Red Beans and Rice

🛒 Ingredients

• Cooked Red Kidney Beans 162 g · 197 kcal
• Andouille Sausage, sliced 56 g · 169 kcal
• Smoked Ham Hock meat (shredded) 19 g · 94 kcal
• Yellow Onion, diced 20 g · 10 kcal
• Celery Stalks, diced 15 g · 3 kcal
• Green Bell Pepper, diced 20 g · 5 kcal
• Garlic, minced 3 g · 6 kcal
• Chicken Broth 75 g · 19 kcal
• Vegetable Oil 3 g · 24 kcal
• Cajun Seasoning 2 g · 6 kcal
• Dried Thyme 1 g · 0 kcal
• Bay Leaf (removed before serving) 0 g · 0 kcal
• Cayenne Pepper 0 g · 0 kcal
• Cooked Long-Grain White Rice 187 g · 225 kcal
• Green Onions, chopped (for garnish) 4 g · 1 kcal
• Fresh Parsley, chopped (for garnish) 2 g · 0 kcal

👨‍🍳 Instructions

1. If using dry beans, sort, rinse, and soak red kidney beans overnight or quick-soak by boiling for 1 minute then resting for 1 hour. Drain and rinse well.
2. In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Add sliced Andouille sausage and cook until browned, then remove with a slotted spoon and set aside.
3. Add diced onion, celery, and bell pepper (the 'Holy Trinity') to the pot. Sauté until softened, about 8-10 minutes. Stir in minced garlic and cook for another minute until fragrant.
4. Return the cooked sausage to the pot. Add the soaked and rinsed red kidney beans, smoked ham hock, chicken broth, bay leaves, dried thyme, Cajun seasoning, and cayenne pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 to 2.5 hours, or until beans are very tender and creamy. Stir occasionally, adding more broth or water if needed.
6. Remove the ham hock from the pot, shred the meat, and discard the bone. Return the shredded meat to the pot.
7. Use the back of a spoon or a potato masher to mash some of the beans against the side of the pot to thicken the mixture to your desired consistency. Taste and adjust seasonings.
8. Serve the hot red beans over freshly cooked long-grain white rice, garnished with chopped green onions and fresh parsley.