Red Beans and Rice

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  1 lbs Beans, Red, Dry
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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  13 oz Andouille Sausage, Pork, Smoked
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  1 Celery(40g)
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  6 Garlic(18g)
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  2 tbsp Tomato Paste
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  2 tsp Italian seasoning
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  1 tsp Cajun seasoning blend
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  0.5 tsp Cumin, Ground
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  0.5 tsp Paprika, Ground
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  1 Cayenne Pepper, Ground
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  3 Thyme, Fresh(2g)
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  1.5 lbs Ham Hock, Smoked
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  6 cup 6 cups water
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  2 2 bay leaves
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  0.3 cup Parsley, Fresh
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  2 tbsp Green Onion (Scallion)
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  0.5 tsp 1/2 teaspoon salt (or to taste)
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  0.3 tsp 1/4 teaspoon cracked pepper (or to taste)

Instructions

1. 1Rinse the dried red beans thoroughly under cool water, transfer to a large bowl, cover with plenty of water, and soak overnight. When ready to cook, drain and rinse again.
2. 2Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the sliced andouille sausage and cook 5–6 minutes, stirring occasionally, until browned on all sides and fragrant.
3. 3Add the chopped onion, bell pepper, celery, and garlic to the pot. Sauté over medium-high heat for 3–4 minutes, stirring occasionally, until softened and aromatic. Stir in the tomato paste and cook 1 minute more.
4. 4Sprinkle in the Italian seasoning, Cajun seasoning blend, ground cumin, paprika, cayenne pepper, and fresh thyme. Stir well to coat. Add the drained red beans, smoked ham hock, water, bay leaves, salt, and cracked pepper. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 1½–2 hours until the beans are tender and the broth has thickened.
5. 5Remove the ham hock from the pot and shred the meat off the bone, discarding skin and fat. Return the shredded meat to the pot along with the fresh parsley. Simmer uncovered over low heat for 10 minutes to meld flavors.
6. 6While the beans finish cooking, prepare the rice according to package directions.
7. 7Divide the red beans and rice evenly into 6 airtight containers while hot, leaving ½ inch of headspace. Top each portion with fresh green onions. Cool to room temperature before sealing and refrigerating.
8. 8To reheat, microwave covered for 2–3 minutes or warm on the stovetop over medium heat for 5–7 minutes, stirring occasionally, until heated through.