Red Beans and Rice

Ingredients

• 1 lb dried red kidney beans, soaked overnight and drained
• 1 lb andouille sausage, sliced
• 1 smoked ham hock
• 1 large onion, diced
• 1 bell pepper, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 tablespoon Cajun seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• Hot sauce to taste
• White rice, cooked, for serving
• Green onions for garnish

Instructions

1. 1

   In a large Dutch oven or heavy pot, brown the andouille sausage over medium-high heat for 3-4 minutes. Remove and set aside.

2. 2

   In the same pot, cook the onion, bell pepper, and celery for 5-7 minutes until softened.

3. 3

   Add the garlic and cook for 1 minute.

4. 4

   Add the soaked and drained beans, chicken broth, ham hock, bay leaves, thyme, Cajun seasoning, and cayenne. Bring to a boil.

5. 5

   Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until beans are tender and creamy.

6. 6

   Remove the ham hock. Shred any meat from the bone and return it to the pot. Discard the bone.

7. 7

   Using the back of a spoon, mash some of the beans against the side of the pot to thicken the sauce. Add the sausage back in and cook for 10 more minutes.

8. 8

   Remove bay leaves. Season with salt, pepper, and hot sauce to taste. Serve over white rice topped with green onions.