Red Beans and Rice

Name: Red Beans and Rice
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb soaked red beans; 3 quarts chicken stock; 2 small white onions, chopped; 1 bell pepper, chopped; 4 stalks celery, chopped; 4 bay leaves; 1 lb andouille sausage; 4 cloves garlic, finely minced; 2 smoked ham hocks; chopped parsley; 2 teaspoons ground dry thyme; 2 teaspoons cayenne pepper; 1 teaspoon cumin; 1 tablespoon salt; 1 tablespoon fresh ground black pepper; Sliced Green Onions; Cooked Rice; Tabasco; Butter

Eleeleth @cook_7586979

Red Beans and Rice

Eleeleth @cook_7586979

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Ingredients

8 servings

1 lbsoaked red beans
3 quartschicken stock
2small white onions, chopped
1bell pepper, chopped
4 stalkscelery, chopped
4bay leaves
1 lbandouille sausage
4 clovesgarlic, finely minced
2smoked ham hocks
chopped parsley
2 teaspoonsground dry thyme
2 teaspoonscayenne pepper
1 teaspooncumin
1 tablespoonsalt
1 tablespoonfresh ground black pepper
Sliced Green Onions
Cooked Rice
Tabasco
Butter

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Steps

1

Brown andouille in a large crock pot, remove when browned on all sides, reserve.
2

Add onions and sweat with a bit of salt until translucent in butter.
3

Add celery, bell pepper, and garlic. Cook until fragrant.
4

Add cayenne, cumin, dry thyme, and pepper. Stir to combine.
5

Add chicken stock to pot, as well as the ham hocks, bay leaves, and the soaked red beans, bring to a boil and cover, stirring occasionally.
6

When beans are cooked through and tender, remove bay leaves and ham hocks (reserve the hocks), then use an immersion blender or your wooden spatula to break a portion of the beans down to give the dish a creamy texture. Reduce heat to a bare simmer.
7

Slice reserved andouille, and break ham hocks down, removing the meat from the bones. Discard bones and skin. Add meats back to pot and stir to combine.
8

When meat is brought up to temp (about 5 minutes), add chopped parsley, stir, and serve immediately over rice. Top with green onions and tabasco/crystal hot sauce to taste.