Red Beans and Rice

This red beans and rice is dried red beans simmered with ham, vegetables, spices and sausage, then served over steamed rice. A classic comfort food dish that's perfect for the heartiest of appetites!

Course Main

Cuisine Cajun

Prep Time 20

Cook Time 2

Soaking Time 4

Total Time 2 20

Servings

Calories 545kcal

Author Sara Welch

Ingredients

1 pound dry red kidney beans or another variety of red beans
2 tablespoons olive oil
3/4 cup onion chopped
1 green bell pepper chopped
1/2 cup celery chopped
1 1/2 tablespoons minced garlic
6 cups low sodium chicken broth
2 dried bay leaves
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
2 teaspoons dried parsley
1 teaspoon Cajun seasoning
1 smoked ham hock or 1 ham bone or 1 cup diced smoked ham
1 pound andouille sausage cut into quarters lengthwise and sliced
6 cups cooked white rice
1/4 cup fresh herbs such as chopped parsley and sliced green onions
salt and pepper to taste

Instructions

Rinse the beans. Put them in a bowl of water and soak for 6-8 hours.
Heat the olive oil in a large pot over medium heat. Add the onion, green pepper and celery.
Cook for 3-4 minutes or until vegetables are tender. Add the garlic and cook for 30 seconds.
Place the beans, chicken broth, bay leaves, cayenne pepper, thyme, parsley, Cajun seasoning and ham hock (or ham bone) in the pot. If you're using diced ham instead of a ham hock or bone, reserve it for later on.
Bring the pot to a boil, then reduce the heat to low and simmer for 1 1/2 - 2 hours or until beans are tender.
Remove the ham hock from the pot. Cut the meat off the bone then coarsely chop. Discard the bone.
Add the diced ham and sausage to the beans. Cook for an additional 20 minutes or until sausage is heated through. Taste and add salt and pepper if needed.
Serve the beans over the rice, topped with fresh herbs.

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