Red Beans and Rice de Guise Recipe

Name: Red Beans and Rice de Guise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups dried red kidney beans, rinsed, picked over; 1/2 ounce dried porcini mushrooms*; 1 1/2 cups boiling water; 1 1/2 tablespoons olive oil; 1 large onion, chopped; 2 celery stalks, chopped; 1 large green bell pepper, chopped; 2 garlic cloves, crushed; 1/4 cup finely chopped fresh parsley; 2 1/2 tablespoons chopped fresh tarragon or 2 teaspoons dried, crumbled; 2 teaspoons minced fresh rosemary or 1 teaspoon dried, crumbled; 3 bay leaves; 3 ounces button mushrooms, sliced; 3 14 1/2-ounce cans beef broth; 4 cups water; 1 3/4 pounds smoked ham hocks, cut into pieces; 3 tablespoons butter; 1 1/2 pounds smoked sausage (such as kielbasa or andouille); Hot pepper sauce (such as Tabasco); Cayenne pepper; 4 cups long-grain rice, freshly cooked; 1/4 cup chopped fresh chives; 1/4 cup chopped fresh parsley; *Porcini are available at Italian markets and specialty foods stores.

Servings: persons

2 1/2 cups dried red kidney beans, rinsed, picked over
1/2 ounce dried porcini mushrooms*
1 1/2 cups boiling water
1 1/2 tablespoons olive oil
1 large onion, chopped
2 celery stalks, chopped
1 large green bell pepper, chopped
2 garlic cloves, crushed
1/4 cup finely chopped fresh parsley
2 1/2 tablespoons chopped fresh tarragon or 2 teaspoons dried, crumbled
2 teaspoons minced fresh rosemary or 1 teaspoon dried, crumbled
3 bay leaves
3 ounces button mushrooms, sliced
3 14 1/2-ounce cans beef broth
4 cups water
1 3/4 pounds smoked ham hocks, cut into pieces
3 tablespoons butter
1 1/2 pounds smoked sausage (such as kielbasa or andouille)
Hot pepper sauce (such as Tabasco)
Cayenne pepper
4 cups long-grain rice, freshly cooked
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
*Porcini are available at Italian markets and specialty foods stores.

1
Place beans in large bowl with enough cold water to cover by 3 inches.
2
Let stand overnight.
3
Drain beans.
4
Place dried mushrooms in bowl and pour 1 1/2 cups boiling water over.
5
Soak until softened, about 15 minutes.
6
Transfer mushrooms to bowl using slotted spoon.
7
Strain soaking liquid through sieve lined with paper towel; reserve.
8
Thinly slice mushrooms.
9
Heat oil in heavy large pot over medium heat.
10
Add onion, celery, bell pepper, garlic, 1/4 cup parsley, tarragon, rosemary and bay leaves.
11
Cook until vegetables are translucent, stirring occasionally, about 10 minutes.
12
Add button mushrooms and saute 3 minutes.
13
Mix in kidney beans, porcini mushrooms, reserved mushroom soaking liquid, broth, 4 cups water and ham hocks.
14
Bring to boil.
15
Reduce heat, cover partially and simmer 1 hour.
16
Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat.
17
Add sausage and cook through, turning frequently, about 10 minutes.
18
Transfer sausage to paper towels using tongs and drain.
19
Cut into 1-inch-thick slices.
20
Add sausage to bean mixture in pot.
21
Simmer uncovered until beans are very tender, stirring frequently, about 45 minutes.
22
Season with hot pepper sauce and cayenne.
23
Remove ham hocks.
24
Discard bones.
25
Cut meat into bite-size pieces and return to pot.
26
(Can be prepared 2 days ahead.
27
Cover and refrigerate.
28
Bring to simmer before serving.)
29
Spoon rice into bowls.
30
Ladle beans over.
31
Garnish with chives and parsley.

2175

kcal

Calories

127

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 24 ingredients. The key ingredients include: 2 1/2 cups dried red kidney beans, rinsed, picked over, 1/2 ounce dried porcini mushrooms*, 1 1/2 cups boiling water, 1 1/2 tablespoons olive oil, and more.

Yes, Red Beans and Rice de Guise falls under the Soups & Stews 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.

Red Beans and Rice de Guise

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