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Red Beans and Rice

a bowl of homemade red beans rice made with andouille and hot louisiana sausage, ham hock, peppers, onions and spices
  • Serves:  8
  • Prep Time:  5 min
  • Cook Time:  2 hrs 15 min

Ingredients

  • 1 pound dried red beans, rinsed
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped celery
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 6-8 cloves garlic, minced
  • 1 large ham hock
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 teaspoons fresh thyme (or ½ teaspoon dried thyme)
  • 3 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chopped fresh flat leaf parsley, plus more for serving
  • 1 tablespoon Creole seasoning (we like Tony's)
  • 1 pound smoked ham, diced
  • ½ pound Andouille sausage, halved lengthwise and cut into 1-inch pieces
  • ½ pound Louisiana hot sausage, cut on the bias
  • Cooked white rice, for serving
  • Pickled okra, for serving (optional)
  • Louisiana-style hot sauce (like Crystal), for serving (optional)

Method

  1. Place the beans in a large pot and fill with water. Bring to a boil over medium-high heat. Cook for 45 minutes, or until the beans are tender, then drain and reserve the pot.
  2. Meanwhile, add 1 tablespoon of the oil to a large skillet, over medium heat. Once the oil is glistening, add the celery, onion and bell pepper. Cook, stirring, until the onion is softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes longer.
  3. To the pot used for the beans, add the ham hock. Add the onion mixture, drained beans, salt, pepper, thyme, bay leaves, Worcestershire sauce, parsley, and Creole seasoning. Add just enough water to cover the ham, then bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 2 to 3 hours, or until the mixture has thickened to your preference.
  4. Meanwhile, heat the remaining 1 tablespoon of olive oil in the pan used for the onion mixture over medium-high heat. Add the diced ham and sausage and cook, stirring occasionally, until browned and crispy, 5 minutes. During the last hour of cooking, add the browned ham and sausage to the pot with the bean mixture. Discard the ham hock and bay leaves.
  5. Serve the bean mixture over the white rice. Top with the pickled okra and hot sauce if using.