Description
Classic Red Beans and Rice is a quintessential dish that embodies the heart and soul of Louisiana cuisine. This hearty, flavorful meal is crafted with tender red beans, smoky ham, and spicy sausage, simmered to perfection with aromatic spices.
Ingredients
Scale
- 1 lb dried red beans
- 1 ham bone (or ham hocks)
- 14 oz andouille sausage (sliced)
- ½ lb smoked ham (cubed)
- 1 medium onion (chopped)
- 2 jalapenos (finely chopped)
- 6 cloves garlic (minced)
- ¼ cup red wine vinegar
- 4 bay leaves (dried or fresh)
- 1 tbsp Kosher salt
- 2 tsp thyme seeds (dried)
- 1 tsp black pepper
- 1 tsp cayenne pepper
- Steamed white rice (for serving)
- Scallions (thinly sliced, for garnish)
- Hot sauce (for garnish)
Instructions
- Soak the beans overnight in water; drain before cooking.
- In a large stock pot, combine soaked beans with 1 gallon of water, ham bone, and bay leaves. Bring to a simmer over medium heat.
- In another skillet, brown the sausage and cubed ham for about 8-10 minutes.
- Add chopped onion and jalapenos to the skillet; cook until softened (about 5 minutes).
- Mix in diced tomato, minced garlic, mustard, vinegar, salt, thyme seeds, black pepper, and cayenne; heat through.
- Stir the sausage mixture into the pot of beans; simmer uncovered for about 3 hours until creamy.
- Mash some beans against the pot's side for added creaminess about ten minutes before finishing.
- Remove bones/bay leaves before serving over rice; garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 20g
- Cholesterol: 55mg