Easy Red Beans and Rice (Printer-Friendly)

Red beans simmered with sausage, ham, and Creole seasonings for a flavorful Southern dish over rice.

# What You’ll Need to Cook:

→ Main Components

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 1 large green bell pepper, diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced
06 - 1 teaspoon salt
07 - 0.5 teaspoon black pepper
08 - 1 teaspoon dried thyme
09 - 1 bay leaf
10 - 1.5 teaspoons Cajun seasoning
11 - 300 grams andouille sausage, thinly sliced
12 - 850 grams canned red beans, drained and rinsed
13 - 1 tablespoon Worcestershire sauce
14 - 1.2 litres chicken stock
15 - 1 small smoked ham hock
16 - 200 grams smoked ham, diced
17 - 30 grams fresh parsley, finely chopped

→ For Serving

18 - 600 grams cooked long-grain rice
19 - Pickled okra, as desired
20 - Louisiana-style hot sauce, to taste

# Steps to Prepare:

01 - Heat olive oil in a large stock pot over medium heat. Add onion, bell pepper, celery, and garlic. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
02 - Add salt, black pepper, dried thyme, bay leaf, and Cajun seasoning. Stir well and sauté for 1 minute to release the aromatics.
03 - Add andouille sausage, red beans, Worcestershire sauce, chicken stock, smoked ham hock, and diced smoked ham to the pot. Stir to combine. Bring to a gentle simmer, cover partially, and cook for 30 to 60 minutes, stirring occasionally. Add more chicken stock if the mixture becomes too thick.
04 - Discard bay leaf and ham hock. Stir in fresh parsley. Serve the red beans mixture over hot cooked rice in individual bowls. Garnish with pickled okra and a dash of Louisiana-style hot sauce if desired.

# Extra Cooking Tips:

01 - For creamier texture, mash or blend a cup of cooked beans and stir back into the pot.
02 - Adjust seasoning and consistency by adding broth or reducing the liquid as needed.
03 - Vegetarian version: Omit meats, use vegetable stock, and add extra vegetables or smoked paprika for depth.
04 - Leftovers improve in flavor after refrigerating overnight and can be frozen for up to three months.