Red Beans and Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
7 hrs
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Total Time
7 hrs 10 mins
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Servings
4
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Calories
427 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
Cajun
Red Beans and Rice
Description
This Red Beans and Rice recipe starts by slow-cooking a meaty ham bone with chicken broth, water, and aromatic vegetables to create a rich base. Creole seasoning and bay leaves add depth and regional flavor. After several hours, the ham meat is removed, chopped, and returned to the pot along with red beans, sliced smoked turkey sausage, shredded carrots, and chopped green pepper. The combined mixture simmers further to develop a thick and flavorful stew.
The dish is served over freshly cooked rice, which complements the hearty and spicy bean mixture. The inclusion of smoked sausage adds texture and smokiness, while the vegetables contribute subtle sweetness and balanced flavor. The use of Creole seasoning provides a mild heat and complexity, which can be tuned further with Tabasco or more seasoning.
Pairing this dish with sides like corn on the cob or collard greens can create a complete meal. It is versatile, accommodating leftover ham or alternate sausages, making it adaptable to different tastes and available ingredients.
Ingredients
- ham bone a leftover spiral-sliced ham bone works great, meaty
- 2 cans chicken broth
- 2 cups water
- 1 large onion chopped
- 2 celery sliced, stalks
- 2 bay leaf
- 1 tablespoon creole seasoning Tony Chachere's Original
- 2 cans red beans drained and rinsed, or kidney beans
- 12 ounces smoked turkey sausage ring lower fat, sliced, or chicken sausage ring
- 3 carrot shredded
- 1 green pepper chopped
- 4 cups rice any rice will work, I like Calrose rice, cooked
Instructions
- Place meaty ham bone in a large crockpot. Add chicken broth, water, onion, celery, bay leaves, and Tony Chachere's Original Creole Seasoning.
- Cook for 4-6 hours on high, or 8-10 hours on low.
- Remove ham bone. When cool enough to handle, cut meat off the bone and coarsely chop into bite size pieces. Discard bone and return chopped ham to crockpot.
- Add kidney beans, sausage, shredded carrots, and chopped green pepper to the crockpot and stir.
- Cook another 1 hour on high setting.
- Cook rice on stovetop or in rice cooker.
- Remove bay leaves.
- Serve in bowls over hot, cooked rice. Season to taste with salt and pepper, extra Tony Chachere's Original Creole Seasoning, or tabasco sauce.
Notes
- Taste and adjust spice with additional Creole seasoning or Tabasco sauce to increase heat level.
- Leftover ham can be used in place of a ham bone to add flavor without extra shopping.
- Smoked turkey or chicken sausage is a lower-fat option but any sausage can be used based on preference.
- Additional vegetables besides those listed can be added to the stew as desired.
- Common accompaniments include corn on the cob or collard greens for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 19g | 38% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 1477mg | 62% |
| Potassium | 491mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 8663IU | 173% |
| Vitamin C | 42mg | 47% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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