John's Red Beans & Rice

from Lilette Restaurant New Orleans

John's Red Beans & Rice

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (16-oz.) package dried red kidney beans

  • 1

    pound mild smoked sausage, cut into ¼-inch-thick slices

  • 1

    (½-lb.) smoked ham hock, cut in half

  • ¼

    cup vegetable oil

  • 3

    celery ribs, diced

  • 1

    medium-size yellow onion, diced

  • 1

    green bell pepper, diced

  • 3

    bay leaves

  • 3

    garlic cloves, chopped

  • 2

    tablespoons salt-free Cajun seasoning

  • 1

    teaspoon kosher salt

  • 1

    teaspoon dried thyme

  • 1

    teaspoon ground pepper

  • 3

    (32-oz.) containers low-sodium chicken broth

Directions

1. Place beans in a large Dutch oven; add water 2 inches above beans. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain. 2. Cook sausage and ham in hot oil in Dutch oven over medium-high heat 8 to 10 minutes or until browned. Drain sausage and ham on paper towels, reserving 2 Tbsp. drippings. Add celery and next 8 ingredients to drippings; cook over low heat, stirring occasionally, 15 minutes. 3. Add broth, beans, sausage, and ham to Dutch oven. Bring to a simmer. Cook, stirring occasionally, 2 hours or until beans are tender. Discard ham hock and bay leaves.


Nutrition

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