Southern Comfort · Free
New Orleans Red Beans and Rice
Creamy slow-cooked red beans seasoned with smoked sausage and the holy trinity, served over fluffy white rice. A humble Monday tradition full of deep flavor.
****+
Prep 20 min · Cook 120 min
Method
Rinse the dried beans and pick out any stones, then soak them in a large bowl of cold water overnight, or at least 8 hours, and drain before cooking.
Heat the oil in a large heavy pot over medium-high heat and brown the sliced sausage for about 5 minutes, then scoop it out and set it aside.
Add the diced onion, bell pepper, and celery to the same pot and cook in the sausage fat for 6 to 8 minutes until soft.
Stir in the minced garlic, thyme, smoked paprika, and cayenne and cook for 1 minute until fragrant.
Add the drained beans, the ham hock, the bay leaves, and the stock, then bring the pot to a boil.
Reduce the heat to low, cover partly, and simmer for about 90 minutes to 2 hours, stirring now and then, until the beans are completely tender.
About halfway through, return the browned sausage to the pot so it flavors the beans as they finish cooking.
Once the beans are soft, scoop out about a cup of them, mash them with a fork, and stir them back in to make the pot creamy.
Lift out the ham hock, pull off any meat, chop it, and return the meat to the pot, discarding the bone.
Fish out the bay leaves, then taste and season the beans well with salt and black pepper.
Spoon the red beans over bowls of warm white rice and serve, with extra hot sauce on the side.
Chef's tips
- Salt the beans only after they are tender, since adding salt early can keep them tough.
- Mashing a portion of the beans is the classic trick for that signature creamy, saucy texture.
- A quick-soak works too: boil the beans for 2 minutes, cover, rest 1 hour, then drain and cook.
Cooking times vary by equipment -- cook to temperature and to taste.
