Louisiana-Style Red Beans & Rice

Louisiana-Style Red Beans & Rice

from delish.com
600 min
6 - 8

A Creole classic with creamy red beans stewed in smoked ham and andouille sausage, flavored with the holy trinity of vegetables, then served over steamed rice.

Ingredients

  • 1 lb. dry small red beans
  • Kosher salt
  • 2 bay leaves
  • 1 large yellow onion, finely chopped, divided
  • 2 tbsp. canola oil, divided
  • 1 lb. smoked ham, chopped
  • 12 oz. andouille sausage, sliced into 1/4" rounds
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeds and ribs removed, chopped
  • 3 cloves garlic, chopped
  • 1 tbsp. chopped fresh thyme
  • 1 c. low-sodium chicken broth 
  • Chopped fresh parsley and cooked white rice, for serving

Directions

  1. 1

    Pick through beans to remove any rocks or broken beans. Place beans in a large plastic container with a lid. Add 2 tablespoons salt and 10 cups water, stirring to dissolve salt. Cover with lid and let beans soak at least 8 hours or up to overnight.

  2. 2

    Drain and rinse beans, then transfer to a 5- to 6-quart pot. Cover with 2 quarts fresh water. Add bay leaves and half of onion and bring to a boil over high heat. Reduce heat to medium and continue to cook, stirring occasionally and mashing some beans against side of pot with a wooden spoon, until starting to thicken, about 1 hour.

  3. 3

    When beans have about 15 minutes left in their cooking time, in a large skillet over medium-high heat, heat 1 tablespoon oil. Add ham and cook, stirring occasionally, until starting to brown, 7 to 9 minutes. Using a slotted spoon, transfer ham to pot with beans.

  4. 4

    In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook sausage, stirring occasionally, until starting to brown, 7 to 9 minutes. Using slotted spoon, transfer sausage to pot with beans.

  5. 5

    In same skillet over medium heat, combine celery, bell pepper, and remaining onion; season with 1/2 teaspoon salt. Cook, stirring occasionally, until onions start to soften, 4 to 5 minutes. Add garlic and thyme and cook, stirring, until fragrant, 1 to 2 minutes more.

  6. 6

    Stir in broth to deglaze pan, then add to pot with beans. Bring to a simmer and cook, stirring occasionally, until liquid is the texture and thickness of gravy, about 30 minutes. Discard bay leaves.

  7. 7

    Divide rice and bean mixture among bowls. Top with parsley.