Red Beans and Rice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. dried red kidney beans, if you like you can use 1/2 lb. pinto and 1/2 kidney beans.
1 Large, meaty ham bone or ham hock
1 1/2 tsp. salt
1/2 tsp. pepper
2 Bay leaves
1 tsp. hot sauce, your favorite brand, such as Tabascco
2 Tlb. olive oil
1 Large yellow onion, minced
2 Celery stalks, minced
2 Cloves garlic, minced
1 tlb. ham base, or 1 pkg. Goya ham-flavored seasoning
Canned chicken broth, as needed
1 lb. smoked sausage (Eckeridge, etc.), hot or mild, cut into 2-inch pieces, or andouille sausage
3 C. cooked white rice, Success rice is really good to use.
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Directions: |
Directions:1. Place the beans in a large pot and cover with water. Soak the beans overnight. Drain and rinse the beans. If you don't have time to soak the beans (or if you forgot!), rinse them and then cook about 2 hours longer than the recipe indicates, or until soft.
2. Place the beans in a large pot with a lid. Add 8 cups water, the meat, salt, pepper, bay leaves, and hot sauce; it is important to measure the water. In a large saucepan, heat the olive oil. Saute' the onion, celery, and garlic for 3 minutes until translucent, then add to the beans. Turn the heat to high and bring to a boil. Add the ham base and stir well to dissolve. Cover the pot and reduce the heat to low. Simmer the beans for 2 to 2 1/2 hours, stirring occasionally to keep the beans from sticking. It is very important to keep the temperature low so that the water doesn't cook out before the beans are done. If you must add more liquid, add a little chicken broth; if you keep adding more water the flavor of the dish will be diluted and your seasonings will be off. Remove the ham bone when the beans are done.
3. If you are adding sausage, add it after the first 1 1/2 hours of cooking.
4. To serve, remove the bay leaves. Place 1/2 cup of rice on each plate. Spoon the red beans, sausage, if using, and gravy over the rice. |
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Number Of
Servings: |
Number Of
Servings:Serves 6 |
Personal
Notes: |
Personal
Notes: Note: For best results, cook the beans a day in advance, refrigerate, and reheat. Leftovers freeze well.
Don't forget the "Cornbread."
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