49min 4 ppl
Red Beans and Rice
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 7 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 26g
Carbs 62g
Fats 16g
About this dish
Red kidney beans simmered low and slow with smoked sausage and the Creole trinity until creamy, served over rice - the dish New Orleans has traditionally cooked every Monday.
Allergy Info
Celery
Diet Info
Meat
Ingredients
Fresh Produce
- Oniondiced1
- Celery stalksdiced2
- Green Bell Pepperdiced1
- Garlic clovescrushed3
Meat & Poultry
- Smoked sausagesliced300 g
- Smoked ham hock1
Tins & Jars
- Chicken stock1 l
Dried Goods
- Dried kidney beanssoaked overnight400 g
- Long-Grain White Ricefor serving300 g
Spices & Seasonings
- Bay leaves2
- Cajun seasoning1 tbsp
Utensils
- Large pot
- Saucepan
- Chopping board
- Sharp knife
Method
1
Drain and rinse the beans after their overnight soak in cold water.
Approx. 4 minutes
2
Dice the onion, celery and green pepper and crush the garlic.
Approx. 8 minutes
3
Combine the beans, smoked sausage, ham hock, onion, celery, green pepper, garlic, bay leaves, Cajun seasoning and chicken stock in a large pot.
Approx. 5 minutes
4
Bring to the boil, then reduce the heat and simmer gently, partially covered, for 2 hours 30 minutes, stirring occasionally, until the beans are creamy and starting to break down, topping up with water if it looks dry.
Approx. 21 minutes
5
Lift out the ham hock, pull the meat from the bone and discard the skin and bone, then return the meat to the pot.
Approx. 8 minutes
6
Meanwhile, cook the rice in a separate pot of salted water according to the packet instructions.
Approx. 12 minutes
7
Discard the bay leaves, mash a few spoonfuls of beans against the side of the pot to thicken the liquid, and serve over the rice.
Approx. 2 minutes
