New Orleans Red Beans and Rice

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (6-quart minimum)
• •Wooden spoon for stirring and mashing
• •Ladle for serving

Instructions

1. 1

   Soak the beans

   Place the dried beans in a large bowl and cover with cold water by at least three inches. Let them soak overnight, or for a minimum of eight hours. The beans will double in size as they absorb water. Drain and rinse before cooking. If you forgot to soak, you can quick-soak by covering with water, bringing to a boil for two minutes, then letting sit covered for one hour.

   Never salt the soaking water. Salt toughens the bean skins and prevents them from becoming creamy.
2. 2

   Brown the andouille

   Heat the oil or bacon fat in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the andouille slices in a single layer and cook without stirring for two to three minutes until the undersides develop deep brown spots. Flip and brown the other side. The sausage will render some of its smoky fat into the pot. Transfer the browned sausage to a plate and set aside.

3. 3

   Build the holy trinity

   Reduce heat to medium. Add the onion, celery, and bell pepper to the pot with the rendered fat. This is the holy trinity of Creole cooking, the aromatic base that gives New Orleans food its distinctive character. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about eight to ten minutes. The vegetables should glisten and smell sweet.

4. 4

   Add aromatics and spices

   Add the garlic and cook until fragrant, about one minute. Stir in the bay leaves, thyme, smoked paprika, cayenne, and black pepper. Let the spices toast in the fat for thirty seconds, just until they release their oils and the kitchen fills with that unmistakable Creole perfume.

5. 5

   Add beans and liquid

   Add the drained beans, ham hock, and stock to the pot. The liquid should cover the beans by about two inches. If it doesn't, add water until it does. Bring to a boil, then immediately reduce to a gentle simmer. Aggressive boiling breaks beans apart before they soften properly.

   Stock produces a richer result, but water works fine. The ham hock and andouille provide enough smoky depth on their own.
6. 6

   Simmer low and slow

   Let the beans simmer uncovered, stirring occasionally, for two to two and a half hours. The beans should be completely tender and some will have begun to break down, creating a creamy sauce. Add the salt after the first hour of cooking. If the liquid level drops below the beans, add hot water to keep them covered.

7. 7

   Mash for creaminess

   Remove the ham hock and set aside to cool slightly. Using the back of a wooden spoon or a potato masher, smash about a quarter of the beans against the side of the pot. This releases starch and creates that signature creamy texture that distinguishes proper red beans from bean soup. The sauce should coat the back of a spoon.

8. 8

   Shred the ham and finish

   Pull the meat from the ham hock, discarding the bone, skin, and fat. Shred the meat into bite-sized pieces and return it to the pot along with the reserved andouille. Stir in the Worcestershire sauce and hot sauce. Simmer for another fifteen to twenty minutes to let the flavors marry and the sausage warm through. Taste and adjust salt and cayenne.

9. 9

   Serve over rice

   Spoon the creamy red beans over mounds of hot white rice, making sure each portion gets plenty of andouille and ham. The beans should be thick enough to hold their shape on the plate but creamy enough to mingle with the rice. Scatter sliced green onions over the top and pass hot sauce at the table. This is Monday supper in New Orleans.

Chef Tips

• •Seek out Camellia brand red beans if you can find them. They're the standard in Louisiana for good reason, holding their shape while developing that characteristic creaminess.
• •Andouille is non-negotiable. Polish kielbasa or smoked sausage will do in a pinch, but they lack the garlic punch and coarse texture that makes andouille essential to this dish.
• •The ham hock works magic here, lending smoke and body to the cooking liquid. A smoked turkey leg makes an excellent substitute if pork isn't your preference.
• •Crystal or Louisiana brand hot sauce is traditional. Frank's works fine. Tabasco is too vinegary for this dish.
• •This pot improves dramatically on the second day. The beans tighten up overnight, the flavors deepen, and reheating with a splash of water brings everything back to perfect consistency.

Advance Preparation

• •The complete dish can be made three days ahead and refrigerated. Reheat gently over medium-low heat, adding water or stock to loosen the thickened beans.
• •Red beans freeze beautifully for up to three months. Thaw overnight in the refrigerator and reheat slowly, stirring in additional liquid as needed.
• •For potlucks, transport in the cooking pot wrapped in towels. The beans hold heat for over an hour and actually improve as they rest.
• •Cook the rice fresh. It takes only twenty minutes and nothing compares to fluffy, just-steamed grains under those creamy beans.

Frequently Asked Questions

Nutrition Information

1 serving (about 380g)