Flournoy Red Beans & Rice

This is Monday-in-New-Orleans red beans and rice, the kind of recipe that’s been simmering on Louisiana stoves since long before anyone wrote it down. A meaty ham bone goes into the pot with soaked dried red beans, the Cajun holy trinity (onion, bell pepper, celery), garlic, and enough seasoning to make the whole house smell like home.

Two hours of low simmering does the work. The ham bone releases its smoky, porky essence into the broth while the beans soften and start to break down. The trick for that thick, creamy consistency New Orleans cooks love: pull out a cup of beans, mash them, and stir the paste back into the pot. That’s your thickener, no flour needed.

Two pounds of smoked sausage, steamed first to render some fat, then pan-fried for a crispy exterior, get stirred in at the end. Serve over fluffy rice with chopped scallions, vinegar, and hot sauce on the side. Don’t forget that vinegar. It’s not optional in Louisiana.

Pro Tips

• Soak the beans overnight in plenty of water. They’ll double in size, so use a big bowl. Unsoaked beans take twice as long and cook unevenly.
• Trim the fat from the ham bone before cooking. The bone itself adds plenty of flavor without extra grease in the pot.
• Stir occasionally during the simmer to prevent sticking. The beans release starch as they cook and can scorch on the bottom.
• Mash that cup of beans with the back of a fork or a potato masher. This old-school thickening trick is what separates great red beans from soupy ones.

Variations

• Use andouille sausage instead of smoked sausage for more heat and a more authentic Cajun flavor.
• Add a smoked turkey leg instead of a ham bone for a different smoky base.
• Throw in a diced ham steak if you don’t have a ham bone handy.