Red Beans and Cauliflower Rice
Recipe type: Entree
Cuisine: Creole
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
A creamy smoky Creole comfort classic gets updated: Red Beans and Rice made grain free with cauliflower.
  • 1 pound dried kidney beans, soaked overnight
  • 2 tablespoons cooking fat (your choice of oil, schmaltz, whatever you prefer), divided
  • 1 large onion, diced
  • 2 bell peppers, diced,
  • 3 stalks celery, diced
  • 3 cloves garlic
  • 1 ham hock, preferably smoked
  • 2 bay leaves
  • 2-3 cups water or low-sodium chicken stock
  • 4 andouille chicken sausages, sliced
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 5 glugs Worcestershire sauce
  • 1 large head cauliflower, cut into florets
  • 1 teaspoon garlic powder
  • ¼ cup flat leaf parsley, chopped
  • 2-3 green onions, chopped
  • Tabasco or other cayenne pepper sauce to taste
  1. After the beans have soaked, drain and rinse and transfer to a large stockpot. Cover with several inches of water and bring to a rolling boil, then reduce slightly to a more gentle one. Boil for about 45-55 minutes, until beans are tender. Do all your veggie prep during this time, of course!
  2. Heat 1 tablespoon of the oil in a large, heavy bottomed pot over medium-high. Add Trinity and saute for 7-9 minutes. Remove one cup of the vegetables and set aside! Add garlic to pot and saute for another couple of minutes, then add ham hock and bay leaves. Add enough water or chicken stock to cover contents of pot. Cover and cook for 2 hours, stirring occasionally.
  3. Now, use a potato masher to smash about ⅓ of the beans, and stir to incorporate the creamy beans into the rest of the mix. Then add sausages and Trifecta (salt, cayenne and Worcestershire, remember?). At this point you can remove the ham hock (slicing off some of the meat and adding it back into the pan if you prefer). Cook for another 30 minutes.
  4. While that cooks, prep the cauliflower rice! Pulse the cauliflower in a food processor until it's about the size of rice. Heat remaining oil in a saute pan. Add reserved cup of Trinity and saute just until warm, then stir in the cauliflower and garlic powder. Cook for about 4-5 minutes.
  5. Now all that's left is the Amen! Stir some of it into the red beans and rice, and reserve a little to top it all off! Serve the beans on a bed of the cauliflower rice and add Tabasco to taste.
Recipe by Healthy Family Recipes at