| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 pound andouille sausage, sliced on the bias 1/2-inch-thick
- 1 green bell pepper, seeded and chopped
- 1 celery stalk, chopped
- 1/2 cup chopped white onion
- Kosher salt and freshly ground black pepper
- One 15.5-ounce can red kidney beans, liquid reserved
- 2 cloves garlic, grated on a rasp or minced
- 1 smoked ham hock
- 4 cups cooked white rice
- Hot sauce, to taste
Instructions
- Add the olive oil and sausage to a Dutch oven over medium heat. Cook, stirring, until the sausage releases some fat and begins to curl a bit on the edges, 3 to 5 minutes. Add the bell pepper, celery, onion, a pinch of salt and plenty of hefty grinds of black pepper (more than usual!). Cook, stirring, until the veggies are tender and the celery and onion are translucent and beginning to brown, 3 to 5 minutes. Stir in the beans and their liquid, garlic and ham hock.
- Add 1 cup water and bring to a boil. Lower to a simmer, then cover and cook until the beans are very tender, about 30 minutes. Serve over white rice with a shake of hot sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 682 |
| Total Fat | 35 g |
| Saturated Fat | 11 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 35 g |
| Cholesterol | 90 mg |
| Sodium | 1481 mg |
| Serving Size | 1 of 6 servings |
| Calories | 682 |
| Total Fat | 35 g |
| Saturated Fat | 11 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 35 g |
| Cholesterol | 90 mg |
| Sodium | 1481 mg |
Reviews
I don’t eat pork so I made a few changes, used organic dark red kidney beans, organic chicken andouille sausage and smoke turkey wings, some Cajun seasoning and also used some corn starch, like my liquid a bit thick, delicious!!
This looks, and I am sure tastes delicious, but OMGosh the nutritional values prove so bad for you. It may not be as good by replacing with a spicy chicken sausage and a low sodium can of beans then replacing white with brown rice. No replacing the ham hock. Too bad as I would love this recipe!!!
Easy and good
This is an easy recipe, and the dish is packed with delicious flavor. One of the things I like about Sunny’s recipes is they are infinitely adaptable!
This was so good next time I am going to add shrimp at the end to kick it up a notch
Made this for dinner and it is delicious! So easy to prepare, and just yummy, comfort food. I didn’t add the hamhock , because in all honesty, I thought $8,50 was just too expensive for what used to cost a dollar or two.
Really delicious and I didn’t have ham hock, so I imagine it will be even better when I do!
I feel like there was a lot of liquid. I might leave out the cup of water next time. I like my red beans and rice to be thick not watery. Overall good and quicker than traditional. I added so Cajun seasoning as well. I like it hot!
Easy peasy. Should be one of Sunny’s “nun-ya” (business) recipes! Sooo easy and tastes amazing! I use bacon fat when I’m ham hock-less and I add a can of refried beans at the end to thicken the whole thing up. It ends up like a really great roux (without ANY of the fuss)!
I do not have a ham hock, it was still delicious. I would make it again.