RECIPE: Michael Twitty’s Red Beans & Rice
You don't have to travel to Louisiana for authentic red beans and rice. Here, chef and historian Michael W. Twitty shares his own recipe! Image: Nico Schinco
This traditional red beans and rice recipe comes to us from chef and culinary historian Michael W. Twitty’s new cookbook, Recipes from the American South. Read Michael’s personal notes on the recipe, and then learn how to make it!
“The classic Monday dish of South Louisiana, red beans and rice, has its roots in Haiti,” writes Michael. “After the arrival of Haitian planters and the many enslaved from Saint-Domingue, the dish became a mainstay of New Orleans cuisine. Why a Monday dish? Prepared in the days when kitchens and laundries shared the same building, this was the set-it-and-forget-it dish of the antebellum work week.”
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Michael Twitty's Red Beans & Rice
A comforting Creole classic with deep roots in both Haiti and Louisiana, this hearty red beans and rice recipe from Michael W. Twitty celebrates tradition and flavor.
Ingredients
Creole Seasoning (makes ¾ cup, approx. 85g)
- 2 tbsp granulated garlic
- 2 tbsp kosher salt (or 1 tbsp fine salt)
- 2 tbsp onion powder
- 2 tbsp paprika
- 1 tbsp freshly ground coarse black pepper
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp ground white pepper
- 1 tsp cayenne pepper (or more to taste)
- 1 bay leaf
Red Beans and Rice
- 1 lb dried red beans
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 1 medium green bell pepper finely chopped
- 2 celery stalks finely chopped
- 4 garlic cloves minced
- 1 smoked ham hock
- 1 lb Andouille sausage sliced
- 6 cups chicken stock
- 2 bay leaves
- 2 tsp Creole seasoning
- 1 tsp sweet paprika
- 1/2 tsp cayenne pepper
- fine salt
- freshly ground pepper
- 4 cups cooked white rice
- 4 scallions chopped (for garnish)
- flat-leaf parsley chopped (for garnish)
- hot sauce optional
Instructions
Creole Seasoning
- In a spice grinder, process the ingredients together until you have a fine powder.
- Store airtight in a cool, dry place for up to 6 months.
Red Beans and Rice
- Rinse and sort the red beans, then soak them in water overnight. Drain and rinse the beans.
- In a large pot, heat the oil over medium heat. Add the onion, bell pepper, and celery, and sauté until softened, about 5 minutes. Add the garlic and cook for one minute.
- Add the smoked ham hock, andouille sausage, and drained beans to the pot. Pour in the chicken stock and add the bay leaves, Creole Seasoning, paprika, and cayenne.
- Stir well and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the beans are tender and the mixture has thickened, 2-3 hours. Season with salt and black pepper to taste.
- Remove the ham hock, shred the meat, and return it to the pot. Serve the red beans over the rice. Garnish with the scallions (spring onions) and parsley. Add hot sauce if desired.
- Store airtight in the refrigerator for up to four days.
Notes
Extracted from RECIPES FROM THE AMERICAN SOUTH © 2025 by Michael W. Twitty. Photography © 2025 by Nico Schinco. Reproduced by permission of Phaidon. All rights reserved.
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4 thoughts on “RECIPE: Michael Twitty’s Red Beans & Rice”
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Comfort food at its finest!
cozy and comforting
Delicious!
My new red beans and rice recipe. I even like the Creole seasoning.