A New Year’s Day classic, red beans and rice is more than just comfort food—it’s a tradition steeped in good fortune. In Southern kitchens, this humble, hearty dish is said to bring luck and prosperity for the year ahead. The creamy red beans symbolize coins, while the rice represents abundance, making it the perfect way to start the year on a flavorful (and optimistic) note.

Chef Clayton Allen

Red Beans and Rice

Ingredients:
-1 Lb. Red kidney beans, dried
-1 Tbsp. Kosher salt
-1 Tbsp. Butter
-1 Lb. Cooked Andouille sausage, diced
-1 Large yellow onion, small diced
-1 Green bell pepper, small diced
-3 Celery ribs, small diced
-4 Garlic cloves, minced
-½ tsp. Cayenne pepper, ground
-1 tsp. Black pepper, ground
-1 Smoked ham hock
-4 Sprigs fresh thyme
-3 Bay leaves
-Hot sauce (e.g., Crystal), to taste

Instructions:

1. Prepare the Beans:
-The night before, soak beans in water with 1 tbsp salt. Refrigerate over night.

2. Combine Ingredients:
-Heat butter in a large pot over medium-high heat.
-Add sausage and cook until lightly browned.
-Stir in onion, bell pepper, and celery, cooking until softened.
-Add garlic and cook for 3–4 minutes.
-Add cayenne, black pepper, thyme, bay leaves, ham hock, beans, and enough soaking water to slightly cover everything.
-Bring to a boil, then reduce to a simmer.
-Cook for about 2 hours, stirring occasionally and adding water -if needed.
-Remove the ham hock, shred the meat, and return it to the pot.
-Mash about ¼ of the beans to create a creamy texture.
-Adjust seasoning with salt, pepper, and hot sauce.

To Serve:
-Serve hot with steamed rice.