New Orleans-Style Red Beans and Rice Recipe

Name: New Orleans-Style Red Beans and Rice Recipe
Ingredients: 1 pound (450g) red kidney beans; Kosher salt; 1 tablespoon (15ml) vegetable oil or lard; 1 pound (about 450g) cooked andouille sausage, cut into 1/2-inch disks; 1 large onion, finely chopped (about 12 ounces; 340g); 1 green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces; 225g); 4 ribs celery, finely chopped (about 8 ounces; 225g); 4 medium cloves garlic, minced; 1/2 teaspoon to 1 tablespoon (3 to 15g) ground cayenne pepper (depending on how hot you like it); 1 teaspoon (about 4g) ground sage; Freshly ground black pepper; 1 smoked ham hock (optional); 8 ounces (225g) pickled pork shoulder or rind (optional; see note); 4 sprigs fresh thyme; 3 bay leaves; Hot sauce, such as Crystal or Frank's, to taste; Cider vinegar, to taste (optional; see note); Cooked white rice, for serving

New Orleans-Style Red Beans and Rice Recipe was pinched from <a href="https://www.seriouseats.com/recipes/2017/05/new-orleans-style-red-beans-rice-recipe.html" target="_blank" rel="noopener">www.seriouseats.com.</a>

"[Photographs and video: J. Kenji López-Alt] New Orleans–style red beans and rice is mind-bendingly delicious. Smoky, spicy, hearty, and supremely comforting. But, for a dish so complex in flavor, the preparation and ingredient list are pretty simple: a few vegetables to start, a handful of common pantry spices, a couple of fresh herbs, some chunks of pork, and some red kidney beans. Serious Eats VIDEOS Watch More Videos Replay..."

INGREDIENTS

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1 pound (450g) red kidney beans

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Kosher salt

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1 tablespoon (15ml) vegetable oil or lard

•

1 pound (about 450g) cooked andouille sausage, cut into 1/2-inch disks

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1 large onion, finely chopped (about 12 ounces; 340g)

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1 green bell pepper, stemmed, seeded, and finely chopped (about 8 ounces; 225g)

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4 ribs celery, finely chopped (about 8 ounces; 225g)

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4 medium cloves garlic, minced

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1/2 teaspoon to 1 tablespoon (3 to 15g) ground cayenne pepper (depending on how hot you like it)

•

1 teaspoon (about 4g) ground sage

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Freshly ground black pepper

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1 smoked ham hock (optional)

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8 ounces (225g) pickled pork shoulder or rind (optional; see note)

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4 sprigs fresh thyme

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3 bay leaves

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Hot sauce, such as Crystal or Frank's, to taste

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Cider vinegar, to taste (optional; see note)

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Cooked white rice, for serving

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