Red Beans & Rice
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A Monday tradition in New Orleans, this was made with leftover ham from the Sunday dinner.
If you can plan ahead, Red Beans and Rice taste even better after sitting a day so if you can cook them on one day, put them in the refrigerator overnight, and reheat them the next day with a little added water you’ll have an even better meal.
Ingredients
- 1 pound small red (Mexican) beans, dry
- 4 quarts water
- 3 tablespoons of kosher salt
- 8 strips bacon, or a smoked ham hock
- 1 pound mild or hot smoked sausage or andouille, quartered and cubed
- 1 pound of cubed smoked ham
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 ribs celery, chopped
- 5-6 cloves garlic, minced
- Creole seasoning blend, to taste (start with 1 Tbsp)
- 1 tsp. dried thyme leaves, crushed
- 2 large bay leaves
- As many dashes Tabasco as you like, to taste
- A few dashes Worcestershire sauce
- 2 tsp red wine vinegar, balsamic vinegar, or lemon juice (if pickled meat is not used)
- 2 Tbs parsley, added ½ hour before serving
- 6 cups of cooked white rice
Instructions
- Soak the beans overnight (if possible) in the water and salt brine. The next day, drain and put fresh water in the pot. Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 – 60 minutes, until the beans are tender but not falling apart. Drain.
- While the beans are boiling, fry the bacon in the pot and then remove and crumble the bacon.
- Add some olive oil to the pot and lightly brown the sausage and the ham in the oil until some of the fat from the sausage is rendered.
- Remove the meat from the pan and sauté the Trinity (onions, celery, bell pepper) in the oil until the onions turn translucent.
- Add the garlic and sauté another minute or two.
- Season the vegetables with the Creole Seasoning & thyme, and sauté for 1 more minute, stirring occasionally. Add to the beans in the pot.
- Add the bay leaves, just enough water &/or chicken stock (50:50) to cover it all, plus the Worcestershire sauce, and hot sauce to the pot.
- Bring to a boil, then reduce heat to a low simmer, skimming any foam from the top as it cooks.
- Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Stirring the beans and smashing some of them against the side or bottom in the process, or scoop out some beans and smash them in a bowl and add them back to the pot.
- Check for seasonings when it reaches the desired consistency – you will likely need to add some more salt or Creole seasoning.
- Add the meat back to the beans to heat through.
- Serve generous ladles-full over hot white long-grain rice, with good French bread and good beer.
- Rice tip: Prepare 2 cups of dry white rice by rinsing in a colander, precooking in 1 tbs of butter until fragrant and translucent, and then add 4.5 cups of water. Cook to a boil and then simmer for 15 minutes, then let sit to steam until serving.