Tag Archives: Red Beans and Rice

Red Beans And Rice

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If you are ever in New Orleans on a Monday, you will see Red Beans and Rice on just about every restaurant’s menu.  It is a staple in New Orleans. I grew up knowing what was for dinner every Monday without fail – Red Beans and Rice! I am giving you a recipe that has been passed down in my family for generations. It is a hearty meal that will warm your soul and they even taste better the next day!

Ingredients

  • 1 pound dried red beans, rinsed and sorted
  • 1 2/3 cups chopped yellow onions
  • 1/2 cup chopped celery
  • 3 tablespoons chopped garlic
  • 1 cup chopped green bell peppers
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • A Pinch cayenne to taste
  • 4 bay leaves
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoons fresh thyme
  • 1 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
  • 2 tablespoons bacon grease
  • 1/4 cup chopped tasso, or diced ham
  • 1/2 pound smoked ham hocks
  • 10 cups chicken stock, vegetable stock, or water
  • 4 cups cooked white rice

Directions

Sort and place the beans in a large pot and cover with water by 2 inches.
Let soak for 12 hours or overnight. Drain and set the beans aside.

In a large pot, heat the bacon grease over medium-high heat. Add the Tasso and cook while stirring, for 2 minutes. Add the onions, celery and the bell peppers to the grease in the pot. Season the mixture with the salt, pepper, and cayenne, (to taste) and cook occasionally stirring until the vegetables are soft. Add to the mixture the bay leaves, thyme, parsley, sausage, and ham hocks. Cook while stirring to brown the sausage and ham hocks. Add the garlic, and cook for about 1 minute. Add the beans, stock or water, stir the mixture well, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the beans are tender and starting to thicken, about 2 – 3 hours. Remove from the heat. Mash about 1/4 of the beans against the side of the pot with a ladle or heavy spoon. Continue to cook until the beans become creamy, about 20 minutes. Remove the beans from the heat, remove the bay leaves and serve over rice and Enjoy! Take a look at our “Charbroiled Oysters” and “Barbecued Shrimp” recipes.

A Rick and Mel Recipe