Red Beans and Rice
About the recipe:
Many recipes have ambiguous origins and Red Beans and Rice is one of them. There are many rumors’ and claims, but no one singular story. You’ll find a bean and rice dish in almost every culture, as it’s inexpensive and filling. The two main theories for Red Beans and Rice in New Orleans are; that West African Slaves brought a version of it, or the Haitian refugees in the 1790s. Despite not knowing where it came from it still became a household staple. By the early 19th century creole kitchens were making it the same way we still do today.
In New Orleans there is a tradition of eating Red Beans and Rice on Mondays. In the 19th century people would often have ham as a part of their Sunday meals. Red Beans and Rice was a great way to use the leftover ham scraps. Monday was also often washday, which was quite a labor back then. This made Red Beans a great dish to make because it’s very hands off, you literally set everything in a pot and leave it. Of course these reasons don’t apply in modern times, but it’s still a lasting tradition in the Crescent City. Restaurants and Home kitchens alike serve the classic dish on Mondays.
Red Beans and Rice may sound simple, maybe even bland if you’ve never had a chance to try it. However, that couldn’t be further from the truth. This isn’t just a pile of beans on top of a pile of rice. It’s beans that have been well-seasoned with the Cajun mirepoix (onion, celery, green bell peppers), spices, bay leaf, thyme and usually ham. It’s slowly simmered on low heat until rich, creamy and delicious. After that it’s all about the add-ons. Whether it’s some extra hot sauce or some sweet cornbread, you can enhance the dish however you like.
My version of Red Beans and Rice is very close to the classic but with a few of my own adjustments. I make my own Cajun/Creole Spice Blend, but you can always use some premade ones like Slap Ya Mama or Tony Cacheres. I also like to use smoked turkey instead of ham. My Asian grocery store down the street makes an absolutely amazing smoked turkey leg! I also add in andouille sausage for a more meat forward meal. You can however, remove all meat entirely to and sub out the chicken stock for vegetable stock to make this an easy vegetarian/vegan dish!
Dry Beans vs. Canned Beans
My personal preference for this recipe is actually canned beans. They are quick and cut the cook time for this recipe down by hours. I’ve made it with both dry and canned and honestly can’t tell the difference in flavor or texture. You just need to use less salt, if you use canned beans.
If you decide to use dry beans use a 2 lb. bag and quick soak by placing the beans in a pot, cover with water, one inch above the beans. Bring to a boil and boil for about 30 minutes. Turn off the heat and let them soak for 1 to 2 hours.
Red Beans and Rice Step by Step:
In a large saucepan or rice cooker, cook your rice. I usually do half a cup per person.
Heat a large pot over medium heat with a little of the oil. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; remove and set aside.
Add the rest of the oil and the butter then the onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Make sure to salt as you go.
Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes.
Uncover; add the smoked turkey leg and continue to simmer until reduced, an additional 15 minutes.
Mash beans until slightly thickened, if desired; season with more salt and pepper, to taste. Serve immediately, topped with rice and garnished with green onion or parsley, if desired.
Vegan/Vegetarian Red Beans and Rice:
To make this dish vegetarian or vegan, you can omit all meat entirely. Or you can sub in an alternative meat and sear it like the andouille sausage, just make sure that it isn’t too greasy. Then sub out the chicken stock for vegetable stock. Then for a fully vegan dish omit the butter and just add 1 tbsp. more of the vegetable oil. I would recommend adding in about 2 tsps. of smoked paprika to help add back in the smoky flavor that is lost from omitting the ham/turkey/sausage.
Red Beans and Rice Video Tutorial
Red Beans and Rice
Ingredients
- 1 cup jasmine rice or long grain rice
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 (12.8) ounces package smoked andouille sausage, thinly sliced
- 1 smoked turkey leg, shredded
- 1 medium sweet onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, diced
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 1/2 teaspoon Cajun seasoning*
- 3 (15) ounces can red beans, drained and rinsed
- 3 cups chicken stock
- 1 teaspoon hot sauce, I prefer Louisiana Hot Sauce
- 1 bay leaf
- Kosher Salt and Ground Black Pepper, to taste
- 2 tablespoons green onion or parsley, chopped
Instructions
- Heat a large pot over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; remove and set aside.
- Add in the oil and butter then the onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
- Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; add the smoked turkey leg and continue to simmer until reduced, an additional 15 minutes.
- Remove the bay leaf. Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
- Serve immediately, topped with rice and garnished with green onion or parsley, if desired.