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Prep 25 mins
Cook 3 hrs
This is a hearty, spicy version of New Orleans' traditional favorite. Serve with chunks of buttered cornbread. Originally from a September 1983 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from The Gumbo Shop restaurant in New Orleans.
- 1 lb dried red beans, rinsed and sorted
- 1 1⁄2 lbs good-quality smoked sausage, cut into chunks
- 1⁄2 lb smoked ham hocks or 1⁄2 lb ham shanks
- 1 large onion, diced
- 1 green pepper, seeded, deveined and diced
- 1 stalk celery, diced
- 1 garlic clove, finely chopped
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon fresh ground pepper
- 1⁄2 teaspoon sage
- 1⁄4 teaspoon cayenne pepper (to taste)
- 3 -4 cups freshly cooked rice
- hot sauce
- Place beans in Dutch oven and cover generously with water; let soak 30 minutes.
- Add all remaining ingredients to beans except salt, rice, and hot sauce.
- Bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours.
- Add salt to taste.
- Discard ham bones after cutting any meat from them into bite-sized pieces; return meat to pot.
- Remove about 1/2 cup of beans from mixture and mash to a paste.
- Return mashed beans to pot and stir through.
- Simmer 15 more minutes.
- Serve hot over rice: pass hot sauce, if desired.
Great recipe! I usually make navy bean soup with a leftover ham bone, but I decided to try this instead. Made this for New Year's Day with some jalapeno and cheese cornbread--was a big hit!
This was my first time eating red beans and rice! I enjoyed it and will keep this recipe as my main recipe!!!