- 1 pound red kidney beans (dried)
- 8 cups cold water
- 2 tablespoons canola oil
- 1 pound andouille sausage (smoked, thinly sliced)
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 3 cloves garlic (minced)
- 8 cups low sodium chicken broth
- 1 smoked ham hock
- 3 bay leaves (dried)
- 1 teaspoon creole seasoning
- 1 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- cooked white rice
- green onion (Garnish: sliced)
|Calories380Calories from Fat260|
|% DAILY VALUE|
|Calories from Fat260|
|% DAILY VALUE|
Ballard 2 months ago
Turned out Delicious!
J&C Cox 5 months ago
This came out really tasty. I didn't have dry beans and had to use canned, so I had to step back and punt some. I ended up adding in 4 cups of chicken stocks to the veggies and then adding the rice, giving it a good stir to blend, then the ham hock, sausage, and herbs & seasoning. I brought it to a boil then reduced to a simmer and let cook, covered, for about 30 minutes. Then I added the beans on top, covered it back up and let it go for another 30 minutes. This worked out really well - a perfect comfort dish on a cold night. Lots of leftovers too! Will definitely make again.
Billesa 10 months ago
1st time making any type of red beans and rice Great recipe! Delicious!
Doug Beichner a year ago
loved it. i cooked it for 3 hours.
Christina a year ago
This was so good! My family loved it! I added a little more creole seasoning than it called for. I also used canned beans instead of dry beans because I didn’t have a lot of time. I still cooked it for about a hour and fifteen minutes. I will definitely make this again!