Red Beans and Rice

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Red Beans and Rice

Prep Time1

Cook Time4

Course: Main Course

Cuisine: Cajun-Creole

Servings:

Calories: 1141kcal

Ingredients

1 lb Red Beans Camellia Brand
8 oz Ground Pork Crumbled
6 oz Andouille Sausage 1/4" slices
6 oz Country Ham 1/2" cubes
3 T Creole Seasoning
3 T Garlic Minced
1/2 Bell Pepper Chopped
1 Celery Chopped
1/2 Onion Chopped
1 T Butter

Serve

2 C Rice Cooked
1 Dash Cayenne Pepper Optional at serving

Instructions

Prep

Wash and sort beans
Add beans to small pot heat to a boil
Mix creole seasoning into the ground pork and crumble into a bowl
Slice the andouille, chop the country ham, add to the bowl
Once beans have boiled 5 minutes, remove from heat, drain, and rinse

Cook

Heat the cooking pan and fry andouille sausage, ground pork, and country ham
Add Bell Pepper, Celery, Onion, Garlic, and Butter to pan, cook until butter melts
Add beans, cover with water by 2"
Bring to boil for 15 minutes
Reduce heat to simmer for 3 hours (or until beans are tender)

Rice

Using a chicken broth or a seafood stock and cook the rice in a separate pan

Notes

Serve: Scoop rice into a bowl, use slotted spoon to add bean/meat mixture, use ladle to add gravy. Sprinkle with Cayenne pepper to preference.

Storage: Store rice in its own container and refrigerate (rice should be kept no more than a day). Drain off gravy and store separately from bean/meat mixture so beans don't continue to absorb liquid.

Instant Pot: Cook on Hi-Pressure for 20 minutes with natural release.

Nutrition