We’re giving this classic Cajun dish a twist by using ham hocks and kielbasa for a rich and savory flavor. This authentic red beans and rice recipe will surely warm up your dinnertime.
Preparation:
10mins
Cooking:
2hrs
Total:
2hrs10mins
Serves:
6
Ingredients
1lbred kidney beanscanned, drained
1lbham hockspartially cooked, preferably smoked
8cupswater(2 quarts)
2tbspolive oil
1½cupsceleryfinely chopped
1cupyellow onionfinely chopped
1cupgreen bell pepperfinely chopped
2bay leaves
2tspwhite pepper
2tspdried thyme
1½tspgarlic powder
1½tspdried oregano
1tspcayenne pepper
1tbsptabasco sauce
1lbKielbasa sausagescut diagonally into 1-inch pieces
saltto taste
To Serve:
1cupricesteamed, per serving
Instructions
Heat the olive oil in a large skillet over medium heat and brown the kielbasa sausages in batches for about 3 to 4 minutes, then set aside.
In a soup pot or Dutch oven, place the ham hocks, water, celery, onions, bell peppers, bay leaves, the seasonings, and tabasco. Cover the pan and boil over high heat.
Reduce the heat and simmer for about 1 hour until the meat becomes tender.
Then, remove the ham hocks and set them aside.
Stir in the beans and kielbasa. Continue simmering for 30 to 45 minutes until the beans start to break up. Mash the beans until the broth thickens.
Remove the meat from the ham hock and stir the meat back into the saucepan. Continue to stir for 10 minutes more or until the meat is warmed through. Season to taste with salt. Adjust accordingly.