Red Beans and Rice
Dried red kidney beans simmered for hours with a leftover ham bone until they turn creamy, some breaking down to thicken the pot liquor on their own. A New Orleans Monday tradition dating to the early 1800s, when Monday was wash day and a low-maintenance, slow-simmering dish freed the cook to spend the day hand-laundering clothes, using the ham bone left over from Sunday dinner.
Meat
Ingredients
- 1 lb dried red kidney beans, soaked overnight
- 1 ham bone or smoked ham hock, plus 1 cup diced leftover ham if available
- 1 lb andouille sausage, sliced
- 1 large onion, diced
- 3 celery stalks, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- 6 cups water or chicken stock
- Salt and black pepper, to taste
- Cooked white rice, for serving
- Green onions and hot sauce, for serving
Steps
- Drain the soaked beans and set aside.
- In a large heavy pot, brown the andouille sausage over medium heat, then remove and set aside.
- In the same pot, saute the onion, celery, and bell pepper until softened, about 8 minutes. Add the garlic and cook 1 minute.
- Add the beans, ham bone, bay leaves, thyme, cayenne, paprika, and water or stock. Bring to a boil, then reduce to a simmer.
- Cover partially and simmer 2-2.5 hours, stirring occasionally, until the beans are very tender.
- Return the sausage and diced ham to the pot and simmer another 20-30 minutes.
- Remove the ham bone, shred any meat back into the pot, and mash some beans against the side of the pot to thicken.
- Season with salt and pepper, and serve over rice, topped with green onions and hot sauce.