Red Beans and Rice
- Yield 6
- Prep 15 minutes
- Total 15 minutes
Red Beans and Rice is a pork recipe on Avoteb. The yield on the card is 6. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 pound dried red beans, soaked overnight and drained
- 2 tablespoons olive oil or bacon grease
- 12 ounces andouille sausage, sliced into ½-inch rounds
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 2 ribs celery, diced
- 5 –6 cloves garlic, minced
- 1 large smoked ham hock
- 1 tablespoon Creole seasoning*
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 cups chicken stock, plus more as needed
- 2 teaspoons Worcestershire sauce
- 1 tablespoon unsalted butter
- 1 –2 teaspoons apple cider vinegar (or white vinegar)
- Tabasco sauce, to taste
- fine sea salt and freshly-cracked black pepper
- steamed white rice, for serving
- thinly sliced green onions, for garnish
Method
Brown the sausage. Warm the olive oil or bacon grease in a large Dutch oven over a medium burner. Tip in the andouille sausage and cook until browned on both sides, about 4–5 minutes. Move to a plate and keep nearby.
Sauté the vegetables. Tip in the onion, bell pepper, and celery to the pot. Leave for 5–7 minutes, stirring occasionally and scraping up any browned bits, until softened and lightly golden. Tip in the garlic and cook for 30–60 seconds, until fragrant.
Bloom the seasonings. Stir in the Creole seasoning, dried thyme, bay leaves, and black pepper. Leave for about 30 seconds, just until fragrant.
Let it bubble gently the beans. Tip in the soaked beans, ham hock, chicken stock, Worcestershire sauce, and a few dashes of hot sauce. Whisk to combine. Raise to a gentle boil, then reduce heat to low and let it bubble gently uncovered or partially covered for 3–3½ hours, stirring occasionally, until the beans are very tender and beginning to break down.
Tip in the sausage back. Put back the browned sausage to the pot and continue simmering uncovered for another 20–30 minutes, until the beans are creamy and the broth has thickened. Take the back of a spoon to mash some of the beans against the side of the pot to naturally thicken the mixture.
Shred the ham hock. Lift the ham hock to a plate. Once cool enough to handle, shred any tender meat from the bone and stir it back into the beans. Discard the bone, skin, and excess fat.
Finish with balance. Stir in the butter and vinegar, then adjust with more hot sauce to taste. Taste carefully and add salt and pepper only if needed.
Plate Spoon the red beans over hot white rice and top with sliced green onions and additional hot sauce. Enjoy!
