Red Beans and Rice

Thick and creamy Red Beans and Rice with smoky Andouille sausage, fall apart ham hock, aromatics, a kick of spice and fresh herbs. So much flavour!

📝 Ingredients

• 1 pound dried red beans
• 1/4 cup olive oil
• 13 ounces andouille sausage (sliced about 1/2-inch thick)
• 1 large onion (chopped (2 cups chopped))
• 1 medium green bell pepper (chopped)
• 1 large celery rib (chopped)
• 6 cloves garlic (finely chopped or minced)
• 2 tablespoons tomato paste
• 2 teaspoons dried Italian herbs
• 1 teaspoon cajun seasoning
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 pinch cayenne pepper (or to taste, optional)
• 3 sprigs thyme
• 1 meaty smoked ham hock ( or ham shanks, about 1 1/2 - 2 pounds)
• 6 cups water
• 2 bay leaves
• 1/4 cup fresh chopped parsley
• 2 tablespoons green onions (chopped )
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon cracked pepper (or to taste)

👨‍🍳 Instructions

1. 1Rinse the dried red beans thoroughly under cool water. Transfer them to a large bowl and cover with plenty of water. Let them soak overnight. When ready to cook, drain the beans, give them a final rinse, and set aside.
2. 2In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Add the sliced Andouille sausage and cook until browned and fragrant, about 5 to 6 minutes, stirring occasionally to get color on all sides.
3. 3Add the chopped onion, bell pepper, celery, and garlic to the pot with the sausage. Sauté for 3 to 4 minutes, until the vegetables are softened and aromatic. Stir in the tomato paste and cook for another minute.
4. 4Sprinkle in the Italian herbs, Cajun seasoning, cumin, paprika, cayenne, and toss in the thyme sprigs. Stir everything well to coat. Add the soaked red beans, ham hock, water, salt, and black pepper. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 1½ to 2 hours, or until the beans are tender and the broth has thickened.
5. 5Once the beans are cooked through, remove the ham hock from the pot. Shred the meat off the bone, discarding any skin and fat. Return the shredded meat to the pot along with chopped parsley. Let it simmer uncovered for 10 more minutes to meld the flavors. Remove and discard the thyme and bay leaves.
6. 6Ladle the red beans over bowls of warm cooked rice. Top with freshly chopped green onions and a splash of hot sauce or Tabasco if desired for that signature Southern kick.