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Red Beans and Rice

Red beans and rice is a full meal all on it's own; a big bowl of pure flavor and comfort, with smoky ham hock and spicy andouille sausage, veggies and beans, will fill you right up.
Prep Time7 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 37 minutes
Course: Main Dish, Side Dish
Cuisine: American, Cajun, Creole
Servings: 8 servings
Calories: 270kcal
Author: Britt

Ingredients

  • 2 tablespoon olive oil
  • 1 cup yellow onions medium dice
  • ½ cup celery chopped similar size
  • 1 bell pepper medium dice
  • 1 teaspoon freshly cracked black pepper
  • 3 sprigs fresh thyme
  • ¼-1/2 teaspoon cayenne pepper
  • 3 links andouille sausage chopped into bite sized pieces
  • 2-3 cloves garlic minced
  • 1 lb dried red beans soaked overnight and drained
  • 3 cups chicken stock
  • 4 cups water
  • 2 ham hocks
  • 1 bay leaf
  • Salt and pepper to taste
  • Cooked white rice to serve

Instructions

  • In a large dutch oven or stock pot, warm olive oil over medium heat. Add onions, celery, and bell pepper and saute for 3-5 minutes. Add pepper, thyme, cayenne, and sausage and saute for another 3 minutes. Add in garlic, let cook for 30 seconds, then add red beans, chicken stock, water, ham hocks, bay leaf, and turn temperature up to medium-high to high, to bring everything to a boil. Once at a boil, reduce heat to medium-low and let simmer.
  • Cook the beans and meat for 2-2 ½ hours, until beans are tender and the meat is falling off the bone of the ham hock. Mash about ⅓ of the beans with a large spoon in the pot, then season with salt and pepper to taste.
  • Let rest for 10 minutes with the heat off to let beans thicken and cool enough to eat.
  • To serve, ladle beans into a bowl, then spoon rice over the beans.

Nutrition

Calories: 270kcal