Red Beans and Rice

Creamy slow-simmered red beans with smoked sausage and ham, served over fluffy white rice.

Ingredients

• 1 pound dried red kidney beans, soaked overnight and drained
• 2 tablespoons vegetable oil
• 1 1/2 cups chopped onion
• 3/4 cup chopped celery
• 3/4 cup chopped green bell pepper
• 1 tablespoon minced garlic
• 1 pound andouille or smoked sausage, sliced
• 1/2 pound smoked ham, diced (or a meaty ham hock)
• 1 tablespoon Emeril’s Essence (Creole seasoning)
• 3 bay leaves
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 10 cups water or chicken stock
• Salt and pepper, to taste
• Cooked white rice, for serving

Directions

1. Heat the oil in a large pot over medium-high heat. Add the onion, celery, and bell pepper and cook until soft, about 6 minutes. Stir in the garlic.

Add the sausage and ham and cook for 5 minutes.

1. Add the drained beans, Essence, bay leaves, thyme, cayenne, and water. Bring to a boil.
2. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the beans are tender and creamy, about 2 to 2 1/2 hours. Add water if they get too dry.
3. Mash some of the beans against the side of the pot to thicken. Remove the bay leaves and season with salt and pepper.
4. Serve over hot white rice.

Notes

Emeril Lagasse’s rendition of the traditional New Orleans Monday-night supper.