The Weeknight Table

Produce

• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 ribs celery, diced
• 5 cloves garlic, minced
• 3 green onions, sliced
• Chopped parsley, for garnish

Meat

• 1 pound andouille sausage, sliced
• 1 smoked ham shank

Pantry & Canned Goods

• 1 pound dried red beans
• 2 bay leaves
• 6–7 cups chicken stock or water
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot sauce
• 3 cups cooked white rice

Oils & Fats

• 1 tablespoon vegetable oil

Seasonings

• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons Cajun seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• Kosher salt, to taste

Rinse the red beans thoroughly and soak them overnight in cold water. Drain before cooking.

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the andouille sausage and cook until browned and slightly crisp around the edges. Remove a few pieces for garnish if desired, leaving the flavorful drippings in the pot.
Add the onion, bell pepper, and celery to the pot and cook for 7–8 minutes until softened and lightly caramelized. Stir in the garlic and cook for another minute until fragrant.

Season the vegetables with the black pepper, garlic powder, onion powder, smoked paprika, Cajun seasoning, thyme, and cayenne pepper. Stir well, then add the Worcestershire sauce and hot sauce.

Add the soaked beans, bay leaves, and smoked ham shank to the pot. Pour in the chicken stock or water and bring everything to a gentle boil. Reduce the heat to low, cover loosely, and simmer for 2 to 2 1/2 hours, stirring occasionally, until the beans are tender and creamy.

During the last 30–40 minutes of cooking, use the back of a spoon to mash some of the beans against the side of the pot. This helps naturally thicken the liquid into that rich, creamy consistency that makes New Orleans-style red beans so comforting.
Once the ham shank is tender, remove it from the pot. Pull the meat from the bone, discard any skin, bone, or excess fat, then return the shredded meat to the beans.
Taste the beans before adding salt since the ham shank and andouille already bring plenty of seasoning and smoke to the pot.

Serve the red beans over hot white rice and top with green onions, parsley, extra andouille sausage, and hot sauce if desired. And if you really know what you’re doing, there’s a piece of buttered French bread on the side catching every last drop.