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John's Red Beans & Rice

Photo: Iain Bagwell; Styling: Annette Joseph
Hands-on time 30 mins
Total time 3 hrs, 55 mins
Yield Makes 10 to 12 servings
John's Red Beans and Rice are a favorite comfort food served throughout Louisiana. Be sure to cook this one-dish meal the entire time to allow the flavors to develop. Serve red beans and rice over hot cooked rice. Serve over hot cooked rice.


  • 1 (16-oz.) package dried red kidney beans
  • 1 pound mild smoked sausage, cut into 1/4-inch-thick slices
  • 1 (1/2-lb.) smoked ham hock, cut in half
  • 1/4 cup vegetable oil
  • 3 celery ribs, diced
  • 1 medium-size yellow onion, diced
  • 1 green bell pepper, diced
  • 3 bay leaves
  • 3 garlic cloves, chopped
  • 2 tablespoons salt-free Cajun seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon ground pepper
  • 3 (32-oz.) containers low-sodium chicken broth

How to Make It

  1. Place beans in a large Dutch oven; add water 2 inches above beans. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.

  2. Cook sausage and ham in hot oil in Dutch oven over medium-high heat 8 to 10 minutes or until browned. Drain sausage and ham on paper towels, reserving 2 Tbsp. drippings. Add celery and next 8 ingredients to drippings; cook over low heat, stirring occasionally, 15 minutes.

  3. Add broth, beans, sausage, and ham to Dutch oven. Bring to a simmer. Cook, stirring occasionally, 2 hours or until beans are tender. Discard ham hock and bay leaves.

Lilette Restaurant, New Orleans, Louisiana