A rendition of Armstrong's recipe featuring red kidney beans, smoked ham hocks, andouille sausage, bay leaves, bell pepper, celery, and onion, cooked with Creole spices and served with white rice.
Water Ham hocks Chicken bouillon Bay leaves Serrano chiles Butter Celery Bell pepper
Onion Andouille Kidney beans Garlic Creole seasoning Rice Parsley Green onion
1
In a big pot, combine water, smoked ham hocks, chicken base (or chicken bouillon powder), bay leaves, and serrano chiles (for some spicy heat).
2
After an hour, toss in your dried red kidney beans, andouille sausage, and Creole seasoning.
3
While your beans are simmering away, grab a large skillet and melt some butter over medium-high heat. Then add sautéed veggie to the pot of red beans
4
Put the lid back on and let it simmer for about 1 1/2 to 2 hours.
5
Grab your bowl, load it up with a scoop of rice, and then ladle those flavorful red beans on top.