When the COLD moved into Vegas last week—really though, is it even COLD—I wanted to warm my tummy with something HOT and SMOKEY.
My first thought was red beans and rice…
So I did a bit of research so I could get the proportions right, and off I went. It was every bit as warm and Cajun tasting as I wanted it to be—I even had to make a second batch to freeze because the first one went so quick.
Do yourself a favor and make some good ole southern cornbread to eat alongside this dish and you won’t regret it!
3 tablespoons olive oil
4 andouille sausage links (at the butcher counter in your grocery store)
3 small green bell peppers, seeded and chopped
1 celery stock, chopped
1 white onion
Salt & Pepper
Red Pepper Flakes
2-3 cans of kidney beans, save the liquid and don’t rinse the beans
16 ounces of water
4 garlic cloves, chopped
2 heaping tablespoons of tomato paste
1 heaping tablespoon of vegetable base
1 smoked ham hock
Cooked white rice
Louisiana Hot Sauce
In a large soup pot, add 3 tablespoons of olive oil and the andouille sausage. Remove the sausage from its casing and break it into small pieces with your fingers. Cook until the sausage has a crusty brown outside.
Chop the bell peppers, the celery and onion and add it to the soup pot. Cook about 6-8 minutes or until the onion has a translucent color.
Add in a generous amount of black pepper and red pepper flakes to tastes—I used at least 1 ½ tablespoons of freshly cracked black pepper and 1 ½ teaspoons of red pepper flakes.
Pour in the kidney beans, juice and all. If you’d like LESS beans, use 2 cans, if you’d like MORE beans, use 3 cans.
Add in the garlic, the water, tomato paste, veggie base and the ham hock and bring to a rolling boil. Once you achieve the rolling boil, reduce the heat to LOW and simmer the ingredients for a least 2 hours.
When you’re ready to serve the red beans, make your white rice—pour the beans over the rice, top with hot sauce and fresh parsley AND ENJOY!
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