Servings: 5
Calories: 260kcal
Equipment
- Large pot
- medium pot
Ingredients
- 1 pound smoked ham hock
- 3 cups cooked rice for serving
- 2 celery stalks diced
- 1/2 tablespoon granulated garlic or to taste
- 6 andouille sausages
- 1 small yellow onion diced
- 4 cups of water
- 1 green bell pepper diced
- 1/2 cup unsalted butter divided
- 1 pound dry red kidney beans
- 3 tsp roasted chicken base
- 2 teaspoons Creole seasoning
- 3 tsp kosher salt or to taste
Instructions
- Sauté the vegetables - Heat a large pot over medium heat and melt 1/4 cup of butter. Add in diced onion, celery, and bell pepper to create a flavorful base. Sauté until the vegetables are softened, about 5 minutes.
- Cook the beans - Next, add the smoked ham hock, water, dried red kidney beans, granulated garlic, chicken base, Creole seasoning, and salt to the pot. Give the mixture a good stir before bringing it up to a boil. Reduce the heat and let simmer for an hour or until the beans are tender.
- Add in the Andouille sausages and butter - Once your beans are cooked through, add in the Andouille sausages and remaining butter. Stir everything together to combine all of the flavors.
- Serve with rice - Serve your red beans and rice over cooked white or basmati rice. Add a sprinkle of salt if desired for extra flavor, then enjoy!
Notes
- Make sure to cook your beans until they are nice and tender. If they aren’t cooked enough, they won’t be as flavorful.
- Use a good quality smoked ham hock for maximum flavor.
- Add some heat with cayenne pepper or Tabasco sauce if you like it spicy.
- If you’re looking for an extra kick, try adding in a pinch of smoked paprika.
- For the best results, let your red beans and rice sit for 10-15 minutes before serving so that all of the flavors can meld together.
Nutrition
Calories: 260kcal
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