Smokey Red Beans and Rice (Aaron McCargo, Jr.) |
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Prep Time: 10 Minutes Cook Time: 145 Minutes |
Ready In: 155 Minutes Servings: 4 |
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Ingredients:
8 ounces dried red beans |
3 cups chicken stock |
2 cups beef stock |
1 onion, chopped |
1 small smoked ham hock |
1/2 green bell pepper, chopped |
2 tablespoons minced garlic |
1 tablespoon salt |
1/2 teaspoon coarsely ground black pepper |
1/2 teaspoon cayenne pepper |
1 tablespoon grapeseed oil |
1/2 pound smoked sausage, diced |
steamed white rice, for serving |
Directions:
1. In a large Dutch oven over medium heat, add the beans, chicken and beef stock, onions, ham hock, green pepper, garlic, salt, black pepper and cayenne. Stir and bring the mixture to a boil. Reduce the heat and simmer for approximately 2 hours.
2. In a medium saute pan over high heat, add the grapeseed oil. When the oil is hot, add the smoked sausage and brown evenly for 2 to 3 minutes. Add the sausage to the pot with the beans. Continue simmering the beans until tender, about 20 minutes more. Transfer to a serving bowl and serve over hot rice.
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