Red Beans and Rice
Ingredients:
- 30 mlSunflower Oil
- 400 gRice
- 500 gGypsy Kielbasa, 1/2” cubes
- 2Onions, Finely diced
- 3 stalksCelery, Finely diced
- 1Green Peppers, Finely diced
- 4 clovesGarlic, crushed
- 1Ham Hock
- 1Red Finger Pepper, finely chopped
- 2 LChicken Broth, unsalted
- 1Chicken Bouillon
- 500 gRed Kidney Beans, soaked overnight
- 5 gGarlic Powder
- 4 gPaprika
- 4 gOnion Powder
- 12 gSalt
- 2Bay Leaves, ground
- 1 gThyme, ground
- 5 gPepper, ground
- 2 gOregano, ground
- 1 gCelery Seed, ground
- 16 gCorn Starch, mixed in Water to create slurry
Method:
- In a pot on medium heat, add Oil, allow to get hot. Add Sausage, fry for 5 minutes. Add in Onions, Celery, and Peppers, fry for 10 minutes more.
- Make a well in centre of pan, add in Garlic and saute for 30 seconds, mix well. Add in Thyme, Bay Leaves, Oregano, Garlic Powder, Onion Powder, Celery Seed, and Pepper. Add in soaked Beans, mix well.
- Add in Ham Hock, then add Chicken Broth.
- Once boiling reduce heat to low and simmer covered for 4 hours.
- Breakup Ham Hock, then add Salt.
- Smash some of the Beans until sauce thickens. Add Corn Starch to further thicken sauce.
- Serve with Rice