Red Beans and Rice
Ingredients
To Make the Beans
- 1 pound red or kidney beans
- 2 bay leaves
- 3-4 garlic cloves, crushed
- 1 tsp salt
- 6 cups water
To make the Red Beans and Rice
- 1 pound andouilli sausage, sliced
- 8 ounces diced ham
- 1 cup diced onions
- 1 cup chopped poblamo pepper you can use a green pepper here
- 2 stalks chopped celery
- 1 tablespoon minced garlic
- 2-3 tablespoons Cajun seasoning
- 2-4 tablespoons hot sauce
- 2 bay leaves
- 1/2 teaspoon salt
- 1 teaspoon pepper
- cooked beans, strained
- 6 cups chicken stock (preferably homemade)
- Cooked rice for serving
- sliced green onions for serving
- extra hot sauce for serving
Instructions
To Cook the Beans
- In a large stock pot, add the beans, bay leaves, garlic and, salt. Cover with 6 cups of water. Bring the beans to a boil. Boil for 5 minutes and reduce heat to simmer. Cover and cook the beans for 1 hour 15 minutes. Strain off the water, remove the bay leaves and set aside. It's ok to leave the garlic in the beans.
To Make the Red Beans and Rice
- In a large stock pot, brown the sausage until almost cooked through, about 5 minutes over medium heat. Add the onions, peppers, celery, and garlic. Cook for about 3-4 minutes or until the onions become translucent. Stir in the ham, Cajun seasoning, hot sauce, bay leaves, salt, pepper, and the beans. Cover with the chicken stock.
- Bring the mixture to a boil. Reduce heat to simmer and cover the stockpot with the lid. Simmer for 1 1/2 hours or until the beans are creamy and delicious.
- Cook as much rice as desired according to package directions. I used long grain rice for this recipe.
- Serve the finished Red Beans with rice and finish off with green onions and more hot sauce if desired.