Red Beans & Rice

SERVES: 6
PREP TIME: 20 MIN
COOK TIME: 2.5–3 HOURS

INGREDIENTS:

• 2 CUPS ORGANIC LONG GRAIN WHITE RICE
• 1 LB DRY RED KIDNEY BEANS, SOAKED OVERNIGHT
• 1 HAM HOCK (OR SMOKED TURKEY NECKS)
• 1 LB ANDOUILLE SAUSAGE, SLICED
• 1 LARGE YELLOW ONION, CHOPPED
• 1 GREEN BELL PEPPER, CHOPPED
• 3 RIBS CELERY, CHOPPED
• 4 CLOVES GARLIC, MINCED
• 2 BAY LEAVES
• 1 TSP DRIED THYME
• 1 TSP PAPRIKA
• ½ TSP CAYENNE PEPPER (MORE IF YOU LIKE HEAT)
• SALT & BLACK PEPPER TO TASTE
• 8 CUPS WATER OR LOW-SODIUM CHICKEN STOCK
• GREEN ONIONS FOR GARNISH
• HOT SAUCE FOR SERVING

INSTRUCTIONS:

1. SAUTÉ AROMATICS:
IN A LARGE POT, COOK ONION, BELL PEPPER, CELERY, AND GARLIC IN A LITTLE OIL UNTIL SOFTENED.

2. BUILD THE POT:
ADD SOAKED/DRAINED BEANS, HAM HOCK, BAY LEAVES, THYME, PAPRIKA, CAYENNE, SALT, AND PEPPER. POUR IN STOCK OR WATER.

3. SIMMER:
BRING TO A BOIL, THEN REDUCE HEAT TO LOW. COVER AND SIMMER FOR ABOUT 2 TO 2.5 HOURS, STIRRING OCCASIONALLY.

4. COOK SAUSAGE:
IN A SKILLET, BROWN THE SAUSAGE SLICES AND ADD THEM TO THE POT DURING THE LAST 30 MINUTES.

5. FINISH:
REMOVE HAM HOCK, PULL ANY MEAT OFF THE BONE, AND RETURN IT TO THE POT. ADJUST SEASONING.

6. SERVE:
COOK RICE PER PACKAGE INSTRUCTIONS. SERVE BEANS OVER RICE. TOP WITH GREEN ONIONS AND A DASH OF HOT SAUCE.