- 1 tablespoon shortening, or as needed
- 1 white onion, chopped
- 3 cloves garlic, chopped
- 1 green bell pepper, chopped
- 8 cups water
- 1 pound dried red beans
- 1 smoked ham hock
- 1 pound smoked sausage, cut into bite-sized pieces
- 2 stalks celery, chopped
- 2 bay leaves
- 1 tablespoon Creole seasoning (such as Tony Chachere's®)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 dash hot pepper sauce (such as Tabasco®), or to taste (optional)
- 3 cups cooked white rice
- Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
- Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
- Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.
04/13/2018
recipepes.com
Authentic New Orleans Red Beans and Rice, recipe
PT15M
PT1H
5
455 calories
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