Red beans and Rice

We LOVE food from NOLA. That Big Easy feel in every bite. A heat that grows, with textures and flavors that demand you take another bite on your way to cleaning the plate. Because beef is getting really expensive, we made the choice to try to make less expensive meals. Beans and rice is a good strategy.

Ingredients

• 1 lb dried red kidney beans (soaked)
• 1 smoked ham hock + ½ lb thick-cut bacon (or pancetta)
• 1 lb andouille sausage, sliced
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 5 cloves garlic
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp cayenne (adjust later)
• 1 tsp black pepper
• 6–7 cups low-sodium chicken stock
• 1 tbsp Worcestershire
• 1 tsp soy sauce (secret umami boost)
• 1–2 tsp apple cider vinegar (finishing acid)
• 2 tbsp butter (finish)

Rice:

• Jasmine or long grain rice
• Add 1 tbsp butter + 1 bay leaf while cooking

. Render & build flavor

• Cook bacon slowly until fat renders and it’s lightly crisp.
• Remove bacon (leave fat).
• Brown sausage in that fat → remove.
• Add the trinity (onion, pepper, celery). Cook longer than you think—you want slight caramelization.

Garlic + spice bloom

• Add garlic and spices.
• Let them toast 30–60 seconds in the fat (huge flavor payoff).

Slow simmer with structure

• Add beans, ham hock, bacon, sausage, and stock.
• Simmer low for 2–3 hours.
• Skim occasionally, stir gently—don’t rush this.

• When beans are tender:
  • Remove ~1–2 cups of beans
  • Blend or mash them smooth
  • Stir back in

This gives that silky, gravy-like body instead of watery beans.

Final layering

• Stir in:
  • Worcestershire
  • Soy sauce (you won’t taste it—just depth)
  • Butter
  • Splash of vinegar

Taste and adjust:

• Salt (now, not earlier)
• Heat (cayenne or hot sauce)

Rice (don’t neglect this)

• Cook rice with butter + bay leaf.
• Fluff and let steam off slightly → you want distinct grains, not mush.

Plating like a pro

• Rice first (tight mound)
• Beans ladled around and slightly over
• Slice of sausage on top
• Finish with:
  • Green onions
  • Parsley
  • Few drops hot sauce