Red Beans and Rice

Scale the recipe

Ingredients

• Dried red beans
  $ per oz · prices vary by store
• Andouille sausage, sliced
  $ per oz · prices vary by store
• Smoked ham hock
  $ per oz · prices vary by store
• Yellow onion, diced
  $ per oz · prices vary by store
• Green bell pepper, diced
  $ per oz · prices vary by store
• Celery, diced
  $ per oz · prices vary by store
• Garlic, minced
  $ per oz · prices vary by store
• Bay leaves
  $ per leaf · prices vary by store
• Cajun seasoning
  $ per tbsp · prices vary by store
• Butter
  $ per tbsp · prices vary by store
• Long-grain white rice (uncooked)
  $ per cup · prices vary by store
• Water
  $ per cup · prices vary by store
• Green onions, sliced
  $ per oz · prices vary by store
• Fresh thyme leaves
  $ per oz · prices vary by store

Steps

1. The night before: rinse the beans, cover with water by 2 inches, and soak 8-12 hours. Quick-soak shortcut: cover with water, boil 2 minutes, rest 1 hour, then drain.
2. Drain the beans. In a large Dutch oven over medium heat, cook the sausage 4-5 minutes until browned at the edges.
3. Add the onion, bell pepper, and celery; cook 6-8 minutes until soft. Stir in the garlic, thyme, and Cajun seasoning; cook 1 minute.
4. Add the beans, ham hock, and bay leaves; pour in of water so the beans are covered by about 2 inches.
5. Bring to a boil, then reduce to a gentle simmer. Cook uncovered 2 to 2 1/2 hours, stirring occasionally and adding water as needed, until the beans are completely tender and the liquid has thickened into a creamy sauce.
6. Remove the ham hock; shred the meat off the bone and return it to the pot. Discard the bone and the bay leaves.
7. Mash about of beans against the side of the pot with a spoon and stir back in to thicken. Stir in the butter until melted.
8. While the beans finish, cook the rice according to the package directions. Serve the beans over rice with green onions on top.