Red Beans and Rice
A tomato free version of red beans and rice loaded with sausage, bell pepper, onions, creole seasoning, and red beans.
Servings: 12 Servings
Calories: 405kcal
Ingredients
- 1 Smoked Ham Hock
- 1 large Green Bell Pepper cut into large dice
- 6 stalks of Celery cut into 1/2 inch slices
- 1 large Onion or 2 medium onions, cut into large dice
- 1/2 teaspoon Tony Chachere Seasoning more if you like spicy
- 12 ounces Andouille Sausage or another hot sausage
- 12 ounces Smoked Sausage
- 1 pound Dried Red Beans sorted through
- 3 Cups cooked rice
Instructions
- Add ham hock, peppers, onions, and celery to pot and add enough water to cover the ham hocks, about 12 cups, and bring to a boil.1 Smoked Ham Hock, 1 large Green Bell Pepper, 6 stalks of Celery cut into 1/2 inch slices, 1 large Onion
- Once boiling, reduce heat to a simmer. Simmer for 90 minutes.
- Remove the ham hock and set aside to cool, if using meat. If not using the meat discard the hock.
- Bring back to a boil and add beans. Add more water to the pan if necessary to make sure liquid covers beans by about 2 inches.1 pound Dried Red Beans
- Once boiling, reduce heat back to a simmer.
- Continue simmering the beans, stirring occasionally for 2 hours.
- Slice the sausage into rounds, place on a baking sheet with sides and brown in a 400⁰F oven or use the stovetop and fry in a skillet with a tablespoon of oil set to medium-high heat. Browning is optional but recommended.12 ounces Andouille Sausage or another hot sausage, 12 ounces Smoked Sausage
- After 1 hour of cooking, place the sausage slices, spices, and meat from the ham hocks (if using) into the simmering beans and stir to combine.1/2 teaspoon Tony Chachere Seasoning
- Continue simmering, adding water as necessary, until the beans are completely tender, another 1 to 2 hours.
- Cook rice according to package directions.
- Serve beans and rice together.3 Cups cooked rice
Notes
- Soaking beans is not necessary but can be done for reduced cooking time.
- Browning the sausage is optional, but it adds a lot of flavor.
- Add the sausage during the last hour of cooking to keep the sausage from softening too much.
- Start with 1/2 teaspoon of seasoning and adjust to your taste at the end of cooking.
Nutrition
Serving: 1Cup | Calories: 405kcal | Carbohydrates: 37g | Protein: 22g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 543mg | Potassium: 787mg | Fiber: 7g | Sugar: 2g | Vitamin A: 173IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 4mg
