Louisiana-Style Red Beans Rice (Print Version)

Slow-simmered red beans, ham, and sausage blend with Cajun spices over rice for a classic Southern dish.

# Ingredients:

01 - 1 lb. dry small red beans
02 - Kosher salt
03 - 2 bay leaves
04 - 1 large yellow onion, finely chopped, divided
05 - 2 Tbsp. canola oil, divided
06 - 1 lb. smoked ham, chopped
07 - 12 oz. andouille sausage, sliced into 1/4" rounds
08 - 3 celery ribs, chopped
09 - 1 green bell pepper, seeds and ribs removed, finely chopped
10 - 3 garlic cloves, chopped
11 - 1 Tbsp. finely chopped fresh thyme
12 - 1 cup low-sodium chicken broth
13 - Finely chopped fresh parsley, for serving
14 - Cooked white rice, for serving

# Steps:

01 - Pick through the beans to remove any rocks or broken beans. Place beans in a large container with a lid. Add 2 Tbsp. of salt and 10 cups of water, stirring to dissolve salt. Cover and soak beans for at least 8 hours or overnight.
02 - Drain and rinse beans, then transfer to a 5- to 6-quart pot. Cover with 2 quarts of fresh water. Add bay leaves and half of the onion. Bring to a boil over high heat, then reduce heat to medium. Cook for about 1 hour, stirring occasionally and mashing some beans against the side of the pot to create a thicker texture.
03 - As the beans cook, heat 1 Tbsp. of oil in a large skillet over medium-high heat. Add the ham and cook, stirring occasionally, until browned (7 to 9 minutes). Transfer the ham to the pot with the beans using a slotted spoon.
04 - Using the same skillet, heat the remaining 1 Tbsp. of oil over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until browned (7 to 9 minutes). Transfer the sausage to the pot with the beans using a slotted spoon.
05 - In the same skillet, reduce heat to medium. Add celery, bell pepper, and the remaining onion. Season with 1/2 tsp. salt and cook, stirring occasionally, until the onion is softened, about 4 to 5 minutes. Add garlic and thyme and stir until fragrant, about 1 to 2 minutes.
06 - Deglaze the pan with chicken broth, scraping up browned bits. Add the mixture to the pot with the beans. Simmer, stirring occasionally, until the liquid reaches the consistency of gravy, about 30 minutes. Discard the bay leaves.
07 - Divide the rice into serving bowls and top with the red beans mixture. Garnish with finely chopped parsley before serving.

# Helpful Notes:

01 - For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.

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