Cajun & Creole

Red Beans and Rice

Name: Red Beans and Rice
Total time: 180 min
Yield: 3 servings
Cuisine: Cajun & Creole
Ingredients: 1 lb dried red kidney beans, rinsed and sorted; 1 lb smoked sausage (andouille or kielbasa), sliced; 1 large onion, 1 bell pepper, 2 celery stalks; 1 ham hock or pickled pork; 6 cups chicken stock or water

Monday's gift to New Orleans — creamy slow-cooked kidney beans with smoky andouille and pickled pork, served over rice with a splash of hot sauce.

180 minutes

Serves 3

Dinner

Contains common allergens

celery

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Instructions

6 steps

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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