Red Beans & Rice
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By Karl Griffiths
Red Beans & Rice
I serve with Cajun Chicken Thighs. Recipe with Jambalaya recipe.
Updated at: Thu, 17 Aug 2023 13:53:59 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
28
High
Nutrition per serving
Calories860.5 kcal (43%)
Total Fat38.6 g (55%)
Carbs66.5 g (26%)
Sugars9.4 g (10%)
Protein63.4 g (127%)
Sodium2976.4 mg (149%)
Fiber15.5 g (55%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
¼ cupcanola oil
8 clovesgarlic
finely chopped
6 ribscelery
finely chopped
2yellow onions
large, finely chopped
2green bell peppers
stemmed, seeded, and finely chopped
kosher salt
to taste
6 cupschicken stock
1 lbAndouille sausage
cut i
1 Tbspground white pepper
1 Tbspdried thyme
2 tspdried oregano
1 ½ tspcayenne
1 tspfreshly ground black pepper
1 lbdried kidney beans
soaked overnight
4bay leaves
2smoked ham hocks
with lots of meat
1 Tbsphot sauce
such as
Instructions
Step 1
Heat oil in an 8-qt. Dutch oven over medium-high heat.
Step 2
Add garlic, celery, onions, and peppers, season with salt, and cook, stirring, until soft, about 12 minutes.
Step 3
Add white pepper, thyme, oregano, cayenne, and black pepper, and stir until fragrant, about 2 minutes.
Step 4
Add beans, bay leaves, ham hocks, and 6 cups chicken stock, and bring to a boil.
Step 5
Reduce heat to medium-low, and cook, covered, until beans and ham hock are tender, about 2 hours.
Step 6
Remove hocks from pot, remove and discard bones and skin, and finely chop meat; return to pot along with hot sauce, and stir until combined.
Step 7
Serve over rice in bowls.
Notes
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