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Simple Recipes for Every Day

Red Beans and Rice

Red beans and rice in a bowl over rice with a spoon
  • Serves: 8
  • Prep Time:  5 min
  • Cook Time:  2 hrs 15 min

Ingredients

  • 1 lb dried red beans, rinsed
  • 2 tbsp olive oil, divided
  • 1 green bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 1 cup celery, chopped
  • 3 tbsp garlic, minced
  • 1 large ham hock
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 2 tsp fresh thyme (or 1/2 tsp dried)
  • 3 bay leaves
  • 2 tsp creole seasoning (like Tony's)
  • 2 tbsp flat leaf parsley, chopped (plus more for serving)
  • 1 tbsp worcestershire sauce
  • 1 lb smoked ham, diced
  • 1/2 lb Andouille sausage, split in half lengthwise and cut into 1-inch pieces
  • 1/2 Louisiana hot sausage, cut on the bias
  • 1 jar pickled okra, for serving (optional)
  • Louisiana hot sauce (like crystal), for serving (optional)
  • 1 cooked white rice

Method

  1. Place the beans in a large pot. Fill the pot of beans with water, double the beans volume. Bring to a boil. Boil the beans for 45 minutes making sure the beans are always covered in water. The beans should be tender with a little bite left in them.
  2. While the beans are boiling, sauté celery, onion and bell pepper in 1 tablespoon olive oil in a large pan. When onions begin to soften add the garlic. Sauté until onions are translucent about 10 minutes. Set aside.
  3. After the beans are done boiling, drain them and place the ham hock into the bottom of the pot. Add the onion-garlic mixture to the pot along with the beans. Add the salt, pepper, thyme, bay leaves, Worcestershire sauce, parsley and Creole seasoning. Add just enough water to cover everything in the pot. Bring to a boil them simmer for 2-3 hours. During this time the beans will release starch which will turn the water and seasoning into a rich gravy. How “wet” the sauce is depends on your liking. If it gets too sticky, add water ¼ cup at a time.
  4. While the red beans are melding with the deliciousness and making the sauce, add the last tablespoon of olive oil to the pan that was used for veggies. Sauté ham and sausage until slightly brown on all edges. During the last hour of simmering add it all to the pot of beans.
  5. Serve over white rice along side pickled okra, Louisiana hot sauce and of course good corn bread.

Notes:

* Browning ham and sausage until crispy is completely optional if you're pressed for time. You'll still get great flavor, but we love the extra step as it crisps up the meat a little bit giving it a delicious texture!

* If you have a leftover ham bone from the holidays, use it in place of the ham hock! Much better than split pea soup.