Red Beans and Rice

Red Beans and Rice

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons oil

  • ½

    pound andouille sausage (cut into small pieces)

  • 1

    cup onion (diced)

  • ½

    cup celery (diced)

  • ½

    cup green pepper (diced)

  • 4

    cloves garlic (chopped)

  • 4

    cups chicken stock

  • dry red beans, soaked and cooked

  • 1

    ham hock

  • 1

    teaspoon paprika

  • 2

    bay leaves

  • salt and pepper to taste

  • 4

    cups cooked rice (I like to go with a brown rice)

Directions

Heat the oil in a large sauce pan over medium heat. Add the sausage and saute until lightly golden brown, about 5-7 minutes, and set aside. Add the onions, celery and green pepper to the pan and cook until tender, about 7-10 minutes. Add the garlic and cook until fragrant, about 1-2 minutes. Add the stock, beans, ham hock, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer covered for 1-3 hours. Remove the ham hock, pull the meat from it, cut it into bite sized pieces and add it back to the pot if desired. Mash or puree about a quarter of the beans. Serve over rice.


Nutrition

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