Description
A classic Louisiana comfort food, Red Beans and Rice is a hearty, flavorful dish featuring slow-simmered red beans with smoked ham hock, aromatic vegetables, and spicy andouille sausage served over fluffy white rice. This rich stew is a beloved staple of Cajun and Creole cuisine, perfect for a filling and satisfying meal.
Ingredients
Scale
Beans and Vegetables
- 1 pound dried red beans
- 1/4 cup olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Seasonings and Meat
- 1 smoked ham hock
- 3 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1 pound andouille sausage, sliced
Liquids and Garnish
- 7 cups water
- 2 cups cooked white rice
- 1/2 cup chopped green onions
- 1/4 cup chopped parsley
- Hot sauce (optional)
Instructions
- Prepare Beans: Rinse and sort the dried red beans carefully, removing any malformed beans and debris to ensure a clean batch.
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onions, green bell pepper, and celery and cook until softened, about 5 minutes.
- Add Garlic: Stir in minced garlic and cook for an additional 2 minutes until fragrant to build flavor.
- Add Seasonings and Meat: Add the smoked ham hock, bay leaves, dried thyme, cayenne pepper, salt, and black pepper to the pot to season the base.
- Combine Beans and Water: Add the sorted red beans and 7 cups of water, stir well, and bring the mixture to a boil.
- Simmer Beans: Reduce heat to low, cover the pot, and simmer the beans gently for 2 to 3 hours or until tender, stirring occasionally and adding water if needed to keep beans submerged.
- Thicken Stew: Remove about a cup of cooked beans and mash them in a separate bowl, then return the mashed beans to the pot to thicken the stew.
- Add Sausage: Stir in sliced andouille sausage and continue cooking for 30 more minutes, stirring occasionally for even cooking.
- Finish and Season: Remove bay leaves and ham hock. Adjust seasoning with salt, black pepper, and optional hot sauce to taste.
- Serve: Spoon the rich red beans over cooked white rice and garnish with chopped green onions and parsley for a vibrant finish.
Notes
- Soaking the beans overnight can reduce cooking time but is optional for this recipe.
- If you prefer a thicker consistency, you can mash more beans or reduce the liquid further during simmering.
- For a spicier dish, increase cayenne pepper or add more hot sauce to taste.
- Leftovers keep well and flavors often improve after a day in the refrigerator.
- This recipe can be made vegetarian by omitting ham hock and sausage, substituting with smoked paprika and vegetable sausage.
