Red Beans & Rice

Every now and then, I'm in need of a recipe that's super quick to throw together and easy on the purse strings. Enter: Red Beans & Rice. A Creole classic!

Red beans are simmered together with tasty sausage, a smoky ham hock, and the trinity - onion, green pepper, and celery. For a little kick, I like to splash in some hot sauce. Spoon the bean stew over cooked rice and you've got yourself a hearty, comforting meal.

Red Beans & Rice

Ingredients

· 2 tbsp olive oil

· 1/2lb smoked sausage links, like Andouille, diced

· ½ sweet onion, diced

· 1 green pepper, diced

· 1 stalk celery, diced

· 2 garlic cloves, minced

· 1 tbsp tomato paste

· 2 15oz cans red beans & its liquid

· 1 tsp salt

· 1 bay leaf

· Smoked ham hock

· Black pepper

· Hot sauce

· 4 cups cooked white or brown rice

Heat olive oil over medium high heat in a large skillet or braiser pan. Fry the sausage until golden brown. Reduce heat to medium low and add the onions, green pepper, celery, and garlic. Sautee until the onions are translucent. Stir in the tomato paste and fry for 2-3 minutes.

Stir in the red beans, salt and bay leaf. Nestle in the ham hock. Reduce heat to low, cover and simmer for at least 30 minutes or up to 8hrs. Season to taste with black pepper and hot sauce.

To serve, create a bed of rice in the bottom of a bowl. Spoon over the red beans.

Serves 4

Gluten Free Friendly!

GF Friendly