Dive into the rich flavors of Louisiana with this classic red beans and rice recipe—comfort in a bowl!
– Dried red kidney beans – Smoked ham hocks – Andouille sausage – Chicken base or stock – Bell pepper – Celery – Yellow onion – Serrano chiles – Garlic – Butter – Creole seasoning – Cooked rice – Fresh parsley or green onion (optional)
In a large pot, combine water, ham hocks, chicken base, bay leaves, serrano chiles, and garlic. Boil, cover, and simmer on low for 1 hour to enhance the broth’s flavor.
Add dry beans, andouille sausage, and Creole seasoning. Taste the broth, adjust seasoning, and simmer 30 more minutes.
While the beans simmer, melt butter in a skillet and sauté celery, bell pepper, and onion.
Add veggies to the red beans, cover, and simmer for 2-3 hours until beans are tender and creamy.
Turn off the heat and let beans rest 15-30 minutes to thicken. Mash some beans and pull ham hock meat.
Ladle red beans into a bowl, top with rice, and garnish with fresh herbs if desired. Enjoy!
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