Red Beans And Rice

Mike

Rainy day, big pot, and serious comfort food. This Red Beans and Rice are slow simmered with smoky andouille sausage, a rich ham hock, and bold Blazing Star flavor. Creamy, hearty, and packed with soul, this is the kind of meal that gets even better the next day.

📋Quick Recipe Card

🛒Ingredients

• 1 lb dried red beans, soaked overnight
• 1 tbsp butter
• 1 lb andouille sausage, sliced
• 1 onion, diced
• 1 green bell pepper, diced
• 2-3 celery stalks, diced
• 6 cloves garlic, minced
• 2 tbsp Blazing Star All In One Seasoning
  
• 8 cups chicken stock
• 1 smoked ham hock
• 2 bay leaves
• Cooked white rice, for serving

🔥Step-by-Step Instructions

1. Brown the Sausage
   In a large pot over medium heat, melt butter and cook sliced andouille sausage until nicely charred. Remove and set aside.
2. Build the Flavor Base
   Add onion, green pepper, and celery to the pot. Sauté until softened. Stir in garlic and All In One Seasoning and cook until fragrant.
3. Start the Beans
   Add drained beans, chicken stock, and the browned sausage back to the pot. Bring to a slow boil.
4. Add the Ham Hock
   Stir in the smoked ham hock and bay leaves. Cover, reduce heat, and simmer for 2-3 hours, stirring occasionally.
5. Create the Creamy Texture
   Remove the ham hock and bay leaves. Scoop out a portion of the beans, mash them, and stir back into the pot.
6. Final Simmer
   Let everything simmer uncovered for 30 minutes to thicken.
7. Serve
   Serve hot over white rice.

💡Pro Tips

• Mash the beans this is the key to that authentic creamy texture.
• Stir occasionally to prevent sticking.
• Add a splash of stock if it gets too thick.
• Even better the next day.

🛒Shop the Flavors

• Blazing Star All In One Seasoning

➡️Try Next

• My Gringo Version of Charro Beans
• My Go-To Black-Eyed Peas Recipe
• Sloppy Joe Tater Tot Casserole