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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.
👥 6 Servings⏱️ Prep & Cook: 4h 15m⏳ Prep: 15 min🔥 Cook: 4h👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●pot
📝 Preparation Steps
1
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.
olive oil or bacon grease2 tablespoonsandouille sausage (sliced into ½-inch rounds)12 ounces
2
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.
3
Bloom the seasonings. Stir in the Creole seasoning, dried thyme, bay leaves, and black pepper. Cook for about ⏱️ 30 seconds, just until fragrant.
dried thyme1 teaspoonbay leaves2
4
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.
chicken stock (plus more as needed)6 cupsWorcestershire sauce2 teaspoons
5
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.
6
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.
7
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.
8
Serve. Spoon the red beans over hot white rice and top with sliced green onions and additional hot sauce. Enjoy!
dried red beans (soaked overnight and drained)1 pound
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