“NOT JUST FOR Monday” RED Beans & RICE
- 30m Prep Time
- 2h Cook Time
- 3h Ready In
A hearty New Orleans-style red beans and rice dish made from scratch with dried red beans, andouille sausage, and ham hock. Served over coconut rice with hot sauce.
Ingredients
- 454 g dried red beans
- 59.1 ml extra-virgin olive oil
- 454 g sausage, such as andouille or kielbasa cut on the bias into 1-inch slices
- 1 smoked ham hock
- 2 large sweet onions chopped
- 5 celery chopped
- 2 large green bell peppers cored, seeded, and chopped
- 1 head garlic peeled and cloves smashed
- 2 bay leaves
- 14.8 ml kosher salt
- 7.39 ml freshly ground black pepper
- 2.46 ml cayenne
- 1.42 L chicken stock
- 1 diced tomatoes
- 14.8 ml white vinegar
- Chopped fresh flat-leaf parsley for garnish
- 1 bunch scallions sliced, for garnish
- Texas Pete or Crystal hot sauce for serving
Nutrition (per serving, estimated)
Estimated based off 14 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 142 mg
- Iron: 5.34 mg
- Magnesium: 112 mg
- Phosphorus: 352 mg
- Potassium: 1389 mg
- Zinc: 2.44 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g dried red beans
- 59.1 ml extra-virgin olive oil
- 1 smoked ham hock
- 2 bay leaves
- 14.8 ml kosher salt
- 7.39 ml freshly ground black pepper
- 2.46 ml cayenne
- 1.42 L chicken stock
- 1 diced tomatoes
- 14.8 ml white vinegar
Prepare
- 454 g sausage, such as andouille or kielbasa, cut on the bias into 1-inch slices
- Chop 2 large sweet onions
- Chop 5 celery
- 2 large green bell peppers, cored, seeded, and chopped
- 1 head garlic, peeled and cloves smashed
- Chopped fresh flat-leaf parsley, for garnish
- 1 bunch scallions, sliced, for garnish
- Texas Pete or Crystal hot sauce, for serving
Let's Cook
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Step 1.
Quick-soak the beans: In a large stockpot over high heat, bring 8 cups water to a boil. Add the beans and boil for 1 minute, then cover the pot, remove from heat, and let sit for 1 hour. (Alternatively, soak the beans overnight or for at least 8 hours in cold water.) Drain and rinse the beans and set aside.
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Step 2.
In a large Dutch oven over medium-high heat, heat the olive oil until shimmering. Add the sausage slices and ham hock, browning the meat on both sides, about 3-4 minutes per side. Remove the meat from the pot and set aside.
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Step 3.
Add the chopped onions, celery, bell peppers, smashed garlic cloves, bay leaves, salt, black pepper, and cayenne to the pot. Sauté until the onions are translucent, 6 to 7 minutes, stirring occasionally.
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Step 4.
Add the drained beans, chicken stock, diced tomatoes, and the ham hock to the pot. Bring to a boil, then reduce heat to low. Cover the pot halfway and gently simmer until the beans are soft, about 2 hours, stirring occasionally.
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Step 5.
Just before serving, scoop out 3 cups of the beans and puree them in a food processor or blender, or mash with a fork. Stir the puree back into the pot along with the browned sausage and white vinegar. Cook for 2-3 minutes to heat through.
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Step 6.
Serve the beans over rice, garnished with chopped parsley and sliced scallions. Pass hot sauce at the table.