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Red Beans and Rice Recipe

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This recipe for Red Beans and Rice, by , is from The McCabe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jimi McCabe

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons vegetable oil
1 medium yellow onion, chopped
1/2 cup chopped celery
6 cloves garlic, minced
2 tablespoons Creole seasoning
1 teaspoon hot sauce
1/8 teaspoon cayenne pepper
1 pound meaty ham shanks or hocks
2 bay leaves
2-1/2 quarts chicken stock
1 pound red beans, sorted and soaked overnight
2 teaspoons kosher salt
1 teaspoon pepper
3 cups cooked rice
1/2 cup chopped green onions

Directions:
Directions:
Heat oil in a large soup pot over medium-high heat. Add onion and celery. Sauté until onion is translucent and celery is soft, about 8 minutes. Add garlic and sauté 1 minute.

Add Creole seasoning, hot sauce, and cayenne. Mix and continue to cook for 1 minute. Add ham shanks or hocks and bay leaves and sauté for 1 minute.

Add stock and beans and stir until it boils, about 8 minutes. Add salt and pepper and reduce heat to simmer; cover and cook for 1-1/2 hours. Check pot every 20 minutes and stir to incorporate flavors. Remove ham shanks from the pot to a dish. Let cool slightly then shred the meat away from the bones. Return the meat back to the pot.

Uncover and continue to simmer for another 30 minutes. If you need to thicken up the pot, use a potato masher to mash some of the beans. Serve over rice and garnish with green onions.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
8 or more hours soaking beans + 25 mins. vegetable prep
Personal Notes:
Personal Notes:
Soaking is what makes the red beans turn out that creamy consistency that is just so indicative of this New Orleans dish.

 

 

 

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