Cooking Class: Creole Classic Red Beans and Rice

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

 

 

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.