Authentic New Orleans Red Beans and Rice

Ingredients

• 1 tablespoon shortening, or as needed
• 1 white onion, chopped
• 3 cloves garlic, chopped
• 1 green bell pepper, chopped
• 8 cups water
• 1 pound dried red beans
• 1 smoked ham hock
• 1 pound smoked sausage, cut into bite-sized pieces
• 2 stalks celery, chopped
• 2 bay leaves
• 1 tablespoon Creole seasoning (such as Tony Chachere’s)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1 dash hot pepper sauce (such as Tabasco), or to taste (optional)
• 3 cups cooked white rice

Directions

Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.

Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.

Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.