Ingredients

• 1 tablespoon shortening , or as needed
• 1 white onion , chopped
• 1 green bell pepper , chopped
• 3 cloves garlic , 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 bays leaves
• 1 tablespoon Creole seasoning , such as Tony Chachere's®
• 0.5 teaspoons dried thyme
• 0.5 teaspoons dried sage
• 1 dash hot pepper sauce , such as Tabasco®
• 3 cups cooked white rice

Instructions

1. 1 Gather the ingredients.
2. 2 Melt shortening in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot shortening until tender, 5 to 7 minutes.
3. 3 Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the pot; add smoked sausage and celery. Return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into boiling water. Reduce heat to low, cover the pot, and simmer until beans are tender, about 5 hours.
4. 4 Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

Nutrition per serving