Red Beans and Rice
Ingredients
- 2 tablespoons vegetable oil
- 1 pound smoked sausage sliced into rounds
- 1 small onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 3 cans 15 ounces each red kidney beans, drained and rinsed
- 2 cups chicken broth
- 1 smoked ham hock optional
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Cooked white rice for serving
- Sliced green onion and hot sauce for serving
Instructions
- Heat the oil in a large pot over medium-high heat, add the sausage, and cook 4 to 5 minutes, until browned.
- Add the onion, bell pepper and celery, and cook 5 minutes, until softened.
- Stir in the garlic for 30 seconds, until fragrant.
- Add the beans, broth, ham hock if using, Cajun seasoning, smoked paprika, bay leaves and thyme, and stir.
- Bring to a boil, reduce to low, cover, and simmer 35 to 40 minutes, mashing a few beans against the pot to thicken.
- Remove the ham hock if used, shred the meat, and stir it back in.
- Remove the bay leaves, taste, and season with salt and pepper.
- Spoon over bowls of white rice and top with green onion and hot sauce.
Good to Know
This freezes well for up to two months, and it is honestly better the next day once the flavors settle.