Beans and Rice

Louisiana Red Beans and Rice 

Ingredients:

1 lb dried red beans, rinsed and soaked overnight

1 lb smoked sausage (andouille or smoked pork sausage), sliced

1 small ham hock (optional, for extra flavor)

1 medium onion, diced

1 bell pepper, diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups chicken broth (or water)

2 bay leaves

1 tsp dried thyme

1 tsp smoked paprika

1/2 tsp cayenne pepper (adjust to taste)

1 tsp black pepper

1 tsp salt (adjust as needed)

1 tsp Creole seasoning (like Tony Chachere’s)

1/2 tsp dried oregano

1 tbsp Worcestershire sauce

2 green onions, sliced (for garnish)

Cooked white rice (for serving)

Instructions:

1. Cook the sausage – In a large pot or Dutch oven, heat a little oil over medium heat. Brown the sliced sausage, then remove and set aside.

2. Sauté the veggies – In the same pot, add the onion, bell pepper, and celery. Cook for about 5 minutes until softened. Add the garlic and cook for another minute.

3. Simmer the beans – Add the soaked red beans, cooked sausage, ham hock (if using), chicken broth, bay leaves, thyme, paprika, cayenne, black pepper, salt, Creole seasoning, oregano, and Worcestershire sauce. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 2 to 2 ½ hours, stirring occasionally.

4. Mash some beans – Once the beans are soft, use a spoon or potato masher to mash some against the side of the pot to create a creamy texture. Continue simmering uncovered for another 15-20 minutes to thicken.

5. Adjust seasoning – Taste and add more salt, pepper, or Creole seasoning if needed.

6. Serve – Remove bay leaves and ham hock. Serve hot over a bed of cooked white rice, garnished with sliced green onions.

Tips:

If you’re short on time, you can use canned red beans (drain and rinse). Reduce the cooking time to about 45 minutes.

A splash of hot sauce and a side of cornbread pair perfectly with this dish.