Red Beans and Rice 🍚
Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with hot sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.
Ingredients:
1 pound dried red beans, soaked overnight
1 tablespoon olive oil
1 large onion, diced
1 bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
1 pound smoked sausage (such as Andouille), sliced
1 ham hock (optional for added flavor)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional)
Salt and black pepper, to taste
6 cups water or low-sodium chicken broth
3 cups cooked white rice
Chopped green onions, for garnish
Hot sauce, for serving
Directions:
Sauté Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, bell pepper, and celery. Cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add Sausage and Ham Hock:
Stir in the sliced sausage and cook until browned, about 5-7 minutes.
If using, add the ham hock to the pot.
Season and Add Beans:
Add the bay leaves, thyme, oregano, cayenne pepper (if using), salt, and black pepper.
Drain and rinse the soaked red beans, then add them to the pot.
Simmer:
Pour in the water or chicken broth, bringing the mixture to a boil.
Reduce the heat to low, cover, and let it simmer for about 2-3 hours, stirring occasionally. Cook until the beans are tender and the sauce thickens. If the mixture becomes too thick, add more water or broth.
Adjust Seasoning:
Taste and adjust seasoning with additional salt, pepper, or hot sauce as needed.
Remove the ham hock (if used) and bay leaves before serving.
Serve:
Serve the red beans over a bed of cooked white rice.
Garnish with chopped green onions and a dash of hot sauce if desired.
Prep Time: 15 minutes
Cook Time: 2-3 hours
Total Time: 2 hours 15 minutes to 3 hours 15 minutes
Servings: 6
Calories: Approximately 400-450 kcal per serving
