Matt’s Red Beans and Rice
Matt Horn, a renowned pitmaster and owner of Horn Barbecue in Oakland, California, says that this signature Louisiana Creole dish is traditionally made with leftovers like beans, pork and vegetables. In this version, you will be making everything fresh, but all those classic ingredients are in the pot. Serve heaping spoonfuls over hot, fragrant basmati rice as a side or a filling main course. To streamline prep, the recipe uses canned red beans.
Ingredients:
- 2 cups (16 fl. oz./480 ml) water
- 1 cup (6 1/2 oz./200 g) basmati rice
- 1 Tbs. vegetable oil
- 1 package (13 oz./368.5 g) smoked andouille sausage, thinly sliced
- 3 celery stalks, chopped
- 1 green bell pepper, seeded and diced
- 1 onion, chopped
- 1 Tbs. minced garlic
- 3 Tbs. tomato paste
- 1 1/2 tsp. Cajun seasoning
- 3 cans (each 15 oz./425 g) red beans, drained and rinsed
- 3 cups (24 fl. oz./720 ml) chicken stock
- 1 bay leaf
- Splash of hot sauce
- Kosher salt and freshly ground pepper
- 3 Tbs. chopped fresh flat-leaf parsley
Directions:
In a large saucepan, combine the water and rice and cook according to the package instructions. Set aside, covered.
In a stockpot over medium-high heat, heat the vegetable oil. Add the sausage and sauté until browned, about 4 minutes. Using a slotted spoon, transfer the sausage to a plate, leaving any fat behind in the pot.
Add the celery, bell pepper, onion and garlic to the pot. Sauté until softened, about 4 minutes. Stir in the tomato paste and Cajun seasoning and sauté until fragrant, about 1 minute.
Stir in the sausage and any juices on the plate, the red beans, stock, bay leaf and hot sauce, to taste. Season with salt and pepper. Bring to a boil, cover the pot and turn the heat to low. Simmer for 15 minutes.
Uncover the pot and simmer until the beans are soft, about 15 minutes. Remove the pot from the heat. Using a wooden spoon, mash the beans until thickened.
Serve immediately, topped with the rice and parsley. Serves 6.
Adapted from Horn Barbecue by Matt Horn (Harvard Common Press, 2022)
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