Red Beans and Rice

Ingredients

• 1 lb dried red beans (or small red kidney beans), picked over and rinsed

• 10–12 oz andouille sausage (or smoked sausage), sliced into rounds

• 1 smoked ham hock or 1 cup diced ham (optional but traditional)

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 ribs celery, diced

• 4 cloves garlic, minced

• 2 bay leaves

• 1 tsp dried thyme

• 1/2–1 tsp cayenne pepper (to taste)

• 1 tsp smoked paprika (optional)

• 8 cups low-sodium chicken stock or water, plus more as needed

• Kosher salt and black pepper

• 1 tbsp vegetable oil or bacon drippings

• 2–3 cups cooked white rice (for serving)

• 2–3 green onions, sliced (for serving)

• Hot sauce (for serving)

Soak the beans (recommended)

• Overnight soak: Cover beans with 3–4 inches of cold water and soak 8–12 hours. Drain and rinse.

• Quick soak: Cover beans with water by 3–4 inches, bring to a boil for 2 minutes, remove from heat, cover, and soak 1 hour. Drain and rinse.

• No-soak option: You can simmer straight from dry, but plan on extra cook time and add more liquid as needed.

Instructions

1. Brown the sausage: Heat oil in a heavy pot or Dutch oven over medium heat. Add sausage and cook until browned in spots, 5–7 minutes. Remove to a plate, leaving drippings.

2. Sauté the “holy trinity”: Add onion, bell pepper, and celery. Cook, stirring, until softened, 6–8 minutes. Add garlic and cook 30 seconds more.

3. Simmer: Add drained beans, bay leaves, thyme, cayenne, (paprika if using), stock/water, and ham hock (if using). Bring to a boil, then reduce to a gentle simmer.

4. Cook until creamy: Simmer uncovered or partially covered, stirring occasionally, until beans are tender and the pot looks creamy, 1 1/2–2 1/2 hours (longer if not soaked). Add more liquid if it gets too thick before beans are tender.

5. Finish the texture: Remove bay leaves. If using a ham hock, pull it out, shred any meat, and return meat to the pot (discard bone/skin). For extra creaminess, mash a cup or so of beans against the side of the pot (or briefly use an immersion blender), then stir back in.

6. Season: Return sausage to the pot and simmer 10–15 minutes. Season with salt and black pepper to taste.

7. Serve: Spoon beans over hot rice. Top with green onions and hot sauce.

Variations, tips, and make-ahead

• Spice level: Start with 1/2 tsp cayenne and add more at the end (heat intensifies as it sits).

• Thicker or thinner: For thicker beans, simmer uncovered and mash more; for thinner, add stock/water a splash at a time.

• Vegetarian: Skip sausage/ham; use vegetable stock, add 1 tsp smoked paprika, and finish with a splash of vinegar for depth.

• Make-ahead: Tastes best after resting. Cool, refrigerate up to 4 days.

• Freeze: Freeze beans (without rice) up to 3 months. Thaw overnight and rewarm with a little water/stock.