This traditional Louisiana dish is a comforting bowl of warm, earthy red beans simmered until creamy and rich with deep Cajun spices. The recipe combines the smokiness of ham hocks with the zesty kick of spicy sausage, creating a complex flavor profile that is both savory and satisfying. Served over fluffy white rice, it&# 226;ÂÂs a complete meal that brings the warmth of a family kitchen to your table. Perfect for Sunday dinners or cold evenings, this vegan-friendly option (if omitting meat) or hearty meat-lover’s version is a staple for any occasion where you want robust, soulful comfort food that tastes like it has been cooking all day.
Cathe’S Red Beans & Rice
Description
This traditional Louisiana dish is a comforting bowl of warm, earthy red beans simmered until creamy and rich with deep Cajun spices. The recipe combines the smokiness of ham hocks with the zesty kick of spicy sausage, creating a complex flavor profile that is both savory and satisfying. Served over fluffy white rice, it&# 226;ÂÂs a complete meal that brings the warmth of a family kitchen to your table. Perfect for Sunday dinners or cold evenings, this vegan-friendly option (if omitting meat) or hearty meat-lover's version is a staple for any occasion where you want robust, soulful comfort food that tastes like it has been cooking all day.Ingredients
Directions
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Sort through the dry red kidney beans, removing any stones or damaged beans, then rinse thoroughly under cold water until the water runs clear.
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Place the cleaned beans in a large 6-quart saucepan and cover with water by about 4 inches.
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Bring the water to a boil over high heat, then reduce heat slightly and boil gently for 3 minutes.
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Remove the pot from heat, cover, and let the beans sit undisturbed for 1 hour.
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Drain the beans, discarding the soaking water, and set the beans aside.
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In a large 12-quart pot or Dutch oven, combine ham pieces (or hocks), 2 cups of water, chopped celery, onion, bell pepper, bay leaves, white pepper, thyme, oregano, garlic powder, cayenne, black pepper, and Tabasco sauce.
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Stir well, cover, and bring the mixture to a boil over high heat.
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Reduce heat to low and simmer until the ham is fork-tender, about 1 hour, stirring occasionally.
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Remove the ham from the pot, tear it into small pieces, and set aside.
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Add the soaked beans and 2 cups of water to the pot with the ham broth and vegetables.
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Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
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Add the sliced sausage and 2 more cups of water if the beans are not fully submerged.
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Continue simmering for about 35 minutes, or until the beans begin to break down and thicken the stew, stirring frequently to prevent sticking.
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If the bottom starts to scorch, immediately remove from heat and transfer the mixture to a clean pot without scraping the burnt bits.
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Return the torn ham pieces to the pot and cook for an additional 10 minutes, stirring often.
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Adjust consistency with water if too thick; it should be thicker than cream soup but not dry.
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Serve hot over mounds of cooked white rice.
Nutrition Facts
Servings 15
- Amount Per Serving
- Calories 115.3kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.8mg1%
- Total Carbohydrate 20.0g7%
- Dietary Fiber 5.8g24%
- Sugars 1.9g
- Protein 7.9g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
