n'awlins red beans and rice

Name: N'Awlins Red Beans and Rice
Prep time: 1 h 20 min
Cook time: 2 h 30 min
Yield: 10
Cuisine: Southern
Ingredients: 16 ounce(s) package dried red or pink kidney beans (i prefer pink!); 1 1/2 pound(s) smoked sausage (conecuh preferred) cut into 1/4 inch slices; 1/2 pound(s) smoked ham hock, cut in half; 1/4 cup(s) vegetable oil; 3 - celery ribs, diced; 1 medium yellow onion, diced; 1 - green bell pepper, diced; 3 - bay leaves; 3 clove(s) garlic, chopped; 2 tablespoon(s) cajun seasoning, salt free; 1 teaspoon(s) kosher salt; 1 teaspoon(s) dried thyme; 1 teaspoon(s) ground black pepper; 3 package(s) 32 ounce chicken broth, low sodium; - hot cooked basmati (popcorn) rice

(5 RATINGS)

28 Pinches 2 Photos

Lynette C

Gulf Breeze, FL

Updated on Apr 26, 2016

This is a really easy red beans and rice recipe. For the best flavor, make sure you use popcorn rice. Also, take the long route and use the dried beans....don't substitute canned. The long cooking time is what adds the wonderful flavor. Sit down, put on some Mardi Gras beads and enjoy! Remember, 1 hour of the prep time is just soaking the beans....no real work!!

Rate

prep time 1 Hr 20 Min

cook time 2 Hr 30 Min

method Stove Top

yield 10 serving(s)

Ingredients

16 ounces package dried red or pink kidney beans (i prefer pink!)
1 1/2 pounds smoked sausage (conecuh preferred) cut into 1/4 inch slices
1/2 pound smoked ham hock, cut in half
1/4 cup vegetable oil
3 - celery ribs, diced
1 medium yellow onion, diced
1 - green bell pepper, diced
3 - bay leaves
3 cloves garlic, chopped
2 tablespoons cajun seasoning, salt free
1 teaspoon kosher salt
1 teaspoon dried thyme
1 teaspoon ground black pepper
3 packages 32 ounce chicken broth, low sodium
- hot cooked basmati (popcorn) rice

How To Make n'awlins red beans and rice

Step 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.

Step 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 tablespoons drippings.
Step 3

Add celery and next 8 ingredients to the drippings. Cook over low heat, stirring occasionally, for 15 minutes.
Step 4

Add broth, beans, sausage, and ham to Dutch oven. Bring to a simmer. Cook, stirring occasionally for 2 hours or until the beans are tender. Discard the ham hock and bay leaves.
Step 5

Serve over hot popcorn rice. Enjoy!!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes