Red Beans and Rice
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 669
- Total Fat
- 19
- Saturated Fat
- 4
- Carbohydrates
- 87
- Dietary Fiber
- 11
- Sugar
- 11
- Protein
- 38
- Cholesterol
- 51
- Sodium
- 1261
- Total: 1 hr 50 min
- Active: 30 min
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
- 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.