Whether you follow the Louisiana tradition of serving it on a Monday or have it any day of the week, you’ll want to try our tips to perfect the ultimate red beans and rice
Red Beans and Rice
Ingredients
- 1 (1-pound) package dried red kidney beans*
- 1 pound andouille sausage, sliced ¼ inch thick
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- ½ cup chopped yellow onion
- ½ cup chopped celery
- ½ cup chopped green bell pepper
- 1 (32-ounce) carton low-sodium chicken broth
- 4 cups water
- 2 dried bay leaves
- 1 tablespoon plus ½ teaspoon kosher salt
- 2 teaspoons hot sauce
- 1 teaspoon garlic paste
- ½ teaspoon ground black pepper
- ¼ teaspoon ground red pepper
- Hot cooked long-grain rice, to serve
- Garnish: chopped fresh flat-leaf parsley
Instructions
- Rinse and sort beans. In a large bowl, combine beans and water to cover by 2 inches. Cover and let stand for at least 8 hours. Drain.
- Preheat oven to 400°. Line a rimmed baking sheet with foil. Place sausage on prepared pan. Bake in top third of oven until crispy and browned, about 25 minutes. Let sausage drain on paper towels.
- In a large enamel-coated cast-iron Dutch oven, heat oil and butter over medium heat. Add onion, celery, and bell pepper; cook, stirring frequently, until tender, about 3 minutes.
- Add broth, 4 cups water, bay leaves, salt, hot sauce, garlic paste, black pepper, red pepper, and beans. Increase heat to medium-high and bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, until beans are tender, about 2 hours. Remove bay leaves. Remove from heat. Using an immersion blender or potato masher, blend or mash beans to desired consistency. Stir in sausage.
- Cook bean mixture over medium heat until heated through and slightly thickened. Serve with rice. Garnish with parsley, if desired.
Notes
*We used Camellia Brand Red Kidney Beans.
Andouille sausage is an essential for New Orleans-style red beans and rice, but if it’s not in your local market, be sure to use a smoked sausage.
Andouille sausage is an essential for New Orleans-style red beans and rice, but if it’s not in your local market, be sure to use a smoked sausage.
HOW-TO
START WITH A SORT: Give your beans a quick rinse to remove any field dust and then pick through them to remove any stray rocks, twigs, or imperfect beans.
THE LONG SOAK: Presoaking your beans helps begin the softening process and promotes faster and more even cooking. It takes some planning, but we prefer the overnight soak.
WE DID THE MASH: Some people prefer a quick mash on their red beans, while others will break out an immersion blender to make the dish velvety smooth.
