Name: Red Beans and Rice
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 6 servings
Ingredients: Canola oil or another neutral oil; 1 large onion, chopped; 1 green bell pepper, chopped; 2 large stalks celery, chopped; 3 cloves garlic, minced; 1 tablespoon smoked paprika; 1 teaspoon cayenne pepper; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; Three 12-ounce cans red beans, drained and rinsed; 1 smoked ham hock; 4 cups chicken broth; 1 1/2 cups white rice; Chopped parsley for garnish

Directions

Try this cooking class now

25m Easy 96%

CLASS

Generously coat the bottom of a large, heavy-bottom saucepan with oil. Add the onion and cook until it begins to soften, about 3 minutes. Add the bell pepper and celery. Cook, stirring occasionally, until the vegetables soften and the onions are translucent.
Add the garlic, smoked paprika, cayenne, oregano, basil, thyme, salt and pepper and cook, stirring, for 1 minute more. Add the beans, ham hock and broth and simmer, partially covered, for 1 hour.
Remove the ham hock from the pan but let the beans continue to cook. When the hock is cool enough to handle, take the meat off the bone, chop it into bite-size pieces and return it to the pan.
Add the rice to the pan along with 1 cup water if more liquid is needed. Cook, tightly covered, until the rice is tender, about 20 minutes. Serve in bowls garnished with parsley.

Red Beans and Rice

Ingredients

Directions

Try this cooking class now

Try this cooking class now Watch Class

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages