Red beans and rice is a classic Southern dish that was designed to simmer away untended while housewives were busy with laundry. It’s usually made with ham hocks or bones, but since I’ve never seen either of these at my local grocery store, I use regular fully cooked ham along with andouille sausage.
The beans are the star of this dish. Some versions of this dish involve little more in the way of vegetables than celery and onions, but I’ve sneaked in a few extras because slow-cooked in meaty juices is the most painless way eat your veggies.
INGREDIENTS:
1 pound andouille sausage, sliced ½-inch thick
1 cup diced ham
2 16-ounce cans red beans (we use kidney beans)
3 stalks celery, thinly sliced
2 green bell peppers, small diced
1 cup diced onion
5 green onions, thinly sliced
8 cups low-sodium chicken stock
1 teaspoon smoked paprika
1 teaspoon dried oregano
2 bay leaves
¼ teaspoon cayenne pepper
1½ teaspoons salt
6 cups cooked rice
DIRECTIONS:
