N'Awlins Red Beans and Rice

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Have you made this?

By Lynette !
@breezermom

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!!

Rating:

☆☆☆☆☆ 0 votes

Serves:

Prep:

1 Hr 20 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

16 oz: package dried red or pink kidney beans (i prefer pink!)
1 1/2 lb: smoked sausage (conecuh preferred) cut into 1/4 inch slices
1/2 lb: smoked ham hock, cut in half
1/4 c: vegetable oil
3: celery ribs, diced
1 medium: yellow onion, diced
1: green bell pepper, diced
3: bay leaves
3 clove: garlic, chopped
2 Tbsp: cajun seasoning, salt free
1 tsp: kosher salt
1 tsp: dried thyme
1 tsp: ground black pepper
3 pkg: 32 ounce chicken broth, low sodium
: hot cooked basmati (popcorn) rice

How to Make N'Awlins Red Beans and Rice

Step-by-Step

1Place 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.
2Cook 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.
3Add celery and next 8 ingredients to the drippings. Cook over low heat, stirring occasionally, for 15 minutes.
4Add 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.
5Serve over hot popcorn rice. Enjoy!!