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Updated: Nov 29, 2022



1 or 2 pounds of Dry Red Kidney Beans

1 Smoked Ham Hock

2 Pounds of Andouille Sausage

1 Can of Red Beans

Use the Rice of your Choice

6 Cups of Chicken Broth

2 Tablespoons of Olive Oil

1/4 Stick of Butter

1 Green Bell Pepper Chopped

1 Medium Onion Chopped

3 Stalks of Celery Chopped

7 Cloves of Garlic Chopped

2 Teaspoons of Fresh Thyme

1 Teaspoon of Sage

2 Teaspoons of Cajun Seasoning

1 Tablespoon of Sugar

3 Bay Leaves

Fresh Parsley Chopped

3 Green Onions Chopped

1 Teaspoon of Kosher Salt

1 Tablespoon Pure Ground Black Pepper


Pick, wash, and soak beans for at least 4 hours or overnight. In large pot or Dutch oven add the olive oil and sausage cook until lightly brown, add bell pepper, celery, and onion, cook until soft then add garlic and cook until you can smell the garlic about 2 minutes. Add Ham Hock, beans, chicken broth, thyme, sage, bay leaves Cajun seasoning, sugar, salt, and pepper, bring pot to a boil, then cover and simmer for 2 hours.

Remove bay leaves and ham hock, only remove meat from Ham Hock and return the meat to the pot. Drain and mash the can of red beans until pastie and add the bean paste to the pot, stirring well, add parsley, and green onion, cover and simmer for about 15 more minutes and the beans should be done, serve with the rice of your choice. Enjoy!


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