This Easy Red Beans and Rice recipe is a classic Louisiana dish made easy with red beans simmered in a rich stock of herbs, cajun seasoning, and andouille sausage. Enjoy this as a side or main dish.
Soak beans. Place beans in a medium mixing bowl, add water and kosher salt. Cover with and leave to soak overnight. The next day, drain and rinse beans well. Set aside.
Brown sausage. In a dutch oven add butter and olive oil. Once butter melts, add andouille sausage and cook until both sides are browned, about 10 minutes. Remove and set aside.
Cook the trinity. Add the remaining butter and olive oil to the dutch oven. Add onion, celery, and bell pepper and sauté over medium heat for 4 mins. Add garlic and cook for another minute.
Add all ingredients. Add seasonings and herbs, and cook for 1 minute. Next, add beans, cooked sausage, ham hock, chicken stock, water and bay leaves. Bring to a boil then lower to a simmer.
Mash beans. When beans are fully cooked, remove and discard bay leaves. Next, remove 1¼ cup of beans only from the pot. Smash beans with a fork, then return to the pot.
Mash beans. When beans are fully cooked. Remove 1¼ cup of beans only from the pot. Smash beans with a fork, then return to the pot. Discard ham hock bones and fat.