Monday Red Beans and Rice
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.
Servings: 6 people
Ingredients
- 2 tbsp bacon drippings or vegetable oil, or ½-cup chopped bacon
- 1 lb smoked or andouille sausage sliced into small bite-sized pieces
- 1 large sweet onion diced
- 1 medium green bell pepper diced
- ½ cup celery diced
- 4-6 cloves of fresh garlic minced
- 2 tbsp Creole seasoning salt-free, if desired
- 1 tbsp Crystal Hot Sauce
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp ground thyme
- 1 lb smoked ham hock or smoked turkey neck or pickled pork
- 3 bay leaves
- 8 cups water
- 1 lb dried red beans sorted and soaked overnight
- 2 tsp salt if desired
- ½ tsp black pepper
- ½ tsp cayenne pepper if desired
- ½ stick non-salted butter, warmed optional (or 2 tbsp vegetable oil)
- green onions for garnishment
- steamed long grain rice
Instructions
- 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.
Notes
NOTE: To lower the amount of sodium in the dish, use a salt-free Creole Seasoning. At the end of the cooking process, when you taste the beans for flavor, add salt at this point.
NOTE: These red beans are on the hotter side. There is an added depth of flavor when the Sautéed Cabbage is added to the plate. The freshness of the cabbage along with the vinegar flavoring it was cooked in really offsets the heat of the red beans and the two complement each other. Here is my recipe for How to Make Sautéed Cabbage.
If you want to add Pickled Pork to the recipe, here is the recipe I use: How to Make Pickled Pork.
NOTE: These red beans are on the hotter side. There is an added depth of flavor when the Sautéed Cabbage is added to the plate. The freshness of the cabbage along with the vinegar flavoring it was cooked in really offsets the heat of the red beans and the two complement each other. Here is my recipe for How to Make Sautéed Cabbage.
If you want to add Pickled Pork to the recipe, here is the recipe I use: How to Make Pickled Pork.
