thepioneerwoman5.0
Red Beans and Rice
This red beans and rice recipe is made with dried red beans, andouille sausage, a ham hock, aromatic vegetables, and plenty of spice. It makes a hearty meal!
👥 3 Servings⏱️ Prep & Cook: 4h⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
In a large Dutch oven, place the beans and 1 tablespoon of salt. Fill the Dutch oven with water to cover the beans. Put the lid on the Dutch oven and soak the beans overnight. (Or, for a quick soak, bring the pot of beans to a boil over medium-high heat for ⏱️ 2 minutes. Remove the pot from the heat, cover, and let stand for ⏱️ 1 hour.)
2
Whether they are soaked overnight or quick-soaked, drain and rinse the beans. Set them aside.
3
In a large Dutch oven over medium heat, heat 1 tablespoon of oil. Add the sausage and cook, stirring frequently, until browned and crisp, 5 to ⏱️ 7 minutes. Add the remaining 3 tablespoons of oil, along with the onion, bell pepper, and celery. Cook, stirring frequently, until the vegetables are soft and golden, 5 to ⏱️ 7 minutes. Stir in the garlic, thyme, black pepper, sage, cayenne, and the remaining 1 teaspoon of salt. Cook until fragrant, ⏱️ 30 seconds to ⏱️ 1 minute.
garlic, finely chopped5 cloves
4
Stir in the chicken broth, ham hock, bay leaves, and drained beans. Add enough water to cover the beans by 2 inches, 2 to 4 cups. Bring to a boil, cover, and reduce the heat to low. Cook until the beans are tender, ⏱️ 1 hour and ⏱️ 15 minutes to ⏱️ 2 hours, checking the beans after ⏱️ 1 hour and ⏱️ 15 minutes for doneness.
bay leaves2
5
Remove the lid and continue to cook over medium-low heat, stirring frequently, until the liquid is reduced and creamy, 25 to ⏱️ 30 minutes. Discard the bay leaves and stir in the vinegar. Taste for salt, pepper, cayenne, and vinegar.
bay leaves2
6
Serve the beans over hot cooked rice with hot sauce and sliced green onion, if you like.
Hot sauce, to serveSliced green onion, to serve
Nutrition Facts
calories
1772 Calories
fat Content
71 g
fiber Content
41 g
sugar Content
12 g
sodium Content
2785 mg
protein Content
97 g
trans Fat Content
0 g
cholesterol Content
167 mg
carbohydrate Content
145 g
saturated Fat Content
20 g
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