Ingredients

• 8 ounces dried red beans
• 3 cups chicken stock
• 2 cups beef stock
• 1 onion, chopped
• 1 small smoked ham hock
• 1/2 green bell pepper, chopped
• 2 tablespoons minced garlic
• 1 tablespoon salt
• 1/2 teaspoon coarsely ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 tablespoon grapeseed oil
• 1/2 pound smoked sausage, diced
• Steamed white rice, for serving

Instructions

1. In a large Dutch oven over medium heat, add the beans, chicken and beef stock, onions, ham hock, green pepper, garlic, salt, black pepper and cayenne. Stir and bring the mixture to a boil. Reduce the heat and simmer for approximately 2 hours.
2. In a medium saute pan over high heat, add the grapeseed oil. When the oil is hot, add the smoked sausage and brown evenly for 2 to 3 minutes. Add the sausage to the pot with the beans. Continue simmering the beans until tender, about 20 minutes more. Transfer to a serving bowl and serve over hot rice.