Name: New Orleans Red Beans and Rice
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Louisiana Creole
Ingredients: 1 lb dried red kidney beans, rinsed and sorted; 12 oz andouille sausage, sliced into half-moons; 1 smoked ham hock (about 12 oz); 8 cups low-sodium chicken stock or water; 3 tbsp unsalted butter; 1 large yellow onion, finely diced; 1 green bell pepper, finely diced; 3 celery stalks, finely diced; 6 garlic cloves, minced; 2 tbsp tomato paste; 2 bay leaves; 1 tsp dried thyme; 2 tsp Creole seasoning; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; Salt and freshly ground black pepper, to taste; 4 cups cooked long-grain white rice; 3 green onions, thinly sliced; Louisiana-style hot sauce, to taste

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A Monday-night tradition across New Orleans, this slow-simmered pot of red kidney beans, smoky andouille sausage, and the holy trinity of onion, bell pepper, and celery is ladled over fluffy long-grain rice. The long, gentle cook coaxes a silky, gravy-like consistency from the beans that soaks into every grain of rice.

Prep Time20 mins

Cook Time90 mins

Total Time110 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

615 kcalCalories
22 gFat
8 gSaturated Fat
74 gCarbs
12 gFiber
5 gSugar
31 gProtein
980 mgSodium
1100 mgPotassium
120 mgCalcium
6 mgIron
28 mgVitamin C
260 mcgVitamin A

Ingredients

For the beans and meat

1 lb dried red kidney beans, rinsed and sorted
12 oz andouille sausage, sliced into half-moons
1 smoked ham hock (about 12 oz)
8 cups low-sodium chicken stock or water

For the aromatics and seasoning

3 tbsp unsalted butter
1 large yellow onion, finely diced
1 green bell pepper, finely diced
3 celery stalks, finely diced
6 garlic cloves, minced
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
2 tsp Creole seasoning
1 tsp smoked paprika
1/2 tsp cayenne pepper
Salt and freshly ground black pepper, to taste

For serving

4 cups cooked long-grain white rice
3 green onions, thinly sliced
Louisiana-style hot sauce, to taste

Directions

Soak the dried beans in cool water for at least 8 hours or overnight; drain and rinse. For a quick soak, cover beans with water, bring to a boil for 2 minutes, then cover and rest 1 hour before draining.
In a heavy Dutch oven over medium-high heat, melt the butter and brown the andouille slices until edges are crisp, about 4 minutes. Transfer sausage to a plate. Add the onion, bell pepper, and celery to the drippings and cook until softened, about 6 minutes.
Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Add the Creole seasoning, thyme, smoked paprika, cayenne, and bay leaves, and stir to coat the vegetables.
Add the drained beans, ham hock, and chicken stock; bring to a boil. Reduce heat to low, cover partially, and simmer gently for 60 to 75 minutes, stirring occasionally, until the beans are very tender and the liquid has reduced to a thick, stew-like consistency.
Remove the ham hock and let it cool slightly. Cut the meat from the bone, shred it, and stir it back into the pot along with the reserved andouille.
Use the back of a spoon to mash about one-third of the beans against the side of the pot; this releases starch and creates the signature creamy gravy. Season generously with salt and pepper to taste and remove the bay leaves.
Spoon the beans over mounds of hot white rice, garnish with sliced green onions, and pass hot sauce at the table.

Cook’s Notes

Traditional Monday 'wash day' timing allows the beans to simmer while laundry is done, so resist the urge to rush with high heat.
For a smokier pot, swap half the andouille for 6 oz of diced pickled pork or tasso ham and add with the aromatics.
If using canned beans (three 15-oz cans, drained), skip the soaking and reduce simmer time to 25 minutes.
Mashing a generous portion of the beans against the pot wall is the secret to the silky, gravy-like texture that defines the dish.
Leftovers taste even better the next day; reheat with a splash of stock to loosen the beans.