Red Beans and Rice
- 1 pound Camelia brand red beans (or any dried beans)
- 8-10 cups chicken broth
- 1 pound smoked sausage (sliced)
- 2 onions (chopped)
- 2 bell peppers (chopped)
- 1 cup par (finely chopped)
- 3 cloves garlic (minced)
- 1 ham hock or 3 neck bones
- 2 bay leaves
- 1/4 sticks butter
- Tony Chachere's Creole Seasoning (to taste)
- Italian seasoning (to taste)
- cooked white rice
Rinse and sort beans, and soak in water overnight.
Sauté sausage in a tablespoon of olive oil over medium high heat for 7-10 minutes, or until sausages begin to seared and browned.
Stir in onions, bell peppers, parsley and garlic, and sauté until onion and bell peppers are tender.
Drain beans and stir into sausage and vegetable mix; stir in butter.
Pour in chicken broth, and stir in bay leaves and ham hock or neck bones. Season to taste and bring to a boil. Once boiling, lower to a simmer, cover and let cook for 1.5-2 hours. Check beans for tenderness; once tender, smash some of the beans on side of pot and stir into juices to make creamy. Careful not to mash too many, you just want to do enough to add creaminess.
Continue to season to taste. Pair with white rice and garnish with more parsley.
I’m a homegrown food lover, whom influenced by my mama and MoMo, grew into a self-taught foodmaker. Outside of my day job in tech,, I enjoy developing Cajun/Creole and Asian Fusion recipes, and taking pretty, mouth-watering photos of the food I make. When not in the kitchen, find me binge watching a true crime docuseries or collecting passport stamps across the globe!