Annelle’s Red Beans & Rice
Course: Movie & TV Recipes, Southern ClassicsCuisine: SouthernDifficulty: EasyServings
8
servings15
minutesCooking time
2
hoursCook Mode
Keep the screen of your device on
Ingredients
1 lb dried red kidney beans
1 Tbsp bacon grease or olive oil
1 lb smoked sausage or andouille, sliced
1 ham hock (optional, but recommended)
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp dried thyme
2 bay leaves
6 cups low-sodium chicken broth, plus more as needed
Cooked white rice, for serving
Green onions or parsley, for garnish (optional)
Directions
- Soak the beans overnight. Rinse and drain before cooking.
- Heat the bacon grease in a large pot over medium heat. Add the sausage and ham hock and cook until lightly browned.
- Add the onion, bell pepper, celery, and garlic. Cook until softened.
- Stir in the beans, salt, black pepper, smoked paprika, thyme, bay leaves, and chicken broth.
- Bring to a boil. Reduce the heat and simmer uncovered for 1½–2 hours, until the beans are tender and creamy. Add more broth or water as needed.
- Remove the bay leaves and ham hock. Mash a few beans against the side of the pot if you want a thicker consistency.
- Serve over hot cooked white rice. Garnish with green onions or parsley, if desired.
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