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Red Beans and Rice
Red Beans and Rice

Before you jump to Red Beans and Rice recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Treats.

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If you are not sensitive to nuts, try eating some almonds! As an all-in-one power booster, almonds provide many health rewards. These types of nuts have lots of vitamins E, B2, and manganese. Almonds, like turkey, come with the enzyme tryptophan which may often allow you to be sleepy. Regarding almonds, however, they wont make you really miss a nap. These nuts unwind the muscles and provide a general sense of comfort. Almonds often give a general increased sense of well-being.

A large selection of easy health snacks is easily accessible. Choosing to live a healthy lifestyle can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to red beans and rice recipe. You can have red beans and rice using 19 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Red Beans and Rice:
  1. Prepare 1 lb soaked red beans
  2. Provide 3 quarts chicken stock
  3. Use 2 small white onions, chopped
  4. Use 1 bell pepper, chopped
  5. Prepare 4 stalks celery, chopped
  6. Use 4 bay leaves
  7. Prepare 1 lb andouille sausage
  8. Take 4 cloves garlic, finely minced
  9. Use 2 smoked ham hocks
  10. Get chopped parsley
  11. Prepare 2 teaspoons ground dry thyme
  12. Prepare 2 teaspoons cayenne pepper
  13. Provide 1 teaspoon cumin
  14. You need 1 tablespoon salt
  15. Take 1 tablespoon fresh ground black pepper
  16. Take Sliced Green Onions
  17. Use Cooked Rice
  18. Prepare Tabasco
  19. Prepare Butter
Instructions to make Red Beans and Rice:
  1. Brown andouille in a large crock pot, remove when browned on all sides, reserve.
  2. Add onions and sweat with a bit of salt until translucent in butter.
  3. Add celery, bell pepper, and garlic. Cook until fragrant.
  4. Add cayenne, cumin, dry thyme, and pepper. Stir to combine.
  5. Add chicken stock to pot, as well as the ham hocks, bay leaves, and the soaked red beans, bring to a boil and cover, stirring occasionally.
  6. When beans are cooked through and tender, remove bay leaves and ham hocks (reserve the hocks), then use an immersion blender or your wooden spatula to break a portion of the beans down to give the dish a creamy texture. Reduce heat to a bare simmer.
  7. Slice reserved andouille, and break ham hocks down, removing the meat from the bones. Discard bones and skin. Add meats back to pot and stir to combine.
  8. When meat is brought up to temp (about 5 minutes), add chopped parsley, stir, and serve immediately over rice. Top with green onions and tabasco/crystal hot sauce to taste.

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