Louisiana-Style Red Beans & Rice
A classic Monday-night supper in New Orleans — red beans and rice is what you make when you want a pot of something to feed a crowd. Andouille and a bit of smoked ham give it the deep, smoky flavor that defines the dish.
Servings 6
Ingredients
- 1 lb dry small red beans
- 2 tablespoon salt plus more to taste
- 2 bay leaves
- 1 large yellow onion finely chopped (divided)
- 2 tablespoon canola oil divided
- 1 lb smoked ham chopped
- 12 oz Andouille Smoked Sausage sliced into 1/4-inch rounds
- 3 celery ribs chopped
- 1 green bell pepper seeded and finely chopped
- 3 garlic cloves chopped
- 1 tablespoon finely chopped fresh thyme
- 1 cup low-sodium chicken broth
- Finely chopped fresh parsley and cooked white rice for serving
Instructions
- Soak the beans. Pick through the beans for any rocks. Place in a large container with 2 tablespoon salt and 10 cups water. Cover and let soak at least 8 hours, or overnight.
- Cook the beans. Drain and rinse, then transfer to a 5- to 6-quart pot. Cover with 2 quarts fresh water. Add the bay leaves and half the onion. Bring to a boil over high heat, then reduce to medium. Cook about 1 hour, stirring occasionally and mashing some beans against the side of the pot to thicken.
- Brown the ham. With 15 minutes left on the beans, heat 1 tablespoon oil in a large skillet over medium-high. Add the ham and cook 7–9 minutes until starting to brown. Transfer with a slotted spoon to the bean pot.
- Brown the sausage. In the same skillet over medium-high, heat the remaining oil. Cook the andouille 7–9 minutes until starting to brown. Transfer to the bean pot.
- Build the trinity. In the same skillet over medium, combine the celery, bell pepper, and remaining onion with 1/2 teaspoon salt. Cook 4–5 minutes until softening. Add the garlic and thyme; cook 1–2 minutes more.
- Deglaze and combine. Pour the broth into the skillet to deglaze, then add everything to the bean pot. Bring to a simmer and cook about 30 minutes, until the liquid is the texture of gravy. Discard the bay leaves.
- Serve. Spoon over white rice and top with parsley.