This smoky, comforting red beans and rice recipe seasoned with ham hock is chock full of flavor and can rival the best of the best!!
How’s it going?!?!? It’s been a while it seems. I have been busy with market pop ups and designing the Say Grace Collective Coffee Cart. It’s gonna be a beauty!! I could scream!!
I have a soft launch coming up on July 6th if you happen to be near the Detroit area. Would love to see you there if you’re a coffee lover like me!! I am so excited to see what God does through this ministry. I am overjoyed at the opportunity to encourage one another over a delicious cup of coffee.
HOW TO MAKE EASY RED BEANS AND RICE RECIPE
Well, let’s get back to these beans!! If I’m being honest, my very first encounter with red beans and rice was at the fast food chicken restaurant, Popeyes. You know…Love that chicken from Popeyes!!! In addition to their crunchy, spicy fried chicken, I would always order a side of their creamy red beans and rice & a jalapeno for added spice of course! Yum!!
The easy red beans and rice recipe includes slow-cooked kidney beans in a ham hock broth, veggies, andouille sausage and white rice. It’s a southern comfort dish that is so flavorful and super simple to make.
It’s one of hubby’s favorite dishes just like the Ham and Beans recipe, pinto beans and the Cajun 15 Bean Soup. We enjoy them the most with Hot Water Cornbread or just about any kind of cornbread!! I hope you’ll give them a try. Say Grace and enjoy!!
Easy Red Beans and Rice Recipe
Ingredients
- 1 lb dried red kidney beans soaked overnight (8 hours)
- 1 T butter
- 1 med sweet onion diced
- 3 celery stalks diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 6 garlic cloves minced
- 6 cups chicken stock
- 4 bay leaves
- 3 T Say Grace Cajun Seasoning
- 1.5 lb ham hock
- 1 pound andouille sausage sliced
- 4 cups cooked white rice
- salt and pepper to taste
- sliced green onion garnish
Instructions
- Place ham hocks in pot and cover with water. Boil over medium heat for 2 hours (or until tender). Once tender, pour all but 1 cup of ham hock broth. Sav
- In a large Dutch Oven saute andouille sausage until browned then remove from the pan.
- Add butter to the same pan over medium heat and saute the onions, celery, pepper stirring frequently until tender. Add garlic and saute until fragrant.
- Add in the beans, chicken stock, reserved ham hock broth, bay leaves, salt free cajun seasoning, andouille. Simmer for 1 hour on low. Check texture and cook for another hour or until beans are tender.
- Add salt and pepper to taste.
- Serve with cooked white rice and garnish with green onions. Say Grace and enjoy!
Adapted from Billy Parisi
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