Classic Red Beans and Rice Recipe
This New Orleans classic red beans and rice recipe will take about two-three hours to cook, but so worth the wait. I omitted the ham bone and cook the dish with Andouille sausage (spicy sausage) which is easier to come by in Germany and adds mega flavor. Add the holy trinity, cook the beans until creamy, service over white rice on a Monday (or any day).
You can also make a vegetarian version and omit the sausage. Either way you too can enjoy the flavor of classic Red Beans and Rice when you’re not in New Orleans.
Red Beans and Rice Recipe
Ingredients (Makes 8 servings)
- 1 pound dried red beans, rinsed and sorted over (the bad beans will quickly float to the top)
- ¼ cup olive oil
- Holy trinity
- 1 1/2 cups chopped yellow onions
- 3/4 cup chopped celery
- 3/4 cup chopped green bell peppers
- 5-6 cloves garlic, chopped
- 1 teaspoon Creole seasoning
- 1/2 teaspoon freshly ground black pepper
- 3 bay leaves
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1 tablespoon dried parsley
- 1 large smoked ham hock or 3/4 lb. smoked ham, diced (Optional for vegetarians)
- 1 pound Andouille or spicy sausage, sliced in half and then into 1 inch pieces (Optional)
- 4-6 cups water
- 4 cups cooked long-grain white rice (Preferably Louisiana rice)
- Hot sauce (Preferably Louisiana hot sauce)
- On Sunday evening, cover the beans with water and soak in a large pot of water overnight.
- On Monday morning, exchange the water (to reduce flatulence) and boil the beans until the water is rolling, for about 1 hour ensuring the beans are always covered with water.
- Heat the olive oil in a skillet over medium heat. Add the Holy Trinity (onion, celery, and bell pepper) and celery and cook for about for 3 to 4 minutes until ingredients are translucent.
- Add the garlic to the vegetables and sauté for about 4 minutes being careful not to burn the garlic.
- Add the seasonings, vegetables, and smoked sausage to the large pot of beans and add enough water to cover the beans.
- Simmer for about 2 hours adding more seasonings as desired and stirring occasionally so the nothing burns or sticks to the bottom of the pot.
- After a few hours, the beans should become creamy. If not, remove them from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, about 15 to 20 minutes adding water if required.
- Remove beans from the heat and remove the bay leaves.
- Serve over steamed Louisiana rice and top with chopped green onions.