Slow-simmered red beans with Andouille sausage and ham hocks over rice — a Louisiana classic.

Ingredients

  • 2 Tbsp. salad oil
  • 1 lb Andouille sausage cut into 1/4" slices (or use low fat kielbasa sausage)
  • 2 large yellow onions, chopped
  • 2 stalks celery, chopped
  • 1 large green bell pepper, stemmed, seeded, and chopped
  • 6 green onions, thinly sliced
  • 2 quarts water
  • 1/2-1 tsp cayenne
  • 1/2 tsp dry thyme leaves
  • 4 dry bay leaves
  • 2 ham hocks (about 2 lb total)
  • 1 lb (2 1/3 cups) dry small red beans
  • 2-4 Tbsp cider vinegar
  • salt and pepper to taste
  • hot cooked rice

Garnish:

  • chopped green onions
  • sour cream

Steps

  1. In a heavy 8-10 quart pan, combine the oil and sausage and stir often over medium high heat until the meat is lightly browned.
  2. Add yellow onions, celery, bell pepper, and green onions, then stir until vegetables are limp, about 5 minutes.
  3. Add water, cayenne, thyme, bay leaves, and ham.
  4. Sort through beans and discard debris, then rinse and drain beans and add to pan.
  5. Bring to boiling, reduce heat, cover and simmer over low heat until ham is very tender when pierced, 1 1/2-2 hours.
  6. Lift out ham and let cool, then skim off and discard fat from bean mixture and continue simmering, uncovered, while meat cools.
  7. When ham is cool enough to handle, about 15 minutes, remove and discard fat and bones and tear meat into bite-size chunks.
  8. Return meat to pan and simmer, uncovered, over low heat, stirring occasionally, until most of the liquid evaporates, 20-30 minutes longer.
  9. Add vinegar, salt and pepper to taste.
  10. To serve, spoon hot rice onto plates or into shallow bowls, then pour bean mixture over top.
  11. Garnish with sour cream and green onion.

Notes

  • If made ahead, cool, cover, and chill. Reheat, covered, over low heat, stirring occasionally, until hot. If mixture becomes too thick, add a little water.