Red Beans and Rice is a classic and comforting Creole dish that features tender red kidney beans cooked with flavorful spices, served over a bed of fluffy white rice. This hearty and flavorful combination is a staple in Louisiana cuisine, offering a rich and satisfying meal with a perfect balance of textures and tastes.
In a large stock pot, add the beans, bay leaves, garlic and, salt. Cover with 6 cups of water. Bring the beans to a boil. Boil for 5 minutes and reduce heat to simmer. Cover and cook the beans for 1 hour 15 minutes. Strain off the water, remove the bay leaves and set aside. It's ok to leave the garlic in the beans.
To make the red beans and rice
In a large stock pot, brown the sausage until almost cooked through, about 5 minutes over medium heat. Add the onions, peppers, celery, and garlic. Cook for about 3-4 minutes or until the onions become translucent. Stir in the ham, Cajun seasoning, hot sauce, bay leaves, salt, pepper, and the beans. Cover with the chicken stock.
Bring the mixture to a boil. Reduce heat to simmer and cover the stockpot with the lid. Simmer for 1 1/2 hours or until the beans are creamy and delicious.
Cook as much rice as desired according to package directions. I used long grain rice for this recipe.
Serve the finished Red Beans with rice and finish off with green onions and more hot sauce if desired.