Red Beans and Rice

Nothing says New Orleans like a perfectly seasoned bowl of red beans and rice. What a wonderful surprise that this simple pot of thick and creamy red beans and rice was the most flavorful I have ever tasted.

Course Main Course

Cuisine American, Cajun, Comfort Food

Keyword Red beans and rice, red beans and rice recipe

Prep Time 20

Cook Time 2

Soak the beans overnight 8

Servings

Calories 436kcal

Ingredients

1 pound of red kidney beans
1 Ham hock
2 tablespoons olive oil
1 pound andouille sausage, sliced
1 onion, chopped
1 rib of celery, chopped
1 green pepper, chopped
1 bay leaf
1 clove garlic, pressed
⅛ teaspoon cayenne
¼ teaspoon cumin

Instructions

Sort the beans, then rinse with cold water. Place the beans in the large bowl, cover with water plus two inches. Soak overnight.
Place one tablespoon of olive oil In a 5-quart Dutch oven, saute celery, onion, green peppers, sausage, and garlic over medium heat until slightly brown.
Add beans, soaking liquid, ham hock, bay leaf, cayenne, cumin to the dutch oven. Additional water if necessary.
Simmer for several hours until the beans are soft.
Serve over hot fluffy rice. Top with sliced green onions.

Nutrition