American
New Orleans Red Beans and Rice
New Orleans red beans and rice with kidney beans, andouille, ham hock, the trinity, paprika, cayenne, and scallions.
8 servings · 35 minutes prep · 180 minutes cook
Ingredients
Main
- 1 lb dried red kidney beans
- 1 tbsp avocado oil
- 12 oz andouille sausage, sliced
- 1 smoked ham hock
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 celery ribs, diced
- 5 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 8 cups chicken stock or water
- 4 cups cooked long-grain white rice
- 3 scallions, sliced
Directions
Simmer the Beans
- Soak beans in plenty of water 12 hours, then drain.
- Brown andouille in oil. Add onion, bell pepper, and celery; cook 8 minutes. Add garlic and cook 1 minute.
- Add the drained beans, ham hock, bay leaves, thyme, paprika, cayenne, salt, pepper, and stock.
- Bring to a vigorous boil for at least 10 minutes, then reduce to a gentle simmer until the beans are tender and the liquor is creamy, 2 1/2-3 hours, stirring often.
- Mash about 1 cup beans against the side of the pot to thicken. Remove the bay leaves and ham hock; shred any ham hock meat back into the beans.
- Serve over rice with scallions.
