Red Beans and Rice with Smoked Ham Hock and Sausage

Red Beans and Rice with Smoked Ham Hock and Sausage

Red Beans and Rice is an emblematic Bayou State dish, one that’s enjoyed frequently during the weeks leading up to the Mardi Gras holiday. The dish was traditionally made on Mondays, wash day in old New Orleans, with the leftover ham bone from Sunday supper. Our version uses a smoked ham hock to create that signature flavor we all know and love, and Conecuh smoked sausage for additional kick. Creamy, hearty, and beloved in New Orleans and across America’s Gulf Coast, Camellia Brand Red Kidney Beans are the backbone of this iconic parade route eat. Plate them as is or with fried chicken, or a pan-fried pork chop on the side. Camellia’s Red Kidneys are non-GMO, gluten-free, and meet the “Hayward Standard”–the name their growers gave their bean quality standard, which exceeds the top USDA requirements. Try some for your Carnival celebration this year. 

Red Beans and Rice with Smoked Ham Hock and Sausage
 
Makes about 12 cups
Ingredients
  • 2 teaspoons olive oil
  • 1 pound Conecuh smoked sausage, sliced about ¼-inch thick
  • 1 cup finely chopped celery
  • 1 cup finely chopped yellow onion
  • 1 cup finely chopped green bell pepper
  • 4 cloves garlic, minced
  • 1 (1-pound) bag Camellia Brand Red Kidney Beans, rinsed and sorted
  • 64 ounces reduced-sodium beef stock
  • 2 tablespoons no-sodium Creole seasoning
  • 2 tablespoons chopped fresh parsley
  • 2 dried bay leaves
  • 1 tablespoon chopped fresh thyme
  • 2 pounds smoked ham hocks
  • Hot cooked rice and French bread, to serve
  • Garnish: chopped fresh parsley, fresh thyme
Instructions
  1. In the work bowl of an electric pressure cooker* set to highest saut  setting, heat oil.
  2. Working in batches, cook sausage, stirring frequently, until crisp and browned, about 4 minutes each. Using slotted spoon, carefully remove sausage and let drain on paper towels, reserving drippings in cooker. Add celery, onion, bell pepper, and garlic; cook, stirring occasionally, scraping bits from bottom of pan, until just tender, about 2 minutes.
  3. Add beans, stock, Creole seasoning, parsley, bay leaves, and thyme, stirring until well combined. Nestle ham hocks in liquid. Lock lid of cooker and confirm valve is set to seal. Set cook time to 55 minutes on high pressure. When finished cooking, allow pressure to release naturally.
  4. Using tongs, carefully transfer ham hocks to cutting board. Remove meat, discarding bones, skin, and cartilage. Return shredded ham hocks and sausage to cooker, stirring until well combined. Discard bay leaves. Set to keep warm while preparing rice. Serve warm with rice and bread.
  5. Garnish with parsley and thyme, if desired.
Notes
*We used Instant Pot.

 

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