New Orleans–Style Red Beans and Rice

Ingredients

• 1 lb red kidney beans
• 6 cups cold water for soaking
• 2 tbsp kosher salt for soaking
• 1 tbsp vegetable oil or lard
• 1 lb cooked andouille sausage (Cut into 1/2-inch disks.)
• 1 large onion (Finely chopped; about 12 ounces.)
• 1 large green bell pepper (Stemmed, seeded, and finely chopped; about 8 ounces.)
• 4 ribs celery (Finely chopped; about 8 ounces.)
• 4 medium cloves garlic (Minced.)
• 0.5 tsp ground cayenne pepper (May use up to 1 tablespoon (15 g), depending on how hot you like it.)
• 1 tsp ground sage
• freshly ground black pepper (A generous 10 to 12 grinds, plus more to taste.)
• 6 cups water for cooking beans (Use enough to cover the beans by about 2 inches; roughly 6 to 8 cups.)
• 1 smoked ham hock (Optional.)
• 8 oz pickled pork shoulder or rind (Optional; see recipe note.)
• 4 sprigs fresh thyme
• 3 bay leaves
• hot sauce (Such as Crystal or Frank's; to taste.)
• cider vinegar (Optional; use a few teaspoons to taste.)
• cooked white rice (For serving.)

Steps

1. 1

   Place the red kidney beans in a large bowl. Add 6 cups (1.5 L) cold water and 2 tablespoons (30 g) kosher salt, stirring until the salt dissolves. Set the beans aside at room temperature for 8 to 16 hours. Drain and rinse.

2. 2

   In a large Dutch oven, heat the vegetable oil or lard over medium-high heat until shimmering.

3. 3

   Add the sliced andouille sausage and cook, stirring, until lightly browned, about 5 minutes.

4. 4

   Add the onion, green bell pepper, and celery. Season with salt and cook, stirring, until the vegetables have softened and are just starting to brown around the edges, about 8 minutes.

5. 5

   Add the minced garlic and cook, stirring, until fragrant, about 45 seconds.

6. 6

   Add the cayenne pepper, ground sage, and a generous 10 to 12 grinds of freshly ground black pepper. Cook, stirring, until fragrant, about 30 seconds.

7. 7

   Add the drained beans and enough water to cover them by about 2 inches, roughly 6 to 8 cups. Add the ham hock, if using; pickled pork, if using; thyme sprigs; and bay leaves.

8. 8

   Bring the mixture to a boil, then reduce the heat to a bare simmer. Cover and cook until the beans are completely tender, 1 1/2 to 2 1/2 hours. Older beans may take longer.

9. 9

   Remove the lid and continue cooking, stirring occasionally, until the liquid has thickened and turned creamy, about 20 minutes.

10. 10

    If the pot begins to look dry before the stew becomes creamy, add 1 cup of water and continue simmering. Repeat as necessary until the desired creaminess is achieved.

11. 11

    Discard the bay leaves and thyme stems. Season to taste with hot sauce, a few teaspoons of cider vinegar if using, and additional salt and pepper.

12. 12

    For the best texture, let the beans cool and refrigerate them overnight.

13. 13

    Reheat the beans the next day, adding a little water to loosen them to the desired consistency. Serve the red beans over steamed white rice.

Notes

The structured recipe lists a total time of 665 minutes, which includes the overnight soaking and refrigeration. The quantity of cooking water is approximate: add enough to cover the beans by about 2 inches, then add more if needed while reducing. Ham hock and pickled pork are optional.

Nutrition per serving

• main
• New Orleans
• comfort food
• stovetop
• one-pot
• make-ahead
• gluten-free
• dairy-free