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5 from 1 vote

Red Beans and Rice

This classic New Orleans dish transforms humble red beans into a deeply flavorful, creamy braise with smoky andouille sausage, a ham hock, and the holy trinity of onion, celery, and bell pepper. Slow-simmered for hours, it develops a rich, velvety sauce that's meant to be ladled over rice.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: mardi gras, pork
Servings: 6 -8 servings
Author: Ali

Ingredients

  • 1 pound dried red beans soaked overnight and drained
  • 2 tablespoons olive oil or bacon grease
  • 12 ounces andouille sausage sliced into ½-inch rounds
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 2 ribs celery diced
  • 5 –6 cloves garlic minced
  • 1 large smoked ham hock
  • 1 tablespoon Creole seasoning*
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 6 cups chicken stock plus more as needed
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon unsalted butter
  • 1 –2 teaspoons apple cider vinegar (or white vinegar)
  • Tabasco sauce to taste
  • fine sea salt and freshly-cracked black pepper
  • steamed white rice for serving
  • thinly sliced green onions for garnish

Instructions

  • Brown the sausage. Heat the olive oil or bacon grease in a large Dutch oven over medium heat. Add the andouille sausage and cook until browned on both sides, about 4–5 minutes. Transfer to a plate and set aside.
  • Sauté the vegetables. Add the onion, bell pepper, and celery to the pot. Cook for 5–7 minutes, stirring occasionally and scraping up any browned bits, until softened and lightly golden. Add the garlic and cook for 30–60 seconds, until fragrant.
  • Bloom the seasonings. Stir in the Creole seasoning, dried thyme, bay leaves, and black pepper. Cook for about 30 seconds, just until fragrant.
  • Simmer the beans. Add the soaked beans, ham hock, chicken stock, Worcestershire sauce, and a few dashes of hot sauce. Stir to combine. Bring to a gentle boil, then reduce heat to low and simmer uncovered or partially covered for 3–3½ hours, stirring occasionally, until the beans are very tender and beginning to break down.
  • Add the sausage back. Return the browned sausage to the pot and continue simmering uncovered for another 20–30 minutes, until the beans are creamy and the broth has thickened. Use the back of a spoon to mash some of the beans against the side of the pot to naturally thicken the mixture.
  • Shred the ham hock. Remove the ham hock to a plate. Once cool enough to handle, shred any tender meat from the bone and stir it back into the beans. Discard the bone, skin, and excess fat.
  • Finish with balance. Stir in the butter and vinegar, then adjust with more hot sauce to taste. Taste carefully and add salt and pepper only if needed.
  • Serve. Spoon the red beans over hot white rice and top with sliced green onions and additional hot sauce. Enjoy!

Notes

Creole seasoning: Please note that different brands of Creole seasoning can vary dramatically in terms of salt levels. I used Tony Cachere's in this recipe, which is very salty. So if you are sensitive to salt, I would recommend starting with a bit less and adding more to taste.