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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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John's Red Beans and Rice are a favorite comfort food served throughout Louisiana. Be sure to cook this one-dish meal the entire time to allow the flavors to develop. Serve red beans and rice over hot cooked rice. Serve over hot cooked rice. Ingredients:
1 (16-oz.) package dried red kidney beans |
1 pound mild smoked sausage, cut into 1/4-inch-thick slices |
1 (1/2-lb.) smoked ham hock, cut in half |
1/4 cup vegetable oil |
3 celery ribs, diced |
1 medium-size yellow onion, diced |
1 green bell pepper, diced |
3 bay leaves |
3 garlic cloves, chopped |
2 tablespoons salt-free cajun seasoning |
1 teaspoon kosher salt |
1 teaspoon dried thyme |
1 teaspoon ground pepper |
3 (32-oz.) containers low-sodium chicken broth |
Directions:
1. Place beans in a large Dutch oven; add water 2 inches above beans. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
2. Cook sausage and ham in hot oil in Dutch oven over medium-high heat 8 to 10 minutes or until browned. Drain sausage and ham on paper towels, reserving 2 Tbsp. drippings. Add celery and next 8 ingredients to drippings; cook over low heat, stirring occasionally, 15 minutes.
3. Add broth, beans, sausage, and ham to Dutch oven. Bring to a simmer. Cook, stirring occasionally, 2 hours or until beans are tender. Discard ham hock and bay leaves.
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