Red Beans and Rice

Monday was laundry day in New Orleans, and a pot of red beans could simmer unattended all day on the stove. Spiced with the holy trinity of onion, celery, and bell pepper and enriched with andouille sausage, this is Louisiana's most beloved weeknight dish — and a late-night staple in the French Quarter.

Serves: 6

Ingredients

• 500g (1 lb) dried red kidney beans, soaked overnight
• 450g (1 lb) andouille sausage, cut into 1cm (1/2-in) rounds
• 1 large white onion, finely diced
• 4 celery stalks, finely diced
• 1 large green bell pepper, finely diced
• 6 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp (5ml) hot sauce (Crystal or Tabasco), plus more to serve
• 1.5 litres (6 cups) water or chicken stock
• Salt and black pepper
• 4 spring onions (scallions), sliced
• Cooked long-grain white rice, to serve

Instructions

1. Drain soaked beans and set aside. Brown the andouille in a large heavy pot over medium-high heat for 3-4 minutes until fat renders and edges caramelise. Remove with a slotted spoon.
2. In the rendered fat, cook the onion, celery, and bell pepper over medium heat, stirring, for 8-10 minutes until very soft and lightly golden.
3. Add garlic and cook 1 minute. Return sausage to the pot. Add beans, bay leaves, thyme, smoked paprika, cayenne, hot sauce, and stock. Bring to a boil.
4. Reduce heat to a gentle simmer. Cook uncovered for 1.5-2 hours, stirring occasionally, until beans are completely tender.
5. Remove about 1 cup of beans and mash them, then stir back into the pot to create a creamy, thick sauce. Season generously with salt, pepper, and more hot sauce. Simmer 15 more minutes.
6. Serve over white rice, topped with sliced spring onions and extra hot sauce.

Cook's Notes: The beans are traditionally cooked on Monday using Sunday's leftover ham bone — add one in step 3 for extra depth. For a smokier, hands-off version, transfer everything to a slow cooker after step 3 and cook on low for 8 hours.