New Orleans–Style Red Beans and Rice Recipe

New Orleans–Style Red Beans and Rice Recipe

Serves: 6 Save

Ingredients (18)

  • 1 pound (450g) red kidney beans
  • Kosher salt
  • 1 tablespoon (15ml) vegetable oil or lard
  • 1 pound (about 450g) cooked andouille sausage , cut into 1/2-inch disks
  • 1 large onion , finely chopped (about 12 ounces; 340 g )
  • 1 green bell pepper , stemmed, seeded, and finely chopped (about 8 ounces; 225 g )
  • 4 ribs celery , finely chopped (about 8 ounces; 225 g )
  • 4 medium cloves garlic , minced
  • 1/2 teaspoon to 1 tablespoon (3 to 15g) ground cayenne pepper (depending on how hot you like it)
  • 1 teaspoon (about 4 g ) ground sage
  • Freshly ground black pepper
  • 1 smoked ham hock (optional)
  • 8 ounces (225g) pickled pork shoulder or rind (optional; see note)
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • Hot sauce , such as Crystal or Frank's, to taste
  • Cider vinegar , to taste (optional; see note)
  • Cooked white rice , for serving
  • Directions

    Learn how to make this recipe at Serious Eats