Red Beans and Rice

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Dig in to this classic Louisiana dish of creamy beans and smoky meats!

Prep Time20

Cook Time5 30

Soak time8

Total Time13 50

Course: Main Course

Cuisine: American, Southern

Keyword: Beans, Italian sausage, Louisiana, Pork, Rice, Spicy

Servings:

Author: Nicole

1 pound dried red kidney beans picked over and soaked overnight in 8 cups (2 quarts) of cold water
4 cups chicken broth
4 cups water
2 smoked ham hocks
2 large yellow onions finely diced
2 large celery ribs finely diced
2 green peppers finely diced
4 large cloves of garlic minced
2 bay leaves
1 ¼ teaspoon dried thyme
1 teaspoon dried oregano
¼ teaspoon cayenne pepper or to taste
¼ teaspoon freshly ground black pepper or to taste
14-16 ounces smoked andouille or smoked kielbasa cut into ½-inch thick slices
Kosher salt to taste

In a large stock pot, combine stock, water, ham hocks, onions, celery, peppers, garlic, bay leaves, thyme, oregano, and peppers; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally until the ham hocks are tender, about 1 1½ hours. Transfer the ham hocks to a bowl and cover with plastic wrap. Set aside to cool.
Drain the beans, add them to the pot and bring to a boil. Reduce the heat and simmer, covered for one hour.
Shred the meat from the cooled ham hocks and add to the pot along with the sliced sausage. Reduce the heat to low and continue cooking for 2 ½ -3 hours, stirring occasionally until the beans are soft and the mixture is thick, adding extra water or broth if needed. Season to taste with salt, cayenne, and freshly ground black pepper. Serve over white rice, garnished with sliced scallions and seasoned with Tabasco, if using. Enjoy!

*If using Andouille sausage, taste the sausage for heat before adding cayenne and Tabasco.