Red Beans and Rice

March 23, 2020
Created by Harmons
3 hours
Serves 4-6
  • Red beans
  • 1 Tbsp canola oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 Tbsp minced garlic
  • 2 Tbsp Creole seasoning
  • 1 lb Andouille sausage, broken up
  • 1/2 lb red kidney beans (soaked overnight)
  • 2 ham hocks
  • 3 1/2 cups chicken broth
  • 3 bay leaves
  • Salt and freshly ground pepper
  • 1 tsp red wine vinegar
  • 1/2 cup tomato sauce
  • 1 Tbsp fresh flat-leaf parsley, minced
  • 1/4 cup chopped green onions, divided
  • Rice
  • 1/4 cup canola oil
  • 1 yellow onion, diced
  • 1/4 cup unsalted butter, softened
  • 1 bay leaf
  • 2 tsp salt
  • 2 cups jasmine rice
  • 3 1/2 cups chicken broth

To make the red beans, in a Dutch oven over medium-high heat, add oil. When oil shimmers, add onion, bell pepper, and celery and cook until onion is translucent, 5-7 minutes. Add garlic, Creole seasoning and sausage and cook until sausage is browned, 5-7 minutes. Add beans, ham hocks, broth, bay leaves, and season with salt and pepper. Bring to a boil, reduce to a simmer and cook, partially covered, 1 hour. Stir and continue to cook for 1 more hour. Add tomato sauce, parsley, and half of green onions and continue to cook, about 30 minutes.

Meanwhile, to make the rice, in a large saucepan over medium-high, add oil. Add onion, butter, bay leaf and salt, and cook, stirring often, until onions are soft and translucent, about 6 minutes.

Add rice, and stir well. Add broth and bring mixture to a boil. Reduce heat to low, cover and cook for 15 minutes. Remove pan from heat, and let stand 5 minutes covered. Fluff rice with a fork. Serve rice with red beans.