onions. Serve hot with extra green onions and hot sauce at the table.

Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear to remove excess starch.

In a medium saucepan, bring 3.5 cups water to a simmer. Add 1/2 teaspoon salt and 1 tablespoon butter or oil. Stir in the rinsed rice, cover, and reduce heat to low. Cook undisturbed for 15 minutes.

After 15 minutes, remove the saucepan from heat and keep covered for 5 additional minutes to steam. Fluff rice with a fork and taste for seasoning. Keep warm until ready to plate.

To serve: Spoon 1/2 to 3/4 cup hot rice onto each plate or bowl, top with 3/4 to 1 cup of the red beans and sauce. Garnish with remaining sliced green onions and extra parsley. Offer hot sauce on the side.