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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.
Prep Time 8 days
Cook Time 2 hours
Total Time 8 days 2 hours
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.