Ingrédients pour Classic Red Beans And Rice
- Dried Red Beans
- Vegetable Oil
- Yellow Onion
- Green Bell Pepper
- 2 cloves garlic, minced
- 8 ounces smoked sausage
- Kosher Salt
- 1 tablespoon Creole seasoning
- Cayenne Pepper
- Fresh Ground Black Pepper
- Dried Thyme
- 2 bay leaves
- 1 (16-ounce) smoked ham hock
- Chicken Stock
- Cooked Rice
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Comment préparer Classic Red Beans And Rice
- Rinse 1 pound of red kidney beans under cold water in a colander.
- Discard any broken beans or small stones.
- Place the beans in a large bowl and add enough cold water to cover by about 2 inches. Soak overnight (at least 8 hours).
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed stockpot over medium-high heat.
- Add 1 medium onion, chopped; 1 green bell pepper, chopped; and 2 cloves garlic, minced. Cook, stirring occasionally, for about 4 minutes, or until softened.
- Add 8 ounces smoked sausage, sliced; 1 teaspoon salt; 1 tablespoon Creole seasoning; 1/2 teaspoon cayenne pepper (optional); 1/2 teaspoon black pepper; 1 teaspoon dried thyme; and 2 bay leaves.
- Cook, stirring occasionally, for 4-5 minutes, or until the sausage is browned.
- Add 1 (16-ounce) smoked ham hock and cook for 3 minutes.
- Drain the soaked beans and add them to the pot.
- Pour in enough chicken or vegetable stock to cover the mixture by about 1 inch (approximately 4 cups).
- Bring to a boil over high heat.
- Reduce heat to medium-low, simmer uncovered, stirring occasionally, until the beans are tender, approximately 2 hours.
- Remove and discard the bay leaves.
- Mash about 1/4 of the beans against the side of the pot to thicken the sauce.
- Remove the ham hock and let it cool slightly.
- Slice the meat from the bone, discarding the skin and bone.
- Return the ham hock meat to the pot and heat through.
- Serve over cooked white rice. Spoon rice into bowls, top with the flavorful red beans.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
48g
Fat
39g
Carbs
10g
