N'Awlins Red Beans and Rice

Lynette !


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!!


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1 Hr 20 Min
2 Hr 30 Min
Stove Top


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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
celery ribs, diced
1 medium
yellow onion, diced
green bell pepper, diced
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


  • 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!!

Printable Recipe Card

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

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