Red Beans and Rice, Louisiana Style

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Summary: This is the best recipe I've found for recreating the wonderful Louisiana staple! I found this online but cannot for the life of me remember where. I've made only a few minor tweaks. Extras freeze well! Keep in mind that your dried beans will need to soak overnight and that once the dish is fully cooked, it's great to let it sit in the fridge overnight as the flavors will come together more fully.

Yield: 8-10 servings

Ingredients:

  • 1 pound dried red kidney beans
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 5 ribs celery, chopped
  • canola oil, a few tablespoons
  • 5-6 large cloves of garlic (at least), minced
  • 1 large smoked ham hock or 3/4 lb diced smoked ham
  • 1 - 1½ pounds andouille sausage (or another smoked sausage), cut on the bias
  • ½ - 1 teaspoons dried thyme leaves
  • 1-2 bay leaves
  • Tabasco to taste
  • a few dashes of Worcestershire
  • red and black pepper to taste, or Tony Chachere's or the like
  • salt
  • steamed white rice

Instructions:

Soak the beans overnight; the next day, drain them and put fresh water in the pot. Bring the beans to a rolling boil, making sure they're always covered by water or they'll discolor and get hard.

Boil 45 - 60 minutes, until they're tender but not falling apart. Drain.

In the meantime, saute the Trinity (onion, bell pepper and celery) in some canola oil until the onions become translucent. Add the garlic and saute two more minutes, stirring occasionally. Add the beans, the ham, smoked sausage, seasonings and just enough water to cover it all.

Bring to a boil, reduce heat to a low simmer and cover. Cook for at least two hours, preferably three. I've never had mine get super creamy without removing 1-2 cups of beans, mashing them and then stirring them back into the pot. I suggest doing this!

If you've thought far enough ahead, let the beans cool, stick them in the fridge, and reheat and serve the next day. They definitely get better over time.

When you serve them, serve over freshly steamed white rice. Put the Tabasco on the table too.