Red Beans and Rice

Ingredients

• 454 g (1 pound)dried red beans
• 60 ml (1/4 cup)olive oil
• 369 g (13 ounces), sliced about 1.3 cm (1/2 inch) thickandouille sausage
• 1 large (about 475 ml/2 cups chopped)onion, chopped
• 1 mediumgreen bell pepper, chopped
• 1 large ribcelery, chopped
• 6 clovesgarlic, finely chopped or minced
• 30 ml (2 tablespoons)tomato paste
• 10 ml (2 teaspoons)dried Italian herbs
• 5 ml (1 teaspoon)Cajun seasoning
• 2.5 ml (1/2 teaspoon)ground cumin
• 2.5 ml (1/2 teaspoon)paprika
• 1 pinch, or to taste (optional)cayenne pepper
• 3 sprigsthyme
• 1 meaty, about 680–907 g (1 1/2–2 pounds)smoked ham hock or ham shanks
• 1.4 litres (6 cups)water
• 2bay leaves
• 15 g (1/4 cup), choppedfresh parsley
• 30 ml (2 tablespoons), choppedgreen onions
• 2.5 ml (1/2 teaspoon), or to tastesalt
• 1.25 ml (1/4 teaspoon), or to tastecracked black pepper

Instructions

1. 1

   Soak the beans

   Rinse the dried beans well under cool water, then put them in a large bowl and cover generously with water. Leave them to soak overnight. When you are ready to cook, drain and rinse them again, then set aside.

2. 2

   Brown the sausage

   Heat the olive oil in a large, heavy-based pot over medium-high heat. Add the sliced andouille and cook for about 5–6 minutes, stirring occasionally, until browned and fragrant on all sides.

3. 3

   Cook the vegetables

   Add the onion, bell pepper, celery and garlic to the pot. Sauté for 3–4 minutes, until softened and aromatic. Stir in the tomato paste and cook for 1 minute more.

4. 4

   Simmer the beans

   Add the Italian herbs, Cajun seasoning, cumin, paprika, cayenne and thyme sprigs, stirring to coat everything. Add the soaked beans, ham hock, water, salt and black pepper. Bring to the boil, then turn the heat to low, cover and simmer for 1½–2 hours, until the beans are tender and the broth has thickened.

5. 5

   Shred the ham

   Lift the cooked ham hock out of the pot and shred the meat from the bone, discarding the skin and fat. Return the meat to the pot with the parsley and simmer uncovered for 10 minutes. Remove and discard the thyme and bay leaves.

6. 6

   Serve with rice

   Spoon the red beans over bowls of warm cooked rice. Finish with chopped green onions and, if you like, a splash of hot sauce or Tabasco.

What are red beans and rice?

Red beans and rice is a Louisiana favourite associated with Creole and Cajun cooking. Beans simmer slowly with meat and seasonings, then are served over rice for a substantial, comforting meal.

This version builds its flavour from browned andouille, smoked ham hock and a base of onion, bell pepper, celery and garlic. The beans cook in the same pot, giving the broth time to turn rich and thick.

Nutrition and macros by portion

The nutrition label shows one serving as written: 656 calories, 37g protein, 54g carbs, 33g fat.

The beans and rice provide most of the carbohydrates, while andouille, ham hock and olive oil contribute much of the fat; the beans and pork also provide protein. Serve with a generous portion of greens or salad alongside to balance the rich, filling bowl.

Why soak the beans?

Soaking: the dried beans are left in plenty of water overnight, then drained and rinsed before cooking. This recipe’s cooking time begins with soaked beans, so allow for that preparation ahead of the two-hour simmer.

Build flavour in the pot

Sausage: browning the andouille first gives it colour and leaves flavour in the pot for the vegetables. Stir it occasionally so the slices brown on more than one side.

Vegetables: onion, bell pepper, celery and garlic soften before the tomato paste and dried seasonings go in. Cooking the paste for a minute helps it blend into the base before the liquid is added.

Let the beans simmer gently

Heat: once the pot reaches a boil, reduce it to low and keep it covered for the main simmer. A gentle simmer gives the beans time to soften without needing a rapid boil.

Doneness: begin checking around 1½ hours; the beans should be tender and the broth thickened. If they need longer, continue simmering and check again before removing the ham hock.

Finish with the ham and herbs

Ham: remove the hock once the beans are cooked, then pull the meat from the bone and discard the skin and fat. Returning the shredded meat to the pot makes it easy to distribute through the beans.

Freshness: parsley simmers uncovered with the meat for 10 minutes, while the thyme sprigs and bay leaves are removed before serving. Green onions go on at the end for a fresh, sharp finish.

Serve it over rice

The method serves the beans over warm cooked rice, though a rice quantity is not specified in the ingredient list. Cook the rice separately and spoon the thick bean mixture over it.

The dish is hearty on its own; a crisp green salad or simply cooked greens can add a fresh contrast. Hot sauce or Tabasco is an optional final touch.

Recipe notes & tips

• Use a large bowl and plenty of water when soaking the beans, as they need room to sit submerged.
• Brown the sausage in a single layer where possible so it colours rather than steams.
• Keep the simmer gentle after bringing the pot to the boil.
• Check the beans near the start of the stated 1½–2-hour range, as their tenderness can vary.
• Taste the broth before serving and adjust the salt, pepper or cayenne to your preference.

Variations

• More heat: add extra cayenne or serve with hot sauce at the table.
• Ham shanks: use ham shanks instead of the ham hock, as suggested in the ingredient list.
• Herb finish: add a little extra chopped parsley when serving for a fresher flavour.
• Milder bowl: leave out the optional cayenne and offer hot sauce separately.
• Rice on the side: serve the beans beside the rice rather than spooning them directly over it.

Common mistakes to avoid

• Skipping the soak: the recipe relies on overnight-soaked beans, so plan ahead rather than expecting the stated simmer time to work for unsoaked beans.
• Rushing the browning: give the sausage its full 5–6 minutes and stir occasionally so it develops colour.
• Boiling hard: lower the heat after the pot comes to the boil to maintain a gentle simmer.
• Removing the hock too early: wait until the beans are cooked through, then shred the meat and return it to the pot.
• Leaving the whole herbs in: remove the thyme sprigs and bay leaves before ladling the beans.

How to store

Refrigerate leftover beans in a covered container and use within 3–4 days. Reheat gently in a saucepan, stirring occasionally; add a little water if the mixture has thickened too much. Store cooked rice separately where possible.

Frequently asked questions