Red Beans and Rice

Red Beans and Rice is a classic Southern comfort food recipe from New Orleans. 

I made this recipe extra meaty by adding smoked ham hock and andouille sausage to take this to the next level, but it's still delicious with just one or the other. Ham hock is probably my favorite because of the deep smokey flavor it imparts. I just happened to have 2 sausage links in the freezer needing to be used up.

Lorna's been volunteering at the food bank the last few weeks, and it's been a great reminder there are so many families across the Country that are struggling to put food on the table. Red Beans and Rice is a good budget friendly meal, since even a little meat can go a long way with the beans, and the rice adds extra filling. It's also helping me to remember to pick up extra dry and canned goods at the store when they are on sale to donate. Every little bit helps, and there's usually a higher need during the winter.

Shall we make the recipe for Red Beans and Rice?

First rinse 2 pounds Dried Red Beans like Kidney, and discard any damaged beans. Covered with water, and soak overnight. 

Drain.

Heat 1 tablespoon Olive Oil until hot over medium-high heat. Add 1/2 pound Sliced Andouille Sausage Links, and cook until brown on both sides.

Stir in 1 whole Diced Large Onion, and cook until starting to caramelize.

Stir in:

• 5 cloves Garlic, Minced
• 2 whole Bell Peppers, Diced
• 2 large Carrot, Sliced

Stir until garlic is fragrant.

Add:

• 1 whole Smoked Ham Hock (about 1 1/2 pounds)
• 1 teaspoons Granulated Garlic
• 2 Sprigs Fresh Thyme or 1 teaspoon Dried
• 1 teaspoon Rosemary
• 1/2 teaspoon Cayenne Pepper or To Taste
• 3 whole Bay Leaves
• 10 cups Water

At this point I had to switched to a larger pot, because I just didn't have enough room. 

Make sure beans are covered with about 1" of water. Bring to a simmer, cover, reduce heat to low, and cook for 4-5 hours. Beans will become creamy, and super tender. If you prefer firmer beans shorten cooking time accordingly. 

Add additional water as needed, and stir every 20-30 minutes.

Remove ham hock from Red Beans and Rice. Remove meat from ham hock bone, and chop. Add salt and pepper to taste. Stir until well combined.

Mash some of the beans against side of pan to make it extra creamy.

Salt helps to enhance the flavor. I added about a teaspoon, but it will very depending on how salty your ham hock is.

Serve with a large scoop of Cooked Rice. I like Jasmine Rice, but whatever you have available at home will work. 

I like to garnish the bowls with some thinly sliced green onion and hot sauce so everyone can adjust their bowl to their desired level of spiciness. 

Meaty Red Beans and Rice is the perfect comfort food in our house when the temperature drops. It makes plenty to enjoy leftovers or to feed a crowd. Just in case your feeding teenagers and their friends like us. 

Other Southern classics we love are:

• Ham Black-Eyed Peas
• Shrimp Sausage Jambalaya
• Shrimp Sausage Gumbo
• Chicken and Sausage Gumbo
• Crockpot Sausage Black Beans and Rice
• Buttermilk Drop Biscuits
• Cranberry Rosemary Cornbread from Life Currents
• Honey Cornbread from The Kitchen Is My Playground 

Don't forget a slice of Banana Pudding Cheesecake because it's soooo good!

Red Beans and Rice, Kidney Beans, Rice, Southern, Creole, new orleans, Recipe, Meaty, Andouille Sausage, Sausage, Ham Hock, Ham, Dinner, Mardi Gras, nola

Red Beans and Rice, Beans, Rice, Recipe, Dinner, Mardi Gras, nola

Creole, Southern, American, new orleans, nola

Yield: 10 ServingsAuthor: Serena Bakes Simply From ScratchPin it

Red Beans and Rice

Meaty Red Bean and Rice is a hearty recipe using ham hock and andouille sausage from Serena Bakes Simply From Scratch.

prep time: 20 minscook time: 5 hourtotal time: 5 hours and 20 mins

ingredients:

• 2 pounds Dry Red  Kidney Beans 
• 1 tablespoon Olive Oil
• 1/2 pound Andouille Sausage, Sliced 
• 1 whole Large Onion, Diced
• 5 cloves Garlic, Minced
• 2 whole Bell Peppers, Seeded and Diced
• 2 large Carrots, Sliced
• 1 1/2 pounds Smoked Ham Hock
• 1 teaspoon Granulated Garlic
• 2 sprigs Fresh Thyme or 1 teaspoon Dried
• 1 teaspoon Rosemary
• 1/2 teaspoon Cayenne Pepper Or To Taste
• 3 whole Bay Leaves
• 10 cups Water
• Salt and Pepper to taste (about 1 teaspoon)

For Serving

• Hot Cooked Hot Rice like Jasmine or Long Grain
• Sliced Green Onions
• Hot Sauce

instructions

1. Rinse beans and remove any bad bean. Soak beans overnight covered by at least 2" of water. Drain beans.

1. Heat olive oil over medium-high heat in a large soup pot. Add sausage and cook until brown on both sides. Add onion and cook until caramelized.
2. Add garlic, bell pepper, and carrots. Cook until garlic is fragrant.
3. Stir in ham hock, granulated garlic, thyme, rosemary, cayenne pepper, bay leaves, and water.
4. Make sure the beans are covered with at least 1" of water. Bring to a simmer, cover, reduce heat to low, and cover.
5. Cook for 4-5 hours, until beans become tender and creamy. For firmer beans shorten cooking time until desired doneness. Add additional water as needed and stir every 20-30 minutes.
6. Remove ham hock from soup, and remove meat from bone. Chop ham and stir back into beans.
7. For extra creamy red beans mash some against side of pan.
8. Add salt and pepper to taste.

For Serving

1. Serve with a large scoop of hot rice. Garnish with green onions. Serve with hot sauce so everyone can adjust their bowl to desired spiciness.

calories
701

fat (grams)
23

carbs (grams)
83

protein (grams)
41

sugar (grams)
4

https://www.serenabakessimplyfromscratch.com/2018/10/red-beans-and-rice.html

© 2018 Serena Bakes Simply From Scratch

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