Monday Red Beans and Rice (Edit recipe)

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For the rest of the country, red beans and rice is a New Orleans thing. But in New Orleans, it's more than just a simple meal, it's a Monday tradition. This red beans and rice recipe is by far my favorite version. It's creamy, smoky, it has some heat, and it means more to me than just a no-frills comforting meal. This is how I prepare my Monday Red Beans and Rice.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

3 hours

INGREDIENTS

22

Serves: 8

Ingredients

2 Tbsp Bacon Grease, or vegetable oil
1 lb Andouille Sausage, sliced into small bite-sized pieces
1 Yellow Onion, diced
1 Green Bell Pepper, diced
0.5 cup Celery, diced
6 clove Garlic, minced
2 Tbsp Creole Seasoning, salt-free if desired
1 Tbsp Hot Sauce, Crystal Brand
1 tsp Smoked Paprika
1 tsp Cayenne Pepper
1 tsp Garlic Powder
1 tsp Thyme, Dried
1 lb Ham Hock (Pork Knuckle), smoked
3 Bay Leaf
8 cup Water
1 lb Kidney Beans, Camellia Red Beans
2 tsp Salt
0.5 tsp Black Pepper
0.5 tsp Cayenne Pepper, if desired
4 Tbsp Butter, Unsalted, warmed
3 pieces Green Onion (Scallion), chopped, for garnishment
1 cup Long-Grain Rice, cooked

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak the red beans overnight and rinse before using, or use a quick soak method. (Optional, but soaking reduces cooking time.)
In a large pot over medium heat, brown the sausage in bacon drippings until crisp on the edges. If using bacon pieces, cook until crispy before adding the sausage. Remove the browned sausage with a slotted spoon and set aside.
In the rendered fat, sauté the onion, bell pepper, and celery (trinity) until tender, about 10 minutes. Stir in minced garlic and cook for 1 minute. Add Creole seasoning, smoked paprika, garlic powder, thyme, cayenne pepper, and hot sauce, stirring for another minute.
Return the sausage to the pot, and add the ham hock and bay leaves. Add pickled pork (if using).
Pour in 8 cups of water and add the red beans. Bring to a boil, cover, reduce heat, and simmer for 1 hour, stirring occasionally.
Remove the lid and continue simmering uncovered for 1-2 hours, or until the beans are tender, stirring occasionally. Add warm water as needed to prevent drying.
Remove bay leaves and discard. Take out the ham hock, shred the meat, and return it to the pot. Mash 1 cup of beans into a paste and stir it back in to thicken the mixture. Season with salt, black pepper, and cayenne to taste. Simmer for another 30 minutes. Adjust consistency by adding 1-2 cups of water if necessary.
For extra creaminess, stir in ½ stick of unsalted butter or 2 tablespoons of vegetable oil during the last 5 minutes of cooking. This will make the beans extra creamy and rich in flavor.
PRO TIP: Be sure that the butter is warmed. A cold stick of butter will not melt properly and give off the creamy texture needed.
Serve the Monday Red Beans over steamed white rice, garnish with green onions, and offer additional hot sauce at the table.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	471
Fat:	23 g
Carbohydrates:	42 g
Protein:	25 g
Cholesterol:	55 g
Sodium:	1615 mg
Fiber:	15 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.