Louisiana Red Beans and Rice
The Monday-night pot of New Orleans: red kidney beans simmered slow with smoked sausage, pickled pork and the trinity until creamy.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Large heavy pot
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 16
- carbs
- 58
- protein
- 24
- calories
- 480
Instructions
- 1
Drain the soaked beans. Brown the sausage in a large pot over medium heat, then remove it and set aside.
- 2
Cook the onion, bell pepper, and celery in the sausage fat for 8 minutes until soft. Add the garlic, thyme, and cayenne.
- 3
Return the sausage, then add the pickled pork, beans, bay leaves, and water. Bring to a boil, then lower heat to a gentle simmer.
- 4
Cook uncovered for 2 to 2.5 hours. Stir every 20 minutes and add water as needed to keep the beans barely covered.
- 5
When the beans are tender, mash about a cup against the pot wall. Stir them back in to thicken the gravy.
- 6
Season with salt and pepper, then discard the bay leaves. Ladle over rice and serve.
Chef's tips
Mash a cup of the cooked beans against the side of the pot and stir them in to make a rich, creamy sauce without dairy.
Storage
Keeps 4 days refrigerated and freezes well for 3 months; the flavour improves overnight.
Reheating
Warm over low heat with a splash of water, stirring often to stop the beans catching.
Common mistakes to avoid
- •Adding too much salt at the start, which keeps the bean skins tough.
- •Boiling the pot too hard instead of keeping a gentle, low simmer.
- •Skipping the overnight bean soak and trying to rush the cooking time.
Serving suggestions
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