My Version Of Red Beans & Rice!

Ingredients

• 1 pound Dried Red Kidney Beans (soaked overnight, drained and rinsed)
• 2 tablespoons Olive Oil (for browning sausage and sautéing vegetables)
• 1 pound Smoked Andouille Sausage (cut into 1‑inch slices)
• 1 piece Smoked Ham Hock (optional, adds depth of flavor)
• 1 large Yellow Onion (diced)
• 1 large Green Bell Pepper (diced)
• 2 stalks Celery Stalks (chopped)
• 2 stalks Green Onion (white parts only) (chopped)
• 4 cloves Garlic (minced)
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Smoked Paprika
• ¼ teaspoon Cayenne Pepper (adjust to heat preference)
• 1 teaspoon Poultry Seasoning
• 2 tablespoons Fresh Parsley (chopped, divided)
• 2 Bay Leaves
• 6 cups Chicken Stock (low‑sodium)
• 3 cups Long Grain White Rice (uncooked, cooked according to package directions)
• 2 tablespoons Hot Sauce (or to taste)
• to taste Salt
• to taste Black Pepper

Instructions

1. Soak the Beans

   Rinse 1 lb dried red kidney beans, place them in a large bowl, cover with water and let soak overnight (at least 8 hours). Drain and rinse before using.

   Time: PT0M

2. Brown the Sausage and Ham

   Heat 2 Tbsp olive oil in a Dutch oven over medium‑high heat. Add sliced smoked sausage and the ham hock, browning for 3‑4 minutes until lightly caramelized. Remove with a slotted spoon and set aside.

   Time: PT5M

3. Sauté the Aromatics

   Add the diced onion to the same pot, sprinkle with a pinch of salt and black pepper, and sauté until translucent, about 3‑4 minutes.

   Time: PT5M

4. Add Remaining Vegetables

   Stir in the diced green bell pepper, chopped celery, and the white parts of the green onions. Cook, stirring occasionally, until the vegetables begin to sweat, about 3 minutes.

   Time: PT3M

5. Season and Add Garlic

   Add minced garlic, dried oregano, dried thyme, smoked paprika, cayenne pepper, poultry seasoning, chopped parsley, and bay leaves. Cook for 1‑2 minutes until the garlic is fragrant.

   Time: PT2M

6. Combine Beans and Stock

   Return the soaked beans to the pot, pour in 6 cups chicken stock, and season with additional salt and black pepper to taste. Stir to combine.

   Time: PT2M

7. Simmer Covered

   Bring the mixture to a gentle boil, then reduce heat to low, cover, and let simmer for 1 hour 30 minutes, stirring occasionally.

   Time: PT1H30M

8. Mash Some Beans

   Using the back of a spoon or a potato masher, mash about a third of the beans directly in the pot to thicken the broth.

   Time: PT5M

9. Return Sausage and Finish Cooking

   Add the browned sausage (and ham hock if using) back into the pot. Uncover and continue to simmer for another 30 minutes, allowing the flavors to meld and the sauce to reduce.

   Time: PT30M

10. Final Seasoning and Garnish

    Stir in hot sauce, taste and adjust salt/pepper as needed. Sprinkle with the remaining chopped parsley and sliced green‑onion tops.

    Time: PT2M

11. Cook the Rice

    While the beans finish, cook 3 cups long‑grain white rice according to package directions. Fluff and keep warm.

    Time: PT20M

12. Serve

    Ladle a generous portion of the red beans over a bed of steamed rice. Serve hot with extra hot sauce on the side if desired.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

20 g

Carbohydrates

55 g

Fat

12 g

Fiber

10 g