This recipe appeared in Of Rice and Men in our Spring 2024 issue.
Onion, bell pepper, and celery are referred to as "trinity" in New Orleans
Heat a Dutch oven or cast-iron kettle and add oil. Sweat trinity and add spices. Cook for 3-5 minutes.
Add beans and water, bring to boil, and add ham hock. Simmer on low for 2 hours. Stir occasionally; add water if needed.
Add sausage and cook for 30 minutes until beans are tender.
Serve over white rice and garnish with chopped scallions.
Red Beans and Rice with Andouille Sausage
This recipe appeared in Of Rice and Men in our Spring 2024 issue.
Red Beans and Rice with Andouille Sausage
Description
Onion, bell pepper, and celery are referred to as "trinity" in New Orleans
Ingredients
Instructions
Heat a Dutch oven or cast-iron kettle and add oil. Sweat trinity and add spices. Cook for 3-5 minutes.
Add beans and water, bring to boil, and add ham hock. Simmer on low for 2 hours. Stir occasionally; add water if needed.
Add sausage and cook for 30 minutes until beans are tender.
Serve over white rice and garnish with chopped scallions.