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The ingredients are then mixed and the beans softened.

Red Beans and Rice

Servings 4


  • 1 green bell pepper
  • 1/2 onion
  • 1 stalk celery
  • 3 teaspoons minced garlic
  • 1 pound dried red kidney beans
  • 1 pound andouille sausage You can use the smoked kind instead if you find andouille to be too spicy. cut the sausage into 1/2-inch rounds.
  • 2 fifteen-ounce cans diced tomatoes
  • 1 six-ounce can tomato paste
  • 1/2 teaspoon crushed red pepper
  • 2 teaspoons salt
  • 2 teaspoons dried basil
  • 3/4 teaspoons sage
  • 2 tablespoons dried parsley
  • 2 teaspoons black pepper
  • Cooking oil
  • 2 cups rice cooked according to the directions on the package


Soak the Dry Beans.

  • Rinse the beans and soak them for at least four hours. Next, drain them, place them in a large stockpot, and cover them with fresh water. The water level in the pot should be about an inch higher than the beans. Add the ham hock. Place the pot on the stove over medium heat. Bring it to a boil. Reduce the heat and cover the pot with a tight-fitting lid to simmer.

Finely Chop the Onion and Bell Pepper.

  • Antebellum cooks had to do all that chopping by hand, but if you're short on time, you can use a food processor and still achieve the same authentic taste. When you're done, place the minced onion and bell pepper in a bowl, add the garlic, and set them aside.

Sauté the Sausage.

  • Add 3-4 tablespoons cooking oil to a large, heavy skillet and place it over medium-high heat. Add the sausage, turning it to cook both sides. Saute it until it's browned and crispy. When it's cooked, use a slotted spoon to transfer it to the bean pot.

Sauté the Veggies.

  • Using the same hot oil from the sausage (you made need a little more), cook the onion, bell pepper, and garlic, stirring constantly. The onion will be translucent when done. Place the vegetables in the bean pot, along with the tomatoes, tomato paste, and the rest of the spices. Keep stirring to thoroughly combine the ingredients.

Cook the Mixture to Soften the Beans.

  • Allow the pot to simmer on low heat for at least two hours, or until the beans are softened.

Mash-Up Some of the Beans.

  • About 15-20 minutes before you're ready to serve your savory dish, scoop out about half a cup of beans from the stockpot and place them in a bowl. Smash them with a fork or a potato masher and stir them into the pot to give the red beans and rice a creamy consistency. Take out the ham hock, remove the fat and bones. Shred the meat, add it to the pot, and stir thoroughly to distribute it throughout the mixture. In large bowls, serve the finished product over generous helpings of rice.