Red Beans & Rice I

Louisiana’s Monday night tradition gets a microwave shortcut. These red beans cook low and slow in a microwave-safe casserole with a pound of ham, plenty of onions, and six fat cloves of garlic until they’re creamy and thick enough to blanket a plate of rice.

The two-stage cooking method matters here. The first 2 ½ hours on HIGH with the ham and onions breaks down the beans and renders the fat from the ham into the broth. That ham fat is where all the smoky, porky flavor lives. The second hour on MEDIUM gently simmers the green onions, parsley, garlic, and seasonings without blasting them, keeping those fresh flavors intact.

Stir occasionally and add water as needed during the long cook. Red beans absorb a lot of liquid, and you want a thick, gravy-like consistency at the end, not a dry pot of beans. The beans should be soft enough to mash some against the side of the pot, which thickens the sauce naturally.

Soak the beans overnight to cut the cooking time roughly in half. No shame in the shortcut.

Chef Tips

• Use ham with the bone and some fat still attached. Lean ham won’t give you the rich, smoky pot liquor that makes red beans special.
• Mash a handful of beans against the pot side with a spoon toward the end. This creates a creamy gravy without pureeing the whole batch.
• A splash of Tony Chachere’s Creole seasoning at the end adds depth if you have it. Taste first, then season.
• Leftovers thicken overnight in the fridge. Add a splash of water when reheating.

Variations

• Smoked sausage: Add sliced andouille sausage during the last hour for a smokier, spicier pot.
• Stovetop method: Cook in a Dutch oven on the stove over low heat instead of the microwave. Same timing applies.
• Vegetarian: Skip the ham and use smoked paprika and liquid smoke for a plant-based version with similar depth.