N'Awlins Red Beans and Rice
By
Lynette !
@breezermom
8
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:
★★★★★ 3 votes5
Comments:
Serves:
10
Prep:
1 Hr 20 Min
Cook:
2 Hr 30 Min
Method:
Stove Top
Ingredients
-
16 ozpackage dried red or pink kidney beans (i prefer pink!)
-
1 1/2 lbsmoked sausage (conecuh preferred) cut into 1/4 inch slices
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1/2 lbsmoked ham hock, cut in half
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1/4 cvegetable oil
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3celery ribs, diced
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1 mediumyellow onion, diced
-
1green bell pepper, diced
-
3bay leaves
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3 clovegarlic, chopped
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2 Tbspcajun seasoning, salt free
-
1 tspkosher salt
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1 tspdried thyme
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1 tspground black pepper
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3 pkg32 ounce chicken broth, low sodium
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·hot cooked basmati (popcorn) rice
How to Make N'Awlins Red Beans and Rice
- 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.
- 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.
- Add celery and next 8 ingredients to the drippings. Cook over low heat, stirring occasionally, for 15 minutes.
- 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.
- Serve over hot popcorn rice. Enjoy!!
About N'Awlins Red Beans and Rice
Course/Dish: Pork
Main Ingredient: Beans/Legumes
Regional Style: Southern
Dietary Needs: Diabetic Dairy Free
Other Tag: Heirloom
