Louisiana Red Beans & Rice

Instructions

1. 1

   Drain soaked beans and rinse well. Set aside.

2. 2

   In a large Dutch oven, brown andouille sausage over medium-high heat. Remove and set aside.

3. 3

   In the same pot, sauté onion, bell pepper, and celery (the "holy trinity") until softened, about 8 minutes.

4. 4

   Add garlic and cook until fragrant, about 1 minute.

5. 5

   Add beans, ham hock, bay leaves, Creole seasoning, thyme, cayenne, and chicken broth. Bring to a boil.

6. 6

   Reduce heat to low, cover, and simmer for 2-2.5 hours, stirring occasionally, until beans are very tender.

7. 7

   Remove ham hock. Pull off meat, chop, and return to pot. Discard bone and bay leaves.

8. 8

   Mash some beans against the side of the pot to thicken the liquid. Stir in browned sausage.

9. 9

   Season with hot sauce and additional Creole seasoning if needed. Serve over white rice, garnished with green onions.