Nothing says New Orleans like a perfectly seasoned bowl of red beans and rice.

Red Beans and Rice

KIPPIATHOME.COM

– 1 pound of red kidney beans – 1 Ham hock – 2 tablespoons olive oil – 1 pound andouille sausage – 1 onion – 1 rib of celery

Ingredients

– 1 green pepper, chopped – 1 bay leaf – 1 clove garlic, pressed – ⅛ teaspoon cayenne – ¼ teaspoon cumin

Ingredients

Sort the beans, then rinse with cold water. Place the beans in the large bowl, cover with water plus two inches. Soak overnight.

Instructions

Place one tablespoon of olive oil In a 5-quart Dutch oven, sauté celery, onion, green peppers, sausage, and garlic over medium heat until slightly brown.

Instructions

Add beans, soaking liquid, ham hock, bay leaf, cayenne, cumin to the Dutch oven. Additional water if necessary.

Instructions

Simmer for several hours until the beans are soft. Serve over hot fluffy rice. Top with sliced green onions.

Instructions

For recipe, full instructions, and pro tips check out the link below. Plus check out some cute serving suggestions below as well!