Chef Paul’s Red Bean S and Rice With Ham Hocks

May 18, 2023May 18, 20230 6
Chef Paul's Red Bean S and Rice With Ham Hocks: A Slow Cooked Southern Delight
in Main

Prep

60 min

Cook

9 hours

Ready In

10 hours

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 lb dried red kidney beans
water , to cover the beans
3 1/2 lbs ham hocks
16 cups water
2 1/2 cups celery , finely chopped
2 cups onions , finely chopped
2 cups green bell peppers , finely chopped
5 bay leaves
2 teaspoons white pepper
2 teaspoons dried thyme leaves
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano leaves
1 teaspoon cayenne
1/2 teaspoon black pepper
1 tablespoon Tabasco sauce
1 lb andouille sausage , cut diagonally into 3/4-inch pieces

Nutrision Information

Servings Per Recipe
8
Calories
410
Sugar
7g
Fat
26g
Chef Paul's Red Bean S and Rice with Ham Hocks is a classic dish from the American South. Slow-cooked in a flavorful broth, this recipe combines tender chunks of ham hock with creamy red kidney beans and spicy andouille sausage. The unique blend of herbs and spices in this dish gives it a distinctive flavor that is sure to warm you up on even the coldest of nights. Served over a bed of fluffy white rice, this dish is a filling and comforting meal that never fails to satisfy.

Instructions

1.Rinse the beans and place them in a large pot, cover with water and boil for 2 minutes. Remove from heat and let stand for one hour.
2.In a slow cooker, combine the soaked kidney beans, ham hocks, and 16 cups of water and cook on high for 8-10 hours, until the meat is tender.
3.Remove the ham hocks and chop the meat into bite-sized pieces.
4.Return the meat to the slow cooker and add the chopped celery, onions, and green bell peppers, along with the bay leaves, white pepper, dried thyme leaves, garlic powder, dried oregano leaves, cayenne pepper, black pepper, and Tabasco sauce.
5.Cook on high for an additional 2-3 hours, until the vegetables are tender.
6.About 30 minutes before the end of the cooking time, add the andouille sausage pieces to the pot and stir well. Cook until the sausage is heated through.

PROS

This recipe is a hearty and flavorful southern classic, perfect for cold winter nights.

The slow cooking process allows the flavors to meld together, resulting in a delicious and satisfying meal.

It is also a budget-friendly recipe, making use of affordable ingredients like dried beans and ham hocks.

CONS

This recipe requires some planning ahead, as the beans must be soaked and the dish cooks for a long time in the slow cooker.

The high sodium content of ham hocks and andouille sausage can be a drawback for those watching their salt intake.

HEALTH & BENEFITS

Red kidney beans are a good source of fiber and plant-based protein, making them a nutritious and filling addition to this dish.
The dish also contains vitamins C and A from the onion, celery, and green bell pepper, as well as iron from the ham hocks.
However, due to the high sodium content of the ham hocks and andouille sausage, it is best consumed in moderation as part of a balanced diet.

Print

Leave a Reply

Your email address will not be published.