Red Beans and Rice with Andouille

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Cajun · 225 min · Beans · gluten-free, dairy-free

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Ingredients

• 1/4 lb dried red kidney beans
• 3 oz andouille sausage
• 1 smoked ham hock
• 1 yellow onion
• 1 green bell pepper
• 1 celery stalks
• 1 garlic cloves
• 1 bay leaves
• 1/2 tbsp cajun seasoning
• 3/4 cup long-grain white rice

Method (tap to check — screen stays awake)

1. Soak the beans in cold water overnight (or quick-soak: boil 2 minutes and rest off the heat 1 hour), then drain.
2. Saute diced onion, bell pepper, celery, and garlic in a large pot 6 minutes.
3. Add beans, ham hock, sliced andouille, bay leaves, cajun seasoning, and 8 cups water. Bring to a boil.
4. Reduce heat and simmer uncovered 2 to 2.5 hours, stirring occasionally and adding water if it gets too thick, until the beans are creamy and the ham hock meat pulls easily from the bone.
5. Mash some beans against the pot to thicken; remove ham hock, shred meat, and return it.
6. Serve over steamed rice in portions for the week.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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