Red Beans With Smoked Sausage Recipe

Soak and Rinse (recommended)

Sort the dried beans, removing any stones or debris. Rinse under cold water. For best texture, cover beans with cold water by 2 inches and soak in refrigerator 6–8 hours or overnight; drain and rinse before cooking. (If short on time, use quick-soak: cover beans with water, bring to a boil 2 minutes, remove from heat, cover and let stand 1 hour; then drain.)

Place soaked and drained beans in a large heavy pot or Dutch oven. Add 6 cups chicken broth, 2 cups water and 2 bay leaves. Bring to a gentle simmer over medium heat, then reduce heat to maintain a light simmer while you prepare the rest of the pot. Do not hard boil — beans should cook gently.

While beans come to a simmer, slice the smoked sausage into 1/2-inch rounds. If using a ham hock, rinse it lightly and set aside.

In a skillet over medium-high heat, add 1 tablespoon oil and brown half of the sausage slices briefly (2–3 minutes) until they develop color; remove to a plate. Brown the remaining sausage in the same pan; set aside. If using a ham hock, add it to the pot with beans now so its collagen and flavor can melt into the cooking liquid.

Add the browned sausage to the simmering beans once they have begun to soften (about 30–40 minutes into cooking depending on bean soak).

Heat 1 tablespoon oil in a sauté pan over medium heat. Add diced onion, bell pepper and celery (the Creole 'holy trinity') and a pinch of salt. Cook, stirring occasionally, until vegetables are translucent and beginning to brown at the edges, about 6–8 minutes.

Add minced garlic and cook 30–60 seconds until fragrant. Transfer the cooked vegetables to the pot with the beans and sausage about 20–30 minutes before the beans are done so flavors meld.

Stir smoked paprika, dried thyme, cayenne, black pepper, Worcestershire sauce and hot sauce into the pot after adding the sautéed vegetables. Taste the cooking liquid and add the initial 1 tsp salt, adjusting later as beans concentrate.

Continue to simmer gently, uncovered or partially covered, stirring occasionally to prevent sticking. If liquid reduces too quickly, add up to 1/2 cup water or broth to maintain a slightly saucy consistency; red beans should be saucy but not soupy.

When beans are tender and beginning to break down (typically 1.5–2 hours total simmering after soaking), remove the bay leaves and ham hock if used. If you used a ham hock, pull the meat from the bone, chop and return meat to the pot.

For a creamier texture, use the back of a spoon or a potato masher to mash about 1/3 of the bean mixture against the side of the pot, then stir to thicken the broth and coat the sausage.

Adjust seasoning: add additional salt, pepper or cayenne to taste. If the flavor needs depth, add another 1/2 tablespoon Worcestershire sauce or a dash more hot sauce.

Once beans are thickened and flavored to your liking, remove from heat and stir in chopped parsley and sliced green onions. Let rest covered for 10 minutes to allow flavors to settle.

Serve the red beans ladled over cooked white rice (about 1 cup rice per serving). Garnish with extra scallions and parsley and pass hot sauce at the table.