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Yields:
3 - 4 qt.
Prep Time:
30 mins
Total Time:
4 hrs
Red beans and rice is a soul-nourishing bean stew packed with aromatic vegetables, spices, and plenty of salty pork. A beloved staple of Louisiana, this dish is traditionally served on Mondays, cooked with the pork bones leftover from Sunday dinner. Surprisingly, with the rich variety of dishes New Orleans has to offer, red beans and rice is one of the few that is commonly served both at home and in restaurants. It is a popular school lunch, dinner special, and a fundamental offering for large gatherings such at Mardi Gras or for the Super Bowl. Served with a skillet of steaming cornbread, this dish will satisfy the masses.
Can red beans and rice be made with canned beans?
Even if you use the quick-soak method, cooking with dried beans does take time. For a shortcut, use 4 cans of small red beans or red kidney beans, drained and rinsed. Since the beans will not take nearly as long to cook, omit the ham hock and use ½ cup of diced ham or bacon instead, added with the andouille sausage. Add only 2 cups of chicken broth and enough water to just cover the ingredients. Simmer for 30 minutes, uncovered, to allow the flavors to meld.
Are red beans and rice supposed to be soupy?
Red beans and rice should not be thin or watery; it should have a creamy consistency, thanks to the beans. This is why simmering the beans uncovered for the last 30 minutes or so is so crucial. The water evaporates as the beans release starch for a thick stew that perfectly blankets a scoop of white rice.
Can red beans and rice be made ahead of time?
Just like rich chili and hearty stew, these beans only improve over time. So, making them a day ahead is a win-win! Allow the beans to cool completely before storing in the refrigerator. This makes for an amazing make-ahead meal for a party or potluck. Simply reheat the beans (with a splash of water if they seem too thick) on the stove or in a slow cooker set to low. Don’t forget the hot cooked rice!
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Ingredients
- 1 lb. dried red beans, rinsed and picked through
- 1 Tbsp. plus 1 tsp. kosher salt, divided, plus more to taste
- 1/4 cup olive oil, divided
- 1 (12-oz.) package andouille sausage, sliced 1/4-inch thick
- 1 yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 stalks celery, chopped
- 5 cloves garlic, finely chopped
- 2 tsp. chopped fresh thyme or 1 tsp. dried thyme
- 1 tsp. ground black pepper, plus more to taste
- 1 tsp. ground sage
- 1/4 tsp. cayenne pepper, plus more to taste
- 4 cups chicken broth
- 1 whole ham hock
- 2 bay leaves
- 1 Tbsp. apple cider vinegar, plus more to taste
- 4 cups hot cooked white rice
- Hot sauce, to serve
- Sliced green onion, to serve
Directions
- Step 1In a large Dutch oven, place the beans and 1 tablespoon of salt. Fill the Dutch oven with water to cover the beans. Put the lid on the Dutch oven and soak the beans overnight. (Or, for a quick soak, bring the pot of beans to a boil over medium-high heat for 2 minutes. Remove the pot from the heat, cover, and let stand for 1 hour.)
- Step 2Whether they are soaked overnight or quick-soaked, drain and rinse the beans. Set them aside.
- Step 3In a large Dutch oven over medium heat, heat 1 tablespoon of oil. Add the sausage and cook, stirring frequently, until browned and crisp, 5 to 7 minutes. Add the remaining 3 tablespoons of oil, along with the onion, bell pepper, and celery. Cook, stirring frequently, until the vegetables are soft and golden, 5 to 7 minutes. Stir in the garlic, thyme, black pepper, sage, cayenne, and the remaining 1 teaspoon of salt. Cook until fragrant, 30 seconds to 1 minute.
- Step 4Stir in the chicken broth, ham hock, bay leaves, and drained beans. Add enough water to cover the beans by 2 inches, 2 to 4 cups. Bring to a boil, cover, and reduce the heat to low. Cook until the beans are tender, 1 hour and 15 minutes to 2 hours, checking the beans after 1 hour and 15 minutes for doneness.
- Step 5Remove the lid and continue to cook over medium-low heat, stirring frequently, until the liquid is reduced and creamy, 25 to 30 minutes. Discard the bay leaves and stir in the vinegar. Taste for salt, pepper, cayenne, and vinegar.
- Step 6Serve the beans over hot cooked rice with hot sauce and sliced green onion, if you like.
Tip: For a less spicy dish, swap the andouille sausage for a mild smoked sausage such as kielbasa.
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