Big Easy Red Beans N Rice
Dive into the heart of Southern comfort cuisine with this Big Easy Red Beans N Rice recipe—a slow-cooked masterpiece brimming with bold Creole flavors. Tender red kidney beans are simmered to perfection with smoky andouille sausage, a rich ham hock, and the holy trinity of Cajun cooking: onion, bell pepper, and celery. Infused with a medley of Creole seasoning, thyme, and a hint of cayenne, this dish delivers a flavorful kick in every bite. Served over fluffy white rice and garnished with fresh parsley and green onions, it's a hearty, soul-warming classic that's perfect for family dinners or casual gatherings. With just 20 minutes of prep and a slow simmer on the stove, this one-pot wonder makes a deliciously satisfying meal for six.
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Recipe Information
Ingredients
- 1 pound dried red kidney beans
- 12 ounces andouille sausage
- 2 tablespoons olive oil
- 1 large yellow onion
- 1 medium green bell pepper
- 2 celery stalks
- 4 garlic cloves
- 1 smoked ham hock
- 1 tablespoon Creole seasoning
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cayenne pepper
- 2 bay leaves
- 6 cups chicken broth
- 4 cups cooked white rice
- 0.5 cup green onions, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the dried red kidney beans under cold water and soak them overnight in a large bowl filled with water. Drain and set aside.
Slice the andouille sausage into 1/2-inch pieces. Finely dice the onion, green bell pepper, and celery. Mince the garlic cloves.
Heat the olive oil in a large Dutch oven over medium heat. Add the sausage slices and cook until browned, about 5 minutes. Remove from the pot and set aside.
In the same pot, add the onion, bell pepper, and celery. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the smoked ham hock, soaked and drained kidney beans, Creole seasoning, thyme, cayenne pepper, bay leaves, and chicken broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2.5 to 3 hours, stirring occasionally. Add water as needed to keep the beans covered during cooking.
After the beans have softened and the mixture has thickened, remove the ham hock. Shred any meat from the hock and return it to the pot. Discard the bone.
Add the cooked sausage back into the pot and cook for an additional 10-15 minutes. Adjust seasoning with salt and pepper to taste.
Serve the red beans over freshly cooked white rice. Garnish with chopped green onions and parsley for a burst of freshness.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 5.1 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1636 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
