Red Beans and Rice
This Red Beans and Rice is spicy, full of flavor, actually filling, and delicious! Truly the perfect meal to serve during the winter time or whenever you need a large bowl of comfort food. So. Good.
- 12 ounces Andouille sausage, sliced
- 4 cups diced onion
- 1 cup diced bell pepper
- 1 cup diced celery
- 1 Tablespoon chopped garlic
- 5 cups red kidney beans, drained and washed
- 1 Tablespoon Creole seasoning
- 2 bay leaves
- 3-4 sprigs fresh thyme
- 2-3 sprigs fresh oregano
- 5 cups chicken stock
- 3 large ham hocks
- Hot sauce, to taste
- 2 cups white rice, cooked according to package directions
In a 8 quart Dutch oven, brown sausage.
Add onions, bell pepper, celery, and garlic.
Cook until onions are translucent, about 4-5 minutes.
Add beans, seasoning, bay leaves, thyme, oregano, chicken stock, and ham hocks.
Bring to a boil.
Cover and reduce heat to simmer.
Cook for 2 hours, stirring occasionally.
Remove ham hocks and place on cutting board.
Remove and chop the meat.
Return the meat to the pot and stir in.
Season to taste with hot sauce.
Serve over prepared rice.
- 4 cups diced onion = 2 large or 3 medium onions. 1 cup diced bell pepper = 1 large bell pepper. 1 cup diced celery = 3-4 stalks celery. 1 Tablespoon chopped garlic = 5-6 cloves. 5 cups kidney beans = 3 (16 oz) cans.
- Make sure your canned beans are NOT flavored! You will also need to drain the liquid and wash the beans before using in this recipe.
- If you can't find ham hocks, you can use any smoked and not sweet thick-sliced ham that you like.
- You can make this recipe in your instant pot!
- Be careful when taking the ham hocks out. They will be very hot!
- This recipe freezes well.
Serving: 1 cup | Calories: 760kcal | Carbohydrates: 77g | Protein: 44g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 773mg | Potassium: 1223mg | Fiber: 11g | Sugar: 7g | Vitamin A: 437IU | Vitamin C: 25mg | Calcium: 104mg | Iron: 6mg