Sunny Anderson's Easy Red Beans and Rice The Kitchen Food Network

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Sunny's Easy Red Beans and Rice
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr
Active: 20 min
Yield: 4 to 6 servings

Ingredients

2 tablespoons olive oil
1 pound andouille sausage, sliced on the bias 1/2-inch-thick
1 green bell pepper, seeded and chopped
1 celery stalk, chopped
1/2 cup chopped white onion
Kosher salt and freshly ground black pepper
One 15.5-ounce can red kidney beans, liquid reserved
2 cloves garlic, grated on a rasp or minced
1 smoked ham hock
4 cups cooked white rice
Hot sauce, to taste

Directions

Add the olive oil and sausage to a Dutch oven over medium heat. Cook, stirring, until the sausage releases some fat and begins to curl a bit on the edges, 3 to 5 minutes. Add the bell pepper, celery, onion, a pinch of salt and plenty of hefty grinds of black pepper (more than usual!). Cook, stirring, until the veggies are tender and the celery and onion are translucent and beginning to brown, 3 to 5 minutes. Stir in the beans and their liquid, garlic and ham hock.

Add 1 cup water and bring to a boil. Lower to a simmer, then cover and cook until the beans are very tender, about 30 minutes. Serve over white rice with a shake of hot sauce.

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Sunny Anderson's Easy Red Beans and Rice | The Kitchen | Food Network
https://youtu.be/uVDZyWAogQU
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