Red Beans & Rice Recipe

Cooking Instructions

1. 1

   Preparing the Beans

   Rinse the red kidney beans under cold water and soak them overnight in a large bowl with enough water to cover them by at least 2 inches.

2. 2

   Sautéing the Trinity

   In a large pot, heat a tablespoon of oil over medium heat. Add diced onion, green bell pepper, and celery (the trinity) and sauté until they are soft, about 5-7 minutes.

3. 3

   Combining Ingredients

   Add minced garlic to the pot and sauté for an additional minute. Then, add the soaked beans, ham hock, pickled pork, chicken broth, bay leaves, salt, black pepper, and cayenne pepper to the pot. Stir to combine.

4. 4

   Slow Cooking

   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 3 hours, or until the beans are tender and the meat is falling off the bone.

5. 5

   Final Touches

   Remove the ham hock and pickled pork from the pot. Shred the meat and return it to the pot. Adjust seasoning if necessary.

6. 6

   Serving

   Serve the red beans over a bed of cooked white rice and garnish with chopped green onions.