Chef Paul'S Red Bean S And Rice With Ham Hocks

Name: Chef Paul'S Red Bean S And Rice With Ham Hocks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["Cover the beans with water 2"" above beans.", "Let stand overnight.", "Drain just before using.", "Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt saucepan or large Dutch oven; stir well.", "Cover and bring to a boil over high heat.", "Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally.", "Remove ham hocks from pan and set aside.", "Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasinally.Add the remaining 2 cups of water and simmer 30 minutes, stirring often.", "Stire in the Andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping the bottom of the pan fairly often.", "*If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any of the scorched beans into the new mixture.", "Add the ham hocks and cook and stir 10 minutes more.", "Serve immediately over hot, white rice."]

911

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb dried red kidney beans, water, to cover the beans, 3 1/2 lbs ham hocks, 16 cups water, and more.

Yes, Chef Paul'S Red Bean S And Rice With Ham Hocks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!