Few dishes capture the generous spirit of New Orleans cooking quite like red beans and rice. Slowly cooked with ham, pickled pork, onions, and herbs, the beans become wonderfully creamy, forming their own rich gravy for spooning over fluffy rice.
Adapted from The New Orleans Cookbook by Rima and Richard Collin, this version honors the city’s Monday washday tradition, when a pot of beans could simmer while the household laundry was done. It makes a generous batch—ideal for feeding a gathering or putting away a few meals for another day. Finish each bowl with chopped green onions and pass the hot sauce.
INGREDIENTS:
2 pounds dried red kidney beans, picked over and rinsed
2 cups chopped yellow onions
½ cup chopped green bell pepper
4 teaspoons finely minced garlic
2 tablespoons finely chopped fresh parsley
1 pound baked ham, cut into 1-inch cubes
1 pound pickled pork, cut into large chunks
1 large ham bone
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon crushed red pepper flakes
2 whole bay leaves
½ teaspoon dried thyme
1/8 teaspoon dried basil
Approximately 2 quarts water, plus more as needed
Hot cooked long-grain white rice, for serving
Chopped green onion tops, for garnish
METHOD:
Place the beans in a large bowl and cover with cold water by at least 3 inches. Refrigerate for 8–12 hours. Drain and rinse.
Transfer the beans to a heavy 8- to 10-quart pot or Dutch oven. Add fresh water to cover by about 2 inches, starting with approximately 2 quarts and adding more as needed.
Bring to a full rolling boil and boil uncovered for 30 minutes. Add hot water as necessary to keep the beans submerged.
Stir in the onions, bell pepper, garlic, parsley, ham, pickled pork, ham bone, salt, black pepper, cayenne, red pepper flakes, bay leaves, thyme, and basil.
Add enough hot water to keep the ingredients just covered. Return to a boil, then reduce the heat to a gentle simmer.
Simmer with the lid slightly ajar for another 2–2½ hours, or until the beans are completely tender and the pork is tender. Older beans may need additional time.
Stir about every 20–30 minutes, scraping along the bottom of the pot to prevent sticking. As the mixture thickens, check and stir more frequently. Add hot water, about ½–1 cup at a time, whenever needed to keep the beans loose enough to stir.
Remove the ham bone and bay leaves. Pick any usable meat from the bone, discard the bone and excess fat, and return the meat to the pot. Break the pickled pork into bite-size pieces if desired.
For a creamier gravy, mash some beans against the side of the pot and stir them back in. If the mixture is too thin, simmer uncovered, stirring frequently, until thickened. If too thick, add a little hot water.
Taste before adding more salt.
Spoon the beans, meat, and gravy over hot rice. Garnish generously with chopped green onion tops.
YIELD: Approximately 10–12 generous servings, depending on portion size.
COOK’S NOTES:
- About pickled pork: Louisiana-style pickled pork is seasoned pork preserved in a vinegar brine. It is a cooking ingredient, not ready-to-eat deli ham. If unavailable, an equal weight of smoked ham or thick-cut smoked pork shoulder can be substituted, although the flavor will differ.
- Salt thoughtfully: The original recipe calls for 1 tablespoon salt. This adaptation starts with less because the saltiness of ham, pickled pork, and ham bones varies considerably. Adjust once the beans are cooked and the gravy has thickened.
- Keep the bay leaves whole: They are easier to find and remove before serving.
- Allow enough time: The beans should be creamy throughout, without firm or chalky centers. Use tenderness, rather than the clock alone, to judge when they are ready.
- Make ahead: The beans develop even more flavor overnight. Refrigerate promptly in shallow containers and reheat with a little water to loosen the gravy. Prepare fresh rice for serving.
SERVING SUGGESTIONS:
Serve with hot sauce, cornbread, and a crisp cabbage slaw or simple green salad. For a smaller household, freeze extra beans in meal-size portions for future suppers.
SOURCE: Adapted from The New Orleans Cookbook by Rima and Richard Collin.
