Red Beans and Rice

Monday is red beans day in New Orleans — a tradition born when laundry was done on Mondays and a pot of beans could simmer unattended all day. Louis Armstrong reportedly signed his letters "Red Beans and Ricely Yours." This is the definitive dish of Louisiana working-class cooking.

Serves: 6

Ingredients

• 500g (1 lb) dried red kidney beans, soaked overnight
• 500g (1 lb) andouille sausage, sliced into rounds
• 1 large onion, diced
• 4 celery stalks, diced
• 1 green bell pepper, diced
• 5 garlic cloves, minced
• 2 bay leaves
• 1 tsp (5g) dried thyme
• 1 tsp (5g) smoked paprika
• 0.5 tsp (2g) cayenne pepper
• 1.5 litres (6 cups) water or chicken broth
• Salt and black pepper
• 4 spring onions, sliced, to serve
• Cooked long-grain white rice, to serve

Instructions

1. Drain the soaked beans. In a large heavy pot over medium-high heat, brown the andouille sausage in its own fat, 4-5 minutes. Remove and set aside.
2. In the same pot, cook the onion, celery, and bell pepper (the Creole "holy trinity") until soft, about 8 minutes. Add the garlic, thyme, paprika, and cayenne; cook 1 minute.
3. Add the beans, browned sausage, bay leaves, and broth. Bring to a boil, then reduce to a low simmer. Cook uncovered for 2–2.5 hours, stirring occasionally, until beans are very tender.
4. Once tender, use a wooden spoon to mash some of the beans against the side of the pot to create a creamy sauce. Continue simmering 15-20 minutes until thick and creamy.
5. Discard bay leaves. Season with salt and black pepper.
6. Serve over white rice, topped with sliced spring onions and hot sauce.

Cook's Notes: For the slow-cooker: after browning, transfer everything to the slow cooker and cook on low 8 hours. The final mashing step is essential — do not skip it. Smoked ham hock can replace or supplement the andouille.