Red Beans and Rice
 
Ingredients
  • 2 tablespoons vegetable oil
  • 2 ham hocks, scored
  • 14 ounces andouille sausage, cut crosswise ¼ inch thick
  • 1 yellow onion, chopped
  • 1 cup chopped celery
  • 1 large green bell pepper, diced
  • 4 cloves garlic, chopped
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons firmly packed light brown sugar
  • 1 teaspoon paprika
  • 8 cups beef broth
  • 1 pound dried red kidney beans, rinsed and soaked in water (covered by 2 inches) overnight
  • 1 cup sliced green onion
  • 1 tablespoon chopped fresh thyme
  • 2 dried bay leaves
  • Essential Long-Grain Rice
  • Garnish: sliced green onion
Essential Long-Grain Rice
  • 2 tablespoons unsalted butter
  • 2 cups long-grain white rice
  • 4 cups water or chicken broth
  • 1 teaspoon kosher salt
Instructions
  1. In a large Dutch oven, heat oil over medium heat. Add ham hocks, and cook, turning occasionally,
  2. until browned on all sides, 7 to 10 minutes. Remove from pot.
  3. In same pot, cook andouille over medium heat, stirring occasionally, until golden brown, 5 to 7 minutes. Remove from pot.
  4. In same pot, cook yellow onion, celery, bell pepper, garlic, Cajun seasoning, brown sugar, and
  5. paprika over medium heat, stirring occasionally, until tender and aromatic, 7 to 10 minutes.
  6. Stir broth into vegetable mixture. Bring to a boil over medium-high heat; stir in beans, green onion, thyme, and bay leaves, and return to a boil. Return ham hocks and andouille to pot. Reduce heat to medium, cover, and simmer until beans and ham hocks are fork-tender, about 1½ hours.
  7. Remove ham hocks from pot, discard bay leaves, and let cool enough to handle. Shred meat, discarding skin, fat, and bone. Stir meat into bean mixture. Cook, uncovered, until beans are extremely tender and liquid is reduced slightly, 20 to 30 minutes. Serve with Essential Long-Grain Rice, and garnish with green onion, if desired.
Essential Long-Grain Rice
  1. In a medium stockpot, melt butter over medium high heat. Add rice, and cook, stirring frequently,
  2. until aromatic and opaque, 3 to 5 minutes.
  3. Add 4 cups water or broth and salt, and stir until well combined. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes. Fluff rice with a fork.
Recipe by Louisiana Cookin' at https://louisianacookin.com/red-beans-and-rice-3/