A Kinda Sorta Red Beans and Rice Recipe
Prep time
Cook time
Total time
Sometimes it's all about what you have in the cupboard when it comes to making dinner. Red beans and rice is one of those recipes. No red beans..no problem.
Recipe type: Dinner
Cuisine: American
Serves: 6-8
  • 1 Pound Dried Cassoulet Beans (or dried red beans, for authenticity)
  • 1 - 2 Tablespoons Bacon Fat (or olive oil - amount depends on fat content of your sausage)
  • 6½ Ounces Lamb Merguez Sausage (cut into 1 inch pieces)(or smoked sausage of your choice)
  • 1 Medium Yellow Onion (chopped)
  • 3 Stalks Celery (chopped)
  • 1 Medium Red Bell Pepper (chopped)
  • 1 Good Pinch of Kosher Salt
  • A Few Grinds of Black Pepper
  • 2 Cloves Garlic (minced)
  • 2 Teaspoons Cajun Seasoning
  • 2 Bay Leaves
  • 1½ - 2 Pounds Smoked Ham Hocks
  • 4 Cups Vegetable Stock
  • 2 Cups Water
  • 2 Cups (uncooked) Royal Blend with Brown, Red & Wild Rice
  • Parsley (optional)
  1. Pick through the beans to make sure there are no pebbles in there. Pour them into a large container and cover them with water until they are covered by 2 inches of water. Let them sit overnight.
  2. Drain the water from the beans and set them aside.
  3. Drop the fat into a large Dutch oven and heat over medium high heat.
  4. Once melted, add the sausage to the pan and cook until browned (about 5 minutes).
  5. Remove the sausage from the pan and set it aside.
  6. Add the onions, celery and pepper to the pan and cook for 5-8 minutes or until the onion begins to soften. Stir occasionally to keep things from sticking to the pan.
  7. Add the garlic, salt, pepper, cajun seasoning and bay leaves to the cooking vegetables and give everything a good stir.
  8. Nestle the ham hocks into the vegetables then pour in the beans.
  9. Carefully add the stock and water to the pan and stir to mix things up.
  10. Bring everything to a boil then reduce the heat to a simmer.
  11. Cook for 90 minutes and stir from time to time to keep the beans from sticking to the bottom of the pan.
  12. Add the sausage, and its drippings, back to the pan and stir. Cook for another 90 minutes at a simmer. Continue to stir it from time to time.
  13. While the pot of beans if finishing up, cook the rice according to package directions.
  14. Once the beans are done, remove the bay leaves and throw them away. Then pull out the ham hocks, remove the meat from them then chop it up and stir it back into the pot.
  15. Serve the red beans and rice in a bowl and garnish with parsley or chopped green onions.
Recipe by My Man's Belly at https://mymansbelly.com/2013/10/07/kinda-sorta-red-beans-and-rice-recipe/