4 - 6 servings
Sunny Anderson makes red beans and rice super easy for a hearty, flavourful meal.
tbsp olive oil
lb(s) andouille sausage, sliced on the bias 1/2-inch-thick
green bell pepper, seeded and chopped
stalk celery, chopped
cup chopped white onion
Kosher salt and freshly ground black pepper
can (15.5-oz) red kidney beans, liquid reserved
cloves garlic, grated on a rasp or minced
smoked ham hock
cups cooked white rice
Hot sauce, to taste
Add the olive oil and sausage to a Dutch oven over medium heat. Cook, stirring, until the sausage releases some fat and begins to curl a bit on the edges, 3 to 5 minutes. Add the bell pepper, celery, onion, a pinch of salt and plenty of hefty grinds of black pepper (more than usual!). Cook, stirring, until the veggies are tender and the celery and onion are translucent and beginning to brown, 3 to 5 minutes. Stir in the beans and their liquid, garlic and ham hock.
Add 1 cup water and bring to a boil. Lower to a simmer, then cover and cook until the beans are very tender, about 30 minutes. Serve over white rice with a shake of hot sauce.