Red Beans and Rice
Slow-cooked beans with smoked sausage.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Place the dried beans in a large bowl, cover with 2 inches of water, and let them soak overnight (at least 8 hours). Drain before using.
- 2
In a large Dutch oven, brown the sliced smoked sausage over medium heat for 5-7 minutes. Remove and set aside.
- 3
In the sausage fat, sauté the chopped onion, bell pepper, and celery until softened and lightly browned.
- 4
Add the soaked beans, ham hock, stock, and Cajun seasoning. Bring to a rapid boil, then reduce heat to a low simmer.
- 5
Cover and simmer gently for 2 hours, stirring occasionally to prevent sticking. Return the cooked sausage to the pot for the last 30 minutes.
- 6
Once beans are tender, mash about 1/4 of them against the side of the pot to create a thick, creamy gravy. Serve over rice.
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