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Red beans and rice

Ingredients

  • 1 pound (500g) dried red beans
  • 1/4 cup olive oil
  • 13 ounces (350g) Andouille sausage, sliced about 1/2-inch thick
  • 1 large onion, chopped (2 cups chopped)
  • 1 medium green bell pepper (capsicum), chopped
  • 1 large celery rib, chopped
  • 6 cloves garlic, finely chopped or minced
  • 2 tablespoons tomato paste
  • 2 teaspoons dried Italian herbs
  • 1 teaspoon cajun seasoning
  • 1/2 teaspoon each ground cumin and paprika
  • 1/8 teaspoon cayenne pepper, or to taste (optional)
  • 3 sprigs thyme
  • 1 meaty smoked ham hock or ham shanks, (about 1 1/2 - 2 pounds, or 600g-1 kg)
  • 6 cups water
  • 2 bay leaves
  • 1/4 cup fresh chopped parsley
  • 2 tablespoons green onions, chopped
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon cracked black pepper, or to taste

Instructions

Rinse beans then soak in a large bowl with water overnight. When ready to cook, drain the soaked beans, give them a rinse and set aside. 

Heat oil in a large heavy based pot over medium-high heat. Fry sausage until slightly browned while stirring occasionally, about 5 minutes. Add onion, bell pepper, celery and garlic, sauté for 3 to 4 minutes until soft and fragrant.

Season with tomato paste, Italian herbs, paprika, cajun seasoning, cumin, paprika, cayenne and thyme sprigs. Sauté, stirring occasionally, for a further minute.

Add the ham hock, water and pre-soaked beans. Season with a pinch of salt to taste (only add about 1/8 teaspoon to start with) and black pepper. Bring to a boil, then reduce heat to low and cover pot. Let simmer while stirring occasionally so that the beans don’t stick to the bottom of the pot, for about 1 1/2 - 2 hours or until beans are tender.

Carefully remove ham hock and shred meat off the bone. Stir the meat back into the pot and discard bone.

Add parsley and simmer for a further 10 minutes. Taste test and adjust seasonings accordingly. Discard bay leaves and thyme. 

Serve beans over rice with green onions and hot sauce (or Tabasco sauce).

Notes

  • Maybe leave the lid off the stockpot for some of the two hours of cooking so it’s less watery
  • Could probably take the full 2tsp Italian seasoning, did 1 last time
  • Could also maybe take more Cajun seasoning or extra cayenne
  • Charleston rice is nice but needed longer than 20 mins (maybe cook on 2?)

Nutrition

Estimated, per serving

  • Servings: 8
  • Serving size: ~1.5 cups beans (excl. rice)
  • Calories: 466
  • Protein: 27 g
  • Carbs: 44 g
  • Fat: 20 g
  • Saturated fat: 5 g
  • Fiber: 17 g
  • Total sugar: 2.4 g
  • Sodium: 871 mg