Red beans and rice is a classic New Orleans dish, and it’s one of the tastiest and easiest dishes to make that’s also packed with flavor. Thanks to this genuine, flavorful New Orleans–Style Red Beans and Rice recipe from Serious Eats, you can rest assured that you’ll be enjoying a hearty bowl of red beans and sausage in no time.
Ingredients:
- 1 pound of red kidney beans
- 1 pound of cooked smoked or andouille sausage, cut into ½ -inch circle disks
- 1 smoked ham hock or 8 ounces of pickled pork shoulder or rind
- 1 pot of cooked white rice, for serving
- 1 large onion, peeled and finely chopped
- 1 green bell pepper, stemmed, seeded, and finely chopped
- 4 ribs of celery, finely chopped
- 4 medium cloves of garlic, minced
- 4 sprigs of fresh thyme
- 3 bay leaves
- 1 teaspoon of ground sage
- 1 tablespoon of vegetable oil
- Hot sauce, to taste
- Cider vinegar, to taste
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon of ground cayenne pepper
Directions:
- In order to begin cooking this recipe by placing your red beans in a large bowl and covering it with about 6 cups of cold water. Add 2 tablespoons of kosher salt and stir until the salt is dissolved. Set this aside for around 8 to 16 hours at room temperature. Afterward, drain the pot and rinse.
- Next, place your vegetable oil into a large Dutch oven and heat it over medium-high heat until it shimmers. Add your andouille or smoked sausage and cook, stirring, until the discs are lightly browned. This will take about 5 minutes. Then, add in your finely chopped onion, bell pepper, and celery. Season with salt and cook, stirring, until the vegetables have softened and are just starting to brown around the edges. This will take approximately 8 minutes.
- Add in your minced garlic and cook until the Dutch oven is quite fragrant. Stir in your cayenne pepper, sage, and a generous dozen grinds of fresh black peppercorn before adding your rinsed beans along with enough water to cover the Dutch Oven by about 2 inches (roughly 6 to 8 cups). If using, place your ham hock, tasso, or pickled pork into the pot. Additionally, add in your thyme leaves and three bay leaves. Bring the mixture to a boil and then reduce the heat to low and simmer for 1 1/2 to 2 1/2 hours before cooking is complete. Note: older beans take much longer to cook thoroughly than more recent ones.
- After the initial cooking, remove the lid of your Dutch oven, and add a cup of water to the pot. After about 20 minutes, the liquid should be reduced and start to turn creamy. It will not be as smooth or creamy if you’re cooking in a crock pot.
- Once satisfied with the texture and consistency, you’ll discard your bay leaves and thyme stems. Season to taste with your preferred amount of dashes of hot sauce, cider vinegar (if using), and salt and pepper. For the best texture, let your red beans and rice cool overnight in the refrigerator before reheating tomorrow. When reheating, add more water occasionally to make it looser when served. Serve red beans over white rice.
- Enjoy!
Notes:
- Soak the beans overnight in water to help them cook more evenly and prevent them from splitting.
- One way to make New Orleans Red Beans and Rice more delicious is to add fresh smoked sausage. Andouille sausage is a type of smoked pork sausage that is popular in Cajun cuisine, as it has a spicy, smoky flavor that goes well with beans and rice.
- Another way to make New Orleans Red Beans and Rice more cajun-inspired is to utilize the trinity of vegetables. In Cajun cuisine, this refers to celery, bell peppers, and onions. These three vegetables are cooked together and used as a base for many Cajun dishes, giving each dish a slight sweetness and crunchiness that goes well with the beans and rice.
- Consider garnishing the top of your bowls with green onions for a colorful and tasty dish.
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