Smoky red beans and rice

  • Preparation Time10 mins
  • Cooking Time145 mins
  • Serves4
  • DifficultyEasy
8 ounces dried red beans
3 cups chicken stock
2 cups beef stock
1 onion, chopped
1 small smoked ham hock
1/2 green bell pepper, chopped
2 tablespoons minced garlic
1 tablespoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon grapeseed oil
1/2 pound smoked sausage, diced
1) Place a large Dutch oven or casserole with a lid over a medium heat, and add the beans, chicken and beef stock, onions, ham hock, green pepper, garlic, salt, black pepper and cayenne. Stir and bring the mixture to a boil. Reduce the heat and simmer for approximately 2 hours.

2) In a medium frying pan over a high heat, heat the grapeseed oil. When the oil is hot, add the smoked sausage and brown evenly for 2 to 3 minutes.

3) Add the sausage to the pot with the beans. Continue simmering the beans until tender, about 20 minutes more. Transfer to a serving bowl and serve over hot rice.

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