Red Beans & Rice

I serve with Cajun Chicken Thighs. Recipe with Jambalaya recipe.

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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.