Red Beans and Rice

In New Orleans, red beans and rice became the classic Monday supper, simmering while laundry day ran long. Slow-cooked kidney beans with andouille and smoked ham hock build a creamy, spicy pot over the holy trinity of onion, celery, and bell pepper.

Serves 6 · 20 min prep · 180 min cook

Estimate for one serving

• 580 cal
• 28g protein
• 72g carbs
• 18g fat
• 15g fiber

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Ingredients

• 1 lb dried red kidney beans
• 12 oz andouille sausage
• 1 (about 12 oz) smoked ham hock
• 1 large yellow onion
• 2 celery ribs
• 1 medium green bell pepper
• 4 garlic cloves
• 2 tbsp vegetable oil
• 2 bay leaves
• 1 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 8 cups water or low-sodium chicken broth
• 2 cups long-grain white rice
• 4 cups water (for cooking rice)
• 1 tbsp unsalted butter
• 4 green onions

Instructions

1. 1Sort the dried red kidney beans and rinse under cold water. Cover with several inches of cold water in a large bowl and soak 8–12 hours overnight; drain and rinse. (Quick-soak option: cover beans with water in a pot, boil 2 minutes, remove from heat, cover 1 hour, then drain and rinse.)
2. 2Dice the yellow onion, celery ribs, and green bell pepper into even ¼-inch pieces. Mince the garlic. Slice the andouille into ¼-inch rounds. Thinly slice the green onions and set aside for serving.
3. 3Heat the vegetable oil in a heavy 6- to 8-quart Dutch oven over medium-high heat. Add the andouille and cook, turning occasionally, until deeply browned on both sides and some fat has rendered, 6–8 minutes. Transfer sausage to a plate, leaving the fat in the pot.
4. 4Add the diced onion, celery, and green bell pepper to the pot. Cook over medium heat, stirring and scraping browned bits from the bottom, until the vegetables soften and the onion turns translucent, 8–10 minutes.
5. 5Stir in the minced garlic and cook just until fragrant, about 1 minute; do not let it brown.
6. 6Return the browned sausage to the pot. Add the drained beans, smoked ham hock, bay leaves, dried thyme, cayenne, kosher salt, black pepper, and the water or broth. Stir, raise heat to high, and bring to a full boil.
7. 7Reduce heat to low so the liquid maintains a gentle simmer. Partially cover and cook, stirring every 20–30 minutes so nothing sticks, until the beans are very tender and beginning to break down, 2 to 2½ hours. If the pot looks dry before the beans are soft, add a splash of hot water.
8. 8Lift out the ham hock. When cool enough to handle, pull the meat from the bone, discard skin and bone, chop or shred the meat, and return it to the pot.
9. 9Mash roughly one-quarter of the beans against the side of the pot with the back of a wooden spoon or a potato masher. Stir well; the released starch creates the classic creamy gravy. Simmer uncovered another 15–20 minutes until the liquid coats a spoon. Discard the bay leaves. Taste and adjust salt, black pepper, or cayenne. Remove from heat and let the pot rest 10–15 minutes; the beans will thicken further.
10. 10While the beans rest, rinse the long-grain white rice until the water runs clearer. In a medium saucepan bring the water for rice and the unsalted butter to a boil. Stir in the rice, reduce heat to low, cover tightly, and cook 18 minutes without lifting the lid. Remove from heat and let stand covered 5 minutes, then fluff with a fork.
11. 11Spoon a mound of hot rice into each bowl. Ladle a generous portion of creamy red beans, sausage, and ham over the rice. Scatter sliced green onions on top and serve at once, with hot sauce on the table if desired.