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+ servings

Red Beans and Rice


  • 8 oz dried red beans
  • 3 cups chicken stock
  • 2 cups beef stock
  • 1 onion, chopped
  • 1 small smoked ham hock
  • ½ green bell pepper, chopped
  • 2 Tbsp minced garlic
  • ½ Tbsp salt
  • ½ tsp coarsely ground black pepper
  • ½ tsp cayenne pepper
  • 1 Tbs grapeseed oil
  • ½ lb smoked sausage
  • steamed brown rice, for serving


  • In a large Dutch oven over medium heat, add the beans, chicken and beef stock, onions, ham hock, green pepper, garlic, salt, black pepper, and cayenne. Stir and bring the mixture to a boil. Reduce the heat and simmer for approximately 2 hours.
  • In a medium saute pan over high heat, add the grape-seed oil.
  • When the oil is hot, add the smoked sausage and brown evenly for 2 to 3 minutes. Add the sausage to the pot with the beans.
  • Continue simmering the beans until tender, about 20 minutes more. Transfer to a serving bowl and serve over hot rice