Red Beans and Rice
Ingredients
The beans
The meat
-
1
pound
andouille sausage
-
½
pound
hamhock or smoked turkey
The vegetables
-
1
large
onion
-
2
tablespoons
minced garlic
-
½-¾
cup
celery
-
1
large
bell pepper
-
2-3
pieces
bay leaves
-
1
sprig
fresh thyme
-
2
green onions
diced (for garnish)
The spices and seasonings
-
1
teaspoon
thyme
-
2
teaspoons
Creole seasoning
-
2
teaspoons
paprika
-
1
teaspoon
cayenne pepper (optional)
-
salt and pepper
to taste
The liquid
-
7-8
cups
chicken stock or water
The rice
-
3-4
cups
cooked white rice
The oil
Instructions
- Rinse and soak the beans overnight in cold water.
- Drain and rinse the soaked beans.
- Heat oil in a large pot and sauté the sausage and ham hock or turkey until browned.
- Add the onion, garlic, celery, bell pepper, bay leaves, and thyme to the pot and sauté until the vegetables start to wilt.
- Stir in the rinsed beans and add the chicken stock or water.
- Bring to a boil, then reduce heat and simmer uncovered for 1½ to 2 hours, stirring occasionally.
- Adjust seasoning with salt and pepper as needed.
- Serve over cooked rice and garnish with green onions.
Nutrition Facts (estimated)
Servings
5-6
Calories
527
Total fat
24g
Total carbohydrates
48g
Total protein
30g
Sodium
469mg
Cholesterol
57mg
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