Sides
New Orleans Red Beans and Rice
Creamy red kidney beans simmer for hours with andouille sausage, ham hock, and the holy trinity until velvety enough to serve spooned over rice.
Monday was always wash day and bean day in Louisiana kitchens, since a pot of red beans could simmer quietly all afternoon while the laundry got done. The magic happens when you mash some of the beans against the pot to thicken the whole pot into a creamy, clingy sauce. Ladle it generously over rice and don't rush it.
Ingredients
- 1 lb dried red kidney beans, soaked overnight
- 1 smoked ham hock
- 8 oz andouille sausage, sliced
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken stock
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- Cooked white rice, for serving
- Salt and black pepper to taste
Instructions
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1
Brown the sausageIn a large heavy pot over medium-high heat, brown the andouille sausage until it releases some fat, about 5 minutes, then remove and set aside.
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2
Sauté the trinityIn the same pot, cook the onion, bell pepper, and celery in the rendered fat until softened, about 8 minutes, then add the garlic and cook 1 minute more.
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3
Simmer the beansAdd the soaked and drained beans, ham hock, chicken stock, bay leaves, thyme, and cayenne, then bring to a boil and reduce to a low simmer.
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4
Cook low and slowPartially cover and simmer for 2 1/2 hours, stirring occasionally, until the beans are very tender.
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5
ThickenRemove the ham hock, shred the meat and return it to the pot, then mash about a cup of beans against the side of the pot to thicken the sauce.
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6
Finish with sausageStir the browned sausage back in, simmer uncovered for 20 more minutes, and season with salt and pepper.
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7
ServeDiscard the bay leaves and ladle the beans generously over bowls of hot cooked rice.
Okra & Oak Tip
Mashing a portion of the beans against the pot rather than pureeing the whole batch keeps the texture creamy but still chunky.
Storage
Refrigerate up to 5 days or freeze up to 3 months; the flavor improves after a day in the fridge.
Frequently Asked Questions
Soaking shortens the cooking time and helps the beans cook evenly, though you can skip it and simmer for an extra hour if you're short on time.
Red beans and rice keeps the rice and bean mixture separate until serving, while dirty rice cooks the meat directly into the rice itself.
Nutrition
Per serving. Values are estimates.
380
Calories
22g
Protein
45g
Carbs
12g
Fat
