New Orleans Monday Red Beans & Rice

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Serves: 6–8 | Prep: 20 min | Cook: 2–2½ hrs | Total: ~3 hrs (plus soaking time)

Ingredients

For the Beans:

  • 1 lb dry red kidney beans

  • 2 tbsp vegetable oil or bacon drippings

  • 1 large onion, diced

  • 1 green bell pepper, diced

  • 3 celery stalks, diced

  • 4 cloves garlic, minced

  • 1 lb andouille sausage, sliced into ½-inch rounds

  • 1 smoked ham hock or 2 smoked turkey wings (optional but highly recommended)

  • 1 tsp dried thyme

  • 1 tsp smoked paprika

  • ½ tsp cayenne pepper (adjust to taste)

  • 2 bay leaves

  • 6 cups chicken stock or water (plus more if needed)

  • Salt and black pepper to taste

  • A few dashes Louisiana hot sauce (like Crystal or Tabasco)

For Serving:

  • 4–5 cups cooked white rice

  • Sliced green onions or parsley for garnish

Instructions

1. Soak the Beans:
Place beans in a large pot or bowl. Cover with at least 2 inches of water and soak overnight. Drain and rinse before cooking.

2. Sauté the Base:
In a large Dutch oven, heat oil over medium heat. Add onion, bell pepper, and celery. Cook until softened (about 5 minutes). Stir in garlic and cook 1 minute more.

3. Brown the Sausage:
Push veggies to the side and add the sausage. Cook until lightly browned on both sides.

4. Add Beans & Seasonings:
Stir in the soaked beans, ham hock (if using), thyme, paprika, cayenne, and bay leaves. Pour in the stock.

5. Simmer to Creamy Perfection:
Bring to a boil, then reduce heat to low. Cover partially and simmer for 2–2½ hours, stirring occasionally, until beans are tender and the liquid is thick and creamy. Add more water/stock as needed.
For extra creaminess, mash some beans against the pot side and stir back in.

6. Final Seasoning:
Remove bay leaves and ham hock. Season generously with salt, pepper, and hot sauce to taste.

7. Serve:
Ladle beans over warm rice. Garnish with green onions or parsley. Serve with more hot sauce on the side.

💡 Tips from Louisiana cooks:

  • Day-old magic: Red beans taste even better the next day. Reheat gently with a splash of water.

  • Meat boost: Leftover smoked ribs, salt pork, or even tasso ham add amazing depth.

  • Low & slow: Don’t rush the simmer — the beans need time to break down into creamy sauce.

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