🔥Sheryl’s “Straight from the French Quarter” Red Beans & Rice🔥
Ingredients
For the beans:
3 cans red kidney beans (15 oz each, drained and rinsed)
1 large yellow onion, finely chopped
1 green bell pepper, finely chopped
2 ribs celery, finely chopped
5 cloves garlic, minced
1 smoked ham hock or smoked turkey leg (optional but flavor-boosting)
1 lb andouille sausage, sliced into coins (or smoked sausage if needed)
2 tbsp Creole seasoning (Tony Chachere’s or homemade)
1 tsp dried thyme
2 bay leaves
½ tsp cayenne pepper (adjust to taste)
½ tsp black pepper
Salt to taste (add at the end)
4 cups chicken broth (instead of 6–8 cups water)
2 tbsp neutral oil (avocado or canola)
Optional: splash of hot sauce (Crystal or Louisiana)
For the rice:
2 cups long grain white rice
4 cups water
1/2 tsp salt
1 tbsp butter or neutral oil
Directions
1. Build the flavor base
In a heavy-bottomed pot or Dutch oven, heat 2 tbsp oil over medium heat.
Add onion, bell pepper, and celery.
Sauté for about 8–10 minutes, until softened and just starting to brown. Add garlic and cook 1–2 minutes more.
2. Add meats & seasoning
Stir in sausage, ham hock (if using), Creole seasoning, thyme, cayenne, black pepper, and bay leaves.
Cook until sausage is slightly browned and the spices are fragrant — about 5 minutes.
3. Add beans & broth
Stir in the drained beans and 4 cups chicken broth. Bring to a gentle simmer.
Unlike dried beans, you don’t need hours of cooking — simmer 25–30 minutes uncovered, stirring occasionally. Add more broth if it gets too thick.
4. Creamy magic time
After about 20 minutes, remove about 1 cup of beans, mash them with a fork, then stir back into the pot to thicken the liquid. Adjust thickness with extra broth if needed.
5. Finish & season
Let the pot simmer uncovered for another 10 minutes to concentrate flavor (total ~35–40 minutes cooking).
Now’s the time to taste and add salt — canned beans already have sodium, so season carefully.
Add hot sauce if you like.
6. Cook the rice
While beans are simmering: In a pot, combine 2 cups rice, 4 cups water, ½ tsp salt, and 1 tbsp butter or oil. Bring to a boil, then cover and reduce to low. Cook 18–20 minutes. Let sit covered 5 minutes, then fluff with a fork.
7. Serve
Spoon beans generously over hot rice.