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Red Beans & Rice with Andouille Sausage

Name: Red Beans & Rice with Andouille Sausage
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 2 medium yellow onions diced; 1 medium green bell pepper diced; 2 celery stalks diced; 2 Tbsp. rendered bacon fat; 1 lb. dried red kidney beans; 2 smoked ham hocks; 1 lb. andouille sausage sliced in 1/2" thick rounds; 2 bay leaves; ¼. tsp. cayenne pepper; 4 green onions finely chopped; 3 cups Carolina Golden rice cooked

Red Beans & Rice is a humble dish but also shows how you can take a few ingredients and come up with an amazing meal. Simply taking kidney beans and slowly simmering them, for hours with a couple of smoked ham hocks, to create amazing melding of flavors. At the end we take a small amount of the beans and mash them to create a creamy slurry that brings it all together. Enjoy this with a side of cornbread, Tabasco, and a nice IPA beer.

Smoked ham hocks are the traditional meat used though adding dice ham or smoked turkey legs adds a nice flavor as well.

Kitchen Items Needed

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Recipe

2
medium yellow onions , diced
1
medium green bell pepper , diced
2
celery stalks , diced
2 Tbsp.
rendered bacon fat
1 lb.
dried red kidney beans
2
smoked ham hocks
1 lb.
andouille sausage, sliced in 1/2" thick rounds
2
bay leaves
¼. tsp.
cayenne pepper
4
green onions , finely chopped
Kosher salt
freshly ground black pepper
Tabasco
3 cups
Carolina Golden rice, cooked

Step 1

Pre-soak the kidney beans. Following the package instructions this can be done by soaking the beans in water overnight or bring the beans to a boil and then remove from the and cover for 1 hour. Drain the beans.

Step 2

In a Dutch oven, sauté the onions, bell peppers and celery with the rendered bacon fat. Approximately 7 - 10 minutes.

Step 3

Once the onions have become translucent, add the kidney beans, ham hocks, andouille sausage, bay leaves and cayenne pepper.

Step 4

Cover the beans with water by 1".

Step 5

Increase the heat to bring to a boil.

Step 6

Once to a boil, reduce the heat to low and allow the beans to simmer for 2 hours. Periodically stir the beans to make sure they don't scorch on the bottoms. Add water and Kosher salt as needed.